Batonnet, Julienne, allumette, also know as a matchstick, dice, mince, and brunoise
Julienne. It is also a cut used for other vegetables such as carrots and cucumbers.
Julienne in French typically refers to a cooking technique where vegetables are cut into thin, matchstick-sized strips.
"Julienne" cuts are thin strips. Cutting julienne carrots would mean slicing the carrot on the long side into strips that are about 1/8" thick. Then, lay the strips down and cut them again so you're left with many little 1/8" x 1/8" thick carrot sticks. The benefit is that they cook very quickly, retaining color, texture and fresh flavor.
Julienne, slice, mince, chop, dice & cube.
Because the texture would be odd/unpleasant with thickly cut vegetables, and it would go soggy with grated vegetables. Julienne is just the right size.
The technical term in 'Julienne' - a French term.
A paysanne cut is a thin square that should measure about 1/2inch x 1/2inch x 1/8inch. Cutting produce uniformly helps it to cook evenly, which means it will retain its flavor, nutrition, and color better. Paysanne is consider a precision cut and is more uniform than what an untrained cook would normally do, who would usually go with a rough chop. It is different from other cuts in that other cuts are different. Yes, that sounds stupid, but fine julienne is different than julienne is different than batonnet, which are all rectangular cuts but different sizes. Just like small, medium, and large dice are different cuts.
*Batonnet. The Batonnet is a basic culinary knife which measures approximately 1/4"x 1/4"x 2 ½" to 3". It is also the starting point for the small dice.
Julienne Marie's birth name is Julienne Marie Hendricks.
whos julienne
Julienne Hanzelka Kim's birth name is Julienne Sunhee Kim.