Meanwhile, the more well-known julienne is all about thin and slender, with around a third of the width per side. Useful as both a foundation in stir-fries or as a garnish, it's one of the most ...

Julienne, a thin, match-like cut, is also known as the “French cut” and is regularly taught to culinary students at French-style cooking schools. But julienning isn’t just for professional ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne ...