Julienne refers to the foods that are cut in long, thin strips. Julienne is a culinary term which is usually associated with a particular cut of vegetables, but may be applied to cooked meat or fish which are often used as garnishing or in soups
Julienne also means to cut food into long, thin or match-like strips about 3 mm (millimeter) wide and 4 to 5 centimeters long
You can add comments to this article or suggest corrections. Factual prose contributions are welcome; your e-mail address (optional) will not be published. Please use plain text only: no HTML, no links, no images, no advertising.
No comments yet. Be the first to write one!
Write a comment