Describe the procedure making tourneed vegetables

Answer 1

Tourneed vegetables, also known as turned or tournée vegetables, are a classic French technique used to prepare vegetables in a specific shape and size for presentation. This procedure not only enhances the visual appeal of the dish but also helps in even cooking. Here’s a step-by-step guide on how to prepare tourneed vegetables:

Ingredients

Typically, you can use a variety of vegetables. Common choices include:

• Carrots
• Zucchini
• Potatoes
• Turnips
• Squash

Equipment

• A sharp paring knife or a tourne knife (a small, curved knife designed for this purpose)
• A cutting board
• A saucepan for blanching
• An ice bath (a bowl filled with ice water)

Procedure

1. Select Vegetables: Choose vegetables that are firm and fresh. Carrots, zucchini, and potatoes work well for this technique.

2. Wash and Peel: Thoroughly wash the vegetables to remove any dirt. Peel the skin using a vegetable peeler if necessary.

3. Cut to Length: Depending on the size of the vegetable, cut them into uniform lengths, usually about 2 to 3 inches long. This helps in achieving consistency in cooking.

4. Shape the Vegetables:

   • Hold the vegetable firmly on the cutting board.
   • With the tourne knife, start at one end and make a series of cuts at an angle, turning the vegetable as you go. This will create a barrel shape. It’s a bit like carving a pumpkin—keep turning and cutting off small pieces to maintain the shape.
   • Aim to create a shape that is approximately 2 inches long, with seven equal sides (octagonal shape).

5. Blanching (Optional): To preserve color and remove some bitterness:

   • Bring a pot of salted water to a boil.
   • Add the turned vegetables and blanch for about 2-3 minutes.
   • After blanching, transfer the vegetables to an ice bath to stop the cooking process.

6. Drain: After they have cooled in the ice bath, drain the vegetables on a paper towel to remove excess water.

7. Finalize Cooking (Optional):

   • You can sauté, steam, or roast the tourneed vegetables to finish them. Add butter, herbs, and seasoning to enhance the flavor.

8. Serve: Once cooked, arrange the tourneed vegetables carefully on a plate, perhaps with a sauce or alongside a protein to create an appealing presentation.

Tips

• Practice makes perfect. Shaping tourneed vegetables may take some time to master.
• Keep your knife sharp for better control and cleaner cuts.
• Use a variety of vegetables for color contrast in your presentation.

By following these steps, you’ll create beautifully turned vegetables that elevate any dish, showcasing both skill and attention to detail in your cooking.