A classical French knife cut that creates small, football-shaped vegetables with seven equal sides, typically 2 inches long. Used for root vegetables like potatoes and carrots.
From French 'tourner' meaning 'to turn,' referring to the turning motion used while cutting. This technique developed in classical French cuisine as part of the standardized cuts codified in the 19th century brigade system.
The tournee cut was designed not just for aesthetics but for even cooking - the uniform shape ensures each piece cooks at exactly the same rate. It's considered one of the most challenging knife cuts and is often used to test culinary students' precision and knife skills!
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