Tourné is a technique for shaping vegetables, especially potatoes and carrots, with a small knife by carving them into a barrel shape with seven sides and two pointed ends. The technique’s name comes from a French word meaning “to turn.” It is used in classic French cuisine for an elegant presentation and requires advanced knife skills. The shaped vegetables are usually steamed or cooked in butter.
Where It’s Used
“Cut the carrots tourné, then cook them gently in butter.”
Cooking Tip
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