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Paysanne cutting is a French term used to describe a particular technique for slicing vegetables. A recipe that asks for carrot or potatoes a la paysanne simply means that they should be neatly sliced into small, 1mm-thick slices.
The paysanne cut consists in slices of vegetables about 1 mm thick. It is useful for soups or trims in some aromatic preparations when the cooking time will be short. For example, you’ll use it for the minestrone soup, or sauteing with a little cream to mix with pasta.
Cutting Paysanne. Square off a 3 inch section of carrot. Cut it into a large batonnet (stick) that is 1/2″ by 1/2″. Cut the large carrot batonnet into thin square slices. Paysanne cuts are similar to Fermiere. Some even say they are interchangeable, but this is the way the CIA says to cut them.
How to cut paysanne style. Use of the paysanne cut. Paysanne cut could be used in soups such as Consomme, Chicken Noodle Soup, or Turkey Soup. Sauteing with a little cream to mix with pasta. How to cut paysanne style. Cut carrots in half lengthwise, then square off a 3-inch section of carrot.
When preparing vegetables for cooking, the cut is an essential step in the process. Today we’ll have a look at a specific vegetable cut: the peasant cut, also known as the “paysanne” in French. The paysanne consists of slices of vegetables about 1 mm thick.
This is how you cut a carrot paysanne.300 RECIPES AND ARTICLES AT http://www.... A paysanne is intended to resemble the way a peasant mught cut theirvegetables.
How to cut a carrot paysanne. Michelin star chef Russell Brown, talks us through the basic vegetable preparation of paysanne, which is even size and shapes of vegetables, for this video we have...