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URL:https://www.learndesk.us/class/5385279546327040/lesson/94003e406d8da613c6c2b04542cdb969?ref=outlook-calendar
SUMMARY:Lesson 12: Allumette, Potato
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
LOCATION:https://www.learndesk.us/class/5385279546327040/lesson/94003e406d8da613c6c2b04542cdb969?ref=outlook-calendar
DESCRIPTION: 
Allumette


To allumette, a vegetable means to cut it into small, thin pieces the size of matchsticks.
The technique is used on firm vegetables such as potato, celery, carrot, peppers, turnips, parsnips, etc. Onion is too difficult to apply an allumette cut to owing to its layers, and soft vegetables such as tomatoes are almost impossible. Items such as citrus peel can also cut into allumettes.
An allumette cut ends up with vegetable pieces about 3 mm x 3 mm square and 5 cm long (1/18th inch square x 2 inches.)  Note: some chefs call a 3 mm x 3 mm cut a “regular julienne” cut, and define allumette as 6 mm x 6mm (1/4 inch.)
To do this, the first step is to peel and wash the vegetable, then regularize its shape into a rectangle or square by topping and tailing it and squaring off the sides. Then cut it into 5 cm (2 inches) long pieces, then cut each of those pieces into 3 mm (1/8th inch) thick slices. Stack those slices, then cut them lengthwise into 3 mm (1/8th inch) wide...

https://www.learndesk.us/class/5385279546327040/lesson/94003e406d8da613c6c2b04542cdb969?ref=outlook-calendar
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