Hey Andrew, about pomme soufflees that you were testing out. I had to make so many of these in France at my first job. It was the amuse bouche at the two Michelin starred restaurant I worked at. If you want to try again at your own time, slice the potatoes much thinner (paper thin), and yes you use a cookie cutter. We used a 3-4 cm diameter round cookie cutter. But the trick with the puff is that you dust a THIN layer of potato starch, on one slice. And the other slice of potato, you put a thin and even layer of egg white. Place the potato (starch side down), on top of the potato with the egg white side, essentially sandwiching them together (egg white and starch inside, with potatoes being outside of the sandwich). BEFORE cutting it with a round cookie cutter. place some oil in a pot (about 3 cm or so) heat it to 140 degrees celsius, and place your round potato sandwiches inside, and shake while tiling the pan a bit. Once it starts to puff, tilt the pot, and you continue to baste the pomme souflee to evenly cook it, so that it is evenly crispy and doesn't deflate. Having a laser thermometer really helps. Hopefully you get to see this. (ps. holy crap, 24 hours later and I'm overwhelmed by the comments. I used to be a teacher prior to changing my profession, so it makes me so happy to see people wanting to try this. Don't get discouraged if it doesn't work out. I screwed up so many in the beginning when I first started. The difference is that I had a chef yelling at me when I did. lol.)
@@kennethrobbins1727 and why are you such a troll? hahahaha. is your name andrew? No? then CLEARLY it's not for you. working in the restaurant industry as a chef for so long, I've learned that there's so many "secrets" that chefs don't share with the public. It's only become public due to social media. And I think people don't realize sometimes how much work goes into something simple and humble like the potato. The fact that Andrew is trying his best to try ALL these techniques is really awesome, and makes people more aware/appreciate how much restaurant workers/chefs put into their craft. They are boring to YOU, but great for people wanting to learn new techniques.
4:34 "These potatoes are called 'Fondant Potatoes' because ..." "Fondant" means "Melting" in Old French. Hence a Chocolate Fondant is a cake with a 'melting' centre, Potato Fondant has a creamy interior (from soaking up the stock as they cook).
> "This is a great way to turn potatos into something more without that much effort” > *proceeds to make origami with potato slices* You do realize he was talking about the - pretty simple, all in all - recipe he had just shown, not the one that came right after, right?
Andrew’s calm and centered attitude, focused yet laid back and humorous is very attractive. In addition to his aesthetic approach to plating and all of that in a beautiful kitchen with flowers - this guy is a catch ladies and gents and everyone who doesn’t define themselves through gender 💚
It´s actually insane how much Andrew has improved with cooking. His approach to it, is, in my opinion the best way to become a really good cook. By actively questioning the procedure and tasting every step he learns so much about flavor and also learns technic on the side. I mean its no wonder (even if it's a little bit of a meme) that Gordon ramsey always tells people to touch and taste the food all the time. Also great job of the format of A.T.E. its very chill down to earth but a the same time highly entertaining!
I appreciate so much, that you still included the pommes souffle, even though it wasn't a success. It's really interesting when you consider how little, a cooking show contains concept or even executionary fails, and i think it's really important to see! Great work man, this show is dope.
Fun fact : The potato is about 80% water and 20% solids. *An 8 ounce baked or boiled potato has only about 100 calories. The average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
Love that you showed the failed potatoes. Gives a lot of hope to many home cooks, seeing that you can and will fail, but it's nothing wrong because you learned something. thanks for this video, it was very cool!
We have a national dish that immediately came to my mind as a perfect solution for this situation. It's basically a potato casserole with slices of hard-boiled eggs and dry sausage between the layers, topped off with a mixture of sour cream and paprika. It's a full dish so you have cooking done for the week if you eat it with some salad. XD
good job andrew, really love how you evolved into a chef, watched worth it when it started out and always found you entertaining. hope you are doing good!
When I heard Pommes Mont D'or I immediately thought of Jacques Pépin... the first thing I ever tried to seriously make (by following instruction) was Cauliflower Gratin per a video where he makes it with bechamel, the whole thing seemed extremely intimidating but I did it and it was amazing, thanks to him. The next was the mont d'or and it was equally amazing, the guy is incredible
I love how Andrew describes the smallest details... like how the cake tester allows you to feel each layer of cooked potato! I couldn't help but smile at this point: THIS is someone who loves what he's doing. BTW I died a little when Andrew trimmed off the crunchy parts of the potato pavé. Noooo those bits look so yummy! But I felt way better when he browned the pavé blocks. :)
Truly - this video is an art piece of its own. The music, the food, the cooking, the filming, the editing, the Andrew. I’m so calm and inspired after watching this 💜
I think I figured out why some people are chefs and others aren't. I have never in my life craved the element of fussiness in cooking. I don't care about communicating the effort. I think that's why I cook to feed myself instead of cook for pleasure or for entertainment. But it is so cool that that inclination is part of some people. And then sometimes I get to reap the benefit of it. What a cool way of articulating that desire for intricacy.
I love that all these French recipes using the word pomme to indicate the potato-ness of the dish don’t use the rest of the name for potato, so when people think pomme they think potato instead of apple lmao
The best thing about this show is that Andrew actually saying what he was thinking about rather than looking beside the camera the whole time reading the hidden script.
not saying this is what he's doing, but you can buy a teleprompter for a few hundred dollars and if you're used to doing professional hosting you'd be pretty used to using one so it might be pretty natural to get one for your personal setup
Jacques Pépin in his series with Julia Child "Cooking at Home", does the Pommes Soufflé. They look amazing. This Fondant Potatoes recipe is a winner. I make Pommes Anna with a few leaves of thyme in between layers.
You satisfy my ocd😂 You actually evened out the middle heap by adding extra on the sides. The measuring of the lining paper. It could be a part of one of those satisfying videos. Massive respect.
To make the potatoes puff like you want them to you have to change the structure of the starches which you do by actually boiling them first then letting them dry out or dehydrate THEN fry them, this is how they make puffed rice and those shrimp chips, my name is aandong has a great video on this!
Andrew: So this video, you're going to see a lot of potatoes. And if that's not what you're interested in, I don't know what to tell you. *If only you knew* 🥔😚👌🏼
I have no idea how I missed this but this is great, especially the recipe from Chef John of Food Wishes. Chef John is a legend in food youtube. He has been here since the beginning and will likely be here until the end of youtube.
Dude yes!! Chef Jon is the best! I also tried his fondant potatoes recipe a while back. They were really good. His bread/pastry making techniques are also really handy.
This video format is so cool and calming! It really reminds me of Honeykki’s video where she showed what she did with 4kg of potatoes! Cant wait to see more videos from the channel!
Having lost a lot of my fingertips to a mandolin, I nearly screamed seeing him slice the potatoes without a guard or a cut glove. Those things are soooooooooooo sharp, they'll take off a whole finger like it's butter.
Today i tried the fondant potatoes. I have seen it in a few cookingshows before, but forgot about it. It was not that difficult to make, but super delicious.
I love that you talk about ‘imperfections’ and things that didn’t go as well for you !!! For us who love cooking and try to hone our hole craft as much as possible, seeing someone like you be open and honest about when things don’t go as great, really makes me feel like S**T about my attempts going wrong We are all human I guess :D Loving everything you’re doing man !!!
Potato soup, Midwestern style. Start boiling diced potatoes as you melt butter over medium heat. Saute diced onions, carrots and celery in the butter until tender. Once potatoes are just soft, drain them well. Add in sauteed mirepoix with an extra knob of butter followed by whole milk to just cover-you can use part heavy cream if desired. Season as desired at this stage, fresh ground pepper is highly recommended but any flavors you like. Simmer on low for 15 minutes for flavors to meld and serve it forth. Seriously, a simple recipe with classic flavors and stick to the ribs goodness. We always had it after we went out sledding or ice skating.
I never should have went to construction and building engineering.. Wish I could be an online chef making crispy potatoe recopies... living the life of my life trying mew dishes... Well done Andrew.. u're making the dream come true
I don't even know how many times I've rewatched this whole series, but I do so especially (and mostly) while I'm enjoying a meal myself. I really hope Andrew does a carrot episode next and tries to recreate that one carrot steak they had on worth it
After seeing this. I really wanted Andrew to do thai foods. I know it's not related but seeing the potato and how appetizing it looks... I wish he would make his own version of papaya salad.
You know Andrew is literally the modern day Alton brown of this era. I would love to see these two guys working together. Would be an interesting video.
Alternate video title: How I Got Rid of 25 Pounds of Potatoes. Anyway, love any potato content because potatoes are great, and it was really funny to see Andrew giving out the extra raw potatoes to his friends alongside the food he made because surprise potato.
Make and freeze pierogi! They freeze well for later cooking, so they are a great way to use up a pile of potatoes before they start growing eyes on you. The fondant looked awesome, I love them but don't make them often (maybe 1-2 times per year?) because they are pretty fussy. The potato pave also looks very fussy, and also fairly wasteful with all the trimming that is done before you get down to the small portion that you then fry up and serve... The pommes mont d'or looks awesome, and I will be trying this recipe in the near future. Mac and cheese has proven that there's nothing quite as satisfying and comforty as a pile of starches cooked up with a pile of cheese.
Thomas Keller is the king of French cooking, late Anthony Bourdain has said that other chef get very quiet and uncomfortable when Keller's name is mentioned, because they know they'll never be better than keller
