THE JULIENNE CUT    

            

The Juiliene or Alumette cut, is a very similar cut to the Batonette cut in the previous tab. You cut whatever vegetable or other food you are trying to cut Julienne form and shape it with your knife into the form of a block. Then, you proceed to cut it into very thin slices and then very thin slips. The official measurement of the cut is ⅛ x ⅛ x 1 to 2 in.

                It is an extremely difficult cut to master and must be practiced often to perfect. However, the good news is that it is rare for an everyday cook to have to practice such a cut. It is more common in higher class restaurants. Thus, do not fear, for the cut is not a necessary one.

 

WHAT IS IS USED FOR

 

                From spinach, to carrots, to potatoes the cut can be made on anything you desire. The excruciatingly precise details are used to make the dish look fancier and the ingredients will cook more uniformly that way as well. Julienning can also be called “frenched” or “matchstick cutting.” Although the cut is reserved for vegetables, it may actually be used on certain meat dishes.

                Whether it is a nice salad, to some sushi, to a nice omelet; there is a variety of ways in which the julienne cut is utilized for. In regards to meat, it can be used to julienne cut some ham into an omelet, or a soup, or a sandwich. Whatever the case, just the fact that a cook took the detail to julienne cut certain pieces of a dish make the plate more attractive.

                Overall, with practice you can perfect the julienne cut yourself. It’ll make your dishes delicious but beautiful. The pictures on the right will display it.