I also prefer a normal parer to a birds beak. Not sure what kind of advice you're looking for. Tourne speed is all about practice. Me and my friend used to race each other with tournes for the next day at the end of every shift; that helped build some speed for sure. Cool to see you're doing them at all. A lot of young cooks sport the idea that they're dated and/or lame. I've currently got fennel tournes on a dish at work and I have fun with every piece I tourne!
3/23/15 at 11:20am