Mastering the Vegetable Julienne
A proper julienne is about control. When your vegetable sticks are uniform, they hit the pan or the plate with the same texture, turning a simple mix of produce into something refined.
Stability is your primary concern.
Always create a flat surface on the vegetable before you begin slicing to prevent it from rocking under your knife. A dull knife is more dangerous than a sharp one here because it slips.
- Chef's knife
- Large cutting board
- Vegetable peeler
What goes in.
- 1firm vegetable like a carrot, parsnip, or celery root
Creating the plank
The secret is the 'plank.' Slice a thin strip off the length of the vegetable so it sits perfectly flat on your board, then stack your slices to cut them into sticks simultaneously.
The method.
Square the vegetable
Peel the vegetable and cut it into 2-inch segments. Slice a thin sliver off one side to create a flat base so the piece doesn't wobble.
Cut the planks
Lay the flat side down. Slice the vegetable lengthwise into even planks, about 1/8-inch thick. If the vegetable is round, square off the other sides into a rectangle first.
Stack and slice
Stack two or three planks on top of each other. Keep your fingertips tucked under your knuckles—the 'claw' position—and slice through the stack at 1/8-inch intervals to create your matchsticks.
When it doesn't go to plan.
Keep your non-cutting hand in a claw grip to guide the blade against your knuckles, not your fingertips.
If you are cutting many vegetables, organize your planks into uniform stacks before turning them into sticks.
Practice with a large carrot first; its density makes it the most forgiving vegetable for learning this motion.
The ones that keep coming up.
Why do the sticks need to be the same size?
Uniformity isn't just aesthetic. If your sticks vary in size, the thinner ones will turn to mush in a stir-fry while the thicker ones remain raw.
What is the difference between julienne and batonnet?
A batonnet is larger, typically 1/4 inch by 1/4 inch by 2 inches. A julienne is a more delicate, thinner version of that cut.
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