> "This is a great way to turn potatos into something more without that much effort” > *proceeds to make origami with potato slices* You do realize he was talking about the - pretty simple, all in all - recipe he had just shown, not the one that came right after, right?
Hey Andrew, about pomme soufflees that you were testing out. I had to make so many of these in France at my first job. It was the amuse bouche at the two Michelin starred restaurant I worked at. If you want to try again at your own time, slice the potatoes much thinner (paper thin), and yes you use a cookie cutter. We used a 3-4 cm diameter round cookie cutter. But the trick with the puff is that you dust a THIN layer of potato starch, on one slice. And the other slice of potato, you put a thin and even layer of egg white. Place the potato (starch side down), on top of the potato with the egg white side, essentially sandwiching them together (egg white and starch inside, with potatoes being outside of the sandwich). BEFORE cutting it with a round cookie cutter. place some oil in a pot (about 3 cm or so) heat it to 140 degrees celsius, and place your round potato sandwiches inside, and shake while tiling the pan a bit. Once it starts to puff, tilt the pot, and you continue to baste the pomme souflee to evenly cook it, so that it is evenly crispy and doesn't deflate. Having a laser thermometer really helps. Hopefully you get to see this. (ps. holy crap, 24 hours later and I'm overwhelmed by the comments. I used to be a teacher prior to changing my profession, so it makes me so happy to see people wanting to try this. Don't get discouraged if it doesn't work out. I screwed up so many in the beginning when I first started. The difference is that I had a chef yelling at me when I did. lol.)
@@kennethrobbins1727 and why are you such a troll? hahahaha. is your name andrew? No? then CLEARLY it's not for you. working in the restaurant industry as a chef for so long, I've learned that there's so many "secrets" that chefs don't share with the public. It's only become public due to social media. And I think people don't realize sometimes how much work goes into something simple and humble like the potato. The fact that Andrew is trying his best to try ALL these techniques is really awesome, and makes people more aware/appreciate how much restaurant workers/chefs put into their craft. They are boring to YOU, but great for people wanting to learn new techniques.
4:34 "These potatoes are called 'Fondant Potatoes' because ..." "Fondant" means "Melting" in Old French. Hence a Chocolate Fondant is a cake with a 'melting' centre, Potato Fondant has a creamy interior (from soaking up the stock as they cook).
I appreciate so much, that you still included the pommes souffle, even though it wasn't a success. It's really interesting when you consider how little, a cooking show contains concept or even executionary fails, and i think it's really important to see! Great work man, this show is dope.
Andrew’s calm and centered attitude, focused yet laid back and humorous is very attractive. In addition to his aesthetic approach to plating and all of that in a beautiful kitchen with flowers - this guy is a catch ladies and gents and everyone who doesn’t define themselves through gender 💚
It´s actually insane how much Andrew has improved with cooking. His approach to it, is, in my opinion the best way to become a really good cook. By actively questioning the procedure and tasting every step he learns so much about flavor and also learns technic on the side. I mean its no wonder (even if it's a little bit of a meme) that Gordon ramsey always tells people to touch and taste the food all the time. Also great job of the format of A.T.E. its very chill down to earth but a the same time highly entertaining!
Andrew: So this video, you're going to see a lot of potatoes. And if that's not what you're interested in, I don't know what to tell you. *If only you knew* 🥔😚👌🏼
We have a national dish that immediately came to my mind as a perfect solution for this situation. It's basically a potato casserole with slices of hard-boiled eggs and dry sausage between the layers, topped off with a mixture of sour cream and paprika. It's a full dish so you have cooking done for the week if you eat it with some salad. XD
Fun fact : The potato is about 80% water and 20% solids. *An 8 ounce baked or boiled potato has only about 100 calories. The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
I love that all these French recipes using the word pomme to indicate the potato-ness of the dish don’t use the rest of the name for potato, so when people think pomme they think potato instead of apple lmao
When I heard Pommes Mont D'or I immediately thought of Jacques Pépin... the first thing I ever tried to seriously make (by following instruction) was Cauliflower Gratin per a video where he makes it with bechamel, the whole thing seemed extremely intimidating but I did it and it was amazing, thanks to him. The next was the mont d'or and it was equally amazing, the guy is incredible
I love how Andrew describes the smallest details... like how the cake tester allows you to feel each layer of cooked potato! I couldn't help but smile at this point: THIS is someone who loves what he's doing. BTW I died a little when Andrew trimmed off the crunchy parts of the potato pavé. Noooo those bits look so yummy! But I felt way better when he browned the pavé blocks. :)
Jacques Pépin in his series with Julia Child "Cooking at Home", does the Pommes Soufflé. They look amazing. This Fondant Potatoes recipe is a winner. I make Pommes Anna with a few leaves of thyme in between layers.
Love that you showed the failed potatoes. Gives a lot of hope to many home cooks, seeing that you can and will fail, but it's nothing wrong because you learned something. thanks for this video, it was very cool!
Today i tried the fondant potatoes. I have seen it in a few cookingshows before, but forgot about it. It was not that difficult to make, but super delicious.
To make the potatoes puff like you want them to you have to change the structure of the starches which you do by actually boiling them first then letting them dry out or dehydrate THEN fry them, this is how they make puffed rice and those shrimp chips, my name is aandong has a great video on this!
The best thing about this show is that Andrew actually saying what he was thinking about rather than looking beside the camera the whole time reading the hidden script.
not saying this is what he's doing, but you can buy a teleprompter for a few hundred dollars and if you're used to doing professional hosting you'd be pretty used to using one so it might be pretty natural to get one for your personal setup
oh my god i wish you had made "babka ziemniaczana"! it's a polish traditional dish, my favourite thing on the planet but not a lot of people know how to make a good one!
Dude yes!! Chef Jon is the best! I also tried his fondant potatoes recipe a while back. They were really good. His bread/pastry making techniques are also really handy.
Alternate video title: How I Got Rid of 25 Pounds of Potatoes. Anyway, love any potato content because potatoes are great, and it was really funny to see Andrew giving out the extra raw potatoes to his friends alongside the food he made because surprise potato.
Having lost a lot of my fingertips to a mandolin, I nearly screamed seeing him slice the potatoes without a guard or a cut glove. Those things are soooooooooooo sharp, they'll take off a whole finger like it's butter.
This video format is so cool and calming! It really reminds me of Honeykki’s video where she showed what she did with 4kg of potatoes! Cant wait to see more videos from the channel!
After seeing this. I really wanted Andrew to do thai foods. I know it's not related but seeing the potato and how appetizing it looks... I wish he would make his own version of papaya salad.
Andrew....great videos many for me, plz bast your potatoes... and my friends here in Adelaide South Australia enjoy your structure and 😃 great cooking 🍳,.... great to see how to use Large amounts cause use what happens when buying bulk Down under ✨😎🐎☀️
Wow some of those looks heavenly ... sadly its all so much work ^^V I sometimes cut little cubes from my potatoes cook them for 5-15 minutes depending on the size then add starch and some salt, pepper and muscat (sometimes also parsley and or chili) then put everything into a buger press make nice pattys from if and fry it in a pan with some butter .... also really tasty but as it sucks up all the butter its very fatty dish.
All Stores Please lower the cost of all Military and Local for all Brands of Potato Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏🙏
No one: ...
The guy in the math problem:
😭
Lol
Okay but how much it cost for 1 pound tho??
আপনি দুর্দান্ত ... আমার কোন উত্তর নেই .... আমি নির্বাক
🤣😂
“This is a great way to turn potatos into something more without that much effort”
*proceeds to make origami with potato slices*
> "This is a great way to turn potatos into something more without that much effort”
> *proceeds to make origami with potato slices*
You do realize he was talking about the - pretty simple, all in all - recipe he had just shown, not the one that came right after, right?
@@martynamaczyszyn Why are you trying to block quote a comment lmao 😭
@@callmeobsequious they must be a redditor jk lol
Andrew sounds like a professor who knows his subject but is unsure if his audience is interested in it😅
it's like a boring subject but you have a very interesting professor.
LOL i was thinking something similar too !
Omg, the accuracy
You basically summed up the Harvard food science lectures
I like Andrew but something was off ...like he feels obligated to be a certain kind of youTuber. Fly Andrew, be free... we like you
He boiled them. He mashed them. But he did not stick them in a stew.
lol
Not yet. Hehehe
Lotr reference love it
I feel like the fondant potatoes were technically in a stew
And they are so good in a stew
Hey Andrew, about pomme soufflees that you were testing out. I had to make so many of these in France at my first job. It was the amuse bouche at the two Michelin starred restaurant I worked at. If you want to try again at your own time, slice the potatoes much thinner (paper thin), and yes you use a cookie cutter. We used a 3-4 cm diameter round cookie cutter. But the trick with the puff is that you dust a THIN layer of potato starch, on one slice. And the other slice of potato, you put a thin and even layer of egg white. Place the potato (starch side down), on top of the potato with the egg white side, essentially sandwiching them together (egg white and starch inside, with potatoes being outside of the sandwich). BEFORE cutting it with a round cookie cutter. place some oil in a pot (about 3 cm or so) heat it to 140 degrees celsius, and place your round potato sandwiches inside, and shake while tiling the pan a bit. Once it starts to puff, tilt the pot, and you continue to baste the pomme souflee to evenly cook it, so that it is evenly crispy and doesn't deflate. Having a laser thermometer really helps. Hopefully you get to see this.
(ps. holy crap, 24 hours later and I'm overwhelmed by the comments. I used to be a teacher prior to changing my profession, so it makes me so happy to see people wanting to try this. Don't get discouraged if it doesn't work out. I screwed up so many in the beginning when I first started. The difference is that I had a chef yelling at me when I did. lol.)
Sheesh I can’t read all that
Y is ur comment so long so boring
@@nayanyt1958 yeah she clearly writes Andrew's name. So not for your read tho 🤷♀️
@@kennethrobbins1727 and why are you such a troll? hahahaha. is your name andrew? No? then CLEARLY it's not for you. working in the restaurant industry as a chef for so long, I've learned that there's so many "secrets" that chefs don't share with the public. It's only become public due to social media. And I think people don't realize sometimes how much work goes into something simple and humble like the potato. The fact that Andrew is trying his best to try ALL these techniques is really awesome, and makes people more aware/appreciate how much restaurant workers/chefs put into their craft. They are boring to YOU, but great for people wanting to learn new techniques.
This is so good, thank you for sharing!
Freakin Andrew man. I didn’t expect him to go from a buzzfeed puppet to a cook of this caliber
good for him
Ahh BuzzFeed puppet that's the word
is he no longer working at buzzfeed ?
They still work for buzzfeed read the description box
I feel like u don't know him like that.. what if he was cooking before BF
I feel like The Martian would have been a different movie with Andrew.
I love that movie!!!
I'm fairly certain my recent viewings of "The Martian" clips is the main reason this video even got suggested to me.
I was thinking about that movie while watching XD
@@professorsypher6174 hahahaaha
4:34 "These potatoes are called 'Fondant Potatoes' because ..."
"Fondant" means "Melting" in Old French. Hence a Chocolate Fondant is a cake with a 'melting' centre, Potato Fondant has a creamy interior (from soaking up the stock as they cook).
It's not old French lol, it's just regular french
This is a common technique in French cooking to use butter+garlic+thyme and then wet with some white stock
"It appealed to me immediately." I see what you did there...well done.
"pouring of most of that butter into a pitcher so i could add it to the layers layer on" ...lol
I love how Andrew shows how he fails sometimes. Makes me feel a lot better about my own cooking
my two crushes in one video: potatoes and Andrew
nice
nice
nice
Nice
nice
I feel like the more Andrew grows out his mustache, the fancier he gets. Can't wait to see his final form :). Much love!
“This recipe uses for a lot of potatoes so it appealed to me immediately” overlaid on top of footage of him peeling said potatoes is just 👌🏽
What
@@DrChubbsify lmfaoo
*spiderman pointing*
I appreciate so much, that you still included the pommes souffle, even though it wasn't a success. It's really interesting when you consider how little, a cooking show contains concept or even executionary fails, and i think it's really important to see! Great work man, this show is dope.
hes looking more and more like an uncle😂
Omg yess 😂 the mustache tho
The black shirt is doing it for me =))
Olso, Uncle Bob-bey Belcher
A slightly rakish uncle, who turns up in his sportscar with a different 'aunt' each time.
Right, with his mustache
with enough potatoes...
Andrew’s calm and centered attitude, focused yet laid back and humorous is very attractive. In addition to his aesthetic approach to plating and all of that in a beautiful kitchen with flowers - this guy is a catch ladies and gents and everyone who doesn’t define themselves through gender 💚
It´s actually insane how much Andrew has improved with cooking. His approach to it, is, in my opinion the best way to become a really good cook.
By actively questioning the procedure and tasting every step he learns so much about flavor and also learns technic on the side. I mean its no wonder (even if it's a little bit of a meme) that Gordon ramsey always tells people to touch and taste the food all the time.
Also great job of the format of A.T.E. its very chill down to earth but a the same time highly entertaining!
Your comment is deceptively long
Think i saw this first in the timpano episode? Where it felt like he was doing his own thing to the recipe.
@@03.ximipa3ahmadrinofarosmu3 and only to convey a simple message of tasting food while cooking which all of us do anyway.
@@03.ximipa3ahmadrinofarosmu3 did you also comment that the video was deceptively long?
@@8960056 no, I just commented that this comment was longer than I thought when I clicked read more
The more he says potato the more love he puts in his pronounciation
I just love how he gave his friends some potatoes with the potato dishes. "Here's some of your own DIY potato dishes"
xDD
Andrew: So this video, you're going to see a lot of potatoes. And if that's not what you're interested in, I don't know what to tell you.
*If only you knew* 🥔😚👌🏼
At least now we know how be used up his potatoes 😂
That’s true 😅
He knows we are really curious abt it 😂😂😂
@@gust2036 righttt 😂
Why did he say “foodwishes with chef John” exactly like chef John would say it?! 😂
Because he's the General Zod of his Chef John nod.
Andrew literally finds ways to make sure he finishes the potatoes and the dishes look good
We have a national dish that immediately came to my mind as a perfect solution for this situation. It's basically a potato casserole with slices of hard-boiled eggs and dry sausage between the layers, topped off with a mixture of sour cream and paprika. It's a full dish so you have cooking done for the week if you eat it with some salad. XD
I mean Andrew is really inventive! Not only he didn't throw away the potatoes but he even made a really good video from them!
also lovely that he gave some away to people :)
I love the growth we’ve seen in Andrew from his first days on “Worth It” 😭
Fun fact : The potato is about 80% water and 20% solids. *An 8 ounce baked or boiled potato has only about 100 calories. The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
Andrew basically increased his average intake by 40% just for content 🤣😂🤣😂
Yeah we really like potatoes here in Europ
@@jaceeq9235 po-ta-toessssssssssssssssssssss
@@iamme724 english isn't my native Language
@@jaceeq9235 what do you mean ?
0:58 Pommes Anna
3:29 Pommes Fondant
5:52 Pommes souflé
8:11 Mont Pommes d'Or
9:36 Patates Pavé
Pommes mont d'or*
Ok the cutting board skillet flip was just such a cooking daddy moment
I quivered
BYE
Next time you do fondant use your cake tester and pierce the base (stock side) many times with a cake tester or tooth pick. It will help absorb stock*
Look at Andrew, granting wishes by adding more shots of his very cute cat! Also, holy molly, that's a lot of potatoes.
Man this guy's accent is therapeutic ( would be a million dollar therapist for Bruce Banner )
True couldn’t agree more
Now I’m wondering what accent he has because he sounds non accented to me
andrew knocked this out of the park, this is like BAs 'every way to cook a potato' but more calm and more elegant
Imagine how blessed it's like to be his friend and receive these delicious leftovers without doing any effort or paying anything
I love that all these French recipes using the word pomme to indicate the potato-ness of the dish don’t use the rest of the name for potato, so when people think pomme they think potato instead of apple lmao
Right, pomme de terre- potatoes, pomme- apple. Weird.
@@mateuszptaszynski685 Apple of the earth i guess?
@@publicunknown exactly.
In my language we have another root veggy called "earth's apple"
@@ayblablabla which language do you speak? Could you describe this veggie?
If you wrote a cookbook categorized by ingredients (tomatoes, potatoes, etc), I would TOTALLY buy it
This is actually a really good video format. Id love to see more videos super celebrating one core ingredient in lots of ways
When I heard Pommes Mont D'or I immediately thought of Jacques Pépin... the first thing I ever tried to seriously make (by following instruction) was Cauliflower Gratin per a video where he makes it with bechamel, the whole thing seemed extremely intimidating but I did it and it was amazing, thanks to him. The next was the mont d'or and it was equally amazing, the guy is incredible
I don’t know why, but the fact that Andrew loves Food Wishes makes me really happy
me too! I gasped when he mentioned it haha I love Chef John
@@BrokenEvil everyone loves chef John and a little pinch of cayenne
I recognized those potato stacks immediately
I literally gasped
I was looking for this comment😍
I love good wishes chef John is great you should thrown in the mandatory “pinch of cayenne”!!!
I love how Andrew describes the smallest details... like how the cake tester allows you to feel each layer of cooked potato! I couldn't help but smile at this point: THIS is someone who loves what he's doing.
BTW I died a little when Andrew trimmed off the crunchy parts of the potato pavé. Noooo those bits look so yummy! But I felt way better when he browned the pavé blocks. :)
Jacques Pépin in his series with Julia Child "Cooking at Home", does the Pommes Soufflé. They look amazing. This Fondant Potatoes recipe is a winner. I make Pommes Anna with a few leaves of thyme in between layers.
are we just going to ignore that great pun at the end "Pomme Voyage"
Love that you showed the failed potatoes. Gives a lot of hope to many home cooks, seeing that you can and will fail, but it's nothing wrong because you learned something. thanks for this video, it was very cool!
I really appreciate Andrew talking about fails, thank you for being crystal honest, that's very inspiring
Pop pop pop pop pop - best description ever.. makes me wanna make it!
Can we talk about how beautifully this whole video was shot?
Today i tried the fondant potatoes. I have seen it in a few cookingshows before, but forgot about it. It was not that difficult to make, but super delicious.
To make the potatoes puff like you want them to you have to change the structure of the starches which you do by actually boiling them first then letting them dry out or dehydrate THEN fry them, this is how they make puffed rice and those shrimp chips, my name is aandong has a great video on this!
I cant be the only one who's fasting and watching food videos 😂
Pomme voyage took me OUT. This was a total delight to watch 🥰
25 pounds of potatoes doesnt sound like a lot, but then I remember that im lithuanian and potatoes are in our blood 😅
“and if that’s not what you’re interested in, i don’t know what to tell you.” is my new favourite saying
Chef John!! I love him
He is funny, calming and has a subtle addiction to cayenne💗💗👏🏾🇦🇬
When life gives you potatoes, make a video with potato recipes! :D :D
I actually love this! I love potatoes but always do the same things with them... I'd love to try some of these!
The best thing about this show is that Andrew actually saying what he was thinking about rather than looking beside the camera the whole time reading the hidden script.
not saying this is what he's doing, but you can buy a teleprompter for a few hundred dollars and if you're used to doing professional hosting you'd be pretty used to using one so it might be pretty natural to get one for your personal setup
technoblade wants to know your location
1:10 “It ap-*peel*-ed to me immediately”
Pavé with squab sounds like something you need to try with maybe a mushroom cream sauce.
After this, I think he will probably take a break from potatoes XD
Food Wishes got me into cooking. Such a good cooking channel and nice seeing him getting a shout out.
He's the goat cooking youtuber
a video of how andrew finished one box of potatoes from the french fries episode hshsg
Personal timestamp so I can come back to it later
0:56 pommes anna
3:27 fondant potatoes
5:50 pommes soufflées
8:05 pommes mont d'or
9:35 potato pavé
I feel like he became the Santa of Potatoes who will gift you new dishes of potatoes from his bag if you were his neighbor
I tried the Pommes Anna and it was stunning !
As an Indian, I would have made Vada pav, pav bhaji, aloo pitika, dahi aloo puri, dum aloo and so much more ❤️
Oh hi indian here
that keller recipe is great and looks just fine without cutting the spuds into perfect squares
This is the video nobody knew they actually wanted, till it finally showed up in their RUclips feed!
I thought he was going to show us him cooking 25 pounds of potatoes at the same time and now I’m slightly sad.
I love potatoes and how versatile they are so this video is to my liking already
oh my god i wish you had made "babka ziemniaczana"! it's a polish traditional dish, my favourite thing on the planet but not a lot of people know how to make a good one!
SOMETHING ABOUT HIS PRESENCE HIS AURA , IT'S SO CALMING SOOTHING AND MESMERIZING I LOVET HIS MAN
Using a mandoline without the safety guard or safety gloves is asking for pain.
Dude yes!! Chef Jon is the best! I also tried his fondant potatoes recipe a while back. They were really good. His bread/pastry making techniques are also really handy.
You referencing Chef John earned you my thumbs up immediately!
i love how andrew describes some of the dishes as "fussy"
Alternate Title: Andrew cooks enough potato dishes to feed an entire village
Alternate video title: How I Got Rid of 25 Pounds of Potatoes.
Anyway, love any potato content because potatoes are great, and it was really funny to see Andrew giving out the extra raw potatoes to his friends alongside the food he made because surprise potato.
I like that the music used are classic guitar pieces by francisco tarrega
What I would give to be a friend or neighbour that receives Andrew’s potato-y goodness
Having lost a lot of my fingertips to a mandolin, I nearly screamed seeing him slice the potatoes without a guard or a cut glove. Those things are soooooooooooo sharp, they'll take off a whole finger like it's butter.
I love the cuts in between that have your cat
Wellington: I dont appreciate being used for Clout... Lol
And now you deal with how to eat all that potato dishes XD😂😂😂
Lmao..a mukhbang indeed
This video format is so cool and calming! It really reminds me of Honeykki’s video where she showed what she did with 4kg of potatoes! Cant wait to see more videos from the channel!
Me: I wonder what happened to the rest of the potatoes
Andrew: (drops video)
potatoes are literally the best things ever they r so versatile and so tasty omg i’m hungry now
After seeing this. I really wanted Andrew to do thai foods.
I know it's not related but seeing the potato and how appetizing it looks...
I wish he would make his own version of papaya salad.
A wise Sam once told me "PO-TA-TOES you can boil em mash em stick them in a stew."
how is he so eloquent and articulate!
Years of being a presenter on social media.
First recipe with a cheesy sauce and tangy salsa. YUM
that potato fondant ended up looking like gigantic seared scallops.
Andrew....great videos many for me, plz bast your potatoes... and my friends here in Adelaide South Australia enjoy your structure and 😃 great cooking 🍳,.... great to see how to use Large amounts cause use
what happens when buying bulk Down under ✨😎🐎☀️
Sasha would like to know your location
Oh wait-
andrew has the most interesting job ever. what that put him through is just makes him more amazing what he gets over the years
Glad to see Andrew didn't just make 25 lbs of fries.
Wow some of those looks heavenly ... sadly its all so much work ^^V
I sometimes cut little cubes from my potatoes cook them for 5-15 minutes depending on the size then add starch and some salt, pepper and muscat (sometimes also parsley and or chili) then put everything into a buger press make nice pattys from if and fry it in a pan with some butter .... also really tasty but as it sucks up all the butter its very fatty dish.
How come I’ve only just now found out y’all have channel outside of buzzfeed?
All Stores Please lower the cost of all Military and Local for all Brands of Potato Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏🙏
Andrew in that thumbnail lifting those potatoes has sent me to places.