It's All in the Name

• A julienne cut is often called a matchstick cut, since the thinly cut slices resemble small matchsticks. The term French cut is also used occasionally to refer to the thin slices. Another name sometimes seen for the julienne cut is the shoestring cut, although this is used more commonly with potatoes than with peppers.

A Better Use

• Julienned peppers serve many purposes in a recipe. The thin strips are uniform in size, so they cook evenly and quickly. Thinly sliced peppers are often added to stir-fries and other quick-cooking skillet dishes. When combined with other vegetables, all the vegetables are usually julienned to the same thickness so that you can cook them together. Julienned peppers also look attractive when added raw to salads. The small matchsticks ensure each bite contains more than just a pepper chunk.

Tools of the Trade

• A sharp chef's knife and a cutting board are the best tools for slicing peppers. A dull or improperly sharpened knife won't produce clean cuts, and it's more likely to slip and cause injury when you try to force it through the vegetable. A mandoline slicer, a type of hand slicer, is also capable of thinly slicing the peppers, but it isn't necessary. Mandolines have a flat surface with a slicing blade in the center. You pull the pepper down the board so that the slicer can cut it into even matchsticks.

Master the Method

• To ensure even slices, cut the stem end and bottom off a washed pepper. Slit the side lengthwise to open the pepper cylinder, and then lay it on its side. Begin slicing along the inside wall of the pepper to cut out the seeds and pulp, working around the inside until they are completely separated from the pepper walls. Lay the seeded pepper flat and slice it into even-sized matchsticks. Adjust the width of the slices to fit your needs or preferences. A julienne cut on peppers is usually around 1/8 inch wide, although you can cut wider strips for dishes such as fajitas, if desired.