How do you julienne chicken?!
do you cook chicken first!?Www@FoodAQ@Com
Answers:
The choice is ups to you to cook it first or not!. I personally would cook it!. Otherwise, your julienne strips are gonna shrink!.
Use a chef's knife!. A classic julienne cut is a strip about 2 inches long and 1/8 inch thick!. Of course, it'll be pretty hard to cut cooked chicken to these perfect dimminsions!. Just cut some thin strips!.
For fun, you can practice cutting perfect julienne strips out of potatoes or carrots!. Perfect cuts will be 2"X1/8"X1/8", about the size of a match stick!. We used to do these and other cuts when I went to culinary school!. It's pretty hard to do!. In ACF cooking competitions these cuts are mandatory!. The really hard one is the tourne cut!. It is a 2" long football shape with 7 perfect sides!. They are usually cut out of potatoes or carrots using a paring knife!.Www@FoodAQ@Com
Use a chef's knife!. A classic julienne cut is a strip about 2 inches long and 1/8 inch thick!. Of course, it'll be pretty hard to cut cooked chicken to these perfect dimminsions!. Just cut some thin strips!.
For fun, you can practice cutting perfect julienne strips out of potatoes or carrots!. Perfect cuts will be 2"X1/8"X1/8", about the size of a match stick!. We used to do these and other cuts when I went to culinary school!. It's pretty hard to do!. In ACF cooking competitions these cuts are mandatory!. The really hard one is the tourne cut!. It is a 2" long football shape with 7 perfect sides!. They are usually cut out of potatoes or carrots using a paring knife!.Www@FoodAQ@Com
Chicken Julienne
1/2 red pepper and 1/2 yellow pepper, deseeded and halved
6 oz (175 g) mangetout
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml rich chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp lemon juice
1 oz (25 g) cheese, grated
pinch dried rosemary
salt and freshly ground black pepper
1 lb (450 g) cooked chicken meat, cut in strips
1-2 tbsp chopped fresh parsley
1!. Place the pepper halves under the grill until the skins are charred and start to blister, then remove the skins and cut the peppers into strips!.
2!. Blanche the mangetout in boiling salted water for about 3 minutes, then drain!.
3!. Melt the butter in a pan and stir in the flour!.
4!. Cook gently, stirring, for a few minutes and then gradually add the chicken stock and milk, stirring well to avoid lumps!.
5!. Bring the sauce to the boil, then simmer for about 3 minutes!.
6!. Add the lemon juice, cheese and rosemary, and season to taste!.
7!. Add the chicken, peppers and mangetout and simmer gently for a few minutes to heat through!.
8!. Serve on a bed of rice and sprinkle with parsley!.Www@FoodAQ@Com
1/2 red pepper and 1/2 yellow pepper, deseeded and halved
6 oz (175 g) mangetout
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml rich chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp lemon juice
1 oz (25 g) cheese, grated
pinch dried rosemary
salt and freshly ground black pepper
1 lb (450 g) cooked chicken meat, cut in strips
1-2 tbsp chopped fresh parsley
1!. Place the pepper halves under the grill until the skins are charred and start to blister, then remove the skins and cut the peppers into strips!.
2!. Blanche the mangetout in boiling salted water for about 3 minutes, then drain!.
3!. Melt the butter in a pan and stir in the flour!.
4!. Cook gently, stirring, for a few minutes and then gradually add the chicken stock and milk, stirring well to avoid lumps!.
5!. Bring the sauce to the boil, then simmer for about 3 minutes!.
6!. Add the lemon juice, cheese and rosemary, and season to taste!.
7!. Add the chicken, peppers and mangetout and simmer gently for a few minutes to heat through!.
8!. Serve on a bed of rice and sprinkle with parsley!.Www@FoodAQ@Com