Techniques/Preparation Techniques/Julienne

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Julienne

Preparation Techniques

Cutting vegetables into thin, matchstick-sized strips (1/8 inch x 1/8 inch x 2-3 inches). Creates elegant, uniform pieces that cook evenly.

🔬 How It Works

Precise knife cuts create uniform pieces for even cooking and attractive presentation.

📝 Step by Step

1
Cut vegetable into 2-3 inch lengths
2
Cut a flat side on the vegetable for stability
3
Slice into 1/8 inch thick planks
4
Stack planks and cut into 1/8 inch strips

💡 Pro Tips

✓Keep fingers curled (claw grip) for safety
✓Use a very sharp knife for clean cuts
✓A mandoline makes quick work of julienne
✓Practice with carrots - they're forgiving

⚠️ Common Mistakes to Avoid

✗Cuts not uniform in size
✗Dull knife making rough cuts
✗Cutting too fast before mastering technique
✗Not creating a stable flat surface first

📖 Recipes Using Julienne

Chakhchoukha Constantinoise

Algeria

3 hours 15 minutes

Rechta Algéroise

Algeria

2.5 hours

Poulet DG

Benin

1 hour 5 minutes

Phane Stir-fry with Vegetables

Botswana

35 minutes

Matembele

Democratic Republic of the Congo

2 hours 20 minutes

Balah el Sham

Egypt

45-50 minutes

Salatet Zaitoun

Egypt

20 minutes

Awaze Tibs

Ethiopia

45 minutes

✅ When to Use

Stir-fries
Salads
Garnishes
Spring rolls and wraps

🍳 Equipment Needed

•Sharp chef's knife
•Cutting board
•Mandoline (optional)

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