Julienning: meaning, definitions and examples
๐ฅ
julienning
[ dสuหหliหษnษชล ]
cooking technique
Julienning is a cooking technique that involves cutting vegetables into long, thin strips resembling matchsticks. This method not only improves the presentation of dishes but also ensures even cooking and quick marinating.
Synonyms
cutting, dicing, shredding, slicing.
Examples of usage
- She spent the afternoon julienning carrots for the stir-fry.
- Julienning bell peppers can enhance the texture in salads.
- The chef demonstrated julienning zucchini to create a pasta alternative.
Translations
Translations of the word "julienning" in other languages:
๐ต๐น julienne
๐ฎ๐ณ เคเฅเคฒเคฟเคฏเคจ
๐ฉ๐ช Julienne
๐ฎ๐ฉ julienne
๐บ๐ฆ ะถัะปััะฝ
๐ต๐ฑ julienne
๐ฏ๐ต ใธใฅใชใขใณ
๐ซ๐ท julienne
๐ช๐ธ juliana
๐น๐ท julienne
๐ฐ๐ท ์ค๋ฆฌ์
๐ธ๐ฆ ุฌูููุงู
๐จ๐ฟ julienne
๐ธ๐ฐ julienne
๐จ๐ณ ๅไธ
๐ธ๐ฎ julienne
๐ฎ๐ธ julienne
๐ฐ๐ฟ ะถัะปัะตะฝ
๐ฌ๐ช แฏแฃแแแแแ
๐ฆ๐ฟ julienne
๐ฒ๐ฝ juliana
Etymology
The term 'julienne' is derived from the French word 'julienne,' which is named after a 19th-century French chef, Pierre Claude, who was known for his intricate vegetable preparations. The technique gained popularity in French cuisine and gradually spread to other culinary traditions. In French, 'julienne' means 'Juliet' and was likely adopted in cooking to describe thinly cut vegetables that resemble the fine, elegant profile of a youthful figure. Over time, julienning became a fundamental skill for chefs, recognized for its ability to enhance the aesthetic appeal and cooking efficiency of dishes. Today, it is a commonly taught skill in culinary schools and is appreciated by home cooks for its practicality.