Love French cuisine but don't know how to make julienne at home? Take note of the secrets of creating this delicious hot snack that will brighten up any festive table.
To make your dinner unforgettable and to decorate any festive table with an exquisite hot appetizer with original Russian roots and a French name. By following these simple guidelines, you will learn how to cook julienne at home without standing at the stove for hours.
If in France the concept of "julienne" refers to products cut into rings or strips, then in Russian cuisine this was the name for mushrooms baked in sour cream. Today, there are several dozen recipes for preparing this delicate hot snack, where the basis is not only mushrooms and chicken, but various types of meat and seafood. As a dressing, not only sour cream and cream are taken, but also the famous bechamel cream sauce.
Julienne cooking secrets:
- In addition to special cutting of food, meat must be prepared in advance, and seafood must be blanched in salted water for several minutes.
- All frozen ingredients must be thawed before cooking the julienne.
- Mushrooms should also be boiled or fried with onions.
- Potatoes are not used in traditional julienne.
- The sauce can be added to the ingredients directly into the skillet after frying, or it can be poured into molds.
- Sprinkle julienne with cheese that melts well. Grate the slightly frozen cheese on the finest grater, then the layer will turn out to be more uniform. For a crispy, golden crust, mix the cheese sprinkles with the breadcrumbs.
- In the oven, julienne is cooked in tins for about 15-20 minutes.
- Cookware for baking julienne must be heat-resistant, so you should choose heat-resistant ceramics or stainless steel.
In addition to the traditional options for making julienne in pots, cocotte bowls and puff pastry tartlets, there is an original recipe for this hot appetizer, which is baked in hamburger buns.
Cut off the top of the buns and carefully remove all of the crumb. Boil and cut the meat into small cubes, cut the mushrooms into strips and chop the onion. Fry the julienne base in vegetable oil. For the sauce, take cream, milk, salt and spices, mix and heat them in a saucepan over low heat. We begin to add the sifted flour, stirring the sauce until a homogeneous viscous mass is obtained. Lay out the baking sheet with parchment paper. Fill the buns ¾ with the filling, pour in the sauce and sprinkle the top with a thick layer of grated cheese. We cover the julienne with the tops of the buns cut earlier and send it to the oven, preheated to 200 degrees. Bake for 10-15 minutes, decorate with fresh herbs when serving.
