Cooking Basics For Dummies, 5th Edition
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A recipe that calls for you to prepare vegetables might ask for you to julienne or cube them. Don’t let the French accent scare you: Julienned vegetables are as simple as they are attractive, and if you can julienne vegetables, cubing is a breeze.

Julienning vegetables

To julienne a vegetable, first trim the vegetable, like a radish or carrot, so it’s flat on all sides. Slice it lengthwise into 1⁄8-inch thick pieces. Stack the pieces, and slice them into strips of the same width. The figure shows an illustration of this technique.

To watch a chef in action, check out this video on how to julienne a carrot.

[Credit: Illustration by Elizabeth Kurtzman]
Credit: Illustration by Elizabeth Kurtzman

Cubing (or dicing) vegetables

Think of a potato. Trim all the sides until it’s flat all around. Cutting lengthwise, slice off 1/2 -inch-thick pieces (or whatever thickness you desire). Stack all or some of the flat pieces and cut them vertically into even strips. Cut them crosswise into even cubes.

Dicing is the same as cubing, except that your pieces are smaller: 1⁄8 to 1/4 inch, usually.

About This Article

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About the book authors:

Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.

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