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>> This video will show you chiffonading,
concasse, mincing, tourne, supremes.
First thing I want to show you is how to chiffonade
basil.
You can do this with any herb pretty much,
any flat leaf herb.
You can do it with spinach and arugula.
Some lettuces and cabbages can also be chiffonade.
What you do is you take your leaves of your
basil.
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and you stack them up.
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Once they're stacked, you roll them into a
cigar like shape [background noise] and using
your guiding finger make thin 1/8th inch to
1/16th inch slices, creating julienned basil.
The reason we do this is that it won't blacken
the basil.
If you were to try to mince the basil, it
tends to become black easily.
So here's your julienned basil or chiffonade.
Next we're going to do oranges supreme.
First I would like to show you a couple of
ways to zest an orange.
The first is you can use a paring knife and
just take thin, just under the surface, strips
of the orange off.
You want to avoid getting white, the white
pithy part of the orange because that will
be bitter.
The zest of an orange gives you a lot of flavor
so from here [noise] you can julienne it or
then you can brunoise it or leave it in nice
little juliennes like that.
The other way of doing it is they have these
lovely microplane zesters now and you want
to just again, using the orange or the lemon
or the green part of the lime, going just
one way and you remove the zest.
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If you turn it over you see all the zest and
that's ready to add to a sauce or dessert,
to candy.
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From here you can take your orange, and of
course you don't have to zest the orange first
but it's nice to have both products to put
in whatever you're making, and you take the
ends off.
And then following the curve of the orange,
[noise] remove the skin.
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Here you take your paring knife and going
in between the segments, you remove your supremes.
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By avoiding the white part it's not, it's
sweeter, it's not as bitter and it looks attractive
on the plate or salad or dessert.
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So those are your orange supremes,
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cleaning the cutting board off between different
things.
Next thing I'd like to show you is tourne.
Red bliss potatoes are great for tourne but
you can tourne any sort of vegetable like
zucchini, carrots, yellow squash.
And what you want to create is a seven sided
football shape.
So using a paring knife, starting at one end,
holding between your thumb and your middle
finger, smooth strokes,
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you have a tourne.
One more time, thumb and the middle finger,
smooth strokes.
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You might see that tournes tend to all end
up the same size.
These are now ready to be steamed or boiled
or roasted.
They look lovely on the plate.
The trimmings, since these were washed beforehand,
can be used to make potato soup or mashed
potatoes or home fries.
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Tomato concasse, [silence] you can do this
with any sort of tomatoes.
We are going to use Roma tomatoes.
The first thing you want to do is take the
little core end off using the tip of your
paring knife.
And then on this side you're going to make
a small x on the blossom end.
So you take the core off.
From here you need to, you'll have a pot of
boiling water.
So now we have our boiling water.
You take your tomatoes and you put them in
the boiling water.
These are quite ripe so they should only take
about 15 seconds, at the very most, 30 seconds.
We're not trying to cook the tomato, we're
just loosening the skin.
This can be done with peaches or apricots,
plums.
It's a great way to peel fruit that if you
tried to use a peeler on would tend to bruise
the fruit.
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Pull one up and see if it's loose, not yet.
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Perfect, pull it out and see how it's coming
away.
Put it in a bowl of ice water.
[noise] Now you take your tomatoes and using
a paring knife, slip the skin off.
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>> You can actually take these skins and dry
them in a very low oven and then use them
as tomato confetti to decorate plates.
From here you take the tomatoes and you cut
them in half and squeeze the seeds out.
This leaves you with nice red tomato flesh.
Seeds can add some bitterness to your dishes
and the skin can come off and float around
on your sauce.
From here
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simply
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dice the tomato up into whatever size pieces
you need.
So that's tomato concasse.
The last thing I would like to show you in
this video is how to mince ginger.
Ginger is a root, is a root.
It's often used as a spice.
You can buy dried ginger or fresh.
It can be grated and juiced or it can be minced.
We're going to take a small piece of it.
And the best way to peel ginger is actually
using a spoon.
The skin is very thin and comes right off.
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And then just like we did with the carrot,
make thin slices,
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stacking them up, holding with your guiding
fingers, make fine julienne ginger.
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Turn
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and you have lovely minced ginger.
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In summary, we have basil chiffonade, zest
and supremes of oranges, potato tournes, tomato
concasse and minced ginger.
