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How to cook the perfect julienne?

Julienne is a marvelous, tender and very popular hot dish, which, like most of the others, came to us from refined France. However, few know that for the French, in the majority, juliens are not a dish at all, but only a certain way of cutting food.

Outwardly, it resembles the usual small straws, so an experienced culinary expert who meets such a word in the recipe text, understands perfectly how to cut food. But why in Russian cuisine this name stuck exactly like the name of the hot dish?

With mushrooms

Probably due to the fact that most of the ingredients that make up the julienne are cut into just medium-sized straws. In France, this dish is more commonly known as "kokot", which, apparently, came from the name of the dishes, in which the real julienne, the cocotte, should be prepared according to all the rules.

And so far, despite all the confusion, which literally overgrew the name of this delicious dish, it is made in classical form from chicken, which is baked with béchamel sauce.

It is very strange, but for some reason today the julien is much less common on the tables of Russian housewives, many believe that the julien is too difficult to prepare, and someone complains about its high cost price.

One way or another, all of this has good reasons: a julienne is an easy and pleasant dish to prepare that your loved ones will enjoy with great pleasure.


We will list a few recipes for the dish a little lower, but first, we will tell you a few secrets about how to prepare a delicious julien without special difficulties and problems.

Despite the fact that the traditional julienne is prepared solely from a strict set of ingredients, today there is a huge variety of varieties of this dish, which uses a larger range of products. In modern performance, you can cook in juliens not only from poultry meat, but also from seafood, fish, mushrooms and vegetables.

Also, the use of the bechamel milk sauce, which, according to many housewives, is too complicated to perform, is not very strictly enforced. As a result, the preparation is actively used beshamel creamy or on broth, there are rare recipes, where it is completely replaced with thick cream or homemade sour cream.

It's hard to say whether it's good or bad, but still it's very nice that as a result of such a variety of recipes, everyone can pick up exactly such a julien that he definitely will have to taste.

Now about the dishes

It turns out that this dish for proper preparation and its subsequent serving requires the use of special molds - small portions, as we have said, are called coconuts.


Choose them today is quite simple, because on sale you can find a variety of options: glass and ceramic, copper and steel, we recommend you to choose a classic stainless steel scoops.

Such kokotnitsy are very easy to use, they are easy to take care of, and thanks to their thin walls they excellently pass the heat, which allows the julien to quickly bake, without overdrying.

Do not forget that they need to be served on a small saucer on the table, and always wrap a hot pen with a napkin or special paper staple that adorns your dish and protects guests from unwanted burns.

Some important tips

  • To make the béchamel sauce smooth and without a lump, it is very important during cooking to use hot milk and do not stop stirring the whole mass. Milk does not need to be poured in a thin trickle, pour it in one fell swoop, then do not stop stirring intensively, dissolving the lumps of flour.
  • Any vegetables and mushrooms for julienne must be cut into thin strips, but meat or smoked meat - diced. Any meat products should be pre-cooked before they are put in a general dish, and seafood is taken raw and only 2-3 minutes are blanched in boiling and salted water.
  • Potatoes in julienne is not used.
  • On top of the julienne necessarily sprinkled with hard cheese, it is better to choose those grades that are easy to melt, and if the grinded cheese is mixed with ground breadcrumbs, then as a result of baking it will turn out a fragrant and crispy crust.

Recipe for a classic chicken and champignon julienne

You will need:

  • chicken breast - 1 pc .;
  • fresh champignons - 50 g;
  • bulb - 1 piece;
  • olive oil - 1 tbsp. a spoon;
  • Parmesan cheese - 30 g;
  • separately prepared milk sauce bechamel.

Chicken breast is cleaned from the skin and foil, washed and cut into small cubes. Mushrooms are also thoroughly washed and cut into strips, peeled onion and cut into small strips.

Heat the frying pan, pour olive oil on it and fry the onions until light golden, then pour the chicken and mushrooms there. Mix everything well and fry until all the juice, which the chicken and mushrooms make, is completely boiled away.

Good snack

Now we remove from the fire and separately prepare the Béchamel sauce, which by the time it is mixed with the rest of the ingredients should be still warm. We take cocottes, grease them from the inside with butter, put roasted chicken into it, mushrooms and pour over the sauce on top.

Sprinkle the top of the ladle with grated cheese. We send the molds to the preheated oven, bake at a temperature of 200 °, the total time is about 10 minutes and the julienne is ready!

Julien's recipe in the multivarquet with seafood

We will need:

  • mussels - 400 g;
  • onion - 2 pieces;
  • cheese - 150 g;
  • thick cream - 100 g;
  • hard cheese - 30 g;
  • greenery.

Instead of traditional kokotnits, sometimes modern housewives with success use the miracle of modern technology - multivark.It turns out even easier and faster than in the tins, and the taste is the same.

So, let's start: thoroughly wash the mussels, put them in a special bowl and set the "Baking" mode on the slow cooker. Stew them in this position for 10 minutes, after which we add finely chopped onions and again set the Baking mode for another 10 minutes.

After the time has expired, add the cream, mix everything and set aside for a further 3 minutes in a slow cooker, if desired, add finely chopped dill or parsley.

While our dish is stewing, we rub hard cheese on a fine grater, spread it on top of an almost ready-made julienne, and then give it about 3 minutes later in an exposed mode. The dish is ready!

The only drawback of cooking such a dish in the multivark is its serve on the table, in the mallards, of course, the julien looks a lot more appetizing and aesthetic, so for special celebrations, it's best to use special molds.

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