I wish I worked for you Chef, I could learn so much ! You are the best ! And yes, you will be the next you tube star like Henrique said and filling them with just a little something would be so cool as well !
Thanks for the video chef! Have you had any luck using other types of potatoes? I’ve tried it with sweet potato, purple yams and it’s been inconsistent at best.
I've probably attempted to make these more than 20 times and it's my arch nemesis, i've wasted so many potatoes and it never works. Hopefully one day I can make these properly because they look delicious!
@@HomeChefSeattle i was originally trying the proper method and couldn't get it to work so I switched to this method with egg white and corn starch, still couldn't get it working but after trying for 3 hours last night I got a few that puffed up but most of them still didn't puff up I got about 5 that puffed but couldn't get them to puff up nicely some were only half puffed and some were fully puffed. 140 celsius the oil wasn't hot enough which is strange most recipes say to us 140 celsius, but it worked best for me at 145 celsius to 160 celsius. i tried different temperatures, different shaped cuts and different thickness of the potato and the thicker slices didn't puff at all.
@@GrowingDownUnder Yes, the thinner the slices the easier they will puff up and get crispy, they should be crispy in order to hold their shape, thicker slices then to deflate aftewards. You are also right as far as the oil temperature, I use it around 150C or a bit hotter, if it gets too hot the potatoes can darken/burn easily.
You can fry more then one at a time, as many as you can keep on basting with the hot oil. Thank you so much for subscribing and following along! Cheers!
De 10 el tutirial , sobre todo consubtitylos en español gracia según algunos consejos y eso se agradece y a una velocidad lenta una una xk una wn una las patatas?
Hi there, I’m not quite sure of a substitute but wonder if boiling some potato starch with water to form a glue would work as a substitute I may tried it one of these days. There are also recipes you can find for Pommes souffle that are made with only one potato layer and is fried in two temperatures of oil and puffs up on the second fry.
The top old school restaurants way of making the Pomme Soufflé's is to fry them first in low temperature and then fry them again when the oil is starting to smoke. Ohh and cut them square not round.
do a large batch and taste test them immediately, 4hrs , 12 hrs store 1 day then 2 days and judge yourself when the quality starts diminishing and youll have the correct answer
They are always best made fresh. Darkening will depend on the type of potato, but again, fresh is always best. If stored they should be kept without contact with the air as much as possible to avoid oxidation, so tightly wrapped or vacuumed sealed.
Hi, Chef just subscribed to your Chanel 😀 Great potato garnish,just I have a question If I want to make it in advance before fry it , can I store it somehow and later just fry it up or any other tip if you have ?
hi there, I have never stored them for an extended period of time, potatoes usually oxidize and darken once cut and stored so you would probably have to vacuum seal them or stored them with as much air removed around them. let me know if you try it out!
@@HomeChefSeattle thank you for your answer , Chef Can I ask as well if you can tell me I will appreciate 🙏 if I want to make it in the restaurant that I work how long before survive I can do them like mice en place ?
Potatoes tend to oxidize when stored, some more then others. I have never stored them so I cant tell you for sure what the results would be but if doing so I would try vacuum sealing it to avoid oxidation.
Sorry for the late reply. I've never made them without cutting, perhaps it could work. You can also cut them bigger or different shapes to avoid waste.
Best tutorials on UA-cam. No pomp or frills, just quality instructions delivered concisely.
Very grateful for these, keep it up!
Thank you! Glad you enjoying the videos! 👍
What a wonderful tutorial!! Thank you so much for this detailed but easy to follow video. I will surely try them!👍👏🏻👏🏻👏🏻🙏🏻💙
Thank you! Happy to share!
Why am I subscribed to your channel? The answer is that you are a great chef and teacher. Thank you for your video tutorials!
You are very welcome! Thank you! Appreciate the support!
Magnific!👏👏👏👏👏
Very cool! I have never seen something like this before!
Thank you!
Nice work chef!! Thank you for the recipe
Thanks! Happy to share!
clear easy instructions for the pommes souffles!
👍👍
Those are so uniform and consistent! beautiful work !
Thank you!
Just wowww🎉🎉
Thanks! 🙏
What a genius method and so easy. My family's gonna love them. Thank you for sharing the video and have a good day. :)
Glad you have enjoyed the video. All the best to you!
I real completly well done with your recipe. Thanks so much for your sharing
Very glad you liked it! You are very welcome!
Love it
Thank you!
Very interesting, I will try this.
Give it a try! Thanks!
It's good job. 😍😍😍😍
Good~!!
Fantastico. Saludos desde Mexico.
Muchas Gracias!
U r amazing chef and genus cook god bless u
Thank you so much! Appreciated 🙏
I wish I worked for you Chef, I could learn so much ! You are the best ! And yes, you will be the next you tube star like Henrique said and filling them with just a little something would be so cool as well !
Muy interesante,gracias.
Very nice, chef!
Thank you!
Everything is perfect
Specially you
And I'm not lying⚡
Merci
Thanks for the video chef! Have you had any luck using other types of potatoes? I’ve tried it with sweet potato, purple yams and it’s been inconsistent at best.
Excellent video! I am going to make them tonight to go with our oysters. YIPEEE
From Lynnwood!
Thank you! Let me know how they turn out! Cheers!
sensational, his ideas are characteristic, very curious
Thank you! 🙏
Perfect🥰
Thank you 🙏
Exelent
Thanks! 😁
Wow nice one good content I will try
Thank you!
Süper
Very good.
Thank you!
Very well explained not too much talk and a threat job thanks 🙏
Thanks! Happy you enjoyed the video!
Very nice
Thanks 🙏
Your great keep it up
Thank you! Appreciated 🙏
Hola cuanto tiempo duran infladas?
I wished you had open one, but even so will try it.
Should have done it, you’re right. Crispy thin crust and just air inside.
I've probably attempted to make these more than 20 times and it's my arch nemesis, i've wasted so many potatoes and it never works. Hopefully one day I can make these properly because they look delicious!
have you tried this method with the egg white and starch?
@@HomeChefSeattle i was originally trying the proper method and couldn't get it to work so I switched to this method with egg white and corn starch, still couldn't get it working but after trying for 3 hours last night I got a few that puffed up but most of them still didn't puff up I got about 5 that puffed but couldn't get them to puff up nicely some were only half puffed and some were fully puffed. 140 celsius the oil wasn't hot enough which is strange most recipes say to us 140 celsius, but it worked best for me at 145 celsius to 160 celsius. i tried different temperatures, different shaped cuts and different thickness of the potato and the thicker slices didn't puff at all.
@@GrowingDownUnder Yes, the thinner the slices the easier they will puff up and get crispy, they should be crispy in order to hold their shape, thicker slices then to deflate aftewards. You are also right as far as the oil temperature, I use it around 150C or a bit hotter, if it gets too hot the potatoes can darken/burn easily.
Same
Wouldn’t a failure to puff just mean a potato chip/crisp? Not a bad thing.
Quanto tempo si conserva? Posso farle il giorno prima ?
Omg, this is genius! Could I fry two at a time or is it only fry one at a time? Thank you from Chile and subscribed🇨🇱
You can fry more then one at a time, as many as you can keep on basting with the hot oil. Thank you so much for subscribing and following along! Cheers!
(Very tasty)
Future youtube star! Hope you keep up with the videos :)
Just getting started. Thanks a lot! Appreciated 👍👍
De 10 el tutirial , sobre todo consubtitylos en español gracia según algunos consejos y eso se agradece y a una velocidad lenta una una xk una wn una las patatas?
About how long does it take in the oil?
Thanks for sharing! You know what would be also good? To fill them up with a potato-based cream or something along the line, as kinda of a surprise :)
Thanks! Yes that is a good idea, I’ve filled them with beef tartare before. They are great as appetizers 👍👍
can I use flour instead of starch ?
Yo chef what slicer are you using? You should add an link to that one. That'll be great🤘
Hi there. You can find it on this link: www.amazon.com/shop/homechefseattle
Does this work with purple or sweet potatoes? LOVE this.
Yes it does work with purple potatoes. 👍👍
🙏👌👌👌
👍👍🙏🙏
Thanks for the recipe ! Do you think this is possible to make pommes soufflées without the egg white ?
Hi there, I’m not quite sure of a substitute but wonder if boiling some potato starch with water to form a glue would work as a substitute I may tried it one of these days. There are also recipes you can find for Pommes souffle that are made with only one potato layer and is fried in two temperatures of oil and puffs up on the second fry.
@@HomeChefSeattle Thanks for you answer !
Keep the good work :D
The top old school restaurants way of making the Pomme Soufflé's is to fry them first in low temperature and then fry them again when the oil is starting to smoke. Ohh and cut them square not round.
Is there a substitute for the egg white (I am plant based.) Would aquafaba work? Does the egg white perform any function other than glue? Thx.
I have never made them with aquafaba but it is worth a try. The egg white with the starch only acts as glue.
Is possible to put any stuff in it? I mean Just like a profiterol?
Yes they can be filled right before serving so they don't soften and stay crispy.
can you fill them with anything like cheese or sour cream? Thank you
Yes, once they are fried and crispy you can fill them up, but do it not too long before serving to avoid them from getting soft.
Hey Chef how do I store these and for how long they can stay in a fridge without them getting black before fry em
do a large batch and taste test them immediately, 4hrs , 12 hrs store 1 day then 2 days and judge yourself when the quality starts diminishing and youll have the correct answer
They are always best made fresh. Darkening will depend on the type of potato, but again, fresh is always best. If stored they should be kept without contact with the air as much as possible to avoid oxidation, so tightly wrapped or vacuumed sealed.
👏🏻👏🏻👏🏻👏🏻👏🏻😍😍😍😍😍💪🏻
Thank you 🙏
Hi, Chef just subscribed to your Chanel 😀
Great potato garnish,just I have a question
If I want to make it in advance before fry it , can I store it somehow and later just fry it up or any other tip if you have ?
hi there, I have never stored them for an extended period of time, potatoes usually oxidize and darken once cut and stored so you would probably have to vacuum seal them or stored them with as much air removed around them. let me know if you try it out!
Thanks for subscribing! Appreciated!
@@HomeChefSeattle thank you for your answer , Chef
Can I ask as well if you can tell me I will appreciate 🙏
if I want to make it in the restaurant that I work how long before survive I can do them like mice en place ?
Can I use flour instead of potato starch??
Corn Starch is best!
Could you cut a hole in these and inject mashed potatoes? Looks great!
Yes you can. Just don’t do it too far before serving, so the crispy puffed potatoes don’t get soft.
Can we prepare the potato in advance and only fry it next day?
Potatoes tend to oxidize when stored, some more then others. I have never stored them so I cant tell you for sure what the results would be but if doing so I would try vacuum sealing it to avoid oxidation.
🤩🤩🤩🤩🤩🤩😍😍😍👏👏
Thank you 🙏
Thank you 🙏
does it work with corn starch ?
yes, you can use corn starch for these.
Can you fill up this potatoes with some foam sauce?
Yes, you can fill them up after they are fried and right before serving to avoid getting soft.
Thanks for the reply chef, any suggestions with fillings please 🙏🏻, I was thinking with foam NO2 mashed potato with some black truffle flavor
👌👌😍😍👏👏🇧🇪🇧🇪
Thank you! Cheers!
Can I leave them full not cut them?
Sorry for the late reply. I've never made them without cutting, perhaps it could work. You can also cut them bigger or different shapes to avoid waste.
Quer
What about all the wasted potato?
the leftover potatoes can be used for a hash, they can also be done without cutting to reduce waste.
always use the hand guard with a slicing mandolin you don't really want to lose tips of your fingers
4000rs ki pani puri
the meat still raw inside nah?? 🥲
Yes it is, that is a beef Tataki dish, raw beef that is just lightly seared.