julienning

{{Short description|Culinary technique}}

{{More citations needed|date=December 2024}}

File:Julienned, sliced carrot and daikon do chua.jpg and carrot]]

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Julienne, {{lang|fr|allumette}}, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.{{cite book|title=Larousse Gastronomique |year=2000|publisher=Hamlyn |isbn=0-600-60235-4|pages=642}} Common items to be julienned are carrots for {{lang|fr|carrots julienne}}, celery for {{lang|fr|céléris remoulade}}, potatoes for julienne fries, or cucumbers for {{transliteration|ko|naengmyeon}}.

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.{{Cite web|last=Manton|first=Keegan|date=26 October 2021|title=Julienne Cut {{!}} The Simple Techniques and Applications Explained|url=https://alifeofmastery.com/julienne-cut/|url-status=live|archive-url=https://web.archive.org/web/20230605060907/https://alifeofmastery.com/julienne-cut/|archive-date=5 June 2023|access-date=16 August 2023|website=A Life of Mastery}} The measurement for julienne is {{cvt|3|x|3|x|40-50|mm|in}}. Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise ({{cvt|3|x|3|x|3|mm|in}}).

The first known use of the term in print is in François Massialot's {{lang|fr|Le Cuisinier Royal et Bourgeois}} (1722 edition). The origin of the term is uncertain.