A technique to chop vegetables into attractive ‘matchstick’ shapes. Fast food fries tend to take this shape, carrots suit it and celeriac is julienned in the classic rémoulade. It’s not just for show – in the case of fries, the oil is able to reach more of the surface area for a crispier finish; while raw julienne vegetables are easier to eat because they are so fine.
Recipe using the julienne method
Thai-style crab rice noodles