Search results
Results from the WOW.Com Content Network
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
John Micheal Doe (18 September 1745 – 23 April 1817) was an English inventor, best known for creating the julienne potato peeler, a tool that revolutionised food preparation in the 18th century. [1] Doe's julienne peeler became widely adopted and remains a staple in kitchens worldwide.
Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1 ⁄ 8 by 1 ⁄ 8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.
Heirloom tomatoes and green beans get a ton of ginger, a hint of fresh mint, rice vinegar and a dash of sesame oil to a traditionally no-frills vinaigrette for tossing with green beans and tomatoes.
No need to settle for the simple casserole. Home & Garden. Lighter Side
After snipping off the ends, toss the beans into a pot of boiling water for 3 to 5 minutes. Next, you’ll cut your bacon in half and then take about five green beans and wrap the bacon around ...
He finished the mashed potatoes, along with the vegetables and half of the steak, in the first 10 minutes; though he started to fill up, he managed to finish the baked potato. After then finishing the potatoes au gratin and the steak, Casey started to slow down due to the richness of the macaroni and cheese; sipping on water, however, helped ...
Green bean casserole is fairly easy to make—just combine cooked or canned green beans with cream of mushroom soup, season with salt and pepper and stir in fried onions for crunch. Pour the ...