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Bookmark or Share- Julienning - WikipediaJulienne, 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.
- Basic Culinary Arts Knife Cuts and Shapes - The Spruce EatsMeasuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.
- 19 French knife cuts and chopping techniques - Snippets of ParisAllumette is the French word for “matchstick” as allume means to “light up”. The allumette knife cut is about matchstick size strips (in length and width) at around 3 mm width × 5 to 6 cm length.
- Allumette Potatoes Recipe - NYT CookingHeat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
- How to Cut Batonnet, Allumette or JulienneCutting Batonnet, Alumette and Julienne. Cutting Batonnet The video above will show you how to cut a batonnet to the exact dimensions of ¼ inch x ¼ inch x 1 ½ – 2 inches.
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