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Cranking out Tournes

post #1 of 7
Thread Starter 

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

post #2 of 7

5 sides is fine.  

 

But really you should peel the potatoes first.  That way you can use the rest for mash.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

5 sides is fine.  

 

But really you should peel the potatoes first.  That way you can use the rest for mash.


Thanks. There's very little waste when using fingerlings so really no need to bother. A back server of all people showed me this trick and I have to say it works fantastic.

post #4 of 7
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!
post #5 of 7
Quote:
Originally Posted by linecook854 View Post

Fingerling potatoes are SO much easier to start with far less waste, almost evens out the food cost compared to using a larger potato
classical french cooking is typically quite wasteful!
post #6 of 7
Quote:
Originally Posted by SpoiledBroth View Post


classical french cooking is typically quite wasteful!


It shouldn't be.

post #7 of 7

I have a video in case anyone cares.  :talk:   In hi def 240p even.

 

https://www.youtube.com/watch?v=n2MbkEE8CQI

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