alex's culinary blog

So for our second week of lab, we did our potatoe unit. I’ve always known what a tourne is and how to do it, but i’ve never actually tried to do it until i got to Delhi. My high school teacher wasn’t lying when he said it was the hardest knife cut. When i first tried to tourne a potatoe it looked like a rock that had been beaten by the tides of a hurricane, but after a couple tries i started to get the hang of it. Now i’m not saying i am a tourne master but i have started to make some progress. We also made a couple different dishes around potatoes ranging from duchess potatoes to french fries. I think my favorite dish was the potatoe crochettes, they had the most flavor and the texture was just superb. My least favorite was probably the duchess potatoes just because they were a little to bland; although i must say it wasn’t my least favorite part of class. That was deffiniatly ricing the potatoes because i detest that process with everything i have. If i never had to rice another potatoe again, i could die happy.