Traditionally cut into thin, uniform matchsticks, julienne fries tend to be crisper and are often described as "shoestring fries." This delicate and precise cut is a French favorite, and it's no surprise. For the first documented reference to the julienne cut, look to Francois Massialot's Le Cuisinier Royal et Bourgeoi, 1722.
Although no one knows the source of the julienne cut, Eneas Dallas, which was published in 1877, Kettner's Book of the Table investigates the julienne cut's origins, Eneas Dallas, analyzes the julienne cut's sources. Julienne Soup is one of Julienne Soup's favorite dishes. Cooks are encouraged to cut all the vegetables (such as turnips, carrots, potatoes, potatoes) into long strips or straws by cooks. Another dish may give a hint. On each leaf, a woodsorrel soup dish called for two cuts to be made. Not one or three, but two. Any Christian or superstitious cooks would appreciate a trefoil or a trinity by doing so, which would be useful to some Christian or superstitious cooks.
According to Dallas, the people of Europe knew the woodsorl by several names. (among many others) The French knew it as La petite oseille and surelle (among many others). It was stubwort, sour trefoil, or cuckoo's meat in England. Alleluia or Allelujah was another unusual name for the woodsorrel. It was also discovered in Italy and Spain by this name. The word will often be corrupted or altered. Conserva Lajulce, for example, is the scientific term for woodsorrel. Dallas takes this argument to Italy, where the name becomes Juliola.
The leaves cook away when woodsorl is cooked, according to Dallas. Only the twigs or the representative julienne cuts are included in the soup.
Despite all of these possibilities, National Julienne Fries Day promotes noshing, not superstitions. However, sharing the source of the inventions may enthrall your colleagues.
Y in the United States. how to celebrate national julienne fries day
What is the best way to celebrate this food holiday? Of course, you can make potatoes into small sticks and fry them up. You can also visit your favorite restaurant and order some. We also have some tricks to help you succeed with homemade shoestring potatoes.
- Let the potatoes cool in a bowl of ice water for about ten minutes after you've cut your potatoes into matchsticks (which can be achieved with a julienne blade)
- Pat the potatoes dry with paper towels after ten minutes. Or the grease will splatter vigorously if you dry them before throwing them in hot oil
- Don't add too many potatoes to the hot grease at a time when you add them to the hot grease. Both directions must be fried, and they need space to fry. This tip also helps prevents your oil from overflowing and overflowing
- About 350°F is the ideal temperature for frying your potatoes
- Remove the potatoes from the oil to a clean paper towel to drain and season immediately after they become golden brown
On social media, use the hashtag #JulienneFriesDay to post.
Y in history, the national julienne fries day in the United States has a long tradition
We were unable to locate the maker of National Julienne Fries Day, but we were unable to find him.