Julienning

Julienne, , or french cut, is the culinary knife cut in which the food item is an arrangement of parts or elements in a particular form figure or combination. into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for .

Trimming the ends of the vegetable as living as the edges to have four straight sides permits it easier to construct a uniform cut. A uniform size as well as shape lets that regarded and subject separately. unit cooks evenly as well as at the same rate. The measurement for julienne is 1 mm–2 mm × 1 mm–2 mm × 4 mm–5 mm 0.039 in–0.079 in × 0.039 in–0.079 in × 0.157 in–0.197 in. one time julienned, turning the target 90 degrees in addition to dicing finely will produce brunoise 3 mm × 3 mm × 3 mm 0.12 in × 0.12 in × 0.12 in.

The number one known use of the term in print is in François Massialot's 1722 edition. The origin of the term is uncertain.

A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil grouping in strips a half- in thickness and approximately eight or ten in length. The onions are cut in half and sliced thinly to manage curved sections, the lettuce and sorrel minced, in what a advanced recipe would term . The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.