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Does anyone have any luck with....

post #1 of 5
Thread Starter 

Pomme Souffle'........For 40 years I have had nothing but grief with these.

I understand there are restaurants out there that have them on their menu everyday.

I know the potatoes have to be older and contain more starch.

I know that Russets/Idaho are the best potatoes to use.

I have tried making them every which way but Sunday and still only 2 out of 40 will puff. SIGH!!!

 

Any other bits of wisdom and knowledge would be appreciated

post #2 of 5

Do you slice it using a slicer.  I find I have a higher success rate if I use a slicer.  I can't tell you how thick.  I just eyeball it.  Maybe 2-3mm thick?

 

Ed Buchanan says you freeze them after slicing.

post #3 of 5

You may know this already, but Russets stored (aged?) in the walk in (or in my case, the fridge veggie drawer) will dehydrate a bit and taste sweet when roasted.

May be the same thing ed is getting at, just a slower process.

Just my 2 cents.

 

mimi

post #4 of 5
Thread Starter 
Quote:
Originally Posted by kuan View Post

Do you slice it using a slicer.  I find I have a higher success rate if I use a slicer.  I can't tell you how thick.  I just eyeball it.  Maybe 2-3mm thick?

 

Ed Buchanan says you freeze them after slicing.

 

I use a Mandolin and slice them 1/8th". I am following the age old advice from Julia on this one. I also place them in ice water for an hour or so.

post #5 of 5

Correct me if I am wrong, but doesn't the best "puff" come from dehydrated potatoes?

Maybe the water bath has been your undoing.

 

mimi

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