Julienne, allumette , or French reduce, is a culinary knife reduce wherein the meals item is reduce into long thin strips, much like matchsticks. Common items to be julienned are carrots for carrots julienne , celery for cÃ©lÃ©ris remoulade , potatoes for julienne fries, or cucumbers for naengmyeon . Trimming the ends of the vegetable and the edges to make four straight sides makes it simpler to produce a uniform cut. A uniform size and form ensures that every piece cooks evenly and at the identical charge. The measurement for julienne is three mm Ã— 3 mm Ã— forty mm-50 mm (0.12 in Ã— 0.12 in Ã— 1.57 in-1.97 in) . Once julienned, turning the subject 90 levels and dicing finely will produce brunoise ( 3 mm Ã— 3 mm Ã— 3 mm (0.12 in Ã— 0.12 in Ã— 0.12 in) ). The primary known use of the time period in print is in FranÃ§ois Massialot’s Le Cuisinier Royal et Bourgeois (1722 version).
The origin of the time period is uncertain. A potage julienne is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil reduce in strips a half- ligne in thickness and about eight or ten lignes in length. The onions are reduce in half and sliced thinly to offer curved sections, the lettuce and sorrel minced, in what a trendy recipe would time period en chiffonade . The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread. 3 millimetres ( 1â„8 in) or less on every side. In France, a “brunoise” minimize is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water after which submerged in salted ice water for a few seconds to set the shade. The brunoise is used as a garnish in many dishes it is commonly used to garnish consommÃ©.