Julienne with chicken and mushrooms - a dish for everyday life and holidays: recipe with photo

Julien is a beautiful name for an original dish, the recipe of which came to us from France. Only the French understand julienne as a way of cutting vegetables into strips for various dishes. We often have this amazing combination of chicken and mushrooms cut into strips with sour cream sauce. The European analogue of Slavic julienne is cocotte soup. It is prepared from chicken meat (“cocotte” translated from French as rooster) and served in special ladles with a handle - cocotte makers.

In addition to recipes for chicken julienne with mushrooms, there are many other cooking options: with meat, smoked fish, cockscombs, squid, shrimp, mussels, balyk, ham, potatoes, rice, liver, duck, olives, vegetables and other products. We will tell you about the classic, most common recipes for julienne with mushrooms and chicken.

What you can read about in the article:

Julienne with chicken and mushrooms in the oven with cream in cocotte makers with kefir (recipe with photo)
Julienne with chicken and mushrooms in a frying pan with kefir sauce (recipe with step-by-step photos)
Julienne with mushrooms and chicken in tartlets
Sand tartlets for julienne
Chicken julienne with mushrooms in the microwave
Julienne with chicken and mushrooms with bechamel sauce in a slow cooker
Mushroom julienne with chicken in pots
Bread pots for julienne
Potato pots for julienne
Pie - julienne with cheese, mushrooms and chicken
Potato julienne with mushrooms and chicken
Julienne with chicken and porcini mushrooms in cream
Chicken julienne with mushrooms with classic béchamel sauce with milk
Original julienne with mushrooms and chicken with mayonnaise
Julienne with chicken and mushrooms - dietary recipe
Calorie content of chicken julienne with mushrooms
How to prepare Bechamel sauce for mushroom julienne with chicken
What to serve as a side dish for julienne with chicken and mushrooms
Julienne with mushrooms and chicken in pancake bags (recipe with step-by-step photos)
Practical tips: how to cook julienne with mushrooms and chicken

Prefabricated parts

All that remains is to assemble the workpiece. The cocotte makers need to be greased from the inside with oil to prevent overcooking. Place chicken meat cut into julienne, that is, into strips - the pieces should be small, but noticeable - put mushrooms on top with or without onions, pour in sour cream and sprinkle with grated cheese.

The cheese should be hard. At the Palace of Conventions they used “Swiss” or even the more expensive “Soviet”; in our conditions of globalization, I would recommend “Gruyère”, “Comte” or at least “Emmenthaler”. They all give a beautiful golden brown crust and excellent bubbles, this is important.

Grace and elegance

Preheat the oven again to the same 200C. All content is almost ready. Basically, you just need to heat everything together and melt the cheese. Therefore, we put the baking sheet in the middle position and wait 10 minutes until a cheese crust forms and starts to form those delicious bubbles. The very top of the bubbles may even turn dark brown, this will only add picturesqueness to the dish.

If you are already committed to grace and elegance, do not forget to prepare curlers, which must be placed on the handles of the cocotte makers after they are removed from the oven.

Serve the julienne immediately, and the cocottes will be hot. With a papillot, any lady pleasant in all respects will be able to take the cocotte maker by the handle with her left hand, beautifully put her little finger aside and with her right hand, no less gracefully, pick out the cheese with a cupronickel coffee spoon - teacups are too large for julienne, don’t be mistaken in the little things.

Serving julienne to your guests is an undoubted step up the social ladder, so take a closer look at comme il faut and de rigueur.

Other master classes:

How to make chicken

The recipe for kurnik goes back so far into the darkness of centuries that even the very first Russian cookbooks of the 18th century were at least three hundred years late. A very old idea. See below.

Onion soup

Onion soup is one of the cult creations of French cuisine; various apocrypha tell it of monarchical origin. See below.

Pumpkin soup

One of the traditional culinary applications of pumpkin has been pumpkin soup for centuries, the recipe for which is simple, like the plant itself, but has grown over the years. See below.

Homemade mayonnaise

Mayonnaise has already become such a byword in culinary circles that it is somehow inappropriate for a decent person to write about it. Meanwhile, stupid. See below.

How to cook pea soup

A little girl I know called it “pea soup,” and I especially like that name. In Great Rus', peas have also always been loved. See below.

Side dish for julienne with chicken and mushrooms

Author Elena asked a question in the section Food, Cooking

What side dish goes with mushroom and chicken julienne? and got the best answer

Answer from Vasily[guru] Fresh salad will be enough!)

Julien... Just the mere mention of it makes your mouth water and your appetite whet. Such an amazing dish with pieces of chicken, mushrooms, vegetables, in a delicate soufflé, sprinkled with herbs. What is it and what should you serve julienne with?

It must be said that our Russian interpretation of the “julienne” dish has nothing in common with the French definition. Julienne is just a way of cutting vegetables - into thin petals and strips. But their further preparation did not matter. You can stew it with meat, you can season soups or make a salad.

Once in Russia, julienne began to mean a certain type of hot snack. There are quite a few varieties of julienne - chicken, meat, fish, mushroom, with cheese and ham, with shrimp and squid, with liver and olives. Any culinary imagination is suitable for preparing julienne. The main ingredient is sour cream or cream sauce, in which all of the above products are baked. And of course, in order to somehow correspond to the meaning of the French word, we cut all products into thin strips, no thicker than 2-3 mm. They must first be fried in butter or olive oil, and then poured with sour cream and baked. To give the julienne a thick, homogeneous mass, you can add flour to the sauce. However, the preparation of julienne is always slightly different. The main thing is that the meat and mushrooms are cooked, but the vegetables can be baked raw. If you like to experiment, then feel free to do it. After all, in principle, it is quite difficult to spoil julienne. The combination of meat, mushrooms, vegetables, and cheese has always been considered delicious.

Serve the julienne hot, generously sprinkled with herbs. A ruddy golden crust and a scattering of chopped parsley, basil or any other herb will not only look beautiful, but also be delicious to eat. Julienne is not placed in portioned plates, but served in the container in which they were baked. Therefore, if you decide to treat your family to julienne, it is better to purchase special dishes - cocotte makers. These are small fireproof bowls.

Maybe it will occur to you to add something new, and then you will become the inventor of a new dish, with your own twist. Well, let's say add ginger, nuts or turmeric.

Surprise your loved ones and friends and treat them to this exquisite and amazingly tasty dish.

The godfathers will come to visit. and I can’t think of a dish to serve as a side dish. I decided to make julienne. although it was originally planned to bake the salmon in foil. but I didn’t receive the children’s ones. you get an economy menu. There will be 2 salads. slicing sausage and cheese. There is also Camembert. it will be with honey and your choice of sunflower or conjugate seeds. I don’t know what else to come up with7 Sorry for the spelling. not all buttons work on the laptop

The perfect combination of chicken, mushrooms and cheese. Plus options for vegetarians and seafood lovers.

Julienne with chicken and porcini mushrooms

Cooking chicken julienne with wild porcini mushrooms.

This dish can be prepared from a wide variety of mushrooms, fresh, frozen and even pickled. Some mushrooms cook very quickly, for example, champignons, but there are others that require some tinkering. The tastiest thing is julienne with chicken and fresh white, preferably recently picked, mushrooms. Just imagine: tender juicy chicken meat and aromatic wild mushrooms, covered with creamy sauce under a golden cap of melted cheese - you want to eat it all immediately!

The following ingredients are used for this tempting dish:

Porcini mushrooms: 200 g;
Chicken fillet: 200 g;
Onion: 1 piece;
Cream: 150 ml;
Hard cheese: 60 g;
Oil for frying, preferably butter;
Flour: 1 tsp;
Salt;
Spices.

We prepare it in the same way as julienne in tartlets. Only the mushrooms first need to be boiled when half cooked in salted water for 15 minutes. Then add them to the lightly fried onions and simmer them together until the moisture evaporates.

Chicken meat can also be fried a little first, until lightly browned, then boiled and cut into strips.

Then we combine everything, add salt and your favorite seasonings and flour. Add cream. Bring the dish with cream to a boil and turn off the heat.

Sprinkle everything with cheese and bake as in previous recipes.

Julienne with chicken and wild mushrooms

Instead of porcini mushrooms, you can put any other wild mushrooms in the julienne. It is advisable to take fresh mushrooms. Suitable boletuses, boletuses, sow mushrooms, chanterelles, boletus, morels, honey mushrooms and others. Wild mushrooms require longer heat treatment than the usual champignons. This must be taken into account when slicing, making the pieces very small.

How to cook and serve julienne

As a rule, the ingredients of julienne are fried, placed in cocotte makers or other forms, poured with a sauce made from cream and flour and baked in the oven. However, all the recipes below can be easily adapted to suit the realities of your kitchen. If you don’t have an oven, bake the julienne in the microwave. There is nothing but a slow cooker - cook julienne in it. To do this, alternate the frying and baking modes.

Baking time depends on the model of microwave or multicooker. Therefore, check the readiness of the dish more often: the sauce should harden and the cheese should brown slightly. If the julienne is baked in the oven for 20 minutes at a temperature of 180 °C, then in the multicooker in the “Baking” mode it will take 15. In the microwave at full power, the process will take 3 minutes.

Julienne is served in the container in which it was baked: in edible and inedible cocotte makers or baking dishes. Most often used:

metal cocotte makers;
tartlets;
bread and buns;
profiteroles;
pancake bags;
bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
champignon caps.

There are a large number of recipes for making julienne on the site. Perhaps my recipe will be useful to someone (there is no such method here). The result is a tender and refined hot dish.

How to cook Chicken and Mushroom Julienne

Wash the mushrooms and scald with boiling water, and then cut into strips. Boil the chicken until tender and also chop into strips.

After this, heat the vegetable oil in a frying pan. Fry the champignons and fillets in it until golden brown. Add salt and pepper.

Peel the onion and cut into rings. Place the chicken with mushrooms in a baking dish, and onion on top.

Make the sauce. Fry the flour in a dry frying pan until golden brown. Then combine it with cream and soft butter. Add salt to taste. Pour the sauce into the molds.

Grate the cheese on top and add salt and pepper. Bake the julienne at 200 degrees in the oven for 30 minutes. Bon appetit!

Recipe for julienne in a slow cooker

Before we start cooking, let's dive into a little history. Initially, the inhabitants of France used the word “julienne” to mean a method of cutting or chopping ingredients for a dish. To be more precise, julienne used to mean cutting ingredients into long thin strips or rings if cutting into strips is not possible. But in this article we will not talk about cutting methods; we will share a recipe for delicious julienne with mushrooms.

In general, julienne in a slow cooker is prepared quite quickly - the total cooking time takes about 60-75 minutes. No special ingredients or skills are required. It is worth considering that julienne with chicken and mushrooms is medium-calorie: 125 kcal per 100 grams. Therefore, it can be eaten by those who are on a diet. However, if you have a therapeutic diet, it is better to consult a specialist.

Mushroom julienne with chicken in ceramic and clay pots

A popular hot appetizer - julienne with chicken and mushrooms - can be prepared in clay or ceramic pots.

We prepare julienne with béchamel sauce the same way we prepared it for baking in tartlets.

We put it in pots. Sprinkle with grated cheese.
Place the julienne in the oven preheated to 180 degrees. Bake for 20 minutes.
The finished dish can be decorated with herbs. Serve hot and in pots! In this case, they replace traditional cocotte makers.

The pots themselves are often covered with edible dough lids

To do this, you need to take 200 g of yeast dough and roll it out thin (thickness no more than 0.5 cm). Using a dish lid that fits the size of the pots, cut out the required number of circles. After filling the pots, cover them with circles of dough and pinch the edges. Baking time - 25 minutes.

Pots can also be baked in advance from prepared dough.

You can use bread pots

To do this, it is enough to prepare round buns (previously they were called “school buns”) according to the number of eaters. Cut off the tops of them - these will be our lids. Next, scoop out the pulp from the buns with a spoon. All that remains is to put the julienne into the bakery pots, sprinkle with cheese, close with bread lids and sprinkle a little cheese on top of them too. Place them on a baking sheet and in the oven for 15 minutes. Julienne is made in a bread loaf in the same way. Only then will there be one big bread pot.

How to cook original julienne with mushrooms and chicken in potato pots

Potatoes in this version of julienne are portioned cocotte. To do this, you need to select large potato tubers (about 7-10 pieces for the number of products indicated above). Wash the potatoes thoroughly, as there is no need to peel the skins. Cut off the tops - these will be the lids, like in bread pots.
Using a sharp-edged teaspoon, scoop out the potato pulp. Leave thin walls 0.5 cm thick.
If the potatoes need to sit, place them in water to prevent them from darkening.
When the julienne is ready, put a small piece of butter in the potato pots, add salt and pepper.
Place the mushroom sauce in them, sprinkle with cheese, close the lids and place in a preheated room at 180 degrees. oven for 15 minutes. It turned out to be a delicious julienne with chicken and mushrooms in potato cocotte makers! The pots turn out very tasty! We recommend that you definitely try to prepare this simple dish.

How to cook chicken julienne in a slow cooker

Julienne with chicken in a slow cooker can be prepared deliciously. Although initially this dish was prepared in cocotte makers, in which it was served to the table. The fact that we cook in a slow cooker will definitely not make the julienne worse, but in some ways it will be even better. Many people have noted that cooked julienne in a slow cooker turns out richer than in cocotte makers. The recipe for julienne with chicken and mushrooms is one of the most popular not only in France or Russia, but throughout the world. You can cook this recipe in any multicooker that supports the “Frying” and “Stewing” modes. Let's start cooking!

Ingredients

600 g chicken breasts;
400 g of mushrooms (you can take any edible ones, but champignons are better);
250 g cream;
120 g onion;
30 g flour;
120 g cheese;
35 g vegetable oil;
salt and pepper to taste.

Description of preparation

Cut the chicken into medium-sized pieces.
Chop the mushrooms into random small pieces (if frozen, then defrost them naturally first).
Cut the onion into as small cubes as possible.
Grease the multicooker container with vegetable oil.
Activate the “Frying” program and set the timer for 20 minutes.
Place chicken pieces at the bottom of the container.
As soon as the meat takes on a slightly golden hue, add the onions and mushrooms.
Wait until all the added ingredients are fried.
Add cream to the container, salt and pepper to taste.
Stir, add flour gradually, stirring constantly.
Close the multicooker and select the “Stew” program for 20 minutes.
Grate the cheese on a fine grater.
As soon as the device signals the end of the program, open the multicooker and add cheese on top.
Close the appliance and let the dish stand for another 5 minutes until the cheese melts.
Can be served as a separate dish or as a side dish.

Julienne with chicken and mushrooms in edible tartlets

You are expecting guests. Many issues need to be resolved. How to surprise guests at the holiday table? What dishes to choose for the buffet? And how you don’t want to wash mountains of dishes later! We can offer you to prepare a beautiful, original dish in edible containers. This is julienne with chicken and mushrooms in dough baskets - tartlets. This recipe does not require cocotte makers. It is very easy to prepare, looks festive and is sure to please even the most demanding gourmet!

For eight servings, take:

fresh mushrooms (champignons, porcini or any other): 400 g;
chicken fillet: 400 g;
onions: 2 pcs.;
hard cheese: 170 - 200 g;
cream (20% fat): 350 g;
premium flour: 2 tbsp. l.;
salt;
ground black pepper;
1 bay leaf;
herbs for decorating the dish (parsley, rosemary);
vegetable oil for frying.

All these ingredients will be needed for the filling. You can use ready-made baskets (from puff pastry or shortcrust pastry), but someone might want to make them with their own hands.

Boil a whole fillet and one onion with the addition of salt, pepper and bay leaf.
Then remove the chicken and chop finely.
Another onion needs to be finely chopped and placed in a frying pan with heated sunflower oil. Fry it until light golden brown, over medium heat. This will take approximately 4-5 minutes.
Cut the mushrooms into strips and add to the onion. Simmer until the liquid evaporates, 7-8 minutes. Wild mushrooms take longer to cook than champignons; fry them until tender. The mushrooms will brown a little.
Pour flour into a hot dry frying pan and fry it until golden brown. Then gradually add cream and stir thoroughly so that there are no lumps. Salt and pepper.
Transfer the chicken and onions into a frying pan with flour. Stir and simmer everything together for 2-4 minutes. The filling should thicken a little, but still remain juicy!
We put the filling into baskets, preferably without a slide.
Place the tartlets on a baking tray covered with baking paper. Send to preheated to 180 degrees. oven for 15-20 minutes.
Sprinkle the hot dish with grated cheese and place in the hot oven for a few more minutes until the cheese melts. Make sure that the cheese does not turn into a hard crust!
Sprinkle the finished julienne with chopped herbs and serve immediately.

Tartlets can be made at home using puff pastry or shortcrust pastry. In this case, you will need special molds made of metal or silicone. There is another interesting option - disposable molds can be made from ordinary foil. It is enough to fold it in half or three times and put it on some kind of template, for example, a 0.5 liter jar or a muffin tin. Then squeeze on all sides and shape into a template. The template is removed and the cocotte maker is ready!

Puff tartlets are very easy to prepare

You just need to buy ready-made puff pastry in the store.

Now the dough needs to be defrosted at room temperature and rolled out.
Let's divide it into 8 parts.
Place pieces of rolled out dough into buttered molds.
Place in the oven, preheated to 180 degrees. for 15-20 minutes.
Pour the filling into the cooled molds!

You can bake shortbread tartlets

Then you need to prepare:

butter: 100 g;
flour: 1 cup (without slide);
salt;
soda;

Cut the butter into pieces, this will make it easier to mix it with the flour.
Add a pinch of salt and soda.
You need to rub the dough with your hands until it turns into crumbs.
Next, continue kneading the dough until it becomes homogeneous. Roll it into a ball and put it in the refrigerator for 15 minutes.
Divide the dough into 8 parts and place in molds. Thickness is approximately 0.5-0.7 cm.
The bottom of each basket needs to be pierced with a fork.
Place in a hot oven and bake at 180 degrees. within 15-20 minutes.
Pour the filling into the cooled molds!

If you use a microwave, the cooking process can be speeded up. You will get a wonderful homemade snack in a short period of time.

To summarize

Julienne with chicken and mushrooms can be prepared not only in the oven, but also in a slow cooker. At the same time, according to reviews, in the second case the dish turns out richer and much more aromatic. One of the advantages of this recipe is that it is not very high in calories (125 kcal per 100 grams).

Another advantage is that julienne can be used as an independent dish, or as a side dish. This recipe goes well with potatoes and buckwheat; you can try using it with pasta. Well, in general, you can and should experiment in cooking. In any case, julienne with chicken and mushrooms is liked by many, it is not for nothing that it is one of the most common in the world. Share your opinion about this recipe in the comments.

Alas, not all of our compatriots know how to cook julienne with chicken and mushrooms. But this is just a godsend: on the one hand, you can always serve it on a festive table, being considered an experienced cook, and on the other hand, the preparation not only does not take too much time, but is generally simple. Even a person who has never cooked complex dishes before can easily master the recipe for making julienne with chicken and mushrooms.

Side dish for chicken julienne with mushrooms

Is it filling. Mashed potatoes and other vegetables, rice, vegetable salad, and pasta can serve as a tasty side dish for julienne with mushrooms and chicken.

Pancakes can also become a kind of side dish

There is a recipe where julienne is cooked in pancakes. To do this, prepare julienne according to your favorite recipe. Place 1 tbsp on each pancake. spoonful of julienne. Now you need to wrap the pancake in the shape of a bag and tie it with a feather of green onion or a sprig of herbs. You will get julienne in pancake bags. Pancakes are replacing cocotte makers.

See photo recipe for julienne with chicken and mushrooms in pancake bags

Preparation:

Finely chop the chicken fillet and mushrooms.
Heat oil in a frying pan and fry the onion for 5 minutes. Add mushrooms and fry for 10 minutes. Add chicken, stir and fry for another 10 minutes.
Sprinkle the chicken and mushrooms with flour and fry until the flour turns beige. Add sour cream. Salt and pepper. Stir and simmer covered for 5 minutes.
Place the resulting mixture in clay pots, sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 15 minutes.

The delicious dish is ready! But to make it really tasty, you need to know some subtleties.

Julienne with mushrooms, chicken and potatoes

Potatoes appear in julienne in two versions: as a pot - a substitute for a cocotte maker and as part of the filling of the julienne itself. It adds calories and satiety to the dish, although mushrooms themselves are quite a filling product. The potatoes are imbued with mushroom aroma and become especially tasty. We looked at the version of potato cocotte makers above, so we’ll try to make julienne stuffed with potatoes, chicken and mushrooms.

Here's what we need this time:

Chicken fillet: 250g;
Mushrooms (champignons cook faster, but you can use other mushrooms, for example, porcini or any forest mushrooms): 150 g;
Potatoes: 2 large pieces;
Onions: 1 pc.;
Hard cheese: 50 g;
Cream 22% fat (can be replaced with sour cream): 250 g
Ready chicken broth;
Sunflower oil for frying.

Let's prepare the products. Peel the potatoes and onions. Since the word “julienne” means cutting ingredients into thin strips (straws), we cut fillets, mushrooms and potatoes in this way. Onions can be cut into half rings.
Pour oil into the pan and fry the ingredients until tender, 8-10 minutes.
Now add the cream and broth. After mixing, you should get a not very liquid mass.
Place it in a greased mold. Sprinkle grated cheese on top. Place in a preheated room at 200 degrees. oven. Bake the dish for 30 minutes.

Choosing meat

Gourmets have been arguing for decades about which meat is best suited for cooking julienne. Some people believe that only pork can become the basis for this dish. Others argue that nothing can replace chicken. It is quite difficult to say unequivocally who is right. However, the classic julienne recipe contains chicken and mushrooms, most likely because chicken meat has a more delicate taste than pork. And julienne is an extremely delicate dish, which should not contain any rough ingredients.

Moreover, it is best to take chicken breast - it goes well with mushrooms and cheese.

Description of preparation:

For you, I described how to cook chicken and mushroom julienne.
If you wish, you can place the baking ingredients in a general form or in portioned molds. A must-have product is fillet. This is what brings the other flavors together. This variation will satisfy your appetite and give pleasure to the eyes. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Poultry / Chicken / Mushrooms / Chicken fillet / Champignons Dish: Hot dishes / Julienne Geography of cuisine: French / European

What mushrooms are suitable for julienne?

Most often, people who are interested in how to cook julienne with mushrooms and chicken see champignons in recipes. However, this does not mean that they are best suited for the dish - simply champignons are by far the most common and affordable.

Experienced housewives, if possible, will choose porcini mushrooms; julienne with chicken and mushrooms with cream turns out to be especially tender and tasty. Some chefs use chanterelles; they are not only very aromatic mushrooms with an exquisite taste, but also a very healthy product.

If you don’t have any porcini mushrooms or chanterelles on hand, you can use champignons, especially since the classic preparation of julienne with chicken and mushrooms involves the use of these particular mushrooms.

Julienne with chicken and mushrooms - how to cook 14 varieties

Julienne with chicken and mushrooms
Julienne with chicken and mushrooms and green peas
Julienne with chicken and mushrooms and pickled corn
Julienne with chicken and mushrooms
Julienne with chicken and mushrooms, shrimp
Julienne with chicken and mushrooms, zucchini
Julienne with chicken and mushrooms with sauce
Julienne with chicken and mushrooms, mussels
Julienne with chicken and mushrooms, eggplants
Julienne with chicken and mushrooms, beets
Julienne with chicken and mushrooms
Julienne with chicken and mushrooms, tomatoes
Julienne with chicken and mushrooms, olives
Julienne with chicken and mushrooms

Preparing the sauce

Of course, the julienne sauce with chicken and mushrooms is no less important than the side dish. Experienced chefs recommend creamy sauce. Luckily, it's quite easy to prepare.

You just need to pour the flour into a frying pan with hot vegetable oil and fry until the resulting mixture turns beige. Then pour the cream into the resulting mass and bring to a boil, stirring constantly to avoid the appearance of lumps. It is advisable to serve the sauce immediately after cooking, before it has cooled.

Now, knowing how classic julienne is prepared, you can always prepare a delicious dinner for your family.

Calories in julienne with chicken and mushrooms in white sauce

Many housewives are interested in the question of how high the calorie content of mushroom julienne with chicken is. This is an important nuance for those people who try to eat right or stick to a diet.

The nutritional value of this dish depends on the recipe you choose and the composition of the products in it. Overall this is a protein dish. If it includes heavy cream, chicken thighs, mayonnaise, butter, fatty cheese, etc., then the calorie content can reach 300-400 kcal. On average it is 150-250 kcal. In dietary versions, you can achieve a calorie content of about 90 kcal. In these cases, chicken fillet, low-fat cottage cheese, kefir, fermented baked milk, and a small amount of cheese are used as a basis; frying is not used, but julienne is simply baked without adding oil.