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Julienne

Stack a few slices, and use the slicing technique, cutting straight down through the stack to create sticks. For matchstick julienne, start with 1/8-inch slices, and cut them into 1/8-inch sticks. To shred food into fine slivers, begin by cutting paper-thin slices, then cut across them in the same way to create thin strips.

Adapted from Martin Yan’s Feast (Bay Books)

Copyright © 2006 Yan Can Cook Group.