/ Register

Brioche Potatoes

Discussion in 'Food & Cooking' started by coulis-o, Aug 11, 2010.

  1. Aug 11, 2010 #1
    coulis-o

    coulis-o

    Messages:
    203
    Likes Received:
    14
    Exp:
    Professional Chef
    I made Brioche Potatoes at work as a potato dish, a recipe I got from one of my practical cookery books i've had since catering college. Getting tired of making the same potato dishes over and over again such as parmentier, saute, duchess etc... so i decided to make brioche potatoes.

    Thinking that it was making something new to the restaurant and initiative ... yet the head chef comes into the veg prep room and is like "wtf you making snowmen for?". the exec cdp said the same thing, and I'm like "haven't you ever seen what a Brioche Bun looks like?"
     
    Last edited: Aug 11, 2010
  3. Aug 13, 2010 #2
    coulis-o

    coulis-o

    Messages:
    203
    Likes Received:
    14
    Exp:
    Professional Chef
    ok, maybe I should include pictures to what this thread is about...

    The exec cdp said my Brioche potatoes looked more like snowmen than they did 'brioche'. I disagreed with him and he still insisted to prove me wrong. Little did i know that he had done this to one of my Brioche Potatoes ...

      [​IMG]

    [​IMG]
     
  4. Aug 13, 2010 #3
    kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    I disagreed with him

    When I was in the Navy we had a saying: If God tells you to do something, and the admiral tells you to do something else, you better hope that God is forgiving.

    My advice: substitute "chef" for "admiral" before you get too deeply into an argument.

    And, fwiw, even looking at the pix I still have no idea what brioche potatoes are.
     
  5. Aug 13, 2010 #4
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    176
    Exp:
    Retired Chef
    They are almost like a duchess mix  1 pound potatoes cooked & riced s&p  4 egg yolks mix together make large balls and small balls roll in flour  put large ball in greased muffin pan push small ball on top chill overnight if possible then  bake till golden brown. They only are supposed to look like brioche not taste like one at all., they blow up slightly.

          Like Pear William Potato,  Sought of  a Duchess mix made into shape of pear, breaded then Deep fried and clove and bay leaf stuck on top for stem. Looks like Pear doesn't  taste like one at all. Both Used to be served in catered dinners a lot up north.
     
    Last edited: Aug 13, 2010
  6. Aug 13, 2010 #5
    boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    199
    Exp:
    Cook At Home
    [Shudder]
     

    BDL
     
  7. Aug 13, 2010 #6
    kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    That being the case, Ed. I'd have to agree that Coulis' boss is right. Those things don't look anything like brioche.

    Question: If you want them to look like brioche, why not bake them right in a small brioche mold instead of a muffin tin?
     
  8. Aug 13, 2010 #7
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    176
    Exp:
    Retired Chef
    Only because we did not have 5 or 600 Mini Brioche Tins, and ours did not look like frostee snowmen????  HE HAD TO BE FOOLING AROUND.
     
    Last edited: Aug 13, 2010
  9. Aug 13, 2010 #8
    kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    But look at it this way. Come the need for a Christmas special, he's ready. /img/vbsmilies/smilies/redface.gif
     
  11. Aug 14, 2010 #9
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    176
    Exp:
    Retired Chef
    Yea balls  for the tree
     
  12. Aug 16, 2010 #10
    coulis-o

    coulis-o

    Messages:
    203
    Likes Received:
    14
    Exp:
    Professional Chef
    yes EdB he was fooling around, telling everybody that I had made potato snowmen.

    I had to insist repeatedly to everyone, but the pastry chef, that they are brioche potatoes, not potato snowmen.

    The pastry chef knew what they were and also the french terms for them besides 'brioche'.