Vegetables

Cutting a julienne

Cutting a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Difficulty:

Author: Chef Philippe

0 ratings

0 comments

Ingredients:

1 mandolin, 1 mincing knife, 1 cutting board

Method

Prepare the vegetables and required utensils.
Peel and wash the vegetables. Cut the carrot into slices 0,2 cm thick.
"You can do it with a or a mincing knife".
Cut the slices into 0,2 cm large sticks.
Cutting a julienne gives thin filaments, about 5 cm long and 0.2 cm thick.

Brown Braising Pearl Onions

For: Brown sauces

Time: 40 minutes

Reviews:

4 ratings

Clear glazing baby onions

For: Used in dishes with a white sauce

Time: 25 minutes

Reviews:

3 ratings

Cooking legumes

For: As a garnish of certain meats (lamb leg) or other...

Time: 35 minutes

Difficulty:

Crushed tomatoes

For: For certain recipes as a side dish (spaghetti napolitaine, scrambled eggs portuguaise, veal escalope milanaise)

Time: 45 minutes

Difficulty:

Cutting a jardinière

For: Particular cutting technique for vegetable jardinière.

Time: 45 minutes

Difficulty:

Cutting a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Difficulty:

How to peel peppers

For: Recipes based on fresh peppers (salads, crudités...)

Time: 40 minutes

Difficulty:

Mincing a vegetable

For: As an aromatic garnish in many preparations.

Time: 15 minutes

Difficulty:

Pealing asparagus

For: Preparation before cooking fresh asparagus

Time: 15 minutes

Difficulty:

Slicing a mushroom

For: For sauces or as a side dish

Time: 10 minutes

Difficulty:

To braise a vegetable (lettuce, fennel...)

For: As a garnish (a part of "Choisy" garnish)

Time: 1 h 15

Reviews:

1 rating

To cook à la grecque

For: A famous classic!

Time: 25 minutes

Reviews:

2 ratings

To cook mushrooms à blanc

For: Used as a garnish for certain recipes of meat in (white) sauces.

Time: 25 minutes

Reviews:

1 rating

To cut in "chiffonnade"

For: To improve a presentation for example...

Time: 15 minutes

Difficulty:

To peel a mushroom for decoration

For: As a garnish and to decorate certain dishes

Time: 25 minutes

Difficulty:

Trimming leeks into a julienne

For: Cooked for soups and stocks. Raw for appetizers.

Time: 25 minutes

Reviews:

1 rating

Vegetable flan

For: As a garnish for meat or fish.

Time: 25 minutes

Reviews:

1 rating

Vegetable puree

For: Vegetable mousses, potato puree...

Time: 45 minutes

Reviews:

1 rating