STORIES FROM THE CULINARIA - Day 3

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Day 3 – Other Cuts (More Cutting Techniques on Vegetables)


The following vegetable cuts I’ve learned on Day 3 in Skills are the following:

1.Tourne – a 7-sided free standing thing, shaped by a tourney knife commonly used in potatoes, carrots, and zucchinis. The most challenging of all cutting techniques for vegetables, on my opinion.
2.Fluting – this process involves a steady hand and an eye for detail commonly executed to mushrooms. I enjoyed this one but really time consuming. Still worth it though 
3.Paysanne – vegetables cut into thin slices, a sliced cut of 1 cm in diameter (size between American and French cuts)
4.Rondelles – cutting of cylindrical veggies, making coin shaped slices or diagonal slices at an angle.
5.Parisienne – cutting of veggies or fruits into small smooth ovals or balls


NOW YOU KNOW!

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