The food lab better home cooking through science ( PDFDrive ) 557
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•FAUXTOURNÉiswhatIdowhenI’mtoolazy
tomakeatruetourné,whichmeansallthetime.Thefancy
seven-sidedfootballthatyougetwithatruetournéwastes
carrot,lookspretentious,andisentirelyunnecessary.This
method, also called roll-cutting or oblique-cutting, is
supersimple, and it produces attractive evenly shaped
tapered pieces perfect for glazing or adding to more
refined stews. Hold a peeled carrot on a cutting board
parallel to the bottom edge of the board. Slice 1 inch of
the thick end off at a 45-degree angle (6). Roll the carrot
forward so that it rotates 90 degrees and cut another 1inch segment off at a 45-degree angle (7). Repeat rolling
and slicing until the entire carrot is cut (8).This method
worksequallywellwithparsnips.
• JULIENNEANDBRUNOISE are what
youusewhenyouwanttostartgettingreallyfancy.These
look great when cooked with fish en papillote, for
example, and also work well in stir-fries and sauté. To
finely julienne a carrot, start by cutting it into 3-inch
lengths. Then slice off an ⅛-inch strip from one side of
eachsegmenttocreateastablebaseforthecarrottositon
(9). (Use the scraps for stocks or compost, or eat
immediately.)Seteachpieceofcarrotonitstrimmedside
and carefully slice it lengthwise into thin planks (10).
Stack two or three of the planks and slice into even
