Julienne - Glossaries - Tools

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Cookery Class >>> Glossaries

Julienne
To cut foods into long thin strips. Particularly vegetables like carrots, baby marrows, celery stalks, spring onions, cucumbers or brinjals. It allows for a faster cooking time and looks good for garnishing purposes.

10 things to do with Julienne

-	Beef and cashew stir-fry	-	Chicken couscous salad
-	Chinese-style mushroom chicken soup	-	Julienne carrots
-	Kamberg trout with leeks and lentils	-	Zuppa di pesce
-	Warm vegetable salad	-	Watercress and orange salad with honey mustard dressing
-	Indonesian-style gado gado	-	Mussel soup

All listings under 'J' in A-Z OF COOKERY TERMS

- Julienne

Home Bakes
by Carolie De Koster

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