I wish had some one that taught me in such simple terms when i started cooking 41 years ago. Most chefs are very condescending. I love the clear explanation of French terms. I am so impressed with you. Thank you so much
I just got to view this session, and I appreciate your demonstration and the time you take to cover all angles of the subject matter. The French, undoubtedly, are very sophisticated when it comes to food preparation and beyond. To most, a potato is a potato. Good job Stéphane. SP
I actually look for some tourne cut tutorials, i even watched the most viewed, but i'm still finding it hard to understand. But seeing this tutorial helped me clearly even though it does not have the most viewed tourne tutorial, so i want to thank you!
The French Cooking Academy Thank you for your response. I love to cook, and have always wondered how tp prepare Pommes des Tourne . Your programme is excellent for the culinary technice. Encore une fois, merci....Faye
hey Mitchell way to go and good luck with that. if I can give you one advice, make sure you know your techniques and practice as much as you can. Last but not least if you have an open choice of making something of your choosing, make sure to make it easy for yourself. over complicating things in a competition is the last thing you want. time yourself as well so can fit things in
bravo Stéphane tu monte presque a plus de 1000 abonnes par jour !!!!!!!!! coolllllllllll !!!!!!!!!! non seulement c'est une superbe vidéo mais extrêmement importante aussi merci
I very much like the explaining of the basics techniques. Its where everything starts from - and I notice that my mum did cut the potatoes like you showed. :-)
when making tournee potatoes (or other vegetable) the offcuts are always a problem. The goal is always to have as little as possible and to try to re-use the offcuts exactly like you said for soup, mash or anything else. however in a home kitchen, its not always easy.
Stayla Chuiro I won't say who I am, but we all have a responsibility to minimise wastage. If the scraps are being used intelligently, then I'm happy... PS Did you try to swear at me? lol You should always make sure your spell checker is behaving.
Henry Choi Hi Henry thanks for watching and good effort. Tourne potatoes takes some practice like everything new we do. So keep at it, the more you practice the better you will get
Henry Choi you know as you can see in this video I am really not the best at this neither. But a few tips I can give: start with a potato that already has an oval shape. Don't cut too much of the top and bottom of the potato when you start off good luck :0)
I wish had some one that taught me in such simple terms when i started cooking 41 years ago. Most chefs are very condescending. I love the clear explanation of French terms. I am so impressed with you. Thank you so much
I think what makes Stephane's videos so helpful he he wants to teach you something. Not show off what he knows.
😭😂
😎Ⓜ️🐂
Wonderful instructions. Very clean and clear. Thank you for sharing it with us.
I recently did the bistro potatoes. Excellent results. I'm going to try with sweet potatoes next. Caramelized.
I just got to view this session, and I appreciate your demonstration and the time you take to cover all angles of the subject matter.
The French, undoubtedly, are very sophisticated when it comes to food preparation and beyond. To most, a potato is a potato.
Good job Stéphane.
SP
thanks a lot it’s fun to try thirst cuts too 😀
that was nicely explained. Thank you.
I actually look for some tourne cut tutorials, i even watched the most viewed, but i'm still finding it hard to understand. But seeing this tutorial helped me clearly even though it does not have the most viewed tourne tutorial, so i want to thank you!
thanks a lot for that 🙂👨🏻🍳👍
Merci Millies Fois. I always wanted to know how to do Tourne potatoes. I went to Culinary Schools but studied Pastry.
Great instructional video.
i am glad some people watch this video. tourne potatoes do not look like anything special but honestly when you cook them they are really delicious.
The French Cooking Academy Thank you for your response. I love to cook, and have always wondered how tp prepare Pommes
des Tourne . Your programme is excellent for the culinary technice. Encore une fois, merci....Faye
Look forward to see more thank you
This is definitely great help I need this for a Culinary Competition i'm doing for my technical high school
hey Mitchell way to go and good luck with that. if I can give you one advice, make sure you know your techniques and practice as much as you can. Last but not least if you have an open choice of making something of your choosing, make sure to make it easy for yourself. over complicating things in a competition is the last thing you want. time yourself as well so can fit things in
Really helpful ☺️Thank you chef 🇬🇧😋
Very very useful 👍🏻👍🏻
I like w/ turnip. Do u repurpose tour shaves for chips or soup? Turnip tromps make good healthy raw snack w/ a dip
You are a great teacher thank you
merci mon ami.
bravo Stéphane tu monte presque a plus de 1000 abonnes par jour !!!!!!!!! coolllllllllll !!!!!!!!!!
non seulement c'est une superbe vidéo mais extrêmement importante aussi merci
U are the best chaf
I very much like the explaining of the basics techniques. Its where everything starts from - and I notice that my mum did cut the potatoes like you showed. :-)
it takes time to master that technique but it’s rewarding when getting it right . thanks for commenting 😀
I made hundreds of these little buggers in school. My knife skills are grateful, but I haven't done it since.
cool music
So many time to explain how to cut a potato!
And you can’t even spell it 😏
This looks pretty, but I find it a bit wasteful. But, I guess you could use those scraps for soups or something.
when making tournee potatoes (or other vegetable) the offcuts are always a problem. The goal is always to have as little as possible and to try to re-use the offcuts exactly like you said for soup, mash or anything else. however in a home kitchen, its not always easy.
its not a waste , you can use the rests for making purée, potage parmentier, julienne darblay, for stuffing other vegies , and so on.
It also wastes a lot of time...
For u , if u were a chef or have some culinary knowledge u wouldn't say that
Stayla Chuiro I won't say who I am, but we all have a responsibility to minimise wastage. If the scraps are being used intelligently, then I'm happy...
PS Did you try to swear at me? lol You should always make sure your spell checker is behaving.
How do i tourne Triangle potatoes or Carrots?
Why don't cooks use this with beets? Tradition or is there a technical reason?
I've been practicing turne with an Egg. When it comes to tourn potato. I really don't know the direction of potato to turne
I realized that it looks so easy but when i tried it, failed
Henry Choi
Hi Henry thanks for watching and good effort. Tourne potatoes takes some practice like everything new we do. So keep at it, the more you practice the better you will get
I tried it again and it ended up looking quadrangle. Haha...
Henry Choi you know as you can see in this video I am really not the best at this neither. But a few tips I can give: start with a potato that already has an oval shape. Don't cut too much of the top and bottom of the potato when you start off good luck :0)
Thank you for the tips ! =D
How to make French Fries and Pretty Potatoes.
Something about the way you speak, makes me think that you are living in the US
Miles better than that cordon bleu bullshit vid.
Rotate the potate
what a waste
What a wasteful technique .
You save the scraps for soup or turn them into mash.
Typical French man does a demo on a potato that's already been tourned. SMH
Tedious.The Cordon Bleu channel explained the process in about one-third the time.
Well it obviously didn’t sink into your grey matter as you had to seek out further instruction here.