Julienne: nf In cooking, julienne is a way of cutting vegetables and not a soup, into thin strips or filaments of 4 to 5 cm by 1 mm to 2 mm thick. To cut a julienne, you need to first cut the vegetable into very thin slices, if possible with a mandolin, set to the desired size, place them on top of each other and then slice them into regular filaments. The julienne is cooked like a vegetable fondue and serves as a garnish for soups. is also a way of size...
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