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Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm
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134:(3 mm Ă— 3 mm Ă— 3 mm (0.12 in Ă— 0.12 in Ă— 0.12 in)).
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234:. Retrieved
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477:Deep frying
81:matchsticks
537:Categories
507:Rotisserie
497:Parboiling
406:Marinating
401:Fermenting
358:Julienning
343:Chiffonade
291:Mechanical
180:References
174:Chiffonade
122:naengmyeon
69:French cut
34:Julienned
517:Sous-vide
472:Confiting
436:Sprouting
421:Seasoning
236:16 August
164:Mandoline
116:cucumbers
102:remoulade
63:allumette
18:Allumette
522:Toasting
512:Sautéing
502:Roasting
492:Grilling
462:Barbecue
441:Sugaring
411:Pickling
333:Brunoise
308:Kneading
298:Creaming
230:Archived
169:Brunoise
158:See also
132:brunoise
108:potatoes
100:céléris
57:Julienne
467:Boiling
450:Thermal
431:Souring
426:Smoking
416:Salting
386:Brining
363:Mincing
323:Cutting
303:Juicing
85:carrots
71:, is a
51:ceviche
487:Frying
457:Baking
396:Drying
391:Curing
353:Dicing
203:
152:origin
141:is in
95:celery
40:carrot
381:Aging
318:Purée
313:Paste
139:print
114:, or
112:fries
67:, or
238:2023
201:ISBN
118:for
97:for
87:for
77:food
38:and
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