Best tutorials on KZread. No pomp or frills, just quality instructions delivered concisely. Very grateful for these, keep it up!

@HomeChefSeattle

2 жыл бұрын

Thank you! Glad you enjoying the videos! 👍

What a wonderful tutorial!! Thank you so much for this detailed but easy to follow video. I will surely try them!👍👏🏻👏🏻👏🏻🙏🏻💙

@HomeChefSeattle

3 жыл бұрын

Thank you! Happy to share!

Nice work chef!! Thank you for the recipe

@HomeChefSeattle

3 жыл бұрын

Thanks! Happy to share!

Very cool! I have never seen something like this before!

@HomeChefSeattle

3 жыл бұрын

Thank you!

Why am I subscribed to your channel? The answer is that you are a great chef and teacher. Thank you for your video tutorials!

@HomeChefSeattle

8 ай бұрын

You are very welcome! Thank you! Appreciate the support!

Those are so uniform and consistent! beautiful work !

@HomeChefSeattle

2 жыл бұрын

Thank you!

clear easy instructions for the pommes souffles!

@HomeChefSeattle

Жыл бұрын

👍👍

What a genius method and so easy. My family's gonna love them. Thank you for sharing the video and have a good day. :)

@HomeChefSeattle

Жыл бұрын

Glad you have enjoyed the video. All the best to you!

I real completly well done with your recipe. Thanks so much for your sharing

@HomeChefSeattle

2 жыл бұрын

Very glad you liked it! You are very welcome!

U r amazing chef and genus cook god bless u

@HomeChefSeattle

Жыл бұрын

Thank you so much! Appreciated 🙏

Magnific!👏👏👏👏👏

Very interesting, I will try this.

@HomeChefSeattle

4 ай бұрын

Give it a try! Thanks!

Love it

@HomeChefSeattle

2 жыл бұрын

Thank you!

I wish I worked for you Chef, I could learn so much ! You are the best ! And yes, you will be the next you tube star like Henrique said and filling them with just a little something would be so cool as well !

@sonianew4039

2 жыл бұрын

Muy interesante,gracias.

It's good job. 😍😍😍😍

Just wowww🎉🎉

@HomeChefSeattle

4 жыл бұрын

Thanks! 🙏

Fantastico. Saludos desde Mexico.

@HomeChefSeattle

2 жыл бұрын

Muchas Gracias!

Very nice, chef!

@HomeChefSeattle

3 жыл бұрын

Thank you!

Everything is perfect Specially you And I'm not lying⚡

Thanks for the video chef! Have you had any luck using other types of potatoes? I’ve tried it with sweet potato, purple yams and it’s been inconsistent at best.

Excellent video! I am going to make them tonight to go with our oysters. YIPEEE From Lynnwood!

@HomeChefSeattle

3 жыл бұрын

Thank you! Let me know how they turn out! Cheers!

Perfect🥰

@HomeChefSeattle

2 жыл бұрын

Thank you 🙏

sensational, his ideas are characteristic, very curious

@HomeChefSeattle

2 жыл бұрын

Thank you! 🙏

I've probably attempted to make these more than 20 times and it's my arch nemesis, i've wasted so many potatoes and it never works. Hopefully one day I can make these properly because they look delicious!

@HomeChefSeattle

3 жыл бұрын

have you tried this method with the egg white and starch?

@GrowingDownUnder

3 жыл бұрын

@@HomeChefSeattle i was originally trying the proper method and couldn't get it to work so I switched to this method with egg white and corn starch, still couldn't get it working but after trying for 3 hours last night I got a few that puffed up but most of them still didn't puff up I got about 5 that puffed but couldn't get them to puff up nicely some were only half puffed and some were fully puffed. 140 celsius the oil wasn't hot enough which is strange most recipes say to us 140 celsius, but it worked best for me at 145 celsius to 160 celsius. i tried different temperatures, different shaped cuts and different thickness of the potato and the thicker slices didn't puff at all.

@HomeChefSeattle

3 жыл бұрын

@@GrowingDownUnder Yes, the thinner the slices the easier they will puff up and get crispy, they should be crispy in order to hold their shape, thicker slices then to deflate aftewards. You are also right as far as the oil temperature, I use it around 150C or a bit hotter, if it gets too hot the potatoes can darken/burn easily.

@ceciliarodriguez386

Жыл бұрын

Same

@MildMisanthropeMaybeMassive

Жыл бұрын

Wouldn’t a failure to puff just mean a potato chip/crisp? Not a bad thing.

Good~!!

Very well explained not too much talk and a threat job thanks 🙏

@HomeChefSeattle

2 жыл бұрын

Thanks! Happy you enjoyed the video!

Exelent

@HomeChefSeattle

3 жыл бұрын

Thanks! 😁

Wow nice one good content I will try

@HomeChefSeattle

2 жыл бұрын

Thank you!

Future youtube star! Hope you keep up with the videos :)

@HomeChefSeattle

4 жыл бұрын

Just getting started. Thanks a lot! Appreciated 👍👍

Very good.

@HomeChefSeattle

3 жыл бұрын

Thank you!

Merci

Thanks for sharing! You know what would be also good? To fill them up with a potato-based cream or something along the line, as kinda of a surprise :)

@HomeChefSeattle

4 жыл бұрын

Thanks! Yes that is a good idea, I’ve filled them with beef tartare before. They are great as appetizers 👍👍

Omg, this is genius! Could I fry two at a time or is it only fry one at a time? Thank you from Chile and subscribed🇨🇱

@HomeChefSeattle

3 жыл бұрын

You can fry more then one at a time, as many as you can keep on basting with the hot oil. Thank you so much for subscribing and following along! Cheers!

Your great keep it up

@HomeChefSeattle

2 жыл бұрын

Thank you! Appreciated 🙏

Very nice

@HomeChefSeattle

7 ай бұрын

Thanks 🙏

I wished you had open one, but even so will try it.

@HomeChefSeattle

Жыл бұрын

Should have done it, you’re right. Crispy thin crust and just air inside.

Süper

Hola cuanto tiempo duran infladas?

De 10 el tutirial , sobre todo consubtitylos en español gracia según algunos consejos y eso se agradece y a una velocidad lenta una una xk una wn una las patatas?

can I use flour instead of starch ?

(Very tasty)

Yo chef what slicer are you using? You should add an link to that one. That'll be great🤘

@HomeChefSeattle

3 жыл бұрын

Hi there. You can find it on this link: www.amazon.com/shop/homechefseattle

Does this work with purple or sweet potatoes? LOVE this.

@HomeChefSeattle

2 жыл бұрын

Yes it does work with purple potatoes. 👍👍

Thanks for the recipe ! Do you think this is possible to make pommes soufflées without the egg white ?

@HomeChefSeattle

3 жыл бұрын

Hi there, I’m not quite sure of a substitute but wonder if boiling some potato starch with water to form a glue would work as a substitute I may tried it one of these days. There are also recipes you can find for Pommes souffle that are made with only one potato layer and is fried in two temperatures of oil and puffs up on the second fry.

@lerenardetlesraisins

3 жыл бұрын

@@HomeChefSeattle Thanks for you answer ! Keep the good work :D

@GeorgeVenturi

3 жыл бұрын

The top old school restaurants way of making the Pomme Soufflé's is to fry them first in low temperature and then fry them again when the oil is starting to smoke. Ohh and cut them square not round.

About how long does it take in the oil?

Quanto tempo si conserva? Posso farle il giorno prima ?

Is possible to put any stuff in it? I mean Just like a profiterol?

@HomeChefSeattle

3 жыл бұрын

Yes they can be filled right before serving so they don't soften and stay crispy.

Hey Chef how do I store these and for how long they can stay in a fridge without them getting black before fry em

@andrewtalamas

3 жыл бұрын

do a large batch and taste test them immediately, 4hrs , 12 hrs store 1 day then 2 days and judge yourself when the quality starts diminishing and youll have the correct answer

@HomeChefSeattle

3 жыл бұрын

They are always best made fresh. Darkening will depend on the type of potato, but again, fresh is always best. If stored they should be kept without contact with the air as much as possible to avoid oxidation, so tightly wrapped or vacuumed sealed.

👏🏻👏🏻👏🏻👏🏻👏🏻😍😍😍😍😍💪🏻

@HomeChefSeattle

2 жыл бұрын

Thank you 🙏

🙏👌👌👌

@HomeChefSeattle

6 ай бұрын

👍👍🙏🙏

can you fill them with anything like cheese or sour cream? Thank you

@HomeChefSeattle

2 жыл бұрын

Yes, once they are fried and crispy you can fill them up, but do it not too long before serving to avoid them from getting soft.

Hi, Chef just subscribed to your Chanel 😀 Great potato garnish,just I have a question If I want to make it in advance before fry it , can I store it somehow and later just fry it up or any other tip if you have ?

@HomeChefSeattle

3 жыл бұрын

hi there, I have never stored them for an extended period of time, potatoes usually oxidize and darken once cut and stored so you would probably have to vacuum seal them or stored them with as much air removed around them. let me know if you try it out!

@HomeChefSeattle

3 жыл бұрын

Thanks for subscribing! Appreciated!

@ivanasenov6439

3 жыл бұрын

@@HomeChefSeattle thank you for your answer , Chef Can I ask as well if you can tell me I will appreciate 🙏 if I want to make it in the restaurant that I work how long before survive I can do them like mice en place ?

Could you cut a hole in these and inject mashed potatoes? Looks great!

@HomeChefSeattle

Жыл бұрын

Yes you can. Just don’t do it too far before serving, so the crispy puffed potatoes don’t get soft.

Is there a substitute for the egg white (I am plant based.) Would aquafaba work? Does the egg white perform any function other than glue? Thx.

@HomeChefSeattle

2 жыл бұрын

I have never made them with aquafaba but it is worth a try. The egg white with the starch only acts as glue.

Can we prepare the potato in advance and only fry it next day?

@HomeChefSeattle

3 жыл бұрын

Potatoes tend to oxidize when stored, some more then others. I have never stored them so I cant tell you for sure what the results would be but if doing so I would try vacuum sealing it to avoid oxidation.

🤩🤩🤩🤩🤩🤩😍😍😍👏👏

@HomeChefSeattle

Жыл бұрын

Thank you 🙏

@HomeChefSeattle

Жыл бұрын

Thank you 🙏

Can I use flour instead of potato starch??

@HomeChefSeattle

3 жыл бұрын

Corn Starch is best!

does it work with corn starch ?

@HomeChefSeattle

2 жыл бұрын

yes, you can use corn starch for these.

Can you fill up this potatoes with some foam sauce?

@HomeChefSeattle

Жыл бұрын

Yes, you can fill them up after they are fried and right before serving to avoid getting soft.

@badreddinehamdouch5004

Жыл бұрын

Thanks for the reply chef, any suggestions with fillings please 🙏🏻, I was thinking with foam NO2 mashed potato with some black truffle flavor

👌👌😍😍👏👏🇧🇪🇧🇪

@HomeChefSeattle

2 жыл бұрын

Thank you! Cheers!

Can I leave them full not cut them?

@HomeChefSeattle

3 жыл бұрын

Sorry for the late reply. I've never made them without cutting, perhaps it could work. You can also cut them bigger or different shapes to avoid waste.

Quer

What about all the wasted potato?

@HomeChefSeattle

3 жыл бұрын

the leftover potatoes can be used for a hash, they can also be done without cutting to reduce waste.

always use the hand guard with a slicing mandolin you don't really want to lose tips of your fingers

4000rs ki pani puri

Really? How many batches of potatoes did you have to make before getting a full plate of Pommes Soufflees? Out of 10 that I tried I got 4 right. So I suppose 40% good result, 60% failure. I wish I could edit my cooking the way you edit your show. I'll be right 100%

the meat still raw inside nah?? 🥲

@HomeChefSeattle

Жыл бұрын

Yes it is, that is a beef Tataki dish, raw beef that is just lightly seared.