Difference between revisions of "Julienne"
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
|||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Cooking techniques|Techniques]] | |
To '''julienne''' a vegetable or other ingredient is to cut it into long thin matchstick-sized strips 1/16th to 1/8th of an inch wide and 2-3 inches long. A baton is larger, almost 1/4 inch wide. | To '''julienne''' a vegetable or other ingredient is to cut it into long thin matchstick-sized strips 1/16th to 1/8th of an inch wide and 2-3 inches long. A baton is larger, almost 1/4 inch wide. | ||
Latest revision as of 18:00, 5 April 2012
| Techniques
To julienne a vegetable or other ingredient is to cut it into long thin matchstick-sized strips 1/16th to 1/8th of an inch wide and 2-3 inches long. A baton is larger, almost 1/4 inch wide.
To julienne a carrot, first cut it into cylindrical sections of the desired length. Trim each section so that the sides are straight and right-angled (almost like a cuboid). Slice into flat panels of desired width. Stack these panels and slice evenly into matchsticks.
Julienne is also a name given to a consomme garnished with julienned vegetables.
