FRENCHY COOKS: POMME PURÉE
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- Опубліковано 25 сер 2024
- In this episode, we are making a classic, the mash potato or as we call it back home, the Pomme Puree!
If you enjoy this recipe, please like, comment and subscribe!
FULL RECIPE:
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I love your videos. Well done. I have tried to make several of your recipes with the family and we all have enjoyed the results!!
Thank you Ryan, that means a lot. Much appreciated
I have made sooooo much of this in my days working for Boulud, still love it. Great video chef!
Thank you Chef! Ahah yes I bet you did
Can’t wait to try this! Thank you for making this video!!
Of course! My pleasure
Excellente vidéo. Good job Romain, looking forward to more french staple dishes
Thank you, lots of staples already and more to come. Rumour has it, French onion soup is in the work :)
The full recipe link is not working 😮
Oh yes it’s an old video but I just posted a brand new one recently with a recipe link to my website :)
Can the pommes be processed instead?
What do you mean by processed?
How much nutmeg?
How much as you’d like really. But the recipe is on my website I believe if not. You can email me and I’ll send it over
I thought pommes purees was made specifically with the "waxy"-type of potatoes that turn gluey. This glueyness is required to eventually trap air after much work?
You can yes
It looks beautiful! I make this several times a year and the food mill makes a huge difference! I like using a more waxy potato than starchy. What are your thoughts?
Thank you Craig, Yes a waxy potato over starchy works definitely great, less elastic. Feel free to share your next creation :)
Hey chef, what size mesh would you recommend for the Tamis? 40 or 60?
The finer the better for me personally so 60
@@CHEFROMAINAVRIL thank you so much!!
@@CHEFROMAINAVRIL hi chef I bought a tamis but have extreme difficulty passing through. Maybe I bought something wrong … perhaps too fine? I even used a potato ricer first.
@@teddythodo3302 that’s odd. Were your potato still warm? It should require some effort but not too too much
@@CHEFROMAINAVRIL yes I was burning my hands lol. It’s possible that I didn’t cook them 100% thoroughly! I’ll try again.
Can you make the mash in advance and reheat from the fridge?
Hi Theis,
Absolutely, be sure to leave some plastic wrap on the mash itself after making it so it doesn’t create a skin.
When ready to eat, place the mash in a non-stick pan and gently reheat it while stirring with a spatula. Hope that helps :)
@@CHEFROMAINAVRIL thanks for the answer and the recipe! Happy new year 🥳
❤️❤️
Glad you liked it
Real deal pomme puree! This is how it's done!
Yessir 🥰
These were delish babe. Thank you 😘
❤️
I wish the link worked 😢
For the recipe?
Feel free to email me chefromainavril@gmail.com I will send it to you
Would be great to see the potatoes being transformed into purée instead of watching you talk
Then scroll up :)
@@CHEFROMAINAVRIL the majority of the shots don't show the potatoes. Would be helpful to see the consistency and transformation at each stage