Knife work
How to julienne vegetables (matchsticks)
Cut food into thin matchsticks, about ⅛ inch thick and 2 to 3 inches long.
Step by step
- Cut the food into 2 to 3 inch lengths.
- Trim one side flat so it sits steady.
- Cut thin slabs about ⅛ inch thick.
- Stack two or three slabs and cut them into ⅛ inch sticks.
How you know it's done
The sticks bend a little and are all about the same thickness, so they cook in seconds in a stir-fry or stay crisp in a salad.
Common mistakes
- Thick, uneven slabs, which give you sticks of every size.
- Stacking so many slabs that they slide.
Simmerbee recipes that use it (0)
None of our recipes names it in the steps yet; it's here because it comes up in cooking all the time.
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I julienne?”