Julienne is a term referring to cutting a food item into long thin strips.
To ( Julienne) vegetables, means, to shred vegetables in thin strips not more than 2 inches long.
To ( Julienne) vegetables, means, to shred vegetables in thin strips not more than 2 inches long.
Julienne in French typically refers to a cooking technique where vegetables are cut into thin, matchstick-sized strips.
Because the texture would be odd/unpleasant with thickly cut vegetables, and it would go soggy with grated vegetables. Julienne is just the right size.
so it easier to seal up
It depends on which vegetables are used to make the julienne (matchstick) strips, the weight/amount of those vegetables, whether they are raw or cooked, and if cooked how are they cooked. For more information about the calories in vegetables, see the page link, further down this page, Alternatively, please feel free to ask the question again and include more detail.
Julienne. It is also a cut used for other vegetables such as carrots and cucumbers.
There is more than five. Julienne, roundel, dice, chiffonade paysanne that's five
Julienne strips are long, thin strips of vegetables or other ingredients, typically measuring around 1/8 inch wide and 2 inches long. They are often used in cooking as a way to add texture and visual appeal to dishes.
Julienne Marie's birth name is Julienne Marie Hendricks.
whos julienne
Julienne Hanzelka Kim's birth name is Julienne Sunhee Kim.
"Julienne" cuts are thin strips. Cutting julienne carrots would mean slicing the carrot on the long side into strips that are about 1/8" thick. Then, lay the strips down and cut them again so you're left with many little 1/8" x 1/8" thick carrot sticks. The benefit is that they cook very quickly, retaining color, texture and fresh flavor.