Schnitt- und Tourniertechniken Teil 1
Cutting and Turning / Basic Techniques: Julienne, Bronuise, Paysanne, and turned Lock, Straw, Matchstick Potato, and Potato Sticks (French Fries) Tip: The video uses an Asian all-purpose knife, but the important thing is to use a wide blade (for ease of use and safety). Note: Part Two = more options and shapes with special cutters, etc. P.S. Of course, the potato scraps are also perfect for using up soon, for example, in a cream of potato soup, mashed potatoes, or a potato paste :) Homepage: https://gazo-online.de Email: [email protected] Facebook: GAZO and friends Instagram: gazo_and_friends
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