0 to cut food, especially vegetables, into long thin pieces:
Because we will be swapping between rectangles and juliennes, we need an estimate of how density decays in the process.
Nearly half of the density of the julienne in that figure has disintegrated.
Generally it is then dipped in egg and coated in breadcrumb, fried and served with thin julienne of cucumber, carrots, radish and onions.
This recipe, while containing smoked ox tongue, still contains the primary chef salad ingredients: meat, eggs, greens and presentation: julienne sliced meat, and sliced eggs.
Brunoise is an especially small size, produced from further cutting of julienne-style food.
Strips are generally cut to 2-3 inches, and are defined by width, from thickest to thinnest as batonnet, allumette, julienne, and fine julienne.
A "potage julienne" is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- "ligne" in thickness and about eight or ten "lignes" in length.
A well-known dish is "carrots julienne".
