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Le Cordon Bleu News, 01/02/2014
Turning vegetables
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Technique

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Technique : Turning vegetables
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.
Here Le Cordon Bleu Chefs show how to turn a vegetable; a potato is trimmed into the “cocotte” sized oval shape.
Tourner des légumes techniques de tournage de légumes Tourner des pommes de terre
Hold a small knife securely in your right hand; place the potato in the left hand, between the tip of the thumb and index finger. This hand should rotate in the opposite direction to the knife. Rotate the knife in one smooth motion to cut a thin layer, from the top to the bottom creating a slight curve. Turn the potato slightly and repeat the jest, continue cutting around until seven facets have been cut.
Turning potatoes How to turn vegetables
Continue to trim smooth each facet and even out the shape (here the “cocotte” size). Turn the remaining potatoes to obtain an evenly shaped garnish.
For turned potatoes, there are three sizes:
  • Cocotte: About 5 cm long (15-20 g)
  • Anglaises: Between 5.5 and 6 cm long (35-45 g)
  • Château: Between 6 and 6.5 cm long (55-65 g)
To turn other vegetables, cut into evenly sized pieces, then turn in the same manner as for potatoes.

For more information

Le Cordon Bleu Paris
Email paris@cordonbleu.edu ou utiliser le formulaire en ligne
Website www.lcbparis.com
Call +33 (0) 1 53 68 22 50
Address 8, rue Léon Delhomme
75015 Paris
Le Cordon Bleu London
Email london@cordonbleu.edu or use the online form
Website www.lcblondon.com
Call +44 (0) 207 400 3900
Address 15 Bloomsbury Square
London WC1A 2LS

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