tag:blogger.com,1999:blog-6947422983613362681.post8459202841867485175..comments2024-02-03T06:11:08.475-05:00Comments on Whisk: a food blog: Légumes à la grèque (Turned vegetables cooked in a court bouillon with coriander) Part 1Sharihttp://www.blogger.com/profile/05365909194529275581noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6947422983613362681.post-18335445594678085332010-05-05T11:47:04.721-04:002010-05-05T11:47:04.721-04:00if i am not wrong the basic technique for tourner ...if i am not wrong the basic technique for tourner veg also involves shaping the vegetable length wise making seven sided and then the points at the end are sliced off of a particular vegetable .inderrhttps://www.blogger.com/profile/04383729930808280777noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-47050983246810924782010-02-12T16:02:25.662-05:002010-02-12T16:02:25.662-05:00Ooh - thanks for the tips! I tried to do it with 2...Ooh - thanks for the tips! I tried to do it with 2 lbs of potatoes and seemed to waste more than I used. I'll have to keep practicing too. How do you keep the potatoes from tuning brown?riekeehttps://www.blogger.com/profile/01712357140834017371noreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-70352211126135298572009-12-18T12:46:54.187-05:002009-12-18T12:46:54.187-05:00Nice effort, keep practicing.These tournee veg wou...Nice effort, keep practicing.These tournee veg would have to end up in my stock pot.<br />The cuts should be smooth and always leave a small part of the skin while turning zucchini.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6947422983613362681.post-31152405561676731742008-09-20T11:04:00.000-04:002008-09-20T11:04:00.000-04:00Wow, such persistence. :O). This seems really ha...Wow, such persistence. :O). This seems really hard. I would cut myself mille-fois!Anonymousnoreply@blogger.com