We are going to need a large amount of tournes for a braised dish for a large function. Carrots, potatoes and turnips to be exact. I'm just OK at making them in a timely fashion but there is far too many tournes needed for just one person to be prepping them. So any advice for a team of three to crank out tournes quickly? Keep in mind we'll try to get some done ahead of time but mostly these will be done the day of and of course the with time crunch cooking for a party this large we will be needed in other areas of the kitchen.
I few things I learned today:
5 sided tournes are better for speed than 7 sided tournes
A thing edged pairing knife works better for me than a bird's peak (anyone else notice this?)
Fingerling potatoes are SO much easier to start with far less waste, almost evens out the food cost compared to using a larger potato