Do you know what julienne is and how to cook it? Well, if the second question from the hostesses usually does not cause difficulties, then after hearing the answer to the first, you will probably be very surprised. In cooking, this term means exclusively cold cutting (processing) of vegetables that are intended for sauces or soups. It gives a delicate texture and significantly speeds up the preparedness of a dish. Now you know what julienne is. Salad, which is made from finely chopped vegetables, bears that name. And if you put them in the first dish, then it should be called julienne soup.
But then Russian cuisine and Russian, in order to have a look at everything in the world. Our culinary experts do not particularly think about how to cook julienne, because they clearly know that this means a dish of mushrooms, meat or vegetables, which is baked in cream or sour cream and served hot. Currently, when choosing ingredients, the imagination of cooks is not particularly limited. Some of them even know how to cook seafood julienne.
In any case, inexperienced housewives will be interested in learning the secrets of professionals that can be safely used in the kitchen. And the question of how to cook 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 meaty hats. They should be cut into cubes or thin strips. As for meat products, culinary experts usually choose soft pork, veal or chicken. They must first be prepared and only then cut into strips. If you like experimentation, then you should use seafood to cook julienne. This dish will turn out especially delicious with shrimp, mussels or squid. These products must be blanched in boiling water, previously salted, for three minutes, and then discarded.
Now for the fill. You should use sour cream, cream or bechamel sauce. Please note that the fill should be as warm as possible. If you want the dish to succeed, buy cheese that belongs to varieties that melt easily when heated. Some advise mixing it with breadcrumbs to make a crisp.
Usually, those who know how to cook julienne take prepared foods, then put them in special coconuts, pour sauce on top, sprinkle with cheese and put in the oven for a maximum of twenty minutes.
It is worth paying attention to the dishes in which you will prepare this dish. Typically, cocotte makers made of heat-resistant 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 baking dish.
So, we examined the basics, so to speak, of the science of making julienne . Now it remains to share the recipe with you. This option is one of many, but still it will come in handy in your culinary practice. Take a pound of chicken, boil it and chop finely. Next, chop 200 grams of onions and 300 grams of champignons. They are fried together in vegetable oil. After that, you can add chicken to the pan and pepper everything, salt and be sure to mix. In another container, fry the flour (2 tbsp. L.), Add 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 cocotte makers. From above, all this is sprinkled with grated cheese and sent to the oven for half an hour.
Enjoy your meal.