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Julienne
To julienne a
vegetable or other ingredient is to cut it into long thin
matchstick-sized strips 1/16th to 1/8th of an inch wide
and 2-3 inches long. A baton is larger, almost 1/4 inch
wide.
To julienne a carrot,
first cut it into cylindrical sections of the desired
length. Trim each section so that the sides are straight
and right-angled (almost like a cuboid). Slice into flat
panels of desired width. Stack these panels and slice
evenly into matchsticks.
Julienne is also a name
given to a consommé garnished with julienned vegetables.
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© 2006 Alan's Kitchen