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julienne    
n. 加入菜丝的清汤

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  • How to Julienne: 2 Versions of this Basic Knife Skill - wikiHow
    To julienne a vegetable, start by cutting off any rounded ends with a knife to make the vegetable rectangular Then, cut the vegetable into bite-size segments Next, take each segment and slice it into thin strips lengthwise Finally, re-stack the strips and cut them again to make long, thin sticks
  • Julienning - Wikipedia
    Julienne, allumette, or French cut is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks [1] Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade, potatoes for julienne fries, or cucumbers for naengmyeon
  • How to Julienne Cut - Food Network
    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 Here, a step-by-step guide to
  • How to Cut Julienne Strips (2 Ways!) - Evolving Table
    With this simple step-by-step Julienne Cut tutorial, you can master a French knife technique in practically no time! Using a sharp chef’s knife, slice everything from carrots to cucumbers to bell peppers in fine, thin strips
  • What Exactly Are Julienne Fries And How Do You Cut Them?
    Known as julienne fries, these slender little guys are made with potatoes that have been sliced into fine matchstick-shaped pieces and are easy to prep with nothing but a knife and a mandoline
  • JULIENNE Definition Meaning - Merriam-Webster
    The meaning of JULIENNE is a preparation or garnish of food that has been cut into thin strips How to use julienne in a sentence
  • What is a Julienne Vegetable? A Culinary Deep Dive
    The julienne cut, often referred to as a French cut, involves slicing vegetables into thin, uniform strips, typically measuring about 1-3 inches long and 1 8 inch thick
  • Mastering the Julienne: A Comprehensive Guide to Thin, Matchstick Cuts
    What exactly is a julienne cut, and why is it important in cooking? A julienne cut, often referred to as a matchstick cut, is a culinary knife cut where food is sliced into thin, uniform strips, typically measuring about 1-2 inches long and 1 8 inch thick
  • Master the Art of Julienne: A Step-by-Step Guide
    Julienne, often referred to as “allumette” when applied to potatoes, is a culinary term denoting a specific knife cut These are long, thin matchstick-like strips of vegetables, typically measuring approximately 1-2 inches in length and 1 8 inch by 1 8 inch in thickness
  • The Julienne Cutting Method: A Comprehensive Guide to Slicing and . . .
    The Julienne cut is commonly used in various cuisines, including French, Asian, and Italian cooking, to prepare a wide range of dishes, from stir-fries and sautés to salads and garnishes





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