Julienne & brunoise knife cuts

Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called ‘shoe string’, e.g. ‘shoestring fries’.

Common items to be julienned are carrots for carrots Julienne, or potatoes for Julienne Fries.

Carrot Cuts

With a sharp knife the raw vegetable is sliced to length and trimmed on four sides to create a thick rectangular stick, then cut lengthwise into thin, 1/8 inch slices.

Stacking these slices and again cutting lengthwise into thin 1/8 inch strips creates thin uniform square sticks. Julienne usually applies to vegetables prepared in this way but it can also be applied to the preparation of meat or fish, especially in stir fry techniques.

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brunoise knife cuts how toOnce julienned, turning the subject 90 degrees and dicing finely (equal to other dimensions) will produce “brunoise” cut. Perfectly even 1/8th by 1/8th brunoise-cut vegetables are one standard by which the proficiency of a professional chef is judged.

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