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.
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.
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?
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!
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.
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.
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 ?
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.
Really? How many batches of potatoes did you have to make before getting a full plate of Pommes Soufflees? Out of 10 that I tried I got 4 right. So I suppose 40% good result, 60% failure. I wish I could edit my cooking the way you edit your show. I'll be right 100%
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Best tutorials on RUclips. No pomp or frills, just quality instructions delivered concisely.
Very grateful for these, keep it up!
Thank you! Glad you enjoying the videos! 👍
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!
Very interesting, I will try this.
Give it a try! Thanks!
clear easy instructions for the pommes souffles!
👍👍
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.
I real completly well done with your recipe. Thanks so much for your sharing
Very glad you liked it! You are very welcome!
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!
U r amazing chef and genus cook god bless u
Thank you so much! Appreciated 🙏
Those are so uniform and consistent! beautiful work !
Thank you!
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.
sensational, his ideas are characteristic, very curious
Thank you! 🙏
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!
Nice work chef!! Thank you for the recipe
Thanks! Happy to share!
Good~!!
Very well explained not too much talk and a threat job thanks 🙏
Thanks! Happy you enjoyed the video!
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!
Very cool! I have never seen something like this before!
Thank you!
Everything is perfect
Specially you
And I'm not lying⚡
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.
Wow nice one good content I will try
Thank you!
Very nice
Thanks 🙏
Love it
Thank you!
Merci
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 👍👍
Very nice, chef!
Thank you!
It's good job. 😍😍😍😍
Future youtube star! Hope you keep up with the videos :)
Just getting started. Thanks a lot! Appreciated 👍👍
Very good.
Thank you!
Your great keep it up
Thank you! Appreciated 🙏
Just wowww🎉🎉
Thanks! 🙏
Magnific!👏👏👏👏👏
Exelent
Thanks! 😁
Perfect🥰
Thank you 🙏
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.
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?
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!
Hola cuanto tiempo duran infladas?
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.
Quanto tempo si conserva? Posso farle il giorno prima ?
Does this work with purple or sweet potatoes? LOVE this.
Yes it does work with purple potatoes. 👍👍
Süper
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.
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.
(Very tasty)
About how long does it take in the oil?
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
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.
Can I use flour instead of potato starch??
Corn Starch is best!
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.
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
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 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.
🙏👌👌👌
👍👍🙏🙏
does it work with corn starch ?
yes, you can use corn starch for these.
can I use flour instead of starch ?
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 ?
Quer
👏🏻👏🏻👏🏻👏🏻👏🏻😍😍😍😍😍💪🏻
Thank you 🙏
🤩🤩🤩🤩🤩🤩😍😍😍👏👏
Thank you 🙏
Thank you 🙏
👌👌😍😍👏👏🇧🇪🇧🇪
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.
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
Really? How many batches of potatoes did you have to make before getting a full plate of Pommes Soufflees? Out of 10 that I tried I got 4 right. So I suppose 40% good result, 60% failure. I wish I could edit my cooking the way you edit your show. I'll be right 100%
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.