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 Script error: No such module "Lang"., 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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