Do you know what Julien and how to cook it?Well, if the second question from the housewives usually does not cause problems, the answer to the first hearing, you will probably be surprised.In cooking, this term refers to extremely cold meats (processed) vegetables, which are intended for sauces or soups.It gives a delicate texture and significantly accelerates the readiness of a dish.Now you know what a julienne.Salad, which is made from finely chopped vegetables is such a name.And if you put them in the first course, it should be called the soup-Julienne.
But the Russian food and Russian, to have your opinion on everything.Our chefs are not particularly think how to make julienne because clearly know what is meant by a dish of mushrooms, meat or vegetables, which is baked in cream or sour cream and served hot.At present, the choice of ingredients the chefs imagination especially no limits.Some of them even know how to cook seafood julienne.
In any case, the inexperienced housewife will be interesting to learn the secrets of professionals who can be safely used in the kitchen.And the question is how to make julienne, then simply do not arise.
So, anyway, vegetables (root vegetables, squash, pumpkin) should be cut into thin strips, however, like onions, and tomatoes.If you take the mushrooms, it is better to give preference champignons or white.This is the best option.Although it is possible, and the use of wild mushrooms with fleshy caps.They should be cut into cubes or thin strips.With regard to meat products, then choose a soft usually cooks pork, veal or chicken.They need to prepare beforehand and then cut into strips.If you like experimenting, you should use seafood, cooking julienne.The dish is a particularly delicious with shrimp, mussels and squid.These products need to blanch in boiling water, previously salted, for three minutes, then discard.
Now, as to fill.You should use cream, cream or bechamel sauce.At the same time, note that the fill should be as warm.If you want to dish managed to buy cheese, which belongs to the varieties, easily consumable by heating.Some advise to mix it with breadcrumbs to get crisp.
Typically, those who know how to cook Julienne, take prepared foods, then lay them in a special cocottes, pour sauce on top, sprinkle with cheese and send it in the oven for a maximum of twenty minutes.
should pay attention to the dishes in which you cook this dish.Usually cocottes use made of heat-resistant ceramic or stainless steel having a long handle.But if they are not available, then we can be satisfied with a frying pan or baking dish.
So, the basics, so to speak, science preparation julienne we reviewed.Now we have to share with you a recipe.This version - one of many, but he will come in handy in your culinary practice.Take a pound of chicken, boil it and finely chop.Then crumble 200 grams of onions and 300 grams of mushrooms.They are fried with vegetable oil.You can then add to the pan chicken and all the pepper, salt and be sure to mix.In another container fry flour (2 tbsp. L.), Add to it 300 grams of cream, spices and bring it all to a boil.Now, the contents of both pans should be merged and, after stirring, put on the cocottes.On top of all this sprinkled with grated cheese and goes in the oven for half an hour.
Bon appetit.
