Many people believe that julienne is simply an original and tasty culinary delight. In fact, this is not entirely true. Initially, this name meant very thin slicing of vegetables, as well as mushrooms, which were then added to soups, salads, various stewed and baked meat and fish dishes. They are called julienne soup, julienne salad or simply julienne.
In Russia, julienne is usually called mushrooms baked with sauce and cheese.
In Russia, julienne is usually called mushrooms baked with sauce and cheese. Today, there are a huge number of ways to prepare it with various additional ingredients.
In order to get a beautiful dish with excellent taste, Certain rules for its preparation must be followed:
- Julienne can be prepared from any mushrooms. Before cooking, fresh ones should be cleaned and washed thoroughly, canned and frozen ones should simply be washed, and dried ones should be soaked in hot water, allowed to swell and squeezed out. Next, they should be cut into thin strips;
- if meat is supposed to be added to the dish, then it should be chicken fillet, peeled and thinly chopped. You can also add shrimp or white soft fish to the julienne;
- In the classic version, it is advisable to use sour cream or bechamel as a sauce. Modern versions of julienne use a wide variety of sauces;
- You can cook julienne in cocotte makers, clay pots or large muffin tins. In them the prepared dish is served on the table. Sometimes buns are filled with julienne, from which the pulp is removed, and baked under cheese on a baking sheet.
Julienne can be prepared from any mushrooms History of the name of the dish
It is believed that the word “julienne” (julienne) spread in our country at the beginning of the last century. At a time when there was a fashion for everything French, in restaurants ordinary stewed mushrooms in sour cream sauce began to be called “julienne mushrooms.” After this, the dish gained great popularity among regular visitors. Later they began to call him simply “julienne”. Today there are a large number of variations in its preparation, from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.
The best mushrooms for cooking julienne
For julienne, fresh mushrooms with a pronounced taste are best suited.. These can be white mushrooms, champignons, chanterelles or honey mushrooms. They should be small and not have any damage or signs of deterioration. A tasty, aromatic dish is made from dried porcini mushrooms. Julienne made from canned or frozen mushrooms will have a less pronounced taste. But, nevertheless, it remains a fairly pleasant dish to eat.
How to cook julienne in the oven (video)
Classic recipe for mushroom julienne
To prepare a classic mushroom julienne you will need a minimum of products and time. This results in a very elegant dish that can be placed on both a regular and a festive table.
Ingredients:
- mushrooms (fresh) – 1 kg;
- cheese (hard varieties) – 0.5 kg;
- sour cream – 2 cups;
- onion – 0.5 kg;
- butter – 0.2 kg;
- salt, spices.
How to cook:
- Cut the onions and mushrooms as thin as possible;
- Heat the oil in a saucepan and slightly simmer the onion in it;
- Add mushrooms, salt, spices to the onion and simmer until the liquid evaporates;
- Place the finished products into greased molds, pour sour cream on them and cover with grated cheese;
- Cook the julienne in the oven, preheated to 180 degrees for about half an hour.
To prepare a classic mushroom julienne you will need a minimum of products and time. Recipe for julienne with champignons and cheese
Julienne with champignons and cheese is an excellent hot appetizer.
Ingredients:
- champignons (fresh) – 500 g;
- cheese (hard varieties) – 200 g;
- cream – 200 ml;
- eggs – 2 pieces;
- onion – 200 g;
- butter – 100 g;
- flour – 50 g;
- salt, spices.
How to cook:
- Chop the onion and champignons into thin strips;
- Sauté the onion, add flour, separately fried mushrooms, salt and spices;
- Combine cream with beaten eggs;
- Place the onions and mushrooms in greased molds, pour in the prepared cream filling and cover with chopped cheese;
- Cook the dish in the oven until the cheese crust appears golden brown;
To give the dish more piquancy, you can replace the cream and eggs with a separately prepared sauce.
Julienne with champignons and cheese is an excellent hot appetizer Sour cream sauce with tomato
Ingredients:
- sour cream – 200 ml;
- mushroom broth – 200 ml;
- tomato paste – 100 g;
- butter – 100 g;
- flour – 50 g;
- salt, spices.
Cooking method:
- Heat the oil in a frying pan and lightly fry the flour in it;
- Carefully pour the broth into the butter and flour and stir it so that there are no lumps;
- Add sour cream, tomato sauce, salt and spices to the broth. Boil the sauce until thickened.
Sour cream sauce with tomato Bechamel sauce
Ingredients:
- milk – 1 l;
- onion – 1 piece;
- flour – 100 g;
- butter – 100 g;
- garlic – 3 cloves;
- bay leaf – 3 pcs;
- salt, spices.
Cooking method:
- Heat the milk and put in an onion, cut in half and garlic, boil, remove from heat, leave to brew for 30 minutes and remove the seasonings;
- Melt the butter in a saucepan and fry the flour in it;
- Gradually pour infused milk into the butter and flour, add salt and spices, stirring constantly until the sauce thickens.
Bechamel sauce Chicken and mushroom julienne in a frying pan
Chicken and mushroom julienne in a frying pan is a very tasty and satisfying dish.
Ingredients:
- mushrooms (fresh) – 1 kg;
- chicken (breast) – 1 kg;
- onion -0.5 kg;
- sour cream – 500 ml;
- cheese (hard) – 200 g;
- flour – 100 g;
- oil for frying – 100 g;
- salt, spices.
Cooking method:
- Cut mushrooms and chicken into thin strips;
- Cut the onion into half rings;
- Fry all the products in different pans and then combine;
- Add flour, salt, pepper to sour cream and beat;
- Pour sour cream over mushrooms with chicken and onions and cover with chopped cheese;
- Cover the pan with a lid and let simmer on a warm stove for about 15 minutes.
Classic julienne must be hot Julienne salad with mushrooms
Julienne salad with mushrooms is very easy to make, although, according to reviews, it could well be an excellent dish for any holiday table.
Ingredients:
- mushrooms (fresh) – 500 g;
- chicken (fillet) – 500 g;
- cheese – 200 g;
- onion – 500 g;
- olive oil – 100 ml;
- mayonnaise – 200 g;
- salt, spices.
Cooking method:
- Boil chicken fillet with salt and spices;
- Cut the mushrooms into thin slices and fry in oil;
- Cut the onion into half rings;
- Grind the cheese using a coarse grater;
- Cut the meat into strips and place on a dish, place onions and mushrooms on top and grease them with mayonnaise;
- Sprinkle the prepared salad with cheese and place in the microwave for a few minutes to melt.
Julienne salad with mushrooms is very easy to make Serving options
To ensure that the julienne is served correctly and beautifully, The following recommendations should be followed:
- The volume of one serving should be about 200 grams;
- Classic julienne should be hot;
- Since the dish is an appetizer, no side dish is required;
- Julienne is served in the same portioned container in which it is prepared. Before this, flat plates are placed on the table, small beautiful napkins are placed on them, and cocotte bowls, pots or other utensils with julienne are placed on them;
- You also need to put a spoon on the plate;
- There must be additional napkins on the table so that you can hold hot dishes;
- To give the dish more piquancy, when serving, it is recommended to stick several cloves into the cheese crust or sprinkle it with chopped herbs;
- If julienne is prepared in buns, it is served simply by placing it on plates and garnishing with herbs.
How to cook julienne with chicken (video)
As you can see, although julienne is considered a gourmet dish, it is not too difficult to make. Many options for its preparation allow you to get a new culinary masterpiece every time. Its interesting presentation can decorate any table. Well, of course, it is more suitable as a holiday dish, since it is high enough in calories to be consumed too often.
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Photo gallery: Exquisite julienne with chicken and mushrooms - a recipe for real gourmets with photos and videos
Julienne is a popular French dish, which is a hot appetizer served in a cocotte (small pot). Chicken julienne is a classic version of preparing this dish. Even the name of the dish in which the dish is served – “cocotte” – comes from the French word “cocotte”, which means “rooster”.
The recipe for chicken julienne is not at all complicated, and every housewife will want to prepare a dish of refined classic European restaurant cuisine. Today we will prepare julienne at home - in the article you will find the most popular and successful recipes. Pamper yourself and your loved ones!
Basic recipe for julienne with chicken
Components:
- 0.5 kg chicken breast;
- 150 grams of hard cheese;
- 250 g milk;
- butter;
- 3 tbsp. spoons of flour;
- salt, black pepper;
- dill.
How to cook julienne:
Wash and cut the chicken fillet into strips. Fry the chicken pieces for 10 minutes in the melted butter, stirring constantly.
Dissolve flour in milk, sprinkle with salt and pepper, add chopped dill and pour this mixture over the chicken. Bring to a boil and cook for 3 minutes. Place the mixture in molds, sprinkle with grated cheese and cook for 10 minutes in an oven preheated to 180 degrees. Bon appetit!
Julienne with chicken and mushrooms – “Classic” recipe
Components:
- 300 g chicken fillet;
How to cook classic julienne with chicken and mushrooms
Cut the chicken fillet and mushrooms into thin strips. Heat 3 tablespoons butter in a frying pan and fry the mushrooms and chicken until tender, seasoning with salt and pepper.
Peel the onion and chop it finely. Fry the onion in 2 tablespoons of butter until soft over low heat, without turning brown. Sprinkle with flour, stir and fry until the flour turns golden. Next, pour in the cream in a thin stream while constantly stirring the mixture. Bring to a boil and cook for half a minute.
Pass the sauce through a sieve.
Grate the cheese on a coarse grater. Place chicken with mushrooms in cocotte makers, pour sauce over them and sprinkle cheese on top.
If you have metal cocotte makers, place them in an oven preheated to 180 degrees, but if you have ceramic ones, they should be placed in a cold oven. Bake the dish until all the cheese is melted. Finely chop the greens and sprinkle them over the julienne before serving.
Recipe for chicken julienne with cream cheese
Components:
- 150 grams of boiled chicken fillet;
- 200 grams of soft cheese;
- 200 grams of fresh champignons;
- 100 grams of curd cheese;
- 250 g sour cream;
- 1 onion;
- salt pepper.
How to cook julienne with mushrooms, chicken and cream cheese:
Bring water to a boil, add salt and boil the mushrooms for ten minutes. Remove, dry and cut into strips.
Peel the onion and cut it into small cubes. Fry until soft in vegetable oil, without turning brown. Add mushrooms and fry until done. Cut the boiled chicken into strips and add to the mushrooms.
Grease the cocotte pans with vegetable oil. Place a mixture of chicken, mushrooms and onions, place curd cheese, cut into cubes, on top. Grate the soft cheese on a fine grater and mix 1/3 of the volume with sour cream. Place on curd cheese, sprinkle the remaining cheese on top and bake the julienne in the oven, preheated to 180 degrees, until golden brown.
Recipe for julienne with mushrooms and chicken in a bun
Components:
- 8 pieces of unsweetened round buns;
- 1000 g chicken fillet;
- 300 grams of hard cheese;
- 1 egg;
- 300 grams of champignons;
- 100 ml heavy cream;
- 1 onion;
- 2 tbsp. flour;
- 2 stacks milk;
- greenery;
- vegetable oil for frying.
How to cook:
Cut off the tops of the buns, carefully remove the soft part without damaging the crust - this is the basis for the future julienne.
Finely chop the mushrooms, onions and chicken fillet. Fry these ingredients in vegetable oil.
Prepare the sauce. To do this, mix milk, cream and salt and add flour in a stream while constantly stirring. Stir everything to get rid of lumps and simmer over medium heat.
Place the meat mixture in the buns, pour in the sauce and sprinkle with grated cheese. Place all the buns in a pan lined with parchment paper, cover with the bread tops you cut out earlier, and bake for 10 minutes in the oven until the cheese is melted. Before serving, sprinkle with chopped herbs. Serve the dish hot. Bon appetit!
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Julienne with chicken and mushrooms
The easiest to prepare and most common version of this wonderful and unusual dish in our country.
Fresh mushrooms 320 g;
Chicken fillet 480 g;
A couple of medium onions;
Hard cheese 240 g;
Salt, ground black pepper, extra virgin oil to taste.
Wash the chicken meat, remove fatty layers and film. Boil on a moderate burner flame for half an hour, after adding salt to the water.
Cool and cut into thin slices. Peel the onions and cut into cubes. Wash, peel and cut the mushrooms into cubes.
Heat a frying pan and add oil. Fry the onion for 4 minutes over moderate heat, stirring constantly.
Add mushrooms to the onions and cook until the onions acquire a golden hue.
Place chicken meat in a frying pan, add salt, pepper and mix everything thoroughly. Remove from the stove.
In another frying pan, fry the flour for about five minutes, stirring.
Remove from heat and add sour cream to the flour, salt and pepper.
Mix well and pour the mixture over the mushrooms and meat.
Place into clay portion pots.
Grind the cheese on a grater
and put in pots. Cover with a lid and cook at 180C for 20 minutes.
Turn off the oven and leave to simmer for another 15 minutes.
Julienne with chicken and mushrooms on cream cheese
Curd cheese 350 g;
Fresh mushrooms 220 g;
Chicken fillet 200;
Salt, ground black pepper, sunflower oil to taste.
Place the fried foods in pots and add cottage cheese and sour cream, alternating layers.
Cook in the oven at 180C for 40 minutes.
Spicy champignon julienne with chicken
300 ml heavy cream;
Hard cheese 220 g;
Cream cheese 220 g;
Boneless chicken meat 220 g;
20 g butter;
A couple of medium onions;
One sprig of fresh mint;
20 g dried mint;
Half a teaspoon of tarragon;
Salt, ground black pepper, olive oil to taste.
In fact, there are countless options for preparing julienne. With olives, various spices, cream, sour cream, several types of cheese, ham, etc. By adding one or two new ingredients, you can get a completely new dish in the oven, which your family will happily eat and decorate your dinner table. A minimum amount of time, the necessary products and you are a magician capable of creating a miracle. The main thing is not to be afraid to experiment and combine different products, and that’s when your dishes will acquire a unique taste that no chef in the world can replicate.
every-holiday.ru
The most tender and juicy julienne. Classic recipe with chicken and mushrooms.
Today I suggest you prepare julienne with chicken and mushrooms, a step-by-step recipe will help you with this.
If you are planning a romantic dinner, or a pleasant surprise for your girlfriend, preparing for a birthday, or congratulating on March 8th, julienne with chicken and champignons is a lifesaver. This dish is not difficult to prepare and you can easily find the ingredients on store shelves.
There are many options for preparing this dish; we present you with a classic recipe for champignon julienne. The always winning combination of white chicken, mushrooms and cheese topped with béchamel sauce will not let you down. The dish turns out juicy and aromatic.
To create a romantic mood, I advise you to cook julienne with chicken and champignons in portioned cocotte makers; for a home dinner, you can prepare it in a large general form.
How to cook julienne with mushrooms and chicken? Products for cooking:
Chicken fillet – 0.5 kg,
Mushrooms (oyster mushrooms or champignons) – 0.5 kg,
Onions – 2 pcs.,
Butter – 80 g,
Vegetable oil - for frying,
Salt, black pepper, nutmeg.
Julienne with chicken and mushrooms step by step recipe:
1. Fry the chicken fillet in a frying pan over high heat in a small amount of vegetable oil on all sides until golden brown (if you follow a healthy diet, then we recommend boiling the meat).
2. Grind the cooked meat.
3. Cut the mushrooms into small pieces.
4. Finely chop the onion.
5. Place the mushrooms in a heated frying pan greased with vegetable oil.
6. When they release their juice, add chopped onion to the mushrooms. Salt and pepper. Bring the onion to the stage of transparency.
7. Place our meat in a frying pan and heat for 5-7 minutes.
8. To prepare the bechamel sauce, melt the butter and add flour. Heat over low heat until thickened. Our mixture must be stirred thoroughly so that it does not burn.
9. Gradually add milk and stir everything very quickly so that no lumps form. Season with a little salt and pepper, add chopped nutmeg on the tip of a knife. Bring the sauce to a boil.
10. Grate the cheese.
11. Place our filling in a mold or cocotte pan.
12. Pour the sauce on top so that the filling is covered.
13. Sprinkle grated cheese on top.
14. Place our julienne with chicken and mushrooms in the oven. Bake for 20-30 minutes. over medium heat until an attractive golden cheese crust forms.
Calorie content of 100g julienne with chicken and mushrooms – 130 Kcal
salatyk.ru
Julienne with champignons. Classic step-by-step recipe with photos
- Preparation
- 5 minutes
- Cooking time
- 40 minutes
- Portions
One can argue for a long time about which one julienne with champignons is considered a truly classic recipe of French cuisine. This topic has been an ongoing debate among culinary historians for many years in a row. Some of them believe that the original julienne was prepared only from mushrooms and creamy béchamel sauce; the mushrooms were stewed in the sauce, after which they were baked in it under cheese in small cocotte makers.
There was no trace of chicken in this recipe. Other historians believe that chicken was an essential ingredient in this dish. Be that as it may, if we look at the meaning of the word “julienne” on Wikipedia, we will see that it does not mean the name of a particular dish, but the type of cutting of vegetables. In France, chopping vegetables into thin strips is still called “julienne.”
Be that as it may, this famous French dish has taken root perfectly in our kitchen, as evidenced by a large number of recipes. The most popular of them are julienne with champignons, chicken, sour cream, cream, cheese, in cocotte makers, in the oven, in a frying pan, in pots. Previously, I already showed how to cook julienne with chicken and mushrooms in the oven. The recipe can be viewed on the website by clicking on it.
Today I want to show you how to cook a simple classic julienne with champignons and raw in the oven, without using chicken. By the way, its absence in no way affects its taste. The dish turns out just as satisfying and tasty.
As for the mushrooms themselves, julienne can be prepared not only from champignons. It can be based on boiled forest mushrooms - porcini mushrooms, boletus mushrooms, chanterelles, honey mushrooms, boletus mushrooms.
Julienne with champignons - recipe
Having prepared all the ingredients, you can start preparing the julienne. Mushrooms, in our case champignons, should be washed and cut into slices.
Cut the peeled onion into cubes.
Place chopped champignons and onions in a frying pan with hot oil.
Stirring with a spatula, fry the mushrooms for about 5 minutes. As soon as they change color and release juice, add black pepper and salt. As when preparing any other dishes, it is advisable to use iodized or special sea salt, which is sold for food.
Add sour cream. Add flour, which will make the sour cream sauce for the champignons thicker.
Mix mushrooms with sour cream. Turn down the heat. Simmer for about 10 minutes, stirring constantly so that the mushrooms do not burn.
Julienne is a hot French appetizer, the main ingredients of which are mushrooms and cheese. Served in small pots. While preparing julienne, you will also learn how to prepare bechamel sauce. In our article we will look at the classic recipe for julienne with champignons.
To prepare julienne you will need:
- Champignons – 500 g
- Hard cheese – 350 g
- Toaster cheese – 6 pcs.
- Sour cream – 1 tbsp.
- Onions – 2 pcs.
- Milk – 300 g
- Flour – 1 tbsp.
- Butter – 1.5 tbsp.
- Pepper
Cooking sequence:
- Melt half the butter over low heat, add flour to it and mix well. Stirring constantly, carefully pour in half the milk, add sour cream, heat without waiting for it to boil and pour in the remaining half of the milk.
- Peel and cut the mushrooms into medium-sized cubes
- Season the mushrooms with the prepared sauce and place in the frying pan for 10 minutes.
- Peel the onion and cut into half rings
- In a separate frying pan, melt the remaining butter and fry the onion in it until lightly golden.
- Combine onions and mushrooms, stir and fry for another 7 minutes.
- Preheat the oven to 180 C. Grease the pots with butter
- Grate most of the hard cheese on a coarse grater and add it to the mushrooms. Mix thoroughly and distribute into pots
- Sprinkle cheese on top and place one slice of toaster cheese
- Bake for 20 minutes.
This appetizer is prepared very quickly and easily, and you will remember its unique taste for a long time. The finished julienne is decorated with a small leaf of fresh parsley and must be served hot.
Mushroom julienne- a very popular and delicious hot appetizer. To prepare this dish you need special utensils - cocotte makers - small metal or clay ladles with a handle in which hot julienne is served straight from the oven. If you don’t have such ladles, you shouldn’t give up making julienne, because cocotte makers can be replaced with tea cups made of ceramics or fireproof glass, ready-made tartlets made of shortbread or puff pastry. Well, who would refuse the most tender fried mushrooms in sour cream sauce with a crust of melted cheese! That's right, no one! So be sure to prepare this appetizer.
You will need: (for 6 cocotte bowls, 100 ml each)
- champignons 500 gr
- onions 2 pcs (large)
- butter 50 g
- vegetable oil 1 tbsp.
- sour cream 500 gr
- ground black pepper
- allspice ground
Step-by-step photo recipe:
Name julienne came from French julienne, What means "July". In French cooking during the summer season, it was customary to prepare soups for which young vegetables were cut in a special way - into thin strips. Since then, this method of cutting has been called slicing. julienne. Therefore, cut the mushrooms and onions into strips.
Pour some vegetable oil into a hot frying pan and melt it in it - this technique is used to prevent the butter from burning in the frying pan.
Fry in oil until translucent for 15 minutes.
Add to the onion and fry, stirring, 15-20 min t. Champignons may release water when the water evaporates add some salt And pepper the mushrooms. Fry some more 5-10 minutes.
Add sour cream, stir and cook the mushrooms 10-15 minutes.
Taste and if the sour cream is sour, add a little Sahara(1 tsp), add salt if necessary, but do not forget that cheese will be added to the dish. This is what the mushroom mass for julienne looks like.
Cocotte makers(fr. cocotte- chicken) - small metal or ceramic ladles for serving julienne - grease with butter.
Fill with sour cream and mushroom mixture.
Sprinkle with grated. For one cocotte maker there is approximately a tablespoon of cheese.
Place the cocotte makers on a baking sheet and bake in a preheated oven t 200°C 20-30 minutes- the cheese should melt .
This is what the finished one looks like champignon julienne.
A very tasty, aromatic dish that can be eaten with a spoon or thin from a French loaf - convenient portioned snack.
Bon appetit!
Champignon Julienne. Brief recipe.
You will need:(for 6 cocotte bowls, 100 ml each)
- champignons 500 gr
- onions 2 pcs (large)
- butter 50 g
- vegetable oil 1 tbsp.
- sour cream 500 gr
- ground black pepper
- allspice ground
- grated cheese (hard or semi-hard) 6 tbsp.
- butter for greasing cocotte makers
Cut the mushrooms and onions into thin strips. Fry the onion in butter until transparent for 15 minutes. Add mushrooms and cook, stirring, for 15-20 minutes. Salt and pepper the mushrooms and fry for another 5-10 minutes. Add sour cream, stir and simmer for 10-15 minutes. If the sour cream is sour, add sugar. Grease the cocotte pans with butter, fill with sour cream and mushroom mixture, sprinkle with grated cheese and bake in a preheated oven. t 200°C 20-30 minutes- the cheese should melt.
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Champignon julienne is a popular appetizer dish in French cuisine. In addition to fresh mushrooms. it also includes sour cream/cream. cheese and spices. Thanks to this, the julienne is very tender, aromatic and nutritious. And if you also add pieces of boiled chicken to it. get a complete dinner for the whole family, although even without this, mushroom julienne with champignons turns out to be quite filling.
The classic French julienne (or julienne) is served in a cocotte maker, which is now increasingly being replaced by a more affordable tartlet. However, at home you can also use a special metal mold similar to a frying pan. By the way, they sometimes serve julienne in French restaurants.
Our step-by-step recipe with photos will tell you exactly how to cook champignon julienne in a frying pan. There is nothing complicated about this, so you can easily cope with the cooking, which we suggest starting right now.
Ingredients
- Champignon
(400 g) - Sour cream
(200 g) - Hard cheese
(200 g) - Bulb onions
(200 g) - Parmesan cheese
(50 g) - Ground black pepper
(pinch) - Vegetable oil
(a little (for frying))
Cooking steps
We prepare products for mushroom julienne from champignons.
Cut 200 g of onions into thin half rings.
Cut 400 g of champignons into thin slices.
In a frying pan, heat a little vegetable oil for frying and first fry the onion in it until golden.
And then add champignons to it, evaporate the liquid released from them and also fry the mushrooms until golden. After this, remove the frying pan from the stove.
Pour 200 g of sour cream into the onion-mushroom mixture (instead of sour cream you can use heavy cream or white bechamel sauce), add a pinch of spices (thyme, oregano, salt, ground black pepper) and mix.
Grate 200 g of hard cheese on a coarse grater.
Transfer the mushroom mixture into special metal julienne molds.
Top with grated cheese.
Place the molds in an oven preheated to 180 degrees and bake for 15 minutes. During this time, the cheese will have time to melt. After this, if you want, you can lightly sprinkle it with grated Parmesan on top and keep it in the oven for a couple more minutes, but you don’t have to do this, but take out the mushroom julienne immediately.
Champignon julienne should be eaten before it cools, because it is not as tasty when cold.
