MediumKnife Skills
5-10 minutes
Julienning
Cutting vegetables into thin, uniform matchstick strips (2-3mm x 2-3mm x 6cm). Maximizes surface area for quick cooking, creates elegant presentation, and ensures even doneness.
When to Use This Technique
- Stir-fries and vegetable dishes
- Vietnamese spring rolls and salads
- Garnishes and decorative presentation
- Whenever even, fast cooking of vegetables is needed
Step-by-Step Instructions
1
Peel and trim vegetable to rectangular shape
Tip
Flat surfaces make safer, more controlled cuts
2
Square off four sides to create rectangular block (optional but safer)
Tip
Off-cuts can go to stock or soups
3
Slice into 2-3mm planks along the length
Tip
Keep your knuckles curled as a guide — the blade rides against knuckles
4
Stack planks, cut into 2-3mm strips
Tip
Stabilize the stack before cutting — planks can slide
Visual Cues to Look For
- Uniform matchstick shape — consistent width throughout
- Approximately 2-3mm × 2-3mm × 6cm
- Straight cuts, not angled
Equipment Needed
- Sharp chef's knife or mandoline with julienne attachment
- Cutting board
Related Techniques
chiffonadebrunoisemincing
Quick Reference
Difficulty
Medium
Time Required
5-10 minutes
Category
Knife Skills