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 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.
The first known use of the term in print is in 'Le Cuisinier Royal' from 1722. The origin of the term is uncertain, but may derive from the proper name Jules or Julien. Some claim that a certain chef Jean Julien first used this method of preparing vegetables, but definite evidence to support this claim is still needed.
