You are welcome. I just moved to Jamaica so it will be hard to get supplies here. As a diplomat, I can import easy, but still, getting fresh sushi stuff here will be a challenge. And expensive :(
I googled this after watching the finale of Masterchef 10 and saw that Nick had made pomme souffle and I wanted to know how they were made. I'm going to have to try this now!
Thank you! The first I'd seen of these in years, (the first time was Julia Childs late 60's early 70's). I've had very little success with these and I'm off to the kitchen as soon as I get more potatoes. Thanks again. Tootles... Wade
Thanks Sophia! Great to get a supportive comment like yours on this video, cause usually there are a lot of comments pointing out its not sushi. Will you try making some of these pommes souffles?
Pond Scum Productions I was wondering the same so I looked it up. According to another recipe online: "The lower temperature oil creates a waterproof skin around the potato slice, and when it hits the hotter oil, the steam has nowhere to go, so it pops out, creating a puff."
@@BryceGormanKelly I have done it in the oven it works in oven too...for oven version you need to soak potatoes in ice cold water and get it as cold as possible. Then dry potato, coat in oil & salt then place in a preheated oven as hot as possible. As the potato goes from cold to hot it will steam on the inside making it puff up similar to how choux pastry puffs up
It has a higher success chance with russet potatoes, but you can do it with other potatoes, I have done it in the past, just works better with russet, but if you have trouble with finding them just try doing it with what you have.
I chopped left finfer tip off cutting an apple in normandy earlier this summer, and then bought a mandolin a month later and immediately cut my other thumb. Mandolins are treacherous, but wonderful. My thumbs may never look the same, but whatever, chefs do that.
How about I want circle shaped ones and I also have two different temperatured deep fryers? Is the cut shape pretty important to be puffed in same cooking method? Just curious whether I can play around and also be able to mix two methods. Thank you for the eye opening tips chef!
They become soggy and lose their integrity. I have tried several ways with several different fillings but in the end, they lost their crunch and that's really the best part of these. I even tried the oil/starch method and tried to stuff them like a ravioli. They sunk and fell apart lol.
How quickly did they loose their crunch, maybe re-frying them just before filling them and the serving quickly. Or filling them and then frying them with the filling like a crocket.
They can be used like indian gol gappe. Fill them with boiled chickpeas/boiled potatoes, some tangy coriander, mint or tamarind chutney, and finally dunk in flavoured water, and plop in your mouth, then chew.
IF you store them in a dry place, a couple of days. If they go soggy, you can always just refry them. And No, not really. But big baking potatoes might be preferable, because you can make bigger soufflès
Thanks, a dutch man can never hide that dutch accent it always comes out :) I will respond in english because I can talk and read dutch just cannot write it well since I was brought up in Spain.
Thank you! Have always loved these. Question: Will the second version work on an electric stove top? I am concerned that having to slightly lift it to shake it, will cool the oil a bit. Just wondering. Or could I just shake it back and forth completely flat on the stove top?
I think the tilt is a way to better shake around the contents of the oil. Like how you flick a pancake or egg in a frying pan. The pan still touches the heating element which still sends heat to the rest of the pan BUT you are right that part of the pan will be cooler. The shaking of the oil will help circulate heat as well as help oil stay in between the food. Force apart the food if needed. Baste it like pan searing a steak with butter.
Kewl! More fun in the kitchen but ... it's time to branch out, change the name to something not containing sushi or any ingredients and then do more fun stuff without excuses? :D You have loads of ideas and you know what you're doing ... Just warn us and tell us. Everybody is still subscribed even with a new name, right? I've seen others change their name of their channels.
Lol, just think of these next time you want to impress someone with your cooking skills, definitly not a everyday kind of recipe, more like for newyears dinner or something like that.
Il problema è la quantità! Troppo laboriose e se sbagli la frittura si sgonfiano...sembra una ricettina facile, ma non lo è affatto. Poi c'è anche il fatto che come sempre, le patate piacciono a tutti e queste poi sono golosissime...quindi o le usi come guarnizione ad un secondo piatto, oppure stai tutta la sera a prepararle e tra l'altro devi stare sola in cucina, sennò appena pronte, te le sgraffignano...:)
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
Who else searched up “pommes souflee” after bon appetit’s attempt didnt work
Me!😂😂😂
lmao amiel didnt even try , he was just like
Lemme just slice some taters and fry em
Yeah I've watched like 6 videos about it now haha
Peacock Feathers oml same KSNSKSJSK as if I’ll ever even make them
MEEEEEEEEEEEEE
Clear explanations, no nonsense talk, awesome results...who could ask for more? Thank you!
I'm happy you enjoyed the video @Zorahida Maurice Castro, if you could please share this video.
This is why I love this channel. Its hard to find clever tricks like this nowadays. :) thanks
You’re welcome Adrin! I will try and keep finding ways to keep this channel interesting 😄👍
The Chef is back! Awesome as always.
Thank You, Mario! I appreciate the support :)
You are welcome. I just moved to Jamaica so it will be hard to get supplies here. As a diplomat, I can import easy, but still, getting fresh sushi stuff here will be a challenge. And expensive :(
Nice place to move to, Im sure you must be able to get good fish on the island of Jamaica... must be sole really good fish infact.
See, what I like about this guy, is that he appreciates his fans, unlike other RUclipsrs. Keep up the good work. You’ll be at 1Mil soon!
I do indeed appreciate my subscribers, especially you Frank.
Hopefully sometime soon I get to that cheeky million 😉
@@MakeSushi1 two years later look at you
Love this recipe. The accent is soooo dreamy. Gorgeous tone..
Thanks so much! 😊 @z Bee, also please take a moment to share this video.
I always learn something new on this channel.
Im glad you learn something new on my channel, makes me happy
Who’s here after Masterchef 10 finale?
I googled this after watching the finale of Masterchef 10 and saw that Nick had made pomme souffle and I wanted to know how they were made. I'm going to have to try this now!
I am also watching this after seeing it on Masterchef :-)
Great technique video!
Thanks you make my day Jessica, if you could please take a second to share the video.
Thank you! The first I'd seen of these in years, (the first time was Julia Childs late 60's early 70's). I've had very little success with these and I'm off to the kitchen as soon as I get more potatoes. Thanks again. Tootles... Wade
Good luck Wade! Let me know how your pomme souffles work out and if you have any issues please don’t hesitate to ask me.
I am inpressed , I will give it a go , but I think I like the first way better . Thanks :-)
Saly
Thanks Saly for letting me know which way you prefer, also would love to hear if all works out when you try and make these pomme souffles.
excellent
Thanks a lot @mario wong, if you could please share this video.
I'm loving these videos. Sushi is great but I like it when you make none sushi videos! Keep it up!👍
Thanks Sophia! Great to get a supportive comment like yours on this video, cause usually there are a lot of comments pointing out its not sushi.
Will you try making some of these pommes souffles?
Great recipe, I'm going to try this for sure. Thanks!
stunning, I have to try it asap
Hi chef great to see new videov it look preety
Thank you Gyan! Will you try making some of these pommes souffles?
This is magic.
Thank you Eun!
Wow...the version 2 is amazing! How does it even do that?
Pond Scum Productions I was wondering the same so I looked it up. According to another recipe online: "The lower temperature oil creates a waterproof skin around the potato slice, and when it hits the hotter oil, the steam has nowhere to go, so it pops out, creating a puff."
That seems like an accurate statement of what happens
@@BryceGormanKelly I have done it in the oven it works in oven too...for oven version you need to soak potatoes in ice cold water and get it as cold as possible. Then dry potato, coat in oil & salt then place in a preheated oven as hot as possible. As the potato goes from cold to hot it will steam on the inside making it puff up similar to how choux pastry puffs up
@@GrowingDownUnder I look forward to trying this! I don't own any deep fryers so this is very helpful.
Wow super
Thank you very much Mini! I’m glad you enjoyed these pomme soufflés
Gracias muy divertido y explicación muy gráfica. Un saludo desde España y mi respeto para ti sigue así.
Pomme Souffle all day!
Souffle All Day!!!
Don’t forget to share, helps me a lot! 🤘
Good. Nice n easy. Thanks bro..
Im glad you enjoyed this pomme souffle video, which of the 2 will you try making?
Second one. Reminds me of comfy fluffy pillows ☺
Lol 😂 yes they kind of do.
nice, haven't seen that before.
Super cette recette ! Merci pour le partage et à bientôt ! 😊😊
Nice
You make it look very easy, perfect item to try out my new mandolin and deep fryer. Thank you
You’re welcome, let me know if your try at pomme souffles works out well.
I'll try this tomorrow perhaps.
Let me know how your pomme souffles turn out
Que hermosas quedaron por favor podrían traducir a español gracias
Thank you
I'm happy you enjoyed the video @Savior living-rooms, please share this video.
Thx from Spain, i will try
Your welcome from Spain (marbella)
very nice!! :D
Thanks for the good vibes @beazek malandro, if you could please share this video.
Great recipe!!! But we can do it only with rosette potatos??
It has a higher success chance with russet potatoes, but you can do it with other potatoes, I have done it in the past, just works better with russet, but if you have trouble with finding them just try doing it with what you have.
Ok thanks
That's RUSSETT Potatoes, a common variety, not Rosettes
They looked great! Really enjoyed the video 😆
Thank you PGF! Which of the two pomme souffle recipes will you try making?
How To Make Sushi I think I'm all about the classic round shape, but I really like the blister method...so may combine?
Well you can make the blister method round or for that matter any shape you like
How To Make Sushi 😂😂 Unicorn pomme soufflé here I come!
Missed your channel. It’s good to have you back. Tried your salmon chips. ❤️😘
Thanks for sharing.
Its good to be back! Thank you Naana for watching my videos and cooking them 😄👍
this look sooooooooooo cute!
O'man, you are good! Thx!
Im glad you think so, I try my best 😄
That's cool
Thank you Ghaida! What would you use these pomme souffles for?
How To Make Sushi I'm A lazy quick fix kind of cook. But if I had those I'd fill them with shrimp cocktail.
Oui chef!
A great technique based on Food Science.
Wauuuuu......buona idea!
Thank you ela
Grazie a te per i tuoi consigli !!
😄
Awesome! Can't wait to try it! (What's the brand of your mandolin? I use a Benriner)
Thanks for the positivity Lynn, also please share this video.
lol that is cray cray the 2nd one
I chopped left finfer tip off cutting an apple in normandy earlier this summer, and then bought a mandolin a month later and immediately cut my other thumb. Mandolins are treacherous, but wonderful. My thumbs may never look the same, but whatever, chefs do that.
Yes they can easily get you those mandolins! But once you realize how quick it can get you, it makes you use them with way more respect
How cool.... the chef would have to work all day till im full and not hungry anymore 😂😂wanna to make them for my kids but no chance ‚ 😂😂
How does the sides stick to each other?
Thanks for the video
Can you share some details on the knife holder in the background ?
I bought it from Japan, very heavy duty wall mounted magnetic knife holder, here are some similar to the one I have: amzn.to/2qn7hgp
Thanks
😄👍
I liked your presentation, I'm subscribing to your channel
Thank you for subscribing! Good to have you watching my videos Mojah!
Hola,que le pones a las patatas redondas?harina y....? Gracias
Wow! Amazing :)
Thank you Melika! which of the two pomme souffle recipes will you try?
Both methods were unique and very interesting. I really loved the second method so i think i'd give that a try some time ... :)
ok, wish the best of luck making the second method, let me know if you have any issues I'll try and help where I can.
Did you try to fill them?
Can you fill with stock the potato?
How about I want circle shaped ones and I also have two different temperatured deep fryers? Is the cut shape pretty important to be puffed in same cooking method? Just curious whether I can play around and also be able to mix two methods. Thank you for the eye opening tips chef!
That's quite cool, but how would you serve them?
On a steak tartare or tuna tartare, also could be part of a garnish arrangement.
Thanks. I'm from Denmark, so I take my steak tartare on rye, but maybe I'll try with the tuna. I'll make them just for the fun anyway.
😄😄👍
Seal these in a bag and sell them! They would be controversial! I would buy!
Would indeed be interesting to have something like this is a chip bag
I feel like Doritos 3D got there first
Burtons potato puffs beat them all. Although they no longer get made the machine broke 15+ years ago :(
You're an amazing chef I've come across 👍😍😍😍😍 you do all your recipes artfully.. I'm living it👍🌼🌸🌼🌸❤❤❤
Your new subbie from India... 😊😍
Yum
Im glad you found it yummy
cool
Can you make monanka shells?
never heard of that what are they?
I remember Burtons potato Puffs. Can I mirror this?
Those look like they could be stuffed using a thin enough syringe. Or are they simply too fragile? If they can be stuffed, what would you recommend?
I was thinking that the other day, could be filled with fluffy potato puree or a mouse of some sort.
May be beneficial to slice the potato thicker so that cracking with a syringe is less likely. A chocolate mousse seems perfect for this.
They become soggy and lose their integrity. I have tried several ways with several different fillings but in the end, they lost their crunch and that's really the best part of these. I even tried the oil/starch method and tried to stuff them like a ravioli. They sunk and fell apart lol.
How quickly did they loose their crunch, maybe re-frying them just before filling them and the serving quickly. Or filling them and then frying them with the filling like a crocket.
They can be used like indian gol gappe. Fill them with boiled chickpeas/boiled potatoes, some tangy coriander, mint or tamarind chutney, and finally dunk in flavoured water, and plop in your mouth, then chew.
Seems like one could pipe in some sort of filling once they have puffed and cooled
daaaaamn
Can we do this with carrots?
I love how within a few minutes you are over 200 views
That is good indeed
Is it possible to fill these with a choice of filling? Some beautifully aged cheddar? Or a creamy dill based sauce? Or dare I say, sushi?!
You could possibly pipe some filling in to them or cut a hole in the bottom and insert the filling.
Your filling suggestions sound like good ideas.
Question: how long do the two methods stay crispy for? and does the type of potato matter a lot?
IF you store them in a dry place, a couple of days. If they go soggy, you can always just refry them. And No, not really. But big baking potatoes might be preferable, because you can make bigger soufflès
Can you use sweet potatoes?
Can I use flour instead of potato starch??
Very cool. I would want to inject some lobster filling into each. Best
Funny you say that the next video is lobster sushi, its already been filmed and its in editing stage.
How To Make Sushi --Great minds... think alike. Grin
Hahahahaaah indeed they do 😂
What is the alternative if egg whites for vegan
After my first Mandolin Mishap, I invested in a Kevlar Glove
You must have switched to Kitchen Knives, as well
chef shake how long?
Shake until they puff up
Si può fare con la melanzana?
lovely-may... be but life is too short for that and peeling grapes.
I think these should be called pillow chips.
😍
😄👍
The second way. What makes the potatoes blow up. U didn't use baking powder...right?
Is it the difference in frying temperatures?
Is it okay to fry the potatoes with palm oil? Will it be the same result?
I dont know if it would be any different, think it would be ok... I never really fried anything with palm oil.
just have to have the correct temperature
I'm here early
indeed you are early to the pomme souffle video, did you like it?
also, what will you use these puffed potatoes for?
How To Make Sushi they would fit i into almost every meal. Can I use them as a snack if I make a dip for em
Sure I guess you could, but since they are pretty tricky to make I would say make a few for something special.
I don’t understand how the 2nd recipe, how was the potato single slices when fried able to divide and puff up?
temperature shock, won't explain more cause I'm super bad at english sorry
Ben je nederlands ?
Ja
How To Make Sushi Nice ik hoorde het aan het souflè gedeelte, je video's zijn echt top 👌
Thanks, a dutch man can never hide that dutch accent it always comes out :) I will respond in english because I can talk and read dutch just cannot write it well since I was brought up in Spain.
Like
Tried the first method but only I slightly rose. The were all flat😥🤔
Thank you! Have always loved these. Question: Will the second version work on an electric stove top? I am concerned that having to slightly lift it to shake it, will cool the oil a bit. Just wondering. Or could I just shake it back and forth completely flat on the stove top?
He is clearly using an electric stove too, so why would you even ask?
I think the tilt is a way to better shake around the contents of the oil. Like how you flick a pancake or egg in a frying pan. The pan still touches the heating element which still sends heat to the rest of the pan BUT you are right that part of the pan will be cooler. The shaking of the oil will help circulate heat as well as help oil stay in between the food. Force apart the food if needed. Baste it like pan searing a steak with butter.
really amazing tutorial, but never gonna use it because its a lot of effort for effectively... edible decoration ^^'
still love your videos
Fair enough, try it for fun one day.
How To Make Sushi
yeah maybe to impress on a date or some similar occasion :D
Yes this would really be impressive on a date.
Meanwhile I’m making a baked potato.
They are nice as well, are you filling your potato with something?
How To Make Sushi More potato.
LOOL good answer 😂
How To Make Sushi, Thank you. I basically have potato circulating in my blood. My body is telling me no, but my mind is telling me yes.
Barbaros yaparken görüp bakmaya geldim 😅
I’m never gonna make Pomme soufflé, it’s too much 🥺😢
Not too hard, give it a try.
How To Make Sushi okay, just because you said that, I will :’)
Awesome, good luck!
Also let me know how it works out
Kewl! More fun in the kitchen but ...
it's time to branch out, change the name to something not containing sushi or any ingredients and then do more fun stuff without excuses? :D You have loads of ideas and you know what you're doing ...
Just warn us and tell us. Everybody is still subscribed even with a new name, right? I've seen others change their name of their channels.
lleva un huevo de tiempo para después comerlo en 5 minutos
I’m so early he video hasn’t loaded in yet
you are super early indeed
I'm curious have you ever heard on a pomme souffle or seen one?
How To Make Sushi no actually
cheers for the reply, good to know
Me neither.
Waaaaay too much work to make some fancy chips. Saying that, I want some chips now.
Lol, just think of these next time you want to impress someone with your cooking skills, definitly not a everyday kind of recipe, more like for newyears dinner or something like that.
Who tf will do so much work for so less chips
THIRD!!!!
:))
OMG I LOVE UR CHANNEL
Thank you so much NightKids!
Il problema è la quantità! Troppo laboriose e se sbagli la frittura si sgonfiano...sembra una ricettina facile, ma non lo è affatto. Poi c'è anche il fatto che come sempre, le patate piacciono a tutti e queste poi sono golosissime...quindi o le usi come guarnizione ad un secondo piatto, oppure stai tutta la sera a prepararle e tra l'altro devi stare sola in cucina, sennò appena pronte, te le sgraffignano...:)
What in the world did amiel even do?
What happens when you find a puffy potato chip from H-E-B
In india we call these GOLGAPPA's and they are made of flour :P
FIRST!
Congrats Uriah!