Jul 15, 2024 · Learn all of the basic culinary arts knife cuts and shapes, from large and small dice to allumette and batonnete.

Julienne, allumette, or French cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne, …

Apr 4, 2022 · Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. “Julienne” is a French cooking term for thin strips of vegetables or meat or …

Jul 23, 2025 · Julienne, often referred to as “allumette” when applied to potatoes, is a culinary term denoting a specific knife cut. These are long, thin matchstick-like strips of vegetables, …

Nov 24, 2012 · To allumette a vegetable means to cut it into small, thin pieces the size of matchsticks. If the vegetable is to be cooked, an allumette cut allows for a vegetable to cook …

The julienne cut is also known as the allumette or matchstick cut. In some circles, it is just called the French cut. A julienne cut is required for the ingredients in many recipes. When you want …

The julienne cut, also known as the allumette cut, is a classic knife skill that transforms ordinary vegetables into elegant, uniformly thin strips. This technique isn’t just about aesthetics; it …

Allumettes à la périgourdine: coated with purée of chicken livers. Allumettes à la reine: coated with chicken breast, truffles, and mushrooms in a velouté sauce Allumettes à la toscane: …

Une allumette est une petite tige de bois (généralement du peuplier, parfois du saule), de carton ou de chiffon, destinée à créer une flamme par friction avec son extrémité enduite d'un produit …

Allumette means “matchstick” in French, and it was the temporary name for the title character in a private screenplay that was not intended to be seen by the outside world.