Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon .
Videolar
9,99 $ 16 мая 2023 г. · Julienne cuts are thin, even slices of a vegetable or fruit made by squaring off the edges of said veggie or fruit and cutting it into planks and then strips. |
10 мин You can pretty much julienne any solid vegetable or a fruit. Hand julienning can be replaced by using a mandolin. |
The julienne cut is used for firm produce, such as carrots, celery, root vegetables, bell pepper, beets, and apples. |
To julienne, vegetables should be peeled and cut across into pieces about 5cm long. If necessary, curved sides should be cut off so that the vegetable has ... |
10 авг. 2021 г. · The julienne method ensures an even cutting size, which is essential to ensuring that vegetables marinate or cook quickly and at the same rate. |
| Novbeti > |
| Axtarisha Qayit Anarim.Az Anarim.Az Sayt Rehberliyi ile Elaqe Saytdan Istifade Qaydalari Anarim.Az 2004-2023 |