Finally we started cooking today!
To start off with we were introduced to tournage, which is a bizarre technique of ‘turning’. We were asked to ‘turn’ a turnip, carrot, and potato into a cocotte.
we went over the methods for glazing vegetables:
- Glacér a blanc (turnips)
- Glacér a blonde (carrots)
- Glacér a brun (pearl onions)
We used all of these techniques in our Garniture Bouquetière