Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Julienning> ?p ?o }
Showing triples 1 to 75 of
75
with 100 triples per page.
- Julienning abstract "Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchstick. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade or potatoes for Julienne Fries. Trim the ends of the vegetable and the edges to make four straight sides. This makes it easier to produce a uniform cut. Trimmings can be used for stocks, soups, purees, etc. The measurement for julienne is ⅛ x ⅛ x 1 to 2 in (3 mm x 3 mm x 3 to 5 cm). Julienne usually applies to vegetables prepared in this way but it can also be applied to the preparation of meat or fish, especially in stir fry techniques. Once julienned, turning the subject 90 degrees and dicing finely (⅛ in or 3 mm) will produce brunoise (⅛ x ⅛ x ⅛) . The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition). The origin of the term is uncertain, but may derive from the proper name Jules or Julien. 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. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term en chiffonade. The root vegetables are briefly sauteed, then all are simmered in stock and the julienne is ladled out over a slice of bread.".
- Julienning thumbnail Celery_julienne.JPG?width=300.
- Julienning wikiPageID "2746657".
- Julienning wikiPageLength "2361".
- Julienning wikiPageOutDegree "24".
- Julienning wikiPageRevisionID "703841524".
- Julienning wikiPageWikiLink Brunoise.
- Julienning wikiPageWikiLink Carrot.
- Julienning wikiPageWikiLink Category:Culinary_terms.
- Julienning wikiPageWikiLink Category:Cutting_techniques_(cooking).
- Julienning wikiPageWikiLink Category:Food_preparation_techniques.
- Julienning wikiPageWikiLink Celery.
- Julienning wikiPageWikiLink Chiffonade.
- Julienning wikiPageWikiLink Etymology.
- Julienning wikiPageWikiLink Fish.
- Julienning wikiPageWikiLink Food.
- Julienning wikiPageWikiLink François_Massialot.
- Julienning wikiPageWikiLink Ligne.
- Julienning wikiPageWikiLink List_of_culinary_knife_cuts.
- Julienning wikiPageWikiLink Match.
- Julienning wikiPageWikiLink Meat.
- Julienning wikiPageWikiLink Potato.
- Julienning wikiPageWikiLink Preparation_(principle).
- Julienning wikiPageWikiLink Printing.
- Julienning wikiPageWikiLink Proper_noun.
- Julienning wikiPageWikiLink Remoulade.
- Julienning wikiPageWikiLink Stir_frying.
- Julienning wikiPageWikiLink Vegetable.
- Julienning wikiPageWikiLink File:Celery_julienne.JPG.
- Julienning wikiPageWikiLink File:Julienned_red_onion4peruvianceviche.JPG.
- Julienning wikiPageWikiLinkText "Julienne".
- Julienning wikiPageWikiLinkText "Julienned".
- Julienning wikiPageWikiLinkText "Julienning".
- Julienning wikiPageWikiLinkText "au julienne".
- Julienning wikiPageWikiLinkText "julienne cut".
- Julienning wikiPageWikiLinkText "julienne".
- Julienning wikiPageWikiLinkText "julienned".
- Julienning wikiPageWikiLinkText "juliennes".
- Julienning wikiPageWikiLinkText "julienning".
- Julienning wikiPageWikiLinkText "thinly sliced".
- Julienning wikiPageUsesTemplate Template:Commonscat.
- Julienning wikiPageUsesTemplate Template:Cutting_techniques_(cooking).
- Julienning wikiPageUsesTemplate Template:Food_preparation.
- Julienning wikiPageUsesTemplate Template:Reflist.
- Julienning wikiPageUsesTemplate Template:Wikt.
- Julienning subject Category:Culinary_terms.
- Julienning subject Category:Cutting_techniques_(cooking).
- Julienning subject Category:Food_preparation_techniques.
- Julienning hypernym Cut.
- Julienning type Food.
- Julienning type Technique.
- Julienning comment "Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchstick. Common items to be julienned are carrots for carrots julienne, celery for céléris remoulade or potatoes for Julienne Fries. Trim the ends of the vegetable and the edges to make four straight sides. This makes it easier to produce a uniform cut. Trimmings can be used for stocks, soups, purees, etc.".
- Julienning label "Julienning".
- Julienning sameAs Q609807.
- Julienning sameAs Juliennejern.
- Julienning sameAs Julienne_(Schneideart).
- Julienning sameAs Juliana.
- Julienning sameAs خلال_کردن.
- Julienning sameAs Julienne_(cuisine).
- Julienning sameAs Ժուլիեն.
- Julienning sameAs Julieno.
- Julienning sameAs À_la_julienne.
- Julienning sameAs 繊切り.
- Julienning sameAs Жульен.
- Julienning sameAs Julienne_(Kichen).
- Julienning sameAs Julienne_(keuken).
- Julienning sameAs Julienne.
- Julienning sameAs Julienne_(kuchnia).
- Julienning sameAs m.080j4d.
- Julienning sameAs Жюльен_(кулинария).
- Julienning sameAs Жульєн_(кулінарія).
- Julienning sameAs Q609807.
- Julienning wasDerivedFrom Julienning?oldid=703841524.
- Julienning depiction Celery_julienne.JPG.
- Julienning isPrimaryTopicOf Julienning.
