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Brioche Potatoes

post #1 of 10
Thread Starter 

I made Brioche Potatoes at work as a potato dish, a recipe I got from one of my practical cookery books i've had since catering college. Getting tired of making the same potato dishes over and over again such as parmentier, saute, duchess etc... so i decided to make brioche potatoes.

 

Thinking that it was making something new to the restaurant and initiative ... yet the head chef comes into the veg prep room and is like "wtf you making snowmen for?". the exec cdp said the same thing, and I'm like "haven't you ever seen what a Brioche Bun looks like?"

 

 

 

 

 

 

we're as good as our last meal.
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we're as good as our last meal.
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post #2 of 10
Thread Starter 

ok, maybe I should include pictures to what this thread is about...

 

The exec cdp said my Brioche potatoes looked more like snowmen than they did 'brioche'. I disagreed with him and he still insisted to prove me wrong. Little did i know that he had done this to one of my Brioche Potatoes ...

 

  img00003201008101533.jpg

 

img00004201008101534.jpg

we're as good as our last meal.
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we're as good as our last meal.
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post #3 of 10

I disagreed with him

 

When I was in the Navy we had a saying: If God tells you to do something, and the admiral tells you to do something else, you better hope that God is forgiving.

 

My advice: substitute "chef" for "admiral" before you get too deeply into an argument.

 

And, fwiw, even looking at the pix I still have no idea what brioche potatoes are.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 10

They are almost like a duchess mix  1 pound potatoes cooked & riced s&p  4 egg yolks mix together make large balls and small balls roll in flour  put large ball in greased muffin pan push small ball on top chill overnight if possible then  bake till golden brown. They only are supposed to look like brioche not taste like one at all., they blow up slightly.

      Like Pear William Potato,  Sought of  a Duchess mix made into shape of pear, breaded then Deep fried and clove and bay leaf stuck on top for stem. Looks like Pear doesn't  taste like one at all. Both Used to be served in catered dinners a lot up north.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10



 

They... used to be served in catered dinners a lot up north.

 

[Shudder]
 

BDL

post #6 of 10

That being the case, Ed. I'd have to agree that Coulis' boss is right. Those things don't look anything like brioche.

 

Question: If you want them to look like brioche, why not bake them right in a small brioche mold instead of a muffin tin?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 10

Only because we did not have 5 or 600 Mini Brioche Tins, and ours did not look like frostee snowmen????  HE HAD TO BE FOOLING AROUND.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 10

But look at it this way. Come the need for a Christmas special, he's ready.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 10

Yea balls  for the tree

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 10
Thread Starter 

yes EdB he was fooling around, telling everybody that I had made potato snowmen.

 

I had to insist repeatedly to everyone, but the pastry chef, that they are brioche potatoes, not potato snowmen.

 

The pastry chef knew what they were and also the french terms for them besides 'brioche'.

we're as good as our last meal.
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we're as good as our last meal.
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