I am a food lover, food experimenter simply a woman who loves to cook. I do know a thing or two about ingredients and there chemistry. Trying to learn somthing in the culinary world, recently I had started my own blog, and I was looking at some latest trends so I could recreate them.
I came across a video of puffed pillows ( as chef Miquelantoja described it in that video of his.)
They were simply mandolins cut rectangles. They were first fried in one batch of oil, more of based and them were taken out and returned to another batch of oil where they literally puffed up. I knew I had to make these.
I begun my search on instructables, instagram, and google but only same video popped up. I begun to search for articles and some deep intense search and came across a name POMME SOUFFLÉ.
I GOOGLED and I had my answer.
Pommes soufflées were a variety of French fried potatoes.
Slices of potato are fried twice, once at 150 °C (300 °F) and a second time after being cooled, at 190 °C (375 °F).
The potato slices would puff up into little balloons during the second frying and turn golden.
According to a famous legend, they were discovered by chance by Chef Jean-Louis Françoise-Collinet, reputedly also the inventor of sauce béarnaise, removed the already frying potatoes from the oil and observed them expand when, after the royal party had arrived, they were returned to the oil.
I was jumping with joy, finally I had the explanation and what I needed was a thermometer for it. So begun my experiments
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Step 1: Recipe and Experiments,
I have not made the best quality of french fries as you can see in the picture, may be because in India we don’t get Russel potatoes. Although I have tried and have come up with puffed ones to show you so you can take the game one level ahead.
Step 2: Ingredients
A good mandolin
3 potatoes (Russel or Idaho will be best ) or any french fry ones
Thermometer, buy the one which u can stand in the fryer.
Step 12: Final Thoughts
It took me 36 hours to make this. With only a handful of these which puffed up actually, this is a restaurant dish with highly skilled and trained chefs can do, I would love if anyone can shed some more light on it until I can come up with more better idea of how to make this dish. Till then God bless you and me,