Julienning 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" or potatoes for "Julienne Fries". Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. Trimmings can be used for stocks, soups, purees, etc. The measurement for "julienne" is 12 mm × 12 mm × 45 cm (0.040.08 in × 0.040.08 in × 1.62 in). "Julienne" usually applies to
Bengali cuisine meat (or fish) are prepared before cooking. Some vegetables are used unpeeled, in some preparations fish is used unskinned in contrast as well. However, in most dishes vegetables are peeled, and fish scaled and skinned. In many cases, the main ingredients are lightly marinated with salt and turmeric (an anti-bacterial and antiseptic). Vegetables are to be cut in different ways for different preparations. Dicing, julienne, strips, scoops, slices, shreds are common and one type of cut vegetables cannot replace another style of cutting for a particular preparation. Any aberration is frowned upon. For example, in "alu-kumror chhakka", the potatoes and