food cut into very thin strips.
to cut foods into thin, matchstick strips.
To cut vegetables in finger-length, narrow strips approximately the size of match sticks of various lengths.
To cut food into thin sticks ... more on julienne here
To cut a vegetable into long thin match sticks.
A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches.
the cutting of a food product into thin strips. This is commonly used in making stir fry in Asian recipes. Make sure your knife is sharp before attempting to julienne any product.
This is a finely cut piece of vegetable, used for garnishes. The size and shape resembles a match.
describes food that is cut into small matchstick lengths.
To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
Vegetables or citrus zest shredded or cut into thin matchsticks. The julienne is cooked in butter in a covered pan until quite soft and then used as a garnish, especially for soups and consommés. Raw vegetables to be served as an hors d'oeuvre can also be cut as a julienne.
To cut meat, vegetables or fruit into long matchlike strips.
cut into slivers, usually vegetables or meat.
refers to cutting food into think sticks of 1 to 2 inch long.
Cut vegetables into thin, matchstick-size strips.
Food that has been cut into thin, matchstick strips.
cut vegetables and other foods into thin match-like strips.
cut into long thin strips; "julienne the potatoes"
a very fine cut which produces long, thin strips
To cut food into match-like sticks.
A julienne cut is a fine precision cut usually applied to vegetables. Julienne is defined as 3mm x 3mm x 40mm but may also be thinner and longer depending on the effect required. This cut is often used for garnishes.
fine, matchstick-sized pieces of chopped vegetables.
Vegetables cut in long thin slices.
To cut vegetables, fruits, or meats into match like strips.
To cut into small pieces, similar to what you see in french-fried potatoes. Oh, excuse me....."freedom fries."
(French) A cut of meat, poultry, or vegetables which is 1/8 x 1/8 x 1 1/2 inches long.
Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
meat and vegetables cut into thin strips and used as a garnish.
To cut into uniformly long, thin matchsticks (1-1/2 by 1/4 inches) for quick cooking. Often used for stir-fry or in French cuisine.
(joo-lee-EHN) A method of slicing foods into strips about the same thickness as matchsticks, about 1/8" (3mm) square. Foods are often cut into julienne strips for a decorative garnish or to cook quickly, as in a stir-fry dish. kitchen shears A particularly sturdy type of scissors, often made with plastic or rubber-coated handles for a secure grip when wet. Blades often are notched to cut through poultry joints, and various parts of the handle may function as a bottle opener, lid gripper and/or screwdriver. Kitchen shears typically are formed from two separate, bladed sections that can be detached for easy and thorough washing and drying.
To cut vegetables, fruits, or cheeses into match-shaped slivers.
Cut into match-like sticks or strips.
To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
Foods that are cut into very thin, match-stick like strips.
Foods that have been cut into thin, matchstick strips.
Cut into small thin strips (1/8 inch x 2 1/2 inches).
Food is cut into strips about 1 to 2 inches long and 1/8 in. by 1/8 in.
To cut into long, thin strips.
The thin strips of vegetables that are used as a garnish,as a side dish or are often seen in Chinese cooking.
Cut into strips or match-like sticks.
Cutting food into thin sticks about two inches long.
To cut food into thin matchstick strips.
joo-lee-EHN] Foods that are cut into thin, match stick strips.
To cut vegetables in fiber-length, narrow strips.
To cut into match sticks about 1/8 inch across by 2 inches long.
Foods that have been cut into thin strips approximately the size of match sticks of various lengths. Julienne foods are often used as a garnish.
To cut fresh vegetables or other foods into thin matchstick-size pieces of the same length.
to slice food into very thin shreds or strips.