pommes souffle

Discussion in 'Professional Chefs' started by commischris, Dec 11, 2012.

  1. commischris

    commischris

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    I managed to anger a sous chef by serving square pomme soufle (i didn't know but) "what the f is this s***" anywho we need 300 for canapes for Wednesday, so he is making me make 600.

    I'm going to work in 4 hours for a 20hour shift, so if anyone can offer advice for making them, is appreciate it.

    commis Chris
     
    Last edited by a moderator: Dec 11, 2012
  2. smork

    smork

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    you the chef or the prep cook?
     
  3. chefkevinsmith

    chefkevinsmith

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    souffle potatoes, thin puffy french fries. only see them on occasion in new orleans.
     
  4. chefross

    chefross

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    OMG good luck. I make Pomme Souffle a few times a year at work.

    I don't understand about the "square" comment.

    When researching Pomme Souffle I found that the shape is immaterial.

    The age and starch content of the potato is much more important.

    You can't make them from just any potato.

    Russets are best. I store them in the root cellar up in the rafters for a few months before I use them for Souffles.