What does it mean to julienne?
What does it mean to julienne?
To julienne something is to cut it into long, thin strips, like matchsticks. While there is some discrepancy over the exact width of a julienne cut, it is the smallest of its category, generally agreed to measure around 1/16th to 1/8th of an inch.
The alumette cut is a bit bigger than the julienne, and the batonnet is the largest of the matchstick cuts, about 1/4 of an inch. There's no need to get out the ruler at Cookthink, though. We usually just go with "cut into matchsticks" instead of "julienned". It's just easier that way and, frankly, you'll be fine as long as you think "matchsticks" and cut whatever it is you're cutting as thin as you can.
Some vegetables you commonly cut into matchsticks: peppers, carrots, celery and onions for salads and soups. Beef, pork or duck work well this way in stir-fries.
A mandoline is a life-changing utensil that can also slice off your fingers if you don't use it carefully.
A rectangular device made from wood, metal or plastic and embedded with a razor-sharp blade, it allows you to slice vegetables, fruits and other foods to a paper-thin delicacy and perfect uniformity that is unachievable with a knife. Mandolines have straight or grooved fittings that allow you to julienne carrots or make perfectly crinkle-cut potatoes.
The mandoline is used by sliding the vegetable back and forth across the blade, which is held at a slant. Professional mandolines have a folding mechanism and are expensive; the home cook may opt for a cheap plastic Japanese mandoline that does the job well and comes with a hand guard that is highly recommended. You can also use a protective metal glove.
How to make cabbage and collards slaw
How to make cabbage and collards slaw
This spicy Southern slaw with both red and green cabbage and collard greens tastes great alone as a side dish or as a topping for burgers. If you would like to try making it yourself, just watch this video by Handmade TV for easy-to-follow directions.
