Julienne (cutting style)
Julienne is the technical term for a type of cutting of vegetables used in cooking , in which the vegetables are cut into match-like square sticks (1.5–3 mm wide, 3–5 cm long).
The julienne are suitable as an insert, as a bed of vegetables, for example when steaming , or simply as a decorative side dish or garnish for sauces, soups, fish and meat dishes.
The first known use of this name is found in François Massialot's book Le Cuisinier Royal (1722), but the origin of the word remains unknown. It could be derived from the French first names Jules or Julien .
See also
Other cutting types:
- Aiguillettes (elongated thin slices)
- Bâtonnets (large sticks made from vegetables or potatoes, about 6 mm wide and 5–6 cm long)
- Brunoise (very fine cubes, up to 1.5 mm)
- Chiffonade
- Concassée ( peeled , diced tomatoes )
- Emincé (fine-leaved)
- Chopping (coarse chopping)
- Jardiniere (large cubes, about 5 mm)
- Macédoine (large cubes, 8 mm to 1 cm; Italian macedonia di frutta )
- Paysanne (about 3 mm thin square plates, side length about 1 cm)
- Parisienne
- Tournaments (shaping: leaf, heart, oval ...)
- Zest (wafer-thin strips of the outermost fruit peel)
Web links
Commons : Julienning - collection of images, videos and audio files
Individual evidence
- ↑ a b c The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 618 ff .