Julienning - Wikipedia

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Culinary technique

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.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 × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in). Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm × 3 mm × 3 mm (0.12 in × 0.12 in × 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]

• Mandoline
• Brunoise
• Chiffonade

References

[edit]

1. ^ a b Larousse Gastronomique. Hamlyn. 2000. p. 642. ISBN 0-600-60235-4.
2. ^ 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.

External links

[edit] Wikimedia Commons has media related to Julienning. Look up julienne in Wiktionary, the free dictionary.

v t e Food preparation
Mechanical	Creaming Juicing Kneading Paste Purée Cutting Accordion cut Brunoise Butterflying Chiffonade Crinkle-cutting Dicing Julienning Mincing
Chemical/biological	Aging Brining Curing Drying Fermenting Marinating Pickling Salting Seasoning Smoking Souring Sprouting Sugaring
Thermal	Baking Barbecue Boiling Confiting Deep frying Flash freezing Frying Grilling Parboiling Roasting Rotisserie Sautéing Sous-vide Toasting

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