Julienning

Julienne, allumette, or French cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY 2.0

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