 Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. "Julienne" is a French cooking term for thin strips of vegetables or meat or fruit, it is very similar to matchsticks.
The common vegetable items used for julienne are  carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon. Vegetables cut this way cook much faster, so julienne strips are often used in stir-fries. They are also used as a decorative cut to garnish various dishes.ÂSize of the julienne cut:  about2 to 3 inches long and 1/16- to 1/8-inches thick.
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| Julienne cuts of bell pepper, carrot, potato |
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Use of the julienne cut
Julienne is often used as a decorative cut to garnish various dishes, julienne strips are also used in stir-fries salads, side dishes, soups. Julienned vegetables are also used to add texture to a dish.How to cut julienne strips
To cut julienne strips properly you need, a sharp knife, a cutting board, and A food processor or mandoliner with food guard. Now lets discuss how to cut julienne strips step by step.
- Frist, peel the vegetable, if necessary, and place it on the cutting board
- Holding the vegetable with your fingertips cut it crosswise into 2-1/2- to 3-inch lengths.
- Stack a few slabs at a time and cut lengthwise with the chef’s knife into 1/16- to 1/8-inch-thick strips (the same width as the slabs)
Tags:
Vegetables cuts
