Hello : this video is showing you how to make pomme soufflé or puffed potatoes very easy to do
The Potatoes must be Russet Potatoes for the best results.
The potatoes should be left in the higher temperature bath longer to turn them Golden Brown
Shaky Shaky Shaky ...
this guy sounds like he snorts a lot of cocaine.
No info on the type of potato or the cut and didn't even plate them. And shouldn't they be golden?
Thank you! I have always been curious about how these are prepared. I had them in New Orleans years back, I knew they were somehow twice cooke. I just always thought this recipe was a secret.
how long can you hold the puffed potatoes for service? Is this an a la minute action, or will they hold?
awesome bro, thanks alot...
Thanks for this video Jammal, I'm working at a market doing french fries, but I'd like to change to this pomme soufflé. The issue is that only some of them get puffed (the rest just fried). I need to be prepaired to sell large amount of this product in just a few hours (arround 20 kilos in three hours) that's why I start really early working on the first frying.
So this is my question: Does it work if you do the temperature change not inmediatelly? (meanning cooking all the potatoes first, keep them in boxes and after 4 or 5 hours start with the last and hot frying) .Thanks a lot!!!
hello..friend of mine told me that I have to add baking powder to the potatoes slieses...is that true
Shaking that hot oil looks dangerous
Thank you for this video, what kind of potatoes can i use?
how thick are the potatoes?what kind of potatoes?do you wash or soak the potatoes before frying?tks
thanx for the idea chef ^^
Great video! Now puffed potates are definitely on my list for dinner. What brand is the best for this recipe?