https://crystal.kitchen/tag/tournage/ Recent content in Tournage on adventures of an omnomnomnivore in NYC Hugo en-US Fri, 31 Jan 2014 12:18:34 -0500 https://crystal.kitchen/2014/01/31/tournage-and-stocks-how-to-channel-ocd-into-acceptable-culinary-pursuits/ Fri, 31 Jan 2014 12:18:34 -0500 https://crystal.kitchen/2014/01/31/tournage-and-stocks-how-to-channel-ocd-into-acceptable-culinary-pursuits/ <p><a href="https://crystal.kitchen/wp-content/uploads/2014/01/img_20140128_2009111.jpg"><img src="https://crystal.kitchen/wp-content/uploads/2014/01/img_20140128_2009111.jpg" alt="Tournage vegetables"></a></p> <p>After <a href="https://crystal.kitchen/2014/01/26/lesson-1-who-knew-cutting-vegetables-could-be-so-complicated/">last week’s lesson</a> on <em>taillage</em> vegetable cuts, we reconvened for the quintessential skill of <em>tournage</em>, or turned vegetables. Essentially, you have to cut pieces of vegetables into blunt footballs. “For tonight, don’t worry too much about the number of sides,” said Chef Ray, “but traditionally there are seven sides to each turned vegetable. And remember, you have to use your wrists to curve around the vegetable.” He demonstrated and in just a few deft moves, he held up a perfectly shaped <em>cocotte</em> out of a shower of carrot trimmings.</p>