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Pommes Maxim

trev_teich

So I'm trying to make a pommes maxim at work. I want to make it in a straight line and do a lot at once. I've been cutting them out blanching them, then drying them and tossing them in corn starch. I then arranged them on a silpat and brush with butter. Bake at 300F. They didn't work out. They just disintegrated. What dose the corn starch actually do here?

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trev_teich

not working for me

seijoed

You do need the blanch, it is a texture and starch thing.

Blanch, cool, toss in starch, make a circle, pat with butter and bake, it works every time.

Mason_Perry_34060

Bummer

trev_teich

@Mason Perry, yes a mandolin. I even used the meat slicer the other day to get them perfect.

trev_teich

Ok sixth time trying it out toady. FAIL. I'm using yukon golds. I tried going a little thinker and laying them out cooking them until they get some color and going the rest of the way in the dehydrator. I was thinking today of taking photos of the fail but I was too pissed heh. The edges start to cook too far before the centers. I've tried low, low heat. So I'm giving up and going to make mash, spread it out on a silpat bake them half way, cut out shapes, and then cook the rest of the way.

Chris_Young_80640

@Trevor What kind of potatoes are you using? Got any photos of the failures?

Mason_Perry_34060

Depending on hopw thin they are sliced they might still be over cooking, how many slices are you blanching at a time? Are you using a madoline to slice them?

Brendan_Lee_56950

@chris @grant would this be a time where vacuum drying would help with the texture of the finished product to help it crisp up more readily?

seijoed

Hey, respect is a gained thing

trev_teich

thanks dude

seijoed

Your comments on the taters

Not instructions. I've listened more to your advice than random blogs.

trev_teich

Sure, what instructions are you referring to? Every night I come home and "relax" by re-reading all my nerd books and asking questions.

seijoed

@Trevor - Just asking to understand

I think large scale methods are really interesting, that is why I redid your instructions the other day. I'm learning quite a bit from these small conversations - I have to go back and think about what you ment every time, pull out MC, pull out my CIA bible, look at recipes.

trev_teich

Yes but we want to do a lot at one time and keep them in the dehydrator so it's easy for 100 people.

seijoed

Isn't the classic recipe a blast blanch and cooling + making a circle with starch, then letting it set with clarified butter and a pan fry?

trev_teich

I only blanch 20 sec.I've done it 4 times already and they are sticking but they are cooking unevenly. I did 325 in the convection today 7min, turn and 7min and it worked a lot better but not perfect. I'm feeling defeated by something that should be so simple.

Chris_Young_80640

@Trevor I would skip the blanching and leave out the cornstarch. Thin slice and make sure you're using a waxy potato like Yukon Gold. Starch is supposed to absorb water from the potatoes and then thicken and gel, which will help hold everything together. But if the potatoes are falling apart on you, then you've already cooked them too far.