Julienne

created by Webster 1913

(thing) by ccunning (3.3 mon) (print) ? (I like it!) Wed Jul 05 2000 at 2:29:20

A French name for a certain type of cut, most often used on vegetables. A julienne is a very fine cut which produces long, thin strips. Generally the strips are 1-2" in length, and very thin. This allows for quick cooking and is great for stir-fry. How you cut vegetables in this way depends on the veggie... The easiest way to do this is to cut the vegetable into chunks of the desired length. Next slice along lengthwise with a sharp, non-serrated knife very thin. Now stack some of your slices on top of each other and again cut lengthwise, producing thin and long rectangular strips.

(idea) by Jinmyo (2.5 y) (print) ? (I like it!) 1 C! Sat Aug 19 2000 at 22:18:44

Essentially, cccunnings description is a good one, but I thought an additional measurement for the thickness might be useful. To julienne is to cut food into thin strips measuring:

1/8 x 1/8 x 2.5 inches

3mm by 3mm by 6.5 mm

In French cooking, the word "Julienne" is also used to describe a clear vegetable soup to which an assortment of thinly cut vegetables cooked in butter are added.

(definition) by Webster 1913 (print) Wed Dec 22 1999 at 0:36:41

Ju`li*enne" (?), n. [F.]

A kind of soup containing thin slices or shreds of carrots, onions, etc.

printable version
chaos

Beef with Broccoli	Ronco	lecso	Good Eats
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Piperade	PM	Jamie Oliver	Mr. Potato Head
Breaking and entering	Voodoo Pasta	Green mango salad	jícama
Chile	Put the Tui on the Barbie, the Ozzies are coming!	salad	Vietnamese rice paper rolls
cooking for engineers	Your hands are in my hair, but my heart is in your teeth	Raising the bar	nouvelle cuisine

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