National Julienne Fries Day

Everyone fries up skinny sliced potatoes for a delectable and crispy treat each year on National Julienne Fries Day, August 12th.

#juliennefriesday

e 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 documented 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. However, no one knows the source of the julienne cut, Eneas Dallas. ne recipe that piqued his interest, Julienne Soup. Cooks are encouraged to cut all the vegetables (such as turnips, carrots, potatoes, etc.) into long strips or straws by cooks. A hint may be included in another dish. Two cuts had to be made on each leaf for a woodsorrel soup dish. Not one or three, but two. Making so would result in the creation of a trefoil or a trinity, which would be useful to some Christian or superstitious cooks.

According to Dallas, 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). Stubwort, sour trefoil, or cuckoo's meat was popular 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 can be corrupted or altered in any way. Conserva Lajulce, for example, is the scientific name for woodsorrel. Dallas makes the same argument to Italy, where the name becomes Juliola.

The leaves cook away as woodsorl is cooked, according to Dallas. Only the twigs or the representative julienne chops are included in the soup.

Despite all of these possibilities, National Julienne Fries Day encourages noshing, not superstitions. Nevertheless, revealing the sources may surprise your friends.

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

What is the best way to celebrate this food holiday? Of course, we're slicing up some potatoes into small sticks and grilling them up! You can also order some food at your new restaurant. We also have some tricks to help you succeed with homemade shoestring potatoes.

Let the potatoes rest 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. If you want them dry before pouring them in hot oil, they will quickly splatter, so the grease will vigorously splatter.
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 allowed to fry. This tip also helps prevents your oil from excessive splatter and overflowing
About 350 degrees F is the recommended cooking 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 #JulienneFriesDay to post.