Tournage

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.

j

we went over the methods for glazing vegetables:

  1. Glacér a blanc (turnips)
  2. Glacér a blonde (carrots)
  3. Glacér a brun (pearl onions)

We used all of these techniques in our Garniture Bouquetière

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s