National Julienne Fries Day

Every year, on National Julienne Fries Day, everyone fries up skinny sliced potatoes for a delectable and crunchy snack.

#juliennefriesday

julienne fries tend to be crisper and are often described as "shoestring fries" because they are cut into thin, uniform matchsticks, julienne fries tend to be crisper and are often described as "shoestring fries." It's no surprise that this delicate and precise cut is a French favorite. For the first known written reference to the julienne cut, look to Francois Massialot's Le Cuisinier Royal et Bourgeoi, 1722.

Origins

The julienne cut's origins, according to Eneas Dallas in the book Kettner's Book of the Table, published in 1877, no one knows the source of the julienne cut. Julienne Soup is one of Julienne Soup's one recipe that piques his interest. The dish calls for cooks to cut all the vegetables (such as turnips, carrots, potatoes, potatoes) into long strips or straws. Another dish may give a hint. Two cuts of woodsorrel soup were needed to be made on each leaf for this dish. Not one or three, but two. Not one or three, but two. If doing so, you will produce a trefoil or a trinity, which would be useful to some Christian or superstitious cooks.

According to Dallas, the people of Europe knew the woodsorl by many names. La petite oseille and surelle was the French word for it (among many others). It was known as 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 makes this point to Italy, where the name changes to Juliola.

When woodsorl is cooked, the leaves cook away, according to Dallas. Only the twigs or the representative julienne cuts are included in the soup. Whether you like it or not.

Despite all the possibilities, National Julienne Fries Day promotes noshing, not superstitions. However, revealing the sources may surprise your friends.

Y in the United States how to celebrate national julienne fries day

What's the best way to celebrate this food holiday? Of course, we're making it easier by cutting potatoes into small sticks and frying them up! You can also dine in your new restaurant and order some. We even have some tips on how to make homemade shoestring potatoes: We even have some tricks to help you succeed at making shoestring potatoes.

After you've cut your potatoes into matchsticks (which can be achieved with a julienne blade), let the potatoes cool in a bowl of ice water for about ten minutes
With paper towels, pat the potatoes dry after ten minutes. If you want them dry before pouring them in hot oil, they will quickly splatter, so the grease will vigorously splatter
When you add the potatoes to the hot grease, make sure you don't add too many at a time. On both directions, they need space to fry. This tip also helps to prevent your oil from overflowing and overflowing
About 350°F is the ideal temperature for frying your potatoes
When the potatoes become golden brown, use a clean paper towel to drain and season immediately

To post on social media, use the hashtag #JulienneFriesDay.