Julienning

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.

Julienned daikon radish and carrot

Red onion julienne for Peruvian ceviche

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.

A potage julienne is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half-ligne in thickness and about eight or ten lignes in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term en chiffonade.[3] The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.