How to Tournee

Tournee a potato with Mehdi Chellaoui
http://nextinfood.com

--- Recipetips.com definition:

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches. Some prefer to slice off the ends so they are flat, while others may wait until the food is finished being shaped and then the ends are cut off.

Cut and shaped with seven evenly spaced sections surrounding the vegetable, a Tournée cut is curved and extends from end to end, resulting in a shape similar to a blunt-ended football.

Also referred to as a Tourne or Tourné cut, this method of shaping vegetables is most commonly used to prepare potatoes in order to enhance the appearance when they are placed on and served for as part of the main meal.

Any knife that feels the most comfortable to the person shaping the food is acceptable, such as a paring knife. However, a knife that is often preferred for this cut is a Bird's Beak knife, also referred to as a Tourner knife, which has a curved blade allowing the food item to be carved somewhat faster than with a paring knife.

Category:

Howto & Style

Tags:

• Tournee Demo
• Tournee a potato
• Mehdi
• Chellaoui
• Tournée Cut
• vegetable
• tourne

[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

[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

[mehdichellaoui]

I would suggest making only seven cuts when you practice

[mehdichellaoui]

Thanks!

[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

[Wiizkid69]

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

[RachaelAnnLovesJDS]

should have been slower

[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.

[WinterRenes]

@mehdichellaoui lmfaoo!!! XD

[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

[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!

[mojica4002]

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