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Julienne: meaning, definitions and examples

πŸ₯•
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julienne

 

[ ˌdΚ’uːliΛˆΙ›n ]

Noun
Context #1 | Noun

cooking technique

Julienne is a method of cutting vegetables into long, thin strips. This technique is essential in preparing certain dishes, as it allows for faster cooking and a more elegant presentation. Common vegetables that are julienned include carrots, bell peppers, and zucchini. The name julienne comes from the French chef Jean Julien, who popularized this cutting style in the 19th century.

Synonyms

cut, shred, slice.

Examples of usage

  • I decided to julienne the carrots for the stir-fry.
  • For a salad, julienne some cucumbers for added crunch.
  • She prefers to julienne the peppers for a more attractive dish.

Etymology

The term 'julienne' originates from the French language, specifically named after the French chef Jean Julien, who contributed to modern culinary techniques in the 19th century. The word is derived from the French word 'julier', which means to cut into thin strips. The technique of julienne is not just limited to vegetables; it can also apply to meat and cheese. Julienne cutting is a fundamental skill for chefs, as it plays a crucial role in the overall aesthetics and texture of dishes. Over time, this technique has spread across many cuisines, especially in French, Asian, and modern hybrid cooking styles, establishing itself as a staple in professional kitchens worldwide. Learning how to julienne correctly can enhance the efficiency and presentation of meals, making it a vital technique for culinary enthusiasts.

Word Frequency Rank

Ranking #37,605, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.