Frenching Vegetables
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In the culinary world, Frenching means two different things, depending on if we are discussing Meat or VegetablesFrenching is more familiar to us as a technique for presenting Meat on the bone, but it also refers to a style of cutting Vegetables

Frenching Vegetables means slivering them by cutting them lengthwise into long thin strips (Julienne).  You may have heard of Potatoes that are Frenched, and then fried?  They seem to be a pretty popular item. If you are not in to guessing games, we are talking about French Fries.

Green Beans are another vegetable that is frequently Frenched.  Not to confuse the issue, but Green Beans are also the vegetable most associated with the term French-Cut.  French-Cut can mean the same thing as Frenched, but it can also mean Bias Cut (cut on the diagonal).  French-Cut is not exclusively used in reference to Green Beans.  Other vegetables can also be French-Cut and the term is applied occasionally to Bias Cut Meats as well.

Culinary Uses

When Green Beans (or other Veggies) are Frenched, they are typically first Prepped (see the Smart Kitchen Exercise Prepping Green Bean) to remove the string. Frenching a Green Bean can be a little dicey; it requires some serious knife skills.  If you have your heart set on slivered Green Bean, the better choice is to use the handy Frenching Tool designed for the job if available.

The aim with Frenching any vegetable is to help the food cook more quickly and evenly, and to also enhance its Presentation.  For some practical experience, see Smart Kitchen’s Exercise on Steaming Frenched Green Beans