Julienne, also called allumette or the French cut, is a knife technique in which vegetables or other food items are cut into long, thin, matchstick-shaped strips of uniform size. Commonly applied to carrots, celery, potatoes and cucumbers, the cut is used both as a finished preparation, for salads, garnishes and dishes like remoulade, and as a preliminary step before further cooking, such as frying into matchstick fries. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year)The source states the term's ultimate origin is uncertain; 1722 marks its first known appearance in print, in François Massialot's Le Cuisinier Royal et Bourgeois, not necessarily the technique's actual invention date. Origin RegionThe source states the term's ultimate origin is uncertain; 1722 marks its first known appearance in print, in François Massialot's Le Cuisinier Royal et Bourgeois, not necessarily the technique's actual invention date. Connections
Sources
1. Julienning (Wikipedia)
WikipediaLead section
Julienne, allumette, or French cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
Etymology paragraph, 1722 citation
The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition).
- In Category: Culinary Techniques
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