Julienne is a foundational French knife technique that slices food—primarily vegetables like carrots, zucchini, bell peppers, or celery, as well as citrus zest—into long, thin, uniform matchsticks typically 1/8-inch (2–3 mm) square and 2–3 inches (5–8 cm) in length. Achieved by first trimming the item into a rectangular block, then cutting precise slabs, followed by stacking and slicing into fine strips, julienne ensures rapid and even cooking, optimal flavor distribution, and a refined, professional appearance in salads, stir-fries, garnishes, and composed dishes. #food #foodie #cooking #traveltips #travelhacks #travelguide #travel #tipstor #marcford
