Julienne Cut Of Vegetables like allumette, or french cut, is a culinary knife slice cut in which the vegetable is sliced into long thin strips, similar to matchsticks. Let’s explore.

A julienne is a type of cut of vegetable and also a name of preparation or garnish of food that has been sliced into thin strips. Example: when I say, “Make a julienne of vegetable you slice the vegetable into thin strips. Chiffonade, also has a similar meaning – cutting vegetables into thin strips. It is a cut in which leafy green vegetables such as Spinach, Basil leaves, Sorrel, or Swiss chard etc are sliced into fine thin strips.

So What Is The Basic Difference Between Julienne and Chiffonade?
Simple. To julienne is to slice firm vegetables such as Potatoes, Carrots, Beetroot, Zucchini or Celery etc into thin slices like long matchsticks. And, to Chiffonade is to slice very thin slivers or strips of a leafy vegetables such as Spinach, Basil leaves, Sorrel, or Swiss chard.

Julienne = Match Stick Slice Cut.

julienne of carrot
roughly cut of Juliennes of carrot

Ok, nothing to worry. It’s not important to have the EXACT dimensions.

Here’s how to easily julienne the carrots into matchsticks.

Cut the carrot into planks – you can cut them raw as firm or even after blanching the carrot
julienne cut of carrot
Stack them and with a sharp knife, cut the carrot into julienne

This cut of vegetable usually has about 1.5 mm x 1.5 mm square and 5 cm long (1/16th inch square x 2 inches.)  When your vegetable is cut in this size, this is referred to as Julienne Cut.

steamed julienne of carrot
steamed Julienne of carrot

You can also slice these strips about 3 inches in length and 1/16- to 1/8-inch thick.

Learning this method to cut vegetables, will improve your knife skill, besides making your plating and presentation more appeasing giving you more control on your cooking method.

TIP: This slice of cut may also be achieved using MANDOLINE

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