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A Simpler Julienne

By Cook's Illustrated Published September 2017

This simpler, more casual technique will yield sticks that vary a bit in length, but we think it’s fine for most applications.

The classic julienne or “matchstick” cut looks impressive (think carrot, summer squash, potato, or even ginger) but can be a bit tricky to execute correctly. You traditionally start by squaring off a 2-inch length of a vegetable; you then cut the block lengthwise into rectangular slices, gather those into a stack, and slice lengthwise to produce 2-inch by 1/8-inch by 1/8-inch sticks. But squaring off vegetables is a bit wasteful, and the resulting rectangles are prone to slipping and sliding under the knife. This simpler, more casual technique will yield sticks that vary a bit in length, but we think it’s fine for most applications.

METHOD: Slice vegetable on bias to create approximately 2-inch-long slices. Shingle slices in line parallel to edge of cutting board and cut vegetable into thin sticks, using knuckles of your nonknife hand as guide.