Carrot Paysanne

This video was developed by Chef Peter Rohner, a faculty member of the George Brown Chef School. This demo shows the culinary technique Carrot Paysanne and provides an example of how learning is linked with practical and theory classes.

Category:

Howto & Style

Tags:

• george
• brown
• college
• chef
• school
• culinary
• knife
• skills
• kitchen
• chopping
• slicing
• dicing

[ladyvampire0295]

@atAYgun I think the diamond shape is the lozenge. ^^

[aidsyturban]

@aidsyturban flat triangles, squares and circles

[aidsyturban]

@atAYgun nope its paysanne

[atAYgun]

fermiere/paysanne is not same and this guy is doin fermiere, paysanne is diamond shape...

[ianman6]

Ok, what's with all the comments that this isn't a paysanne cut?! Are you kidding?! A lot of wanna be chef's who don't know what they're talking about on here I see. This is a paysanne cut. Go back to first year culinary school if you don't know that.

[ianman6]

@99mattyboi Yes, it is. Paysanne has several ways to be done. Carrots can also be cut into whole circles for paysanne, or like this. The point of the cut is only to be thin and to keep some of the original shape of the vegetable.

[rhodickabeto]

paysanne/fermiere is the same! :)

[theyariiitha]

YO LO CONOSCO COMO PAISANO pero esos eran triangulos y este si es el mismo son cuadrados de 0.5 de grosor con 1 de largo en forma de triangulos no perdon es alreves

[kidlost123]

hahaha paysanne?

[HFAME13]

THIS IS MISLABELED THIS IS NOT PAYSANNE THIS CUT IS CALLED FERMIERE!!