The tourne´ cut and I are in the midst of a compromise. I have committed to practice until my little fingers cramp, and the tourne ´will at least behave during my final in four weeks, so I do not embarrass myself. Above is my first attempt on some zucchini before it was demoed in class. Ignore that bold bottom one, he’s in a time out for not cooperating. We have done about an hour’s worth of knife cuts each day, sometimes less. An hour of knife time to me is like 5 1/2 minutes. Before I know it, it’s time to start cleaning up, and all I have to show is a piece of zucchini the size of a large olive, with pointy ends (no good!), and a bowl full of whittled potato scraps. God it’s fun.
Last night sealed the deal that I must conquer the tourne´. It has been the only cut that has entered my dreams. It was as if I was running in a mouse wheel, except the wheel was my hand, curve-cutting an endless potato (like opening up a peanut butter jar). It was potato purgatory, and I must get to tourne ´heaven.
My cooking has been limited at home, except for a stir-fry, sausage sandwiches, and the above sautéed shallot and cheese scrambled eggs with garlic-sautéed zucchini, bacon, and toast, which was by all means fabulous, especially after getting home close to midnight. I leave at 5 in the evening, get home at 10:30 at night, and sleep from 8 in the morning until 2 or 3 in the afternoon, which might sound weird, but it is my favorite sleeping schedule. I’ve tried others, and it’s just the one for me. Needless to say, baking will not be happening during the week, along with anything else that takes longer than 20 minutes to prepare. Tonight I ate the weight of my head in steak. Things like steak let me spend an extra half hour with Jim, and when I only see him for a couple of hours a day, a half hour is precious. I do miss cooking every night, but for a while it will be quicker, but still quality meals. And maybe some Taco Bell before I finish my sanitation class and can no longer stomach to eat there. I will miss you Mexican pizza. You too taco supreme.






13 responses to “Tourne´, Tour-yes!”
Monet
January 16th, 2011 at 08:02
The tourne cut…goodness…I don’t even know where to begin with my thoughts on that. I love baking (as you know) but I’m not skilled with my knives…not in the least. I would probably be mesmerized by your skills, and I’m certain that after a few more weeks of practice, you will have that tourne cut mastered, and you will impress the head honcho at your culinary school. I wish we lived closer so I could bring you some food after your long day. I would make you something warm and yeasty and full of sugar. Exactly what we all need right now.
something_good
January 15th, 2011 at 12:15
Good luck with classes and exams!
The Lonely Radish
January 17th, 2011 at 05:08
Thanks
Evelyne@CheapEthnicEatz
January 15th, 2011 at 07:31
Pretty cool video on how to do it. I hope I don’t get sucked in and want to try it then dreaming about the tourné like you hehe.
The Lonely Radish
January 17th, 2011 at 05:07
I will admit, I didn’t think it would be all that useful. Then chef made some tourne potatoes, with brown butter. I popped my share of those puppies. I swear shape makes things taste better. lol
A Canadian Foodie
January 14th, 2011 at 08:35
Love the video. I would be dreaming about these, too… I have heard they are really hard as you are supposed to crank them out quickly…. why is your exam in 4 weeks? Is that your FIRST exam – or are you taking a short course?
How did you master the tiny tiny dice? That would be my hell. BUT I love how it feels in the mouth. Absolutely brilliant. (Yes, I am one who does really appreciate the intense labour of the kitchen staff and usually goes in to say thank you) I love to learn as much as I can myself, too!!!!
Valerie
The Lonely Radish
January 17th, 2011 at 05:06
Our final is at the end of six weeks. Right now it’s sanitation, and Culinary I. The next 6 weeks will be Culinary II. Strangely the tiny dice is fun and easy. It’s trying to get your bigger cuts uniform, and the tournes! That apple swan is next on my list. Why don’t you go to school?
Tiffany
January 13th, 2011 at 17:46
Good luck!
The Lonely Radish
January 17th, 2011 at 05:02
Thank you!
Veronica Gantley
January 13th, 2011 at 11:09
ANYTHING with bacon has to be good. I love the recipe. Good luck with the class.
The Lonely Radish
January 17th, 2011 at 05:02
Thanks
Chef Dennis
January 13th, 2011 at 07:58
with carpal tunnel in both hands even after two surgeries, I have long ago stopped fancy cuts…lol….its rustic for me!!
Good luck with your exam, just remember practice makes perfect!
Cheers
Dennis
The Lonely Radish
January 17th, 2011 at 05:01
Oh no, that sucks
I am all about lovin’ the rustic. It must be so frustrating if you can do it and like it and not be able to.