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Celery julienne

Julienne is a culinary knife cut in which the food item is cut into long thin strips. Common items to be julienned are carrots for carrots Julienne or celery for Céléris Remoulade .

With a sharp knife the raw vegetable is sliced to length and trimmed on four sides to create a thick rectangular stick 6-7cm long, then cut lengthwise into thin (1-2mm) slices. Stacking these slices and again cutting lengthwise into thin (1-2mm, equal to the thickness) 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 (again 1-2mm, equal to other dimensions) will produce brunoise.

The first known use of the term in print is in François Massialot's Le Cuisinier Royal (1722 edition). The origin of the term is uncertain, but may derive from the proper name Jules or Julien. In Le Cuisinier Royale, 10th edition (1820), a potage julienne is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half-ligne in thickness and about eight or ten lignes in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term en chiffonnade. The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.

In American culture, a popular phrase for saying that a gadget can do many things is, "It slices! It dices! It makes julienne fries!" This phrase is a parody of Ron Popeil's 1960s television advertisements for the Veg-o-Matic kitchen tool. A common U.S. urban legend holds that julienne is named after Julia Child..



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