蓝带厨艺技法：如何转削蔬菜
转削蔬菜是法式料理的传统技艺。将蔬菜削切成相同的大小和形状，可以使食材均匀烹调，也可以看上去更赏心悦目。
以下是由蓝带主厨介绍的削切蔬菜的方法：土豆削成椭圆形
1、右手持刀，左手拿土豆，放在左手食指与拇指指尖之间。左手必须向小刀相反的方向转动土豆。
2、在土豆表面上流畅地滑动小刀，从土豆的顶端到底端，削下一层薄薄的土豆。
3、将土豆的顶端和低端调转方向，继续重复之前的动作，直到在土豆上形成多个切面。
4、继续削切表皮，将每个面之间的棱角削得尽量平滑直到出形状。
5、将剩下的土豆都削成相同的相形状，以保持外形的美观。
土豆的常见形状:
• Cocotte: 每个约5厘米长 (15-20克)
• Anglaises: 每个约5.5-6厘米长 (35-45克)
• Chateau: 每个约6-6.5厘米长 (55-65克)
切其他的蔬菜也一样，先将蔬菜切成相同大小，然后用同样的方法切成一样的形状。
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Technique : Turning vegetables
Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.
Here Le Cordon Bleu Chefs show how to turn a vegetable; a potato is trimmed into the “cocotte” sized oval shape.
1.Hold a small knife securely in your right hand; place the potato in the left hand, between the tip of the thumb and index finger. This hand should rotate in the opposite direction to the knife.
2.Rotate the knife in one smooth motion to cut a thin layer, from the top to the bottom creating a slight curve.
3.Turn the potato slightly and repeat the jest, continue cutting around until seven facets have been cut.
4.Continue to trim smooth each facet and even out the shape (here the “cocotte” size).
5.Turn the remaining potatoes to obtain an evenly shaped garnish.
For turned potatoes, there are three sizes:
Cocotte: About 5 cm long (15-20 g)
Anglaises: Between 5.5 and 6 cm long (35-45 g)
Chateau: Between 6 and 6.5 cm long (55-65 g)
To turn other vegetables, cut into evenly sized pieces, then turn in the same manner as for potatoes.
【原文引自】：http://www.gheac.com/thread-4415-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.
Here Le Cordon Bleu Chefs show how to turn a vegetable; a potato is trimmed into the “cocotte” sized oval shape.
1.Hold a small knife securely in your right hand; place the potato in the left hand, between the tip of the thumb and index finger. This hand should rotate in the opposite direction to the knife.
2.Rotate the knife in one smooth motion to cut a thin layer, from the top to the bottom creating a slight curve.
3.Turn the potato slightly and repeat the jest, continue cutting around until seven facets have been cut.
4.Continue to trim smooth each facet and even out the shape (here the “cocotte” size).
5.Turn the remaining potatoes to obtain an evenly shaped garnish.
For turned potatoes, there are three sizes:
Cocotte: About 5 cm long (15-20 g)
Anglaises: Between 5.5 and 6 cm long (35-45 g)
Chateau: Between 6 and 6.5 cm long (55-65 g)
To turn other vegetables, cut into evenly sized pieces, then turn in the same manner as for potatoes.
【原文引自】：http://www.gheac.com/thread-4415-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
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