Julienne is a French cooking term for thin matchstick-like strips of vegetables, fruit, meat, or cheese. The strips are usually about 3 inches long and 1/16- to 1/8-inch thick. To make them, follow these steps:
Step 1
Stand an apple on its base. Using a chef's knife, cut downward along the core, removing about a third of the apple. Repeat on the other side. You’ll be left with an apple disc that has the core in the middle.
Step 2
Lay the disc flat. Cut away the usable apple on both sides of the core. Discard the core.
Step 3
Take the pieces you’ve cut. Place them on the cutting board with the flat side down and the skin side up. With a chef’s knife, cut lengthwise into uniform thin slices about 1/16 inch thick.
Step 4
Stack a few of these thin slabs and cut lengthwise into 1/16-inch-thick strips (the same width as the slabs).
Step 5
Trim off the rounded edges of the larger pieces from step 1, making rectangles. Repeat steps 3 and 4.
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