Hello chef! You are so great and you are my idol now. Wathcing and learning from jeddah saudi. Btw i am a filipino commi chef thank you chef. I am learning new modern cooking techniques from you ❤
I always appreciate how your work shows if a creation is worth the effort...and of course, your flair with various words. You have out-Frenched the French with your billowy fries and their way with the “pomme”.
What if one were to use the flat tray method, but add another layer of potato juice midway through the first layer’s cook-time and then dehydrate it all together?Would you yield a better puff result?
How important is it to have uniform shape in potatoes for making Pomme Souffle? I also attempted the 3rd method this week and struggled... How well "juiced" should it be? I wonder if I needed more potato solids left in my mixture... Also, how much liquid should be in your baking sheet? Even after 50 minutes in the oven mine did not form a gel like yours! So I am trying to figure out what I missed.
Why you are not using Celsious? I am sure you using it in Czech Republic as well, and only few countries doesn’t, I doubt most of your viewers are from the Farenheit countries
Your first method is the classic one. What you did wrong is that you transferred from the one oil to the other. You only need one fryer, LET THE POTATOES COOL and then transfer them to the hotter oil.
Chef Rudakova, May i ask for Third potato, if you replace the water with stock or broth . Does it effect ? What i means is, after baked, you wash through water. 🧐😬
I like the way you think! 🤓 But I don't think it will change anything, as you dry off any moisture off the starchy circle before baking & it's contact with water/broth is too little to infuse it with flavour...
I love your videos! I just discovered you tonight. I can understand you completely but several of my friends cannot. Part of the problem is the audio fidelity on your channel. I have very good facility with many accents whereas many of my friends do not. But YOU are great! I just wish that my friends could appreciate your videos as I am!
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
I give you 10/10 for effort information and techniques.
😆 thank you ✌🏻
Excellent knowledge. Thank you for sharing 🌻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
Thanks, chef!
Any time🤓✌🏻
Hello chef! You are so great and you are my idol now. Wathcing and learning from jeddah saudi. Btw i am a filipino commi chef thank you chef. I am learning new modern cooking techniques from you ❤
I always appreciate how your work shows if a creation is worth the effort...and of course, your flair with various words. You have out-Frenched the French with your billowy fries and their way with the “pomme”.
haha 😆 Merci! 🤓✌🏻
Hello chef! You are so great and you are my idol now. Wathcing and learning from jeddah saudi. Btw i am a filipino commi chef
thank you for exploring all those techniques so I don't have to! detailed video, good info. nice work chef!
I'm glad you found it useful
Thanks for showing a 3 defferent way 👍
You are welcome 🤗
Such amazing videos, thank you so much for sharing!
Thank you for the details!
my pleasure 😇 glad it was helpful✌🏻
Sweet
thanks for sharing it awesome
Glad you enjoyed it
My fav Chef!! Thank You for this amazing tutorial. Big like
Thanks for watching! 👍
Have you tried Pomme Soufflé before?🤓 Would you try it now?
Yep did, thanks 😍🥰
I want do chef, thanks for learning 👏👏👏
@@tanzstory5093 🤓✌🏻
can you put something inside the pomme soufflé
@@Terry-dy5oc if i am not wrong you can fill it with a filling after baking/frying
My best beautiful chef in the world. Perfect. I searched for it a lots 🌹
and now you found it 🤓✌🏻
You are a wonderful 👏👏👏👏👏
so as you🤓✌🏻
Wow 😍
i like third method 😍
I could just listen to you all day 😂 good job earning a new subscriber 😁
🤓✌
I eate It a week ago in a restaurant ...maby i try to make It on My italian youtube Channel ❤️
Im thinking about use 3rd method for making a potato pasta (the texture would be lovely)
🤓✌️
I tried this a few days ago and ended up wasted a bunch of time. but now I think I can do it. thank you chef!
Yes, you can do it! 💪 I believe in you!
@@ChefRudakova Thanks!
Nice 👍
Cool
What if one were to use the flat tray method, but add another layer of potato juice midway through the first layer’s cook-time and then dehydrate it all together?Would you yield a better puff result?
You are very sweety chef. ❤️
Your awesome 👌👏😎
You rock!🤓✌
Hola, podrías poner subtitulos en español. Gracias.
I wonder if Celeriac could be adapted to make a faux Pomme Souffle with one of these techniques?
I haven’t tried, but I don’t think so… If you try, please share your results with us 🤓✌🏻
@@ChefRudakova I will try and share my results.
How important is it to have uniform shape in potatoes for making Pomme Souffle?
I also attempted the 3rd method this week and struggled... How well "juiced" should it be? I wonder if I needed more potato solids left in my mixture... Also, how much liquid should be in your baking sheet? Even after 50 minutes in the oven mine did not form a gel like yours! So I am trying to figure out what I missed.
let it cool down a little after oven 🤓 use starchy 🥔
Why didnt u show the result of the "regular bubbly chips" made with the 3rd method
Why you are not using Celsious? I am sure you using it in Czech Republic as well, and only few countries doesn’t, I doubt most of your viewers are from the Farenheit countries
Love your channel what was the second ingredient with the potato starch?
Thank you 🤓✌🏻 Aquafaba (canned chickpea water)
супер!!!
💗💗💗
What's the texture of the third "potato skin" after you baked? Its even a potato crunchy fry texture?
Good question 🤓 Yes, it's super crunchy. Even crunchier than the fried ones✌🏻
Could i show you my potatoes souffle i believe it will make you surprised
could you just use a potato starch solution for the third method ?
It won't be quite the same...🤷🏼♀️
Your first method is the classic one. What you did wrong is that you transferred from the one oil to the other. You only need one fryer, LET THE POTATOES COOL and then transfer them to the hotter oil.
great tip 🤓✌🏻
Chef Rudakova, May i ask for Third potato, if you replace the water with stock or broth . Does it effect ? What i means is, after baked, you wash through water. 🧐😬
I like the way you think! 🤓 But I don't think it will change anything, as you dry off any moisture off the starchy circle before baking & it's contact with water/broth is too little to infuse it with flavour...
@@ChefRudakova Thank you , Chef ! 🐼
Plz write a reply i am big fan of you. Your knowledge is admirable.
thank you
Can we do this with carrots?
is there starch in carrots?
very steam punk apron
Ciao bellaa!
Ciao 👋🏻
I love your videos! I just discovered you tonight. I can understand you completely but several of my friends cannot. Part of the problem is the audio fidelity on your channel. I have very good facility with many accents whereas many of my friends do not. But YOU are great! I just wish that my friends could appreciate your videos as I am!
Golgappe but made of potato
Nice and cute face chef 😊😇🥰
1. 01:20
Больше бы молекулярной гастрономии 🙈
coming soon!🤓✌🏻
You need egg whites, besides why doesn't this recipe need more proteins?
Can you explain the role of egg whites in this recipe? Proteins??
This is healthy or not..