Tournage and Stocks: How to Channel OCD into Acceptable Culinary Pursuits
After last week’s lesson on taillage vegetable cuts, we reconvened for the quintessential skill of tournage, 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 cocotte out of a shower of carrot trimmings.