Does anyone have any luck with....

Discussion in 'Professional Chefs' started by chefross, Feb 24, 2013.

  1. chefross

    chefross

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    Pomme Souffle'........For 40 years I have had nothing but grief with these.

    I understand there are restaurants out there that have them on their menu everyday.

    I know the potatoes have to be older and contain more starch.

    I know that Russets/Idaho are the best potatoes to use.

    I have tried making them every which way but Sunday and still only 2 out of 40 will puff. SIGH!!!

    Any other bits of wisdom and knowledge would be appreciated
     
  2. kuan

    kuan Moderator Staff Member

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    Do you slice it using a slicer.  I find I have a higher success rate if I use a slicer.  I can't tell you how thick.  I just eyeball it.  Maybe 2-3mm thick?

    Ed Buchanan says you freeze them after slicing.
     
  3. flipflopgirl

    flipflopgirl

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    You may know this already, but Russets stored (aged?) in the walk in (or in my case, the fridge veggie drawer) will dehydrate a bit and taste sweet when roasted.

    May be the same thing ed is getting at, just a slower process.

    Just my 2 cents.

    mimi
     
  4. chefross

    chefross

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    I use a Mandolin and slice them 1/8th". I am following the age old advice from Julia on this one. I also place them in ice water for an hour or so.
     
  5. flipflopgirl

    flipflopgirl

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    Correct me if I am wrong, but doesn't the best "puff" come from dehydrated potatoes?

    Maybe the water bath has been your undoing.

    mimi