I beg to differ. That's only true for some. In my culinary school 4-5 students out of my 25-person class got it perfectly on our first try ever, including myself. I would say it's more the nightmare of people who either don't have good hand-eye coordination, aren't artistically inclined, or just aren't good at making sense out of things. Those of us who were good at drawing or other manual crafts and were also good at paying attention and absorbing information made excellent tournees from the get-go.
In culinary iasked what the purpose was for tourne and I was told so the vegetables are presentable. I disagreed and said that's just a waste of vegetables. I wanted to cook for people that wanted to eat. Not for pretentious asshats that gave a shit about how evenly cut their veggies were and pay $65 for a plate that without preparing the food a certain way could have fed 3 people instead of one. Chef said he would fail me if I didn't complete the cuts I learned and passed but told him I still disagreed. And 6 years later ran into chef. He asked if I was still cooking and I said yes and guess what? I haven't used tourne cut one single time outside of culinary. You know what he told me. He said "me either" he was at that time a 27th year chef!!!
Practice on a carrot; they're cheap. Step 1: cut off a block of carrot (not from the end; you want a mostly uniform thickness), about 2 inches long. Step 2: make the block of carrot into a septagon. Just straight up and down. You want it to have 7 even sides and a flat top and bottom. Step 3: start whittling away with a bird's beak knife to make the sides curve in toward the top and bottom. Like a football. Make sure the "ends" are small and blunted and parallel with each other - 1/4 inch diameter is good. Done. Avoid taking anything off the "equator" of the carrot as much as you can. You want it to stay fat in the middle. The big mistake people make is continuing to slice off the "equator" middle. Then you end up with a really skinny tournee which isn't presentable. A straight paring knife won't work as well for this. You want a bird's beak knife.
Hello chef Eric... I have Been practicing... I did 100 potatoes and finally got some good tournees 😂😂... What could I prepare with the peels? Since I soaked them in water I should not make a purée? I wonder if there is something I could prepare with them... I have about 4 kilograms of soaked peels 😱😱 Regards 😉😉😉
Thank you a million chef, I did mean trimmings! I will do the recipe tomorrow and eat it all week!!! 😂😂😂 Now I have to practice mushrooms.... Rumor has it that potatoes are a piece of cake comparing to mushrooms!!! Thank you again 😉😉😉
looks like a waste of product to me.... More than half of the product is discarded because you shape it as a tourne, what a waste... That being said, You display a masterful technique, well done
@@online-culinary-school i go through 1kg of potatoes a day (its been a few days) and i still can't get it right. I'm scared that I'll fail the assessment :(
*****, thank you Chef! At present I am in culinary school, and stumbled upon your site as I researched the origins of Pommes de Terre Chateau, your video was a big help! Another question please, can you please direct me to a book or website that gives the origins/history of Escoffier recipes? #infinitethankyous
I love this. I had this knife for so long and had no idea of its use. Now I know! The septagram shape makes so much sense in ease of this technique of paring. Thank you chef!
This is the cut i struggle the most with. Practical over it in two days. I don't have a tourne knife in my kit though. is there a different technique for using a paring knife?
If you dont mind, could you make a video for left handers ? i have so much struggle doing a tourne while using a knife on left hand. its really confusing ):
seems like such a waste of effort and food to turn it into a stupid looking barrel. why ruin the natural beauty of the vegetable? ( and i am a professional cook at a five star hotel)
@@online-culinary-school TBH, tournees look odd to me as well and I can't imagine many modern audiences (even in fine dining) that would be interested in them. Probably the only time you'll need to make them is in culinary school "because it's a traditional cut" (that nobody wants anymore). However, learning how to make them is useful for learning how to manage a paring or bird's beak knife to make intricate cuts.
You just have to know how to use the scraps. Fine cooking tends to involve a lot of fabricated shapes and sizes, so a smart chef learns to use the extras for soups and other foods. For example, the potato leftovers can be turned into potato leek soup or another puree
I did this 1k times as a punishnent for coming to school drunk 😆😆😆
Chef: "Have fun turning vegetables!"
Student: *Cries in culinary school*
we're doing these next week in class. I'm gonna practice before hand!
how was your tourne? i failed my tourne on our exam 😭
culinary student nightmare.
Amen to that
I beg to differ. That's only true for some. In my culinary school 4-5 students out of my 25-person class got it perfectly on our first try ever, including myself. I would say it's more the nightmare of people who either don't have good hand-eye coordination, aren't artistically inclined, or just aren't good at making sense out of things. Those of us who were good at drawing or other manual crafts and were also good at paying attention and absorbing information made excellent tournees from the get-go.
@@goombapizza6335 40 students, may be a few got it, and people from the next year can't do it too.
I cut it like an octagon with one long side then cut that corner.
This made me hate potatoes
In culinary iasked what the purpose was for tourne and I was told so the vegetables are presentable. I disagreed and said that's just a waste of vegetables. I wanted to cook for people that wanted to eat. Not for pretentious asshats that gave a shit about how evenly cut their veggies were and pay $65 for a plate that without preparing the food a certain way could have fed 3 people instead of one. Chef said he would fail me if I didn't complete the cuts I learned and passed but told him I still disagreed. And 6 years later ran into chef. He asked if I was still cooking and I said yes and guess what? I haven't used tourne cut one single time outside of culinary. You know what he told me. He said "me either" he was at that time a 27th year chef!!!
Yes! I was dismayed by all that wasted food! 😢
Finna Tourné Up!
I just started culinary school, and this is a nightmare 😓😓😓
Jampa Quedado good like
KEEP TURNING!
"its not as easy as it may sound--don't be discouraged the first time around"
fine, accurate words
Thank you very much !
Chef, I did perfectly thank you. My chef said it's amazing for the first time and I said I am following Eric Arrouze :)
So you throw away 30-50% of your vegetables just to look good?
Read my previous answer about it.
You use the remaining parts for other preparations like mash potato, carrot soup etc
great
thank you chef
Turn vegetable looks so easy but when i tried it, it ended up looking horrible...
Help me :(
Practice on a carrot; they're cheap. Step 1: cut off a block of carrot (not from the end; you want a mostly uniform thickness), about 2 inches long. Step 2: make the block of carrot into a septagon. Just straight up and down. You want it to have 7 even sides and a flat top and bottom. Step 3: start whittling away with a bird's beak knife to make the sides curve in toward the top and bottom. Like a football. Make sure the "ends" are small and blunted and parallel with each other - 1/4 inch diameter is good. Done.
Avoid taking anything off the "equator" of the carrot as much as you can. You want it to stay fat in the middle. The big mistake people make is continuing to slice off the "equator" middle. Then you end up with a really skinny tournee which isn't presentable.
A straight paring knife won't work as well for this. You want a bird's beak knife.
Hello chef Eric... I have Been practicing... I did 100 potatoes and finally got some good tournees 😂😂... What could I prepare with the peels? Since I soaked them in water I should not make a purée? I wonder if there is something I could prepare with them... I have about 4 kilograms of soaked peels 😱😱
Regards 😉😉😉
Thank you a million chef, I did mean trimmings! I will do the recipe tomorrow and eat it all week!!! 😂😂😂
Now I have to practice mushrooms.... Rumor has it that potatoes are a piece of cake comparing to mushrooms!!!
Thank you again
😉😉😉
hey man, 8 years later but i can recommend you to make glazed vegetables, thats what i did in class when i turn vegetables
What a waste of food
It is if you waste It. 🤷♂️
My first attempt at a tourne looks more like a log so I definitely need to practice more
is it just me or is this a massive waste of potatoes?
It's just you
LoL
Thank you for these videos
quite instructive video for tecniques. Thanks
culinary student club here
Please show me how to cut four sides
looks like a waste of product to me....
More than half of the product is discarded because you shape it as a tourne, what a waste...
That being said,
You display a masterful technique, well done
@@online-culinary-school Ah! spoken like a true chef ;)
Im a month into culinary school and were doing this next week😅
So much wastage...
I didn’t even know that this knife was meant for turning this whole time I was using a paring knife in school is this life easier to use?
im not a chef but this was useful thanks. I never know how to present carrots nicely, other than baby carrots
I have an assessment in culinary school next Monday with this cut. My potatoes end up looking like diamonds instead of footballs :/
Practice practice practice...
@@online-culinary-school i go through 1kg of potatoes a day (its been a few days) and i still can't get it right. I'm scared that I'll fail the assessment :(
Did you practice with an egg to get the motion?
And is your turning knife very sharp?
@@online-culinary-school yes it's sharp
Was he practising on his sideburns? 😂
I'm sorry chef.
Good stuff...thank you very much! :)
*****, thank you Chef! At present I am in culinary school, and stumbled upon your site as I researched the origins of Pommes de Terre Chateau, your video was a big help! Another question please, can you please direct me to a book or website that gives the origins/history of Escoffier recipes? #infinitethankyous
MERCI CHEF! YOUR ENGLISH IS TROP MARRANT! C'EST GENIAL!
🤷🏻
I love this. I had this knife for so long and had no idea of its use. Now I know! The septagram shape makes so much sense in ease of this technique of paring. Thank you chef!
Cómo se llama ese tipo de cuchillo
Great Videos as usual, I wish we could meet one day Chef
i want to be a chef someday.😊😍😍
lol you sure about that?
This was fun. Subscribed
🤣🤣🤣. He fucked up the thin carrot so he cut to "dealing with larger carrots". 🤣🤣🤣
but without peeling it, arent you wasting half the potatoe? most peel then use the extra - no?
Read the previous answers
very help full chef thank you!
my first tourne on my class ended with 13 sides
yes chef!
LOL to this thread in general
Chef could you tell the name of the knife that you are used for cutting
potato waste mon cher
What a waste .......
Quel gâchis !! Je ne comprends pas les chefs qui emploient encore cette technique
Is it just me grade 8 watching for video practicum? 😂
If turning zucchini is easy why'd you cut yourself turning it
Did I?
This is the cut i struggle the most with. Practical over it in two days. I don't have a tourne knife in my kit though. is there a different technique for using a paring knife?
nope same
heh! absolutně netuším co s tím jídlem dělal. nežral bych to! :P
What is this type of knife called?
Beak knife or tourne knife
I did this for my practical test for lvl 1 course and its fcking annoying to make.
P.S dont mind my profile pic 😁😁😁
Thanks chef
I love the way you pronounce potato.
If you dont mind, could you make a video for left handers ? i have so much struggle doing a tourne while using a knife on left hand. its really confusing ):
i know. even my chef also using right hand. i just need more practise
Watch the video in a mirror.
It shouldn't be any different. Just do everything in the opposite direction. If righties go clockwise, lefties go counterclockwise. Etc.
thank u! you're such a big help!
Hello chef my major is Culinary Arts and I failed my firstclass because i didn't turn vegetables correctly..
Yawa nga HPC 1
makayawa jud ang HPC1 daghan kaayo akong ge waste hahaha
seems like such a waste of effort and food to turn it into a stupid looking barrel. why ruin the natural beauty of the vegetable? ( and i am a professional cook at a five star hotel)
lol waste of food you can make mashed potatoes, soup, hash browns, potato pancakes, filling for deep fried tacos
basicly just think I think your knife skill suck ass vato
@@online-culinary-school TBH, tournees look odd to me as well and I can't imagine many modern audiences (even in fine dining) that would be interested in them. Probably the only time you'll need to make them is in culinary school "because it's a traditional cut" (that nobody wants anymore). However, learning how to make them is useful for learning how to manage a paring or bird's beak knife to make intricate cuts.
Turned vegetables are traditional with Chateaubriand.
So much waste!
You just have to know how to use the scraps. Fine cooking tends to involve a lot of fabricated shapes and sizes, so a smart chef learns to use the extras for soups and other foods. For example, the potato leftovers can be turned into potato leek soup or another puree
It's not waste, it's trim. We use the trim for other things, like mashed potatoes or soups.
Wasting the raw food.