What does it mean to 'julienne' vegetables?

Julienne refers to a specific technique in food preparation where vegetables are cut into thin, matchstick-shaped pieces. This method not only enhances the presentation of the dish but also allows for faster cooking and more even distribution of flavors. The uniform size of julienned vegetables ensures that they cook at the same rate, which is especially important in stir-fries or salads.

While other cutting techniques like chopping coarse, slicing in rounds, or dicing into small cubes serve different purposes, they do not achieve the characteristic thin and elongated shape that defines the julienne method. This precision in cutting results in a distinct texture and aesthetic appeal, making julienne a fundamental skill for culinary professionals and enthusiasts alike.