Julienning
Find sources: "Julienning" – news · newspapers · books · scholar · JSTOR (December 2024) (Learn how and when to remove this message)
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.[1] Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade , potatoes for julienne fries, or cucumbers for naengmyeon .
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate.[2] The measurement for julienne is 3 mm ×ばつ 3 mm ×ばつ 40 mm–50 mm (0.12 in ×ばつ 0.12 in ×ばつ 1.57 in–1.97 in). Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm ×ばつ 3 mm ×ばつ 3 mm (0.12 in ×ばつ 0.12 in ×ばつ 0.12 in)).
The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition).[1] The origin of the term is uncertain.
See also
[edit ]References
[edit ]- ^ a b Larousse Gastronomique. Hamlyn. 2000. p. 642. ISBN 0-600-60235-4.
- ^ Manton, Keegan (26 October 2021). "Julienne Cut | The Simple Techniques and Applications Explained". A Life of Mastery. Archived from the original on 5 June 2023. Retrieved 16 August 2023.
