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
Revuelto Gramajo Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's "quintessential" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the intention for it to be served to soldiers in battlefields, and at the time it consisted of fried potatoes, ham,