Julienne Cut Of Vegetables allumette, or french cut, is a culinary knife slice cut in which the vegetable is sliced into long thin strips, similar to matchsticks. We will discuss it in detail.
A julienne is a type of cut of vegetable and also a name of preparation or garnish of food that has been sliced into thin strips. Example” when I say – Make a julienne of vegetable, you slice the vegetables into thin strips. But do not be confused with the term Chiffonade. Though the term has a similar meaning – cutting vegetables into thin strips, it is a slicing technique in which leafy green vegetables such as Spinach, Basil leaves, Sorrel, or Swiss chard etc are sliced into fine thin strips.
So What Is The Basic Difference Between Julienne and Chiffonade?
Simple. To julienne is to slice firm vegetables such as Potatoes, Carrots, Beetroot, Zucchini and Celery etc into thin slices like long matchsticks. And, to Chiffonade is to slice very thin slivers or strips of a leafy vegetables such as Spinach, Basil leaves, Sorrel, or Swiss chard etc.
Julienne = Fine MatchStick Slice Cut.
Ok, nothing to worry, it is not necessary to have the EXACT size of length and breadth of the vegetable slice, but to have an approx idea you can follow these dimensions if you are interested.
Here’s how to easily julienne the carrots into matchsticks.
This cut of vegetable usually has about 1.5 mm x 1.5 mm square and 5 cm long (1/16th inch square x 2 inches.) When your vegetable is cut in this size, this is referred to as Julienne Cut.
It’s not like you keep slicing the vegetable till you get exact 1.5 mm edge, You can also slice these strips about 3 inches in length and 1/16- to 1/8-inch thick.
Learning and using this method of cutting or Julienne of vegetables will improve your knife skills besides enhancing plating and presentation of your food more appeasing giving you more controlled cooking method.
TIP: This slice of cut may also be achieved using MANDOLINE