{"id":494,"date":"2014-01-08T09:59:14","date_gmt":"2014-01-08T09:59:14","guid":{"rendered":"http:\/\/brittas-kochbuch.info\/?p=494"},"modified":"2014-01-08T10:00:30","modified_gmt":"2014-01-08T10:00:30","slug":"kuechenlatein-juliennes-und-brunoises","status":"publish","type":"post","link":"https:\/\/brittas-kochbuch.info\/?p=494","title":{"rendered":"K\u00fcchenlatein: Juliennes und Brunoises"},"content":{"rendered":"<p>Bei <em>Juliennes<\/em> (sprich: Dsch\u00fcli\u00e4nn) handelt es sich um sehr d\u00fcnn geschnittene Gem\u00fcsestreifen, z. B. aus M\u00f6hren, Zucchini, Porree oder Sellerie.<\/p>\n<p>Der Profi kann diese nat\u00fcrlich super gleichm\u00e4\u00dfig mit dem Messer schneiden; die ambitionierte Hobbyk\u00f6chin (ich) greift zu einem <a href=\"https:\/\/brittas-kochbuch.info\/?p=579\">Juliennesschneider<\/a> von Betty Bossi.<\/p>\n<p><a href=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2013\/12\/julienne.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-486\" alt=\"julienne\" src=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2013\/12\/julienne-300x200.jpg\" width=\"300\" height=\"200\" srcset=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2013\/12\/julienne-300x200.jpg 300w, https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2013\/12\/julienne-624x416.jpg 624w, https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2013\/12\/julienne.jpg 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Schneidet man die feinen Streifen anschlie\u00dfend noch in feine W\u00fcrfelchen, so nennt man diese <em>Brunoises<\/em> (sprich: Br\u00fcnoaas)<span style=\"line-height: 14px;\">.<\/span><\/p>\n<p><a href=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2014\/01\/julienne2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-573\" alt=\"julienne2\" src=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2014\/01\/julienne2-300x200.jpg\" width=\"300\" height=\"200\" srcset=\"https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2014\/01\/julienne2-300x200.jpg 300w, https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2014\/01\/julienne2-624x416.jpg 624w, https:\/\/brittas-kochbuch.info\/wp-content\/uploads\/2014\/01\/julienne2.jpg 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bei Juliennes (sprich: Dsch\u00fcli\u00e4nn) handelt es sich um sehr d\u00fcnn geschnittene Gem\u00fcsestreifen, z. B. aus M\u00f6hren, Zucchini, Porree oder Sellerie. Der Profi kann diese nat\u00fcrlich super gleichm\u00e4\u00dfig mit dem Messer schneiden; die ambitionierte Hobbyk\u00f6chin (ich) greift zu einem Juliennesschneider von Betty Bossi. Schneidet man die feinen Streifen anschlie\u00dfend noch in feine W\u00fcrfelchen, so nennt man [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[29,90],"tags":[858,192,223],"class_list":["post-494","post","type-post","status-publish","format-standard","hentry","category-kuchenlatein","category-obst-und-gemuse","tag-kuchenlatein","tag-julienne","tag-julienne-gemuesestreifen-brunoise-gemuesewuerfel"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/494"}],"collection":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=494"}],"version-history":[{"count":10,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/494\/revisions"}],"predecessor-version":[{"id":588,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/494\/revisions\/588"}],"wp:attachment":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}