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2011-12-10T15:40:02Z

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|title=Julienne: Cooking Wiki
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|keywords=#julienne #celery #carrots #cookingmethods #potatoes #brunoise #frenchfries #vegetables #stirfry #carrotsjulienne #fish
|hashtagrev=12032020
|description=Julienning is a method of food preparation in which the food item is cut into long thin strips
}}


[[Image:Carrots julienne.jpg|300px|thumb|right|Carrots julienne]]
Julienning is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are [[carrots]] for [[carrots Julienne]], [[potatoes]] for [[french fries]], or [[celery]] for [[Céléris Remoulade]].

With a sharp knife the raw [[:Category:Vegetables|vegetable]] is sliced on four sides to create a thick rectangular stick, then cut lengthwise into approximately 3 mm (1/8 inch) slices. Stacking these slices and again cutting lengthwise into strips creates thin uniform square sticks. Julienne usually applies to [[vegetables]] prepared in this way but it can also be applied to the preparation of [[meat]] or [[fish]], especially in [[stir fry]] techniques.

Once julienned, turning the subject 90 degrees and dicing finely will produce [[brunoise]].
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[[Category:Cooking methods]]

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Julienne - Revision history

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