Lose weight in the kitchen. Part 1
Can the kitchen help you lose excess weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises making the kitchen less comfortable for relaxing. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.
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Lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at the table.
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Lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises serving meals in portions. During the study, it was found that people eat 19% less if they do not have bowls of food in front of them that can be added to the plate.
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Lose weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get leaner,” he says, and he advises placing healthy foods in the most prominent places, so that they are immediately noticeable whether you open the refrigerator, closet or pantry. If you simply transfer fruits and vegetables from the container to the most accessible shelf of the refrigerator, within a week their consumption will increase three times!
The name julienne comes from the French julienne, which means "July". In French cooking in the summer season, it was customary to cook soups for which young vegetables were cut in a special way - very thin, thin straws. Since then, this method of slicing has been called julienne slicing.
Also called salads and soups made from thinly sliced vegetables. However, in Russian cuisine, it is customary to call julienne a special group of second courses or snacks, which are often cooked with mushrooms, vegetables, fish, seafood or meat. For making julienne — pour all the ingredients with sauce and sprinkle with plenty of cheese, then bake until a golden cheese crust is formed. Julienne is served hot.
A traditional dish - julienne with mushrooms - is usually baked in heavy cream and topped with a thick cheese crust. Julienne with mushrooms is baked in the oven and served as a second course. The preparation of julienne usually takes place in a special dish called a cocotte maker. Cocotte maker is a small metal ladle made specifically for julienne. About a hundred milliliters of julienne or any sauce fits in a cocotte maker. That is, portioned julienne is usually prepared in a cocotte maker.
 Prepare ingredients for julienne with chicken and mushrooms. |
 How to cook chicken julienne with mushrooms: Wash the fillet. Pour in water, bring to a boil. Boil the chicken fillet until cooked for about 30 minutes over low heat. |
 Wash and clean the onion, cut into half rings. Defrost mushrooms. |
 Heat the pan, pour 30 g of vegetable oil. Saute the onion and mushrooms, stirring occasionally, for 10-15 minutes. |
 Chicken fillet cool, finely chop. Now turn on the oven, let it heat up to 180 degrees. |
 Add the chopped fillet to the mushrooms in the pan. |
 Fry the flour in a separate dry frying pan. |
 Pour in sour cream, add salt and pepper. Heat to a boil. |
 shift cream sauce to mushrooms with chicken. |
| Mix well and remove from heat. |
 Spread the mushroom mass into cocottes or pots. |
| hard cheese grate on a coarse grater. |
| Sprinkle mushrooms with chicken with grated cheese and put in a heated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden. |
| Chicken julienne with mushrooms is ready. Serve immediately. Bon appetit! |
Recipe 2. Classic julienne - Mushroom julienne without meat
Julien classic. Super delicious hot appetizer. Everyone knows this dish, many people love it. And today I will tell you the most forbidden secrets of chefs. And we will cook it at home for ourselves and our friends.
Ingredients
- Fresh mushrooms - 300 g
- Onion - 1 pc.
- Milk - 500 g
- Butter - 60 g
- Lemon - 1 pc.
- Premium flour - 2 tbsp. l.
- Cheese - 200 g
Recipe 3. Seafood julienne
It takes 20 minutes to cook
- Sea cocktail, seafood - 400 g
- Sour cream
- Onion - 1 pc.
- Hard cheese
Seafood julienne is very easy to prepare. I like the culinary recipe from the magazine "My Family". Once I copied it into my cookbook and now I use it all the time. I used to buy shrimp and mussels separately. And now in our store you can buy a special Seafood Cocktail, which has a variety of seafood. I use it all the time and use it to cook seafood julienne.
So, defrost a sea cocktail a little. You can simply douse it with boiling water. Then all seafood must be cut into small pieces. Then clean onion. Place a frying pan on the stove. Pour oil into it. Put onion. Let it fry a little and become transparent. Then put chopped seafood to it and fry them for 7 minutes. When they are almost ready, pour sour cream into them. When it boils, lower the heat and simmer for ten minutes until the sauce thickens. In this case, you must constantly interfere. At the end, salt and mix. Take cocottes. Put the resulting mass into it. Sprinkle with grated cheese with medium holes. Bake seafood julienne in the oven until it appears golden crust. Enjoy your meal!
Recipe 4. Julienne with mushrooms and broccoli
Ingredients:
- 500 g champignons,
- 4 carrots
- 7 bulbs
- 300 g broccoli,
- 5 tomatoes,
- 1 stack sour cream
- 2 eggs,
- 150 g cheese
- 7 tbsp butter,
- salt, herbs - to taste.
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Saute mushroom slices butter. Sauté the onion in butter until translucent. Mix the vegetables, put in a greased form, put the mushrooms on top and pour over the sour cream mixed with eggs. Sprinkle with cheese and put in a hot oven for 40 minutes.
Recipe 5. Shrimp julienne
Ingredients:
- 200 g shrimp
- 100 g boiled rice
- 100-150 g spinach or cauliflower,
- 100 g champignons,
- 1-2 bulbs.
- For sauce:
- 1 tbsp flour,
- 1 yolk,
- shrimp broth, milk.
Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Peel the shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and spread the resulting mixture over cocotte makers. Prepare the sauce: sauté flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Drizzle the shrimp with the resulting sauce, sprinkle with cheese and bake in a hot oven. The cheese crust should turn golden.
I just love French cuisine, so now I will teach you how to cook delicious julienne in tarts. This is an excellent appetizer festive table, although it can also be used as a regular meal. Recipe I have been using this dish for a long time, and I like it more than anyone else. Hope you enjoy it too. In general, rate!
First you need to prepare tartlets. To do this, we roll out ready-made puff pastry, which must first be defrosted. Now we divide it into six equal parts. We put each part in oiled cocottes and put them in the oven for about twenty minutes. It is best to preheat the oven. When the tartlets are baked, we take them out of the cocotte makers and immediately put them on a baking sheet sprinkled with cold water.
Now let's prepare the filling. We cut onions and mushrooms. Grate the cheese. Put the onion in a frying pan with oil, fry. Then add mushrooms. Fry again for about ten minutes. We stir. We put sour cream and immediately salt. Continue to fry over low heat and stir.
When the filling is ready, put it in tartlets, and sprinkle with grated cheese on top. We put it in the oven for five minutes, maybe even less. The most important thing is that the cheese on top has time to melt.
Sometimes I cook such julienne in tartlets even in the microwave. It turns out a little less "fried", a little more "steamed", but it's even tastier somewhere. Bon appetit!
It's very hard to go wrong. Especially if you know general information about what julienne is and how to cook it properly 🙂 So, Julien (fr. julienne - probably from the French name of the summer month July) - who came french cuisine special way cutting young vegetables into thin strips, usually in the summer season for soups and salads.
In modern cooking, this term refers to cold working (cutting) of vegetables intended for soups or sauces, which gives the most tender texture or speeds up the preparation of a dish of young vegetables or shoots. In practice, this means that julienne most often means cutting into strips (for root crops) and thin rings for onions and tomatoes. Salads made from such thinly sliced vegetables are therefore called julienne, and the soup in which the vegetables cut in this way are also called julienne soup.
In modern Russian cuisine, julienne is usually called a dish of mushrooms baked in cream (or bechamel) under a cheese crust (usually in a kokotnitsa), julienne is also made from chicken meat and seafood.
Thus, when you prepare a salad / soup and cut vegetables into thin strips, you can say that the julienne is in your pocket. Although, of course, there are more questions julienne in "Russian" meaning- actually like a dish of mushrooms. We will talk about it in more detail.
Nobody will deny that julienne It's very tasty, and besides, it's not difficult at all. Products for julienne are cut into strips and placed in portioned metal cocottes. It can also be cooked in small serving pots, and even in a pan, then divided into portions. And so that the efforts are not in vain, and the culinary product turns out to be worthy, the meat components of the julienne should be soft and tender, such as, for example, chicken, shrimp, non-dry fish, tongue or ham.
In addition, mushrooms are often added to julienne, mostly porcini, champignons or chanterelles. No less tasty is a julienne made from only mushrooms, without the inclusion of meat. But onion, fried until transparent, is indispensable, since it is an indispensable component.
Fillings for juliennes are of two types:
- sour cream - sour cream, if desired, thickened with flour or an egg; you can also do this filling in half with mayonnaise;
- bechamel sauce - toasted flour mixed with milk and butter.
More about bechamel sauce: bechamel(French béchamel) is a base sauce based on roux and milk. It is used as a sauce for many dishes of European cuisine, as well as the basis for various sauces. The next strange word is ru.
RU(fr. roux) - a thermally processed mixture of flour and fat, usually melted butter. Commonly used as a thickener in sauces. It is one of the main components for classic sauces French cuisine including béchamel, velouté and espagnole. Roux is usually made with butter, less often with lard or vegetable oils.
Varieties of ru:
- white roux (fr. roux blanc) - the main ingredients are butter and Wheat flour, which is fried in oil dissolved in a pan or in an oven without changing color.
- golden roux (fr. roux blond) - prepared like white roux, but fried longer - until golden brown.
- red roux (fr. roux brun) - cooked like a white roux, but fried longer - to a brownish color, meat juice from frying is also sometimes added to it.
So, we figured out the basis for the bechamel sauce, now about the preparation of the sauce:
- Pour milk into a saucepan, add onion, herbs, nutmeg, season with salt and pepper to taste
- Bring to a boil slowly, remove from heat immediately, cover
- Let it brew for 30 minutes to 1 hour, then pass through a sieve
- Melt butter in a saucepan, add flour and cook, stirring, 1 minute
- Remove from heat and gradually add milk, stirring
- Return to heat, bring to a boil and cook for 2 minutes, stirring constantly.
- To taste, you can add onions, pieces of meat or cheese, eggs, spices and herbs, thereby obtaining a whole family of Bechamel-based sauces.
You can add to julienne with shrimp boiled rice and vegetables (cauliflower, spinach, Brussels sprouts). From above, julienne is poured with finely grated cheese or a mixture of cheese and breadcrumbs. By the way, there was another strange word - cocotte. Cocotte maker (from French cocotte - chicken) - a small metal ladle for serving julienne.
So with general rules proper cooking julienne figured out, you can talk about specific recipes.
Recipes for the proper preparation of julienne
Let's start with julienne on sour cream (creamy) dressing.
To start the composition:
- 2 bulbs
- 400-500 g of chicken meat (for example, 2 chicken thighs),
- 250g fresh mushrooms,
- 2 tbsp flour,
- 150g cheese
- 300g sour cream
- 1 tbsp breadcrumbs,
- salt, pepper to taste
Finely chop the onion and fry in butter until translucent. In no case should it be brought to a change in color, otherwise the julienne will be bitter. Put in a bowl. Mushrooms cut into thin strips and fry until tender in butter. Boil or fry the chicken. Remove the skin, take out the bones. Chicken meat cut into strips.
Prepare sour cream (creamy) dressing. Fry the flour until Brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Mix well and bring to a boil.
Stir in chicken, mushrooms and onions. Arrange the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.
Mix finely grated cheese with breadcrumbs and pour into cocotte bowls. Place in preheated oven until browned. Serve julienne hot.
Julienne with bechamel sauce.
Ingredients for julienne with bechamel sauce:
- 500 g chicken fillet
- 300 g champignons
- 200 g onion
- 200 g cheese (hard)
- 300-350 g cream (15-25%) or sour cream
- 2 tablespoons flour
- pepper
- vegetable oil
Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Clean the mushrooms, finely chop. Cool the fillet, finely chop. Fry the onion for vegetable oil. Add mushrooms. Cook until all the liquid has boiled away (about 10-15 minutes). Add fillet, salt, pepper, mix, remove from heat.
Prepare bechamel sauce according to the above recipe (or any other). Add mushrooms and fillet, mix, remove from heat.
Cheese grate on a coarse grater. Put this mass into cocottes (pots, saucepans, pans, baking sheets, etc.). Sprinkle with cheese (do not cover). Put in the oven, bake at 180 degrees until golden brown (about 30 minutes).
And finally, if you don’t have a cocotte maker or other small dishes - or you just want to experiment, we offer a recipe for julienne in a bun.
The correct recipe for julienne in a bun.
- For julienne in a bun you will need:
- 4 buns (diameter 8~9cm),
- 1 boiled chicken leg (or 1/2 breast)
- possibly - mushrooms and other components, optional
- 2 large onions
- 1 tsp flour
- 4~8 tbsp sour cream
Cut the onion into thin half rings and simmer over low heat in a small amount of vegetable oil. The onion should become soft, translucent and reduced in volume by 3~4 times. In no case should the onion begin to change color, otherwise the julienne will be bitter and acquire the smell of fried onions. Put a spoonful of flour into the prepared onion, mix and remove from heat.
Shred chicken meat into fibers.
Cut off the top of the bun and scoop out the crumb, leaving a 1cm thick wall. Put onions, chicken, spices to taste in a bun, pour sour cream, stir slightly (most conveniently with a small knife). Sprinkle grated cheese on top.
Place in oven or microwave until cheese is melted.
Bon appetit with properly cooked julienne!
Based on http://www.good-cook.ru/vtoroe/vtoroe_135.shtml and http://www.say7.info/cook/recipe/500-ZHjulen-kuricey-i.html
Perhaps it is difficult to find a person who does not like this delicious hot appetizer. Most delicious dishes they are not served in expensive restaurants and they are not prepared from overseas delicacies with an unimaginable cost! The most delicious culinary masterpieces appear in the ordinary kitchens of those hostesses who treat cooking duties not as something burdensome, but as a favorite thing! After all, you must admit that it is nice to see happy, well-fed, smiling faces of relatives at your table and listen to praise in your address! One of the wonderful dishes that even an inexperienced hostess can easily cook is pork julienne with potatoes. Believe that this dish, which is absolutely easy to prepare, will delight you with its taste even if you cook it every day!
To prepare julienne, you need special dishes - cocotte makers (these are small ceramic or metal molds with a long handle). However, at home, you can cook julienne in one great shape, portioned pots or disposable homemade foil molds.
Also, for baking julienne, you can use puff or unsweetened tartlets. shortcrust pastry which you can buy at the store or make your own. Cheese for julienne is better to choose one that melts well - Lambert, Gouda, Russian, Cheddar.
Julienne with mushrooms and chicken
This classic version julienne is very popular. In this recipe, instead of chicken breast, you can use 2-3 legs. 
Chicken breast - 1 pc.,
champignons - 300 g,
onion - 2 pcs.,
sour cream 25% fat - 200 g,
flour - 1 tbsp. spoon,
hard cheese - 200 g,
garlic - 1-2 cloves,
salt, pepper to taste,
Boil chicken breast until cooked, cool and cut into small pieces.
Peel the garlic, cut in half lengthwise and fry in vegetable oil. Garlic is needed to flavor the oil, so remove it from the pan as soon as it is fried.
Cut the onion into cubes and transfer to a pan, fry until soft.
Cut the mushrooms into slices, add to the onion and cook until the liquid has evaporated. Add chicken meat to the pan to the mushrooms, continue to fry, stirring.
Mix the flour with sour cream and pour the sauce into the pan, salt and pepper.
Cook for another 2 minutes, stirring all the time.
Put the julienne into cocottes or a large dish, sprinkle with grated cheese on top.
Bake in the oven at 180 degrees for 10-15 minutes until the cheese crust is golden. Serve julienne hot.
julienne with tongue
For this recipe, instead of beef, you can use 2 swine tongue. Mushrooms can be added to the tongue if desired. 
Beef tongue - 1 pc.,
leek - 2-3 pcs.,
cream 25% fat - 150-200 ml,
hard cheese - 150 g,
salt, pepper to taste,
vegetable oil for frying.
Boil the tongue until cooked, drain the water, remove the skin from the tongue and cool.
Cut the tongue into thin small pieces.
Cut off the white part of the leek (we don’t need the green part), cut it into half rings and fry in vegetable oil until soft.
Add the tongue to the onion, fry for another 1-2 minutes.
Salt and pepper to taste, pour in the cream and stir.
Grind the cheese on a coarse grater.
Put the julienne into cocottes or a mold, sprinkle with cheese and bake in the oven at 180 degrees until the cheese is melted.
Mushroom julienne in tartlets
For mushroom julienne, it is better to take not only champignons, but also forest mushrooms. You can also use frozen mushrooms. 
Ready tartlets - 8-10 pcs.,
champignons - 300 g,
forest mushrooms - 300 g,
onion - 2 pcs.,
hard cheese - 250 g,
flour - 1 tbsp. spoon,
milk - 200 ml,
salt, pepper to taste,
nutmeg - 1 pinch,
vegetable oil for frying.
Boil wild mushrooms for 15 minutes and carefully drain the water.
Cut the onion into cubes, champignons into slices, and wild mushrooms into small pieces.
Saute the onion in vegetable oil until soft, then add the mushrooms, continue frying until all the liquid has evaporated.
Put wild mushrooms in a pan with champignons, salt and pepper everything, fry until the mushrooms are reddened.
In a separate dry frying pan, fry the flour, pour in the milk and cook, stirring, until the sauce thickens, salt and add the nutmeg at the end of cooking.
Pour the sauce over the mushrooms and cook for a few more minutes.
Grind the cheese on a grater. Spread the mushroom mixture into tartlets, sprinkle with cheese.
Bake the tartlets in the oven at 180 degrees until the cheese is melted. Serve hot.
Julienne with seafood
For julienne with seafood, it is better not to use squid, as the meat becomes tough and tasteless when cooked for a long time. For satiety in such a julienne, you can add boiled rice. 
Seafood cocktail (frozen) - 1 kg,
onion - 1 pc.,
butter - 50 g,
hard cheese - 200 g,
flour - 1 tbsp. spoon,
milk - 150-200 ml,
salt to taste
peppercorns,
Bay leaf- 1 PC.
Pour the cocktail into a sieve, rinse under running water and boil in a small amount of salted water for several minutes (add peppercorns and bay leaf to the pan). Throw the finished cocktail on a sieve so that the glass excess fluid, strain the broth and save.
Finely chop the onion and fry in butter, add seafood to the pan and mix.
In a separate pan, fry the flour, add a little broth in which the seafood was boiled, and then pour in the milk and cook the sauce until thick, stirring constantly. Adjust the thickness of the sauce with milk. Taste the sauce for salt and adjust if necessary.
Grind the cheese on a coarse grater.
Arrange seafood with onions in cocottes, pour sauce and sprinkle with cheese.
Transfer the cocottes to a baking sheet and bake in the oven at 180 degrees for 10-15 minutes, the cheese should melt and become golden.
vegetable julienne
Use whatever vegetables you like for the vegetable julienne. Mushrooms or ham can be added to vegetables.
Cauliflower - 200 g,
broccoli cabbage - 200 g,
zucchini - 1-2 pcs.,
onion - 1 pc.,
green peas (frozen) - 200 g,
hard cheese - 300 g,
sour cream 25% fat - 300 g,
greens - 1 bunch,
salt, pepper to taste,
vegetable oil for frying.
Defrost green peas and drain the liquid, if any. Boil cauliflower and broccoli florets in salted water until tender. Then drain the water and chop the cabbage. Peel the zucchini and onion, cut into small cubes. Finely chop the greens.
Fry the onion in vegetable oil until transparent, add the zucchini to the onion and fry until they become soft. Add peas and cabbage. Salt, pepper and continue frying for a few more minutes. Put sour cream, chopped greens and half of the grated cheese in a pan with vegetables, mix everything and immediately spread it over cocotte makers or in one form. Sprinkle the remaining cheese on top. Bake in the oven at 180 degrees for 15 minutes.
