Julienning
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Julienne, Script error: No such module "Lang"., 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 Script error: No such module "Lang"., potatoes for julienne fries, or cucumbers for Script error: No such module "lang"..
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 Template:Cvt. Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (Template:Cvt).
The first known use of the term in print is in François Massialot's Script error: No such module "Lang". (1722 edition).[1] The origin of the term is uncertain.
See also
References
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- ^ a b Page Module:Citation/CS1/styles.css has no content.Larousse Gastronomique. Hamlyn. 2000. p. 642. ISBN 0-600-60235-4.
- ^ Page Module:Citation/CS1/styles.css has no content.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
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