Potato Tourne Technique
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- Опубліковано 23 вер 2010
- Impress your family and friends with a technique that can help make you look like a culinary professional. It is called a Tourne. Tourne refers to "turned" vegetables cut into a football shape with seven equal sides and ends left flat. It is great for roasting, steaming, or boiling. You can use them in a variety of ways. Chef Jon-Paul Hutchins from Le Cordon Bleu College of Culinary Arts demonstrates this cooking technique.
For the knife positioning, place across the pad of the hand with the forefinger wrapped around the blade. Not touching the sharp end of the blade but holding it in place.
When making the cut, take the potato and peel it. Then cut the ends off. All the trimmings can be used later to make mash potatoes or potato soup. So keep them. Slice the potato down the middle. Pick up the potato and turn the potato into the knife. It is the same motion as taking the lid off a peanut butter jar. The motion is to squeeze the knife into the potato.
Visit www.chefs.edu and join our Facebook community for more techniques and cooking techniques and demonstrations.
He makes it look so damn easy. This is every culinary student's nightmare.
+Michelle Meany well it took me 2 hours to grasp the concept, then 4 days to perfect it lol
We will start this tourne next week ang I got all the pressures coming from the internet 😅
+Michelle Meany oh my god yes I have to do this for my final
agreed.
Agreed. The homework for my Garde Manger class is to cut 2 pounds of a classic cut on potatoes. This week was 2 pounds of julienne potatoes and 10 tourne potatoes.
For all of you who need to complain about the "waste," the chef told you he was going to use the leftover pieces to make soup or mashed potatoes. Thanks so much for videos, these are a real works of art!
It's not the waste of potato that would bother me, it's bloody waste of time! Like quenelles: complete waste of time. Get an icecream scoop!
this is a punishment cut. you know some chef back in the day was having a go at one of his cooks.
thanks for the vid but it reminds me of a cartoon of cutting down a 200 foot tree and milling it into a single toothpick lol. but seriously thanks for the lesson
then you continue to turn until almost nothing left of the poor potato ...
Melika A pinché pendeja por eso tragas garnachas
I'm in this photo and I don't like it.
👳♀️😎
That's upscale for you, eat elsewhere if you want bigger portions, or at a big portion upscale
My assignment is so make 20 potatoes like this and so far mine looks like spongebob
😂
seeing all of these comments makes me want to learn it even before i get into culinary school lol
literally me, im not a culinary student just work in restaurants, have since high school. you bust this out your culinary teacher will LOVE you
watching this in 2019 before starting my culinary career! wish me luck, dear god of potatoes
It’s been two years. Did you win over the potatoes?
Whoever invented this was crazy!
I'd bet fucktons of money it was made to impress dim, bored rich people with nothing better to do.
@@jaiguru9538Easiest money you’d ever make
makes me want to quit culinary
Alen Matibag re fucking tweet
Alen Matibag should’ve quit a long time ago
@@chulaloveshaters yo wtf is yo problem y u so negative
@@chulaloveshaters Imagine being this big of a piece of shit.
@@Tstreet91 how when I’m saying I should’ve quit a long time ago??? LMFAO read the comment right
This is the skill I'm learning this week in culinary class...
This helped out a lot! I have to do a practical on my knife cuts in two weeks. Thanks, Chef!!!
Thank you Chef. Wonderful demo.
Just learned how to do this today. He makes this look so easy
Chef, you make it look so easy...I need so much more practice. I'd say this technique is more about separating those with a certain level of higher quality culinary training and/or experience from those without. Of course, I'm saying that as a novice, separated by this (and some more CA schooling and an actual cooking job) from being a pro (yet). I might have to do these on my practical, 50/50 chance (day after tomorrow, yikes!), I've got the rough shape okay but the 7 cuts exactly is going to take some time. Thank you very much for making this video and sharing your tips, all of the detail given in this short video is quite impressive.
Thank you chef, thank you so much
thank you so much for uploading this video!
Thanks Chef!!! My practical is tomorrow and I have to do a tourne of a potato, hopefully I'll ace this =)
I will be using your method to practice and for my test next week.
Of course, he's a chef and has done this thousands of times so of course he's gonna make it look easy!
i've been struggling with this cut, and i haven't been able to make it to skills lab lately. so having this video to watch and practice alongside is probably going to save me on my knife practical tonight.
hello fellow culinary school students! in case you were wondering, they DO get easier to make
Ugh i just switched from using a paring knife to a tourne knife and my final is tomorrow. Going to do a bag of potatoes tonight and hopefully ace this thing! Nice vid! Thank you Chef!
did you pass
@@bilethumper1912 lmao im curious too
So cool!
Mastercheften geldim
The trick is to have a very sharp knife, if you don't know how to shape your knife as a razor don't even try it. The next thing is to do it fast! This chef takes his time to explain the movement but notice how uneven the sides are with their ridges, the longer you take to make the turn the more ridges you'll make, so try to do it fast. Notice also where he starts, that's the correct place to start. And finally, get big potatoes, that way you won't end up with a tiny tourne like his. Practice a lot, sharp those knives and you'll do ok.
Learning this in School. First day of doing this was today. Tourne knife is so difficult! OMG Had to go home and practice on 4 potatoes.
oh man, He makes it look so easy! In class, day one was a chunky wobbly looking thing, that was once a potato. Day two, I made better looking ones, tho still a bit on the wobbly side. I'll try his method tomorrow. :)
Thanks a lot for the video andchef of course
thank you it helps me:) hope theres more
Thanks for this video. Almost cut my thumb off today!
Fry it up with a little olive oil (and a pat of butter to raise the smoke point of the oil, until it's golden brown. Season with cayanne and just a dusting of hungarian paprika. Serve it with some of these retarded french wasto potatos.
Thank you
Wtf is the point of that lol, it's just a smaller potato?
skill and presentation.
But it deosn't even look good, it looks like small potato xD
adolpino once it’s cooked it looks incredible fancy and beautiful. It’s about traditional French cooking
To separate the professionals from the novices apparently.
I have to do this in my exam next week but I'm so bad at it 😂
Faye Buley BRUH ME TO
I did it yesterday and boy my chef was disappointed but its my first time ever so I'm good
Took me 2 weeks to learn this skill and to pass my exam. I had to do 10 of these. Height of 7cm and between 15-25g each. Just practice at school and at home👌🏻
he makes this look easy
have to do this cut for my practical ugh
It looks easy but it's actually the complete opposite of it
Looks great, but what a waste of potato!
That's why restaurants don't do this anymore. Or they make the scraps into mash.
Didn't u hear, he said you can use the scraps for mash or for soup or another purpose
chaosflame21 $
I have never seen potatoes looking like that when eating out. Or maybe I haven't noticed :D
When i learned this in Culinary school mine looked all sorts of F' D up LOL practice practice
He was my chef at school!!!! 🎉❤
I did this today in class. It’s a pain in the ass! I went through like 4 potatoes trying to cut this, and of course when I finally had cut a nice one it fell on the floor ☹️
Thankyou Chef, my exams are on monday :)
man i got to get this technique right !!!
our exam is on monday! i need to do 200pcs of tournet. thank you Chef!
its upmost challenging i have learn this by the end of the semester
+Franco Slater Great avatar, lol
utmost*
our practical is tonight and i'm still struggling. hopefully i get this down as well.
thank you chef
lmao🤣
2020 still wacth this
This is something that is pretty simple, its been around for gazillions of ages. Atleast in european countries
I have to do this tomorrow at culinary school, hoping I have a better time with this than y’all in the comments 🙃
I remember when I was an army cook. They sent me to advance cooking school they showed this cut; there were like 8 of us; I would say that 5 out 8 us ( i was one of the 3) were able to get that cut down, but man, I remember that SFC that was in charge of the class told if you master this cut and you can be a millionaire.
Hey Chef can you please explain why you are using a paring knife to turn the potatoes rather than a specific turning knife which is designed for this process. Right knife for the right job
Was looking for a video demonstrating the use of a Tournee Knife (aka bird's beak). What is it with LeCordon Bleu and dull knives? (Other one I saw was that lady on the Cooking with Jack show where she sawed through an onion).
It's what happens when an organization becomes the victim of self imposed entropy by dick riding its own name for too long.
"How to waste half a potato" Technique
LCB Pasadena! :D
I live in the midwest, but damn, dat tourne doh...
I will need A LOT of potatoes.
Tomorrow is our practical. Huhu. Help!!!
Which knife to use fr this cut chef
10 years a go
im wathcing this is video
2021
Kesini gara2 liat chalengs masterchef
Sama an jir
Penasaran anjim
Would a pizza cut like that be called a “Tourne-Dough?”
This absolutely is the biggest waste of time I have ever seen. My culinary teacher has worked in a bunch of French restaurants for almost 20 years and she told me she's only done it about three times at work. Waste of potato and an even bigger waste of time.
It let's the potato cook evenly while still looking fancy for platting. I know it's kinda wasteful but the scraps are saved to make either family meal (food for staff), or something else for the menu such as a potato soup of sorts!
That's what I don't understand. With profit margins being so small in restaurants, this cut takes a lot of time, and wastes a lot of material. Oh well. My exam is in two days, so time to practice.
@@MrBenSampson Like fluting mushrooms, this cut is never used professionally (except for maybe a few pretentious places). It's more of a test to see who is serious about becoming a chef. The dedication and practice it takes to master the tournee or the flute, is really telling of the person preforming it and the knife skills they posses.
When I was in culinary school I hated doing this. I attended the Culinary Institute LeNorte and those French chefs took this very serious
You can even get as many as eight out of one potato if you cut it in half and then quarter the two halves. Then you cut an eye shape out of it and smooth out the edges. The technique shown here is correct though.
My culinary teacher said she’d give us 100% if we can do this right. We’re only in high school and this is are first year of culinary class 😆
So this is what separates amateurs for professionals? Thank you very much, I will stay amateur....
Not as easyvas it looks but, i g I ess mow im at a new level
My mid term exam is in 1 hour and a part of the exam are potatos tourne, 5cm 50gr I AM ABOUT TO DIE
116 angry prep cooks disliked this (with bandaged fingers)
I noticed he was using a Paring knife and not the Tourne knife! :o why?
Chef, I am eager to follow your expert demonstration. Thank you! Since you are addressing the public, I hope you want your language will be expert, as well. At minute 1:23, your knife is "LYING down across the pad" of your hand. One lays something. You could lay your knife (laying something, your knife) across the pad of your hand; then it would be lying across it. Different words that can be confusing, but not too!
I came here to learn to tourne a potato for the sole reason of being able to win a free custom -made knife
i invented the tourné cut potato. .right now i am jobless
Same basic technique used in this video but it does look easier that fluting mushrooms.
i wish it was has simple has it looks
Ghad I hate this cut. It was for our assignment and I swear, I nearly cried doing it.
easy
It looks soo ez but.....🤯
My mother in law used to laugh at me and used to mock me for taking too much skin off while peeling potatoes. She used to say my mother taught me nothing. She will kill him🤣
it doesn't look too hard we are doing it today at Maxwell
chef! We need 50 pounds by tonight!😂
I was wondering from which angle it looked like a football until i realised its the american version football!
I think i should try this with a good peeler instead of a knife.
It looks easy , but when I tried it , it ended up looking horible
I don't get it I tried so many times like a few bags of carrot and potato it doesn't work
In a magical world where labor costs don't exist
Champignon (Mushroom) Tourney is even crazier
its lok like
we just started doing this in school and the first ones i did were terrible...i massacred my poor potatoes R.I.P but i've been practicing and im getting better :D
Hey, today's my first day learning how to tourne potatoes in culinary school. It's been 10 years since you posted this comment, I assume you can tourne potatoes in your sleep by now. 😂
This is so hard
Hey where has my potatoe gone
2
We had to practice 7 someone requested it. Grrr. -_o
Please congratulate me, I just turned a 10 lb bag of potatoes into less than half a pound of potatoes.
Excellent question! There are so much stupidity going on when these "hotshots" are playing in the kitchen.
Masterceften gelenler
And how many sides do your cheeseburgers have?