How to Tournee

[pandagal3]

ok you did it like it was the easiest thing in the world but i have tried this like 10 times and they never come out right. i always end up with six sides or by the potato looking like a diamond. -_-

[mehdichellaoui]

@pandagal3 I used to practice tourneing carrots, so it made turning potatoes seem like it's the easiest thing in the world

[GospoJazz]

@pandagal3 What I usually do is count to seven while I'm cutting so I can make sure I get seven sides exactly every time

[RachaelAnnLovesJDS]

should have been slower

[ShefuMaceo]

MEHDI!!! CIA in the House. Represent!!!

[mojica4002]

@ShefuMaceo Le Cordon Blue in the House! Represent!!! haha

[norleng]

i needed 10 pcs potato tourness and i actually got a lot of scraps. seven kilos for 1o tournees. haha

[cheena527]

Well thats what it is.. Tournee, and besides, a real kitchen won't just waste these trust me.. These will be mashed potatoes tonight to answer your

"stoopid question", sir

[NyuliChu]

I wish they cared more about presentation where I work. Someone always has to "save me" if I cut (with a paring knife or the like) towards my thumb (like you're doing for similar things and for peeling.) Drives me insane. This is my first kitchen job, and I keep having to yell at people who have been doing this for year for getting seafood in my tomatoes (for salad) with the response, "Oh, it's ok they're cooked."

[chesterdgreat91]

I buy 1 kilo of potato and now I was eating mashed potatoes... :P

[Mystikalmiguel86]

happynuts is right, although i wouldnt use a potato in a stock, but mashed potatoes for sure, for those wondering the point of a tourne, they make meals look amazing

[zanemakky]

only video on tournee that is decent, good job.

[ItsCovert]

I hated tournes, in the beginning because they were annoying to get right, but since i got better i still find them annoying.lol.

[DaBosun]

I throw my scraps on the ground in front of homeless people.

[kiminokami]

@DaBosun That is hilarious.

[BisoyChef55]

Kragier;

Regarding the used of trimmings that is the trade secret of a succesful Chef. If you want to see your profit then master it. The only exception is the spoiled ones that is a false economy. Tomato peelings alone can add up to a freshly made tomato sauce. Even the potato skins you can sell it as an Appetizer just be creative sky is the limit.

[BisoyChef55]

happynuts;

First, is for eduactional purposes for culinary chefs. Secondly, it is widely used at the high end restaurants. thirdly, as far as wastage is concerned it is all up to you as the Cheff of how to utilize the trimmings. There are a thousand ways of using it. One good example is for potato soup, etcetera. Clear? from Le Cordon Bleu graduate Private Chef

[brandonmgd]

@BisoyChef55 I agree. That is why you should peel the potato first. So you CAN maximize usage.

[RainbowButterfly85]

Thank you, this video was helpful. I'm in my 6th week of culinary school, and we had to make three tournees yesterday. I started with a whole potato like you did, and it came out good, I got all my points, and my instructor said they look good. I didn't do it anywhere near as fast as you did, but they still came out nicely, lol. Thanks again.

[BassDude2001]

Hey Happy,

That is an excellent question!. Many procedures in classic kitchens may look wastefull if you just look at the individual procedure but the fact is that in fine dining kitchens almost nothing goes to waste. Even veggie tops get used for something..rendered fats from roasting too!. The chef may use the 'waste' for anything from mash to pancakes or as part of a meal for the staff.

This was a nice demo of a very important technique by the way.

[Ehendricks101]

He makes this look soo easy!!! I can't do those for nothing!!!!

[happynuts]

imma ask a real stoopid question. what's the point of doing this when all you end up with is potato that's less than half the original size? i know its for even cooking and presentation blah blah but what about the amount of wastage???

[mehdichellaoui]

chicks dig perfect tournees. it's a scientific fact. @happynuts

[WinterRenes]

@mehdichellaoui lmfaoo!!! XD

[kragier]

@happynuts As someone in another video said...

Obliterate the leftovers into mashed potatoes and pretend it was a planned part of the meal >:O

[Tucles23]

the trimmings will be used in for mashed potaotes lol :) Use some brain

[kiminokami]

@Tucles23 That waste bowl is actually a portal to another parallel universe. He's never getting those trimmings back. Use your brain.

[richterscale09]

@happynuts I not sure is wastage is a word, but you can use the left over potatoes (or carrots) for other stuff. Potatoes could be made into mashed potatoes if you skin it before you tourne, and left over carrots can be used as mirepoix or puree. Tournes are very elegant... don't hate!

[corpsedoll]

@happynuts most chefs are useful with it and use the rest for mashed potatoes or something.

[sherwin3]

@happynuts The bits that haved been cut off are used for making soups, stocks, other garnishes, mash etc :) In a commercial kitchen, nothing gets wasted (Unless the food's really not useable)

[loupax]

@happynuts I'm pretty sure that in a restaurant nothing useful gets thrown in the trash... Mashed potatoes anyone?

[cchefcook]

@happynuts the "scraps" can be use for mashed potatoes or even soup and stock. Nothing goes to waste in a well run kitchen. :)

[peanutking242]

@happynuts because i can do it and u cant!

[lecksofthebyr]

@happynuts They're for presentation, plating. Usually we places the scraps in water to preserve them for future use. There will always be uses for potato scraps.

[lecksofthebyr]

@happynuts They're for presentation, plating. Usually we place the scraps in water to preserve them for future use. There will always be uses for potato scraps.

[LUK3SYboy]

@happynuts its usually kept, and the kitchen will turn it in to mash or rostis for staff meals..

[pcorrigan07]

@happynuts its about showing tequnique, and not that you work at dennys, and in a competition evevy piece of scrap would be used less the skin in a puree or soup perhaps

[Raichany]

@happynuts Just to make the potatoes pretty. That's about it. It's all for visual appeal and to make culinary students suffer. Upper scale restaurants sometimes do it.

@mehdichellaoui Thanks for the quick show. I was having trouble remembering how to get it going!

[Alucard500D]

@happynuts its for garnish as well. most of the dishes that tournes are made with require a lot of time in presentation and plating. and the tourne does this well

[datornado25]

@happynuts you use the wastage to make purees or stock. I freeze just about all the trimmings from my vegetables for when I'm ready to make more stock.

[Wiizkid69]

@happynuts Use it for stock dude c'mon you know better.

[out2kill3652b]

in soviet russia, potato tourne you! im currently in school for Culinary Arts and this is by far the hardest thing ever!

[mehdichellaoui]

I would suggest making only seven cuts when you practice

[onin88onix]

is there any technique to end up having a seven sides? ive been trying this for a while but no luck so far

[mehdichellaoui]

Thanks!

[mbalmediano]

great job!