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
Frozen vegetables better or worse than fresh ones. Generally, reports show that frozen vegetables are as nutritionally beneficial when compared to fresh ones. A 1997 study performed by the University of Illinois, 2007 study performed by University of California - Davis and a 2003 Austrian study support that canned or frozen produce has no substantial nutritional difference not attributable to the presence of added salt, syrup or other flavouring, and in fact suggest that canned or frozen produce is nutritionally superior because of the very rapid deterioration of nutrients in fresh produce. An advantage that frozen vegetables have over canned is that