How to cook a julienne?

Do you know what julienne is and how to cook it? Well, if the second question from the housewife does not usually cause difficulties, then when you hear the answer to the first, you will probably be very surprised. In cooking, this term refers to an exceptionally cold slicing (processing) of vegetables, which are intended for sauces or soups. It gives a gentle consistency and significantly speeds up the readiness of a dish. Now you know what julienne is. Salad, which is made from sliced thinly vegetables, is just such a name. And if you put them in the first dish, then it should be called soup-julienne.

But for that Russian cuisine and Russian, in order to have a look at everything in the world. Our culinary specialists do not particularly consider how to prepare a julienne, because they clearly know that it means a dish of mushrooms, meat or vegetables, which is baked in cream or sour cream and served hot. At the present time, when choosing ingredients, the imagination of cooks is not particularly limited. Some of them even know how to cook a julien with seafood.

In any case, inexperienced housewives will be interested to learn the secrets of professionals who can safely use in the kitchen. And the question of how to prepare a julienne, then simply does not arise.

So, in any case, vegetables (root vegetables, zucchini, pumpkin) should be cut into thin strips, however, like onions, and tomatoes. If you take mushrooms, it is better to give preference to champignons or white. This is the best option. Although it is possible to use forest mushrooms with fleshy hats. They should be cut into cubes or thin strips. As for meat products, usually cooks choose soft pork, veal or chicken. They must be prepared beforehand and then cut into strips. If you like experiments, then you should use seafood, preparing a julienne. The dish will turn out especially tasty with shrimps, mussels or squid. These products must be blanched in boiling water, previously salted, for three minutes, and then discarded.

Now, as for the fill. You should use sour cream, cream or bechamel sauce. However, please note that the fill should be as warm as possible. If you want the dish to succeed, buy cheese, which belongs to varieties that melt easily when heated. Some advise to mix it with breadcrumbs to make a crusty crust.

Usually those who know how to cook julienne, take prepared foods, then lay them in special coconut bottles, top with sauce, sprinkle with cheese and send to the oven for a maximum of twenty minutes.

It is worth paying attention to the dishes in which you will prepare this dish. Usually, coconut shells made of high-temperature ceramics or stainless steel with long handles are used. But if they are not available, then it is quite possible to be content with a frying pan or a form for baking.

So, the fundamentals, so to speak, of the science of cooking julienne we have considered. Now I have to share a recipe with you. This option is one of many, but still it is useful in your culinary practice. Take half a kilo of chicken fillet, boil it and finely chop it. Then crumble 200 grams of onions and 300 grams of champignons. They are fried together in vegetable oil. After that, you can add chicken in the pan and pepper everything, salt and mix. In another container, fry the flour (2 tablespoons), add to it 300 grams of cream, spices and bring it all to a boil. Now the contents of both frying pans should be combined and, after mixing, put in the coconut bottles. From above all this is sprinkled with grated cheese and sent to the oven for half an hour.

Bon Appetit.