Julienne, 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. To julienne a vegetable, start by cutting off any rounded ends with a knife to make the vegetable rectangular Next, take each segment and slice it into thin strips lengthwise The meaning of julienne is a preparation or garnish of food that has been cut into thin strips How to use julienne in a sentence.
Using a sharp chef’s knife, slice everything from carrots to cucumbers to bell peppers in fine, thin strips. 'julienne' is the french name for a method of cutting vegetables into thin strips Cut it into two pieces.
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