Julienne
A method of cutting food into matchstick-like strips.
To julienne, first peel the food and cut away any unwanted parts. If your food is rounded (like carrots or potatoes) cut off a piece so that it can sit flat.
1. Odessa Mushroom Julienne
Mushrooms, butter, onion, white wine, cream, parmesan, chives, fennel seed, and some salt and pepper are used to cook Odessa Mushroom Julienne casserole julienne recipe.
'Julienne' is the French name for a method of cutting vegetables into thin strips.
-Trim both ends of the peeled carrot. Cut it into two pieces.
A julienne cut may be of varying thicknesses, but it is usually square. Sometimes, vegetables are cut into very fine slivers, while in other cases the cut may be more thick.
But is there a difference between a bâtonnet and a julienne? (Would we ask if there weren't?) Indeed, the difference is so great, there is another category that fits in between them.
Julienne- This is a type of cut, where the ingredient to be julienned is cut into very thin, "matchstick" strips usually 2 - 3 inches long, and about 1/8 inch thick. Recipes may call for the ingredient to be julienned or into matchsticks. ...
Julienne
Vegetables or citrus zest shredded or cut into thin matchsticks. The julienne is cooked in butter in a covered pan until quite soft and then used as a garnish, especially for soups and consommés.
Julienne
To cut meat, vegetables or fruit into long, very thin strips.
Knead
To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching ...
Julienne To cut into matchstick shaped pieces.
Juniper Berries Spicy berries used as a flavoring.
Jus The unthickened juices from roast meat ...
Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.
Jumble - An old-fashioned, rich sugar cookie.
Recipe: Molasses Jumbles
To Dictionary Index ...
Julienne - to slice food into very thin shreds or strips.
Junket - milk which has been thickened with rennet, sweetened and is served as dessert. Also, trade name for a flavored dessert mix including rennet.
...
JULIENNE : To cut meat or vegetables into thin stick-shaped pieces (1/8 x 1/8 x 1½ -2 inches ).
WEDGE : A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.
Julienne: To cut vegetables, fruits, or cheeses into match-shaped slivers.
Marinade: Dredged with flour and sauteed in butter.
Mince: To chop or cut food into very small pieces.
Julienne - Vegetables cut in very slender slices, smaller than matchsticks.
Liaison - The thickening of a sauce, perhaps with cream or corn starch, at the end of cooking.
Luter - To seal a cooking dish with dough made from flour and water.
Julienne - To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly.
Julienne To cut a vegetable into long thin match sticks.
Mince When you mince something, you chop into very fine particles. This can be done with a mincer or knife.
Julienne
Cutting food into very thin strips about 1½ to 2 inches long, with a width and thickness of about ⅛ inch. Both meat and vegetables can be julienned. Also called matchstick cutting.
Kebab ...
JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.
KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
Julienne
To julienne means to cut into strips or match-like sticks.
Fold ...
Julienne - to cut foods into thin, long, matchstick-sized strips.
M
Marinate - to cover food, mostly meat or fish with a liquid blend of herbs and spices for the flavours to penetrate in.
Julienne: To cut a fruit or vegetable into matchstick strips about 2 inches long.
Mince: Cutting food into very fine pieces.
Julienne: To cut vegetables or citrus rind into short, thin strips. Vegetables used to garnish are often cut in this manner to decorate.
Julienne - Food cut into thin strips
Jus - French for juice: fruit, vegetable and meat
K ...
Julienne- Cut food into long thin strips.
Knead-Massage dough with your hands in a back and forth pressing and folding motion for several minutes until dough is smooth.
Lukewarm- A temperature of about 95ºF, not too hot and not too cold.
Julienne- To cut vegetables, fruits, or meats into match like strips.
Knead- To work dough with the heel of your hand in a pressing and folding motion.
Line- To cover a pan or cookie sheet with paper to prevent foods from sticking.
julienne To cut into long, thin strips.
jus The natural juices released by roasting meats.
knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
JULIENNE
To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
Julienne: To cut food, usually vegetables, into long, thin strips or match-like strips.
JULIENNE
To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
-K-
Top of Page ...
Julienne: To cut into very thin strips.
K
Key limes: Fruit, about the size of golf balls, and round. The fruits are pale yellow green, the juice is yellow and very tart, more so than standard limes.
Julienne - Food cut into very thin strips, often described as cut into small matchstick lengths.
Jus - French for juice, jus also refers to the un-thickened juices from a piece of roasted meat.
Top ...
julienne: Vegetables cut into fine strips
jus: Juice
jus: Roast gravy; the juices from a roast ...
Julienne - To cut into long thin matchstick size strips.
Jus - The natural juices released by roasting meats and poultry.
K. Cooking Terms ...
Julienne
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Kiwano ...
Julienne - foods, especially vegetables, cut into thin sticks approximately ¼ inch thick and 1 inch long.
Julienne
To cut food into thin match-shaped strips about 2 inches long and 1/4 inch thick. The common term used to describe the process of cutting carrots, beets and other vegetables.
Kitchen Essentials ...
Julienne: Matchstick pieces of vegetables, fruits, or cooked meats; or a technique for cutting foods into matchstick pieces.
Jus lie: the French phrase for gravy (thickened jus).
Julienne (joo-lee-EHN) - To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.
Julienne are foods that have been cut into thin, match stick strips. Or the verb, julienne, to cut food into very thin strips.
Julienne - To cut food into thin strips.
Kebab / Kabobo - Marinated meat that is skewered and grilled.
Knead - To press and fold dough in order to give it a smoother consistency needed for leavening.
julienne: food cut into thin, matchlike strips.
leavener: a substance, such as baking powder, baking soda or yeast, that is added to a food to cause it to expand when heated.
Julienne
Cutting food into thin sticks about two inches long.
Marinade
A process of flavoring food by soaking in a liquid or dry mixture.
Julienne - To cut vegetables into long, thin, match-like strips.
Knead - To work and press dough with a pressing motion followed by a folding, stretching, and rolling motion.
...
Julienne: Vegetables, potatoes, or other items cut into thin strips; 1/8-inch square x I to 2 inches is standard. Fine julienne is 1/16-inch square.
Julienne
To cut into thin strips 1/8 inch x 1/8 inch strips or smaller, about 2-3 inches long. May be meats or vegetables.
Jus ...
Julienne - Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
...
Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise.
(Yellow julienne)
- Z -
Zanthoxylum acanthopodium Zanthoxylum alatum Zanthoxylum armatum Zanthoxylum limonella Zanthoxylum nitidum Zanthoxylum piperitum Zanthoxylum rhetsa Zedoary Zingiber officinale ...
1 carrot (julienned)
1 cup chinese cabbage (finely shredded)
12 cup zucchini (julienned) ...
ciseler (Fr.) To cut into julienne strips or shred as for a chiffonnade;
to scorc a whole fish to hasten cooking.
citron A fruit of the citrus family, resembling a large, lumpy lemon; ...
Bâtonnet (Fr.): garnish of vegetables cut into small sticks, somewhat larger than allumette or julienne; 1/4 inch x 1/4 inch x 2 to 21/2 inches is the standard. Translated to English as "small stick." ...
Chiffonade - A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.
Chilaquiles - A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic.
charcuterie: kitchen used for preparation of sausages, terrines, pâtés and smoked meats (also charcutiére, in the style of the butcher's wife, grilled meat with sauce Robert, garnished with julienne of cornichons) ...
Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces. Generally a mixture that is coarsely chopped or ground.
A clear soup with finely shredded vegetables added is a julienne soup.
Julienne To cut into very thin baton strips.
Jus A basic thin gravy, consisting mainly of the natural juices of the food it is served with. Also the juice of a fruit. for example lemon. A French word translating as 'juice'.
Julienne Foods that have been cut into thin strips approximately the size of match sticks of various lengths. Julienne foods are often used as a garnish. Jus A rich, lightly reduced stock used as sauce for dishes.
Mandolines are sturdy, hand-operated, stainless-steel, wood, or heavy plastic tools that rapidly slice, shred, and julienne vegetables.
A vegetable consommé is usually garnished with match stick cut (julienne) spring vegetables which gives a clean, fresh, finishing touch to the clear soup.
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 2 mm on each side or less. Common items to be brunoised are leeks and carrots.
 See also: Vegetable, Vegetables, Cooking, Slice, Flavor
  
|
RSS
