Pare comes from the Latin word parare, meaning “to prepare”. Remember to peel potatoes, which you could do with a paring knife, or peel your nails for a neat look. In any case, trim a bit gradually.
Potatoes are cooked until they are partially cooked, but not fully. With parboiled potatoes you get crispy fried potatoes that have a nice crust on the outside and are soft on the inside.
A traditional tournée cut has seven sides that emerge from top to bottom with seven smooth cuts. But you may find that initially it takes several additional cuts to get the right shape.
When the potatoes are soft, drain them and let them cool for a few minutes, until you can handle them (or keep them wrapped in a dishtowel). Peel where the skin begins to peel, or use a paring knife to open the skin. The rest of the skin should slide off easily.
Parry. For cutting off a thin layer of skin from foods such as potatoes or apples with a paring knife or vegetable peeler.
Tournée is French for “twisted” and refers to a method of cutting and peeling root vegetables into oblong, seven-sided, soccer ball-like shapes. The cut can be used for vegetables like carrots, beets and parsnips or even zucchini and other types of summer squash.
Also referred to as a tourne or tourné cut, this method of shaping vegetables is most commonly used to prepare potatoes to enhance their appearance when placed on top and served as part of the main meal.
The Paysanne cut consists of vegetable slices about 1 mm thick. It is useful for soups or ingredients in some aromatic preparations when the cooking time will be short. You can use it for minestrone soup, for example, or to sauté with a little cream to mix with pasta.
Brunoise (French: [bʁynwaz]) is a culinary knife cut in which the food is first julienned and then rotated a quarter turn and diced, creating cubes of about 3 millimeters (1⁄8 inch) or fewer arise on each page.
Batonnet slices are perfect for sticks of carrots, raw vegetables, roasted vegetables, french fries and stir-fries. They are also a good starting point for smaller cuts such as fine julienne, ground beef or medium to small sized cubes.
Soaking potatoes in water helps remove excess starch. Excess starch can prevent the potatoes from cooking evenly and create a rubbery or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch it activates, making it more difficult to separate from the potatoes.
A: You can store peeled potatoes in water in the fridge for about 24 hours. Even peeled potatoes left at room temperature, on a refrigerator shelf, or wrapped in aluminum or plastic foil will still darken overnight, so soak them in a bowl of water, cover and refrigerate.
Once peeled or grated potatoes are exposed to air, they turn gray or brown. This appearance can be off-putting, but the good news is that it doesn’t affect the quality of the potato. This is a harmless natural reaction and it’s perfectly fine to boil and eat potatoes even if they’ve turned grey.
The meaning of these verbs is: pare: to trim something by cutting away its outer edges; to cut the skin off of something. peel: Remove the outer covering or skin of the fruit, vegetable or shrimp.