French Knife Cuts Julienne/Fine Julienne: Long, thin matchstick cuts. Brunoise/Fine Brunoise: Very small, fine dice, typically derived from the julienne cut. Bátonnét/Báto: Thicker stick cuts, similar to large French fries. Chiffonade: A technique for finely shredding rolled leafy greens or herbs. | Savory Secrets

Julienne is a cut of vegetable that requires to cut the veggie into thin long strips resembling a matchstick. #KKitchen #KunalKapurRecipes #BasicKitchenSkill #KitchenSkills #ChefsKnife | Kunal Kapur