Julienne French Fries 🍟

August 12th is National Julienne Fries 🍟 Day

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 cΓ©lΓ©ris remoulade, potatoes for Julienne Fries, or cucumbers for naengmyeon.

Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. The measurement for julienne is 1–2 mm × 1–2 mm × 4–5 cm (0.04–0.08 in × 0.04–0.08 in × 1.6–2 in). Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (3 mm × 3 mm × 3 mm).

The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition). The origin of the term is uncertain.

What will you be celebrating? How will you do it?