What does turning vegetables mean?
Cuisine Technique: Turning Vegetables Turning vegetables is a classic French technique used in a variety of international cuisines. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.
What does it mean to Tourne a potato?
Tournée. Tournée is French for the word “turned” and refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes. The cut can be used for vegetables like carrots, turnips, and parsnips, or even zucchini and other types of summer squash.
What is a Tourne?
Likewise, the term for the tourne knife is of French origin and means a knife for “turning” or general “shaping”. The tourne knife, often also called a “peeling knife”, has a very short blade, usually about 7 cm. Cutting and peeling fruit and vegetables is quick and easy with the handy knife.
What is a Macedoine cut?
A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).
What is a brunoise cut?
Brunoise. The brunoise is the finest dice and is derived from the julienne. Any smaller and the cut is considered a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes.
What does a Tourne knife look like?
A tourné knife is a paring knife with a short, curved blade. They’re also referred to as “bird’s beak” knives, but a more appropriate name might be Azazel, Inciter of Anguish. You see, the primary function of this demonic blade is to “turn” a vegetable into a two-inch-long, seven-sided football.
What is a Brunoise cut?
What is Jardiniere cut?
Jardiniere is a French cooking term meaning to cut a vegetable into thickish batons. This is the size of vegetables commonly used in frozen vegetable mixes. Cut the vegetables into pieces 10 cm (4 inches) long. Then cut these pieces into batons with a width of anywhere from 4 mm to 10 mm wide (1/8th inch to .
What is a macedoine cut?
What is a Santoku knife best for?
Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.
What do you call the process of turning vegetables?
For those of you not familiar with tournage de legumes (French for “the turning of the vegetables,” which I always thought sounded like an Elizabethan contest of some sort), it is a technique of shaping vegetables, usually the potato, carrot, and turnip, into barrel-like shapes (or, for we Americans, a slightly elongated football).
How many sides do you need to turn a vegetable?
Each turned vegetable must have seven sides. Why seven, you ask? To know this is to have complete insight into the brain of the person with the silly white tall hat, which is impossible. Why turn these particular vegetables, which are arguably the least respected in all of French cuisine?
Why do they turn vegetables in French cooking?
Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.
What kind of vegetable slicer do I Need?
. . SEYODA Graters for Kitchen,Cheese Grater Efficient Vegetable Slicer with 3 Interchangeable Round Stainless Steel Blades,Easy to Clean Rotary Cheese Grater for Fruit,Vegetables,Nuts. (Blue) . .