OMG this video is the best everrrrr....cutting the seven sides FiRST makes a huge diference for me. Now I can be sure that I come out with all seven sides and just focus on keeping the seven sides while turning....Thank you so much for posting this video
thank you making this video i am currently a pastry student at la cordon bleu and we are learning these cuts this video has helped clear up some issues that my class mates and i have been having with this particular cut and just in time for knife skills pratical
I noticed your Jwu knife!! I'm a first year culinary student at Jwu Providence. I was doing some research for my practical exam xP This really helped so thank you.
A little different that the original French techniques we're taught in my school but thanks for the little tips. I have an exam today on those little suckers and I want all the help I can get to make them faster. Thanks for the video.
Just a suggestion. You can use beet juice (or red cabbage) as a food dye to better indicate what you are doing by dipping it between rotations. That way the white potato flesh shows of in stark contrast as you cut off the dyed parts. I mean this for demonstration/video purposes only.
At the end of the day, how many of the tournes are used on a dish? (By the time you're done cutting, it's about the size of an hors d'oeuvre) Just curious...
The whole point of the cut is that you peel it while simultaneously shaping it for presentation. Why would you “round it off” with a separate knife, removing the skin, and then start turning? The skin will be cut off anyways during the cut. Is that a Wusthof Grand Prix Ii paring knife I see?
This particular video is a lesson in learning how to do it. The "round it off" portion is for beginner's learning the shape. Ultimately this is not how they are taught to do them, just part of the process of learning and understanding what they are trying to do.
When done properly the waste is minimal. 8 can on average be made from a potato which is not by any means a lot, however the remainder can be used to make mashed potatoes or soup. However none of that really matters since the cut is one that requires skills that can be transferred to other applications.
It is primarily used for presentation and it does cook evenly, although the skill involved transfers to a variety of other situations, notably peeling fruits.
He's doing a wrong thing right there... I'm a chef too, and there's many special rules about what to wear in a kitchen, and one of them is NEVER wear a ring, no matter if it's a "normal" ring or a wedding ring!
Well thank you for your feedback Jonas but I suspect we are operating from a different set of rules. In California where I work and teach it is legal to wear a plain band ring (such as my wedding ring) during food handling. Now I do take my ring off when in actual production (even though it is legal to leave it on) since I don't particularly relish the idea of it getting covered with potential contaminants. But hey, thanks for watching my video and I hope you enjoyed it aside from the ring causing you distraction.
Jonas Eilersen Thanks. I actually agree with the idea that you shouldn't have anything on your hands (aside from gloves) when handling food. The necklace thing seems a bit odd, well as long as it is worn under a shirt or jacket. Rings, watches and bracelets though should be taken off for both the safety of the customer and the cook. If you want bad dreams go and search for degloving to see what can happen and why you shouldn't wear them during food production, especially if machinery is involved.
Thank you. I've seen so many students and people struggle with this cut that I wanted to share. I'm glad it helps.
Ive watched lots of tutorials already and yours is what got me to the most perfect looking one without cleaning up the sides yet 😅
OMG this video is the best everrrrr....cutting the seven sides FiRST makes a huge diference for me. Now I can be sure that I come out with all seven sides and just focus on keeping the seven sides while turning....Thank you so much for posting this video
My pleasure. I find this cut is misunderstood by so many people and yet done right it is great and useful skill to have.
thank you making this video i am currently a pastry student at la cordon bleu and we are learning these cuts this video has helped clear up some issues that my class mates and i have been having with this particular cut and just in time for knife skills pratical
It was rough when I was first learning how to tourne. I haven't done any in years and I'm afraid I will have to learn all over again. Great lesson.
Can't wait to share this with friends and family to let them know what we are doing. Great demo Chef Ted!
Amazing tutorial. my first one after watching this video was night and day. they key about looking what your leaving behind makes it soo much easier.
I noticed your Jwu knife!! I'm a first year culinary student at Jwu Providence. I was doing some research for my practical exam xP This really helped so thank you.
A little different that the original French techniques we're taught in my school but thanks for the little tips. I have an exam today on those little suckers and I want all the help I can get to make them faster. Thanks for the video.
This is the best demo on how to tourne. Very smart technique; I hope I can master it soon. Thank you!
I'm so upset that this cut wasn't taught at my culinary school. Your video is great and I'll definitely be applying this cut more often.
You are a good man! I Dito to previous comment, best tutorial on tournè on UA-cam...cheers Chef! you're awesome mate ;-)
Just a suggestion. You can use beet juice (or red cabbage) as a food dye to better indicate what you are doing by dipping it between rotations. That way the white potato flesh shows of in stark contrast as you cut off the dyed parts. I mean this for demonstration/video purposes only.
At the end of the day, how many of the tournes are used on a dish? (By the time you're done cutting, it's about the size of an hors d'oeuvre) Just curious...
best and most helpful video!!
The whole point of the cut is that you peel it while simultaneously shaping it for presentation. Why would you “round it off” with a separate knife, removing the skin, and then start turning? The skin will be cut off anyways during the cut. Is that a
Wusthof Grand Prix Ii paring knife I see?
This particular video is a lesson in learning how to do it. The "round it off" portion is for beginner's learning the shape. Ultimately this is not how they are taught to do them, just part of the process of learning and understanding what they are trying to do.
When done properly the waste is minimal. 8 can on average be made from a potato which is not by any means a lot, however the remainder can be used to make mashed potatoes or soup. However none of that really matters since the cut is one that requires skills that can be transferred to other applications.
Why is this cut used?
Presentation? Cooks evenly?
It is primarily used for presentation and it does cook evenly, although the skill involved transfers to a variety of other situations, notably peeling fruits.
Thank you so much!
thanks
Best
perfect
Fancy knife wielding, but it seems a little wasteful.
its not wasteful. you see, the scraps in the water, can be used to other dishes like Potato soup or mashed potato.
He's doing a wrong thing right there... I'm a chef too, and there's many special rules about what to wear in a kitchen, and one of them is NEVER wear a ring, no matter if it's a "normal" ring or a wedding ring!
Well thank you for your feedback Jonas but I suspect we are operating from a different set of rules. In California where I work and teach it is legal to wear a plain band ring (such as my wedding ring) during food handling. Now I do take my ring off when in actual production (even though it is legal to leave it on) since I don't particularly relish the idea of it getting covered with potential contaminants. But hey, thanks for watching my video and I hope you enjoyed it aside from the ring causing you distraction.
Hm, it's okay :) It's just, that here in Denmark you're not even allowed a necklace. But, a good video :)
Jonas Eilersen Thanks. I actually agree with the idea that you shouldn't have anything on your hands (aside from gloves) when handling food. The necklace thing seems a bit odd, well as long as it is worn under a shirt or jacket. Rings, watches and bracelets though should be taken off for both the safety of the customer and the cook. If you want bad dreams go and search for degloving to see what can happen and why you shouldn't wear them during food production, especially if machinery is involved.
It is okay to wear a plain wedding ring, duh
such a waste of potatoe,..