Go to the Recipe: Sous Vide Pomme Purée
Any reasonably priced sieves out there? If I had to get two, what #?
Oy, my heart hurts just to see this though I know that potatoes made this way are truly delicious. (Interesting that you don't advocate doing them the Heston Blumenthal way which, I think, is a real pain in the neck and not worth the trouble to me.) I wonder, however, if one could use more milk and less butter for a little less guilt, if you know what I mean? How about 450g milk and 250g butter? Also, it appears to me that you are using Russets. Am I correct? Would I need to changing anything if I use Goldens? I think I will try this tomorrow.
A food mill gets the job done just as well right?
Instead of a #10 sieve*. I have a #60.
oh, dear god.
I second Aldoogie... got links to good and reasonably priced sieves? if not, what brand do you use? and if you were only going to own two, what size/numbers?
Why cook the pommes at 90C? Heston Blumenthal do it at 70C, what's the difference?
At The Fat Duck we actually did two blanching steps: the first was at around 70 °C to gelatinize the starch, the second was done between 90 °C and 95 °C to dissolve the cell walls. You can skip the 70 °C step (it only makes a very small difference) but you cannot skip the high temperature blanching step and get a good result. It's the higher temperature step that ensures the inside is light and fluffy after the two frying steps.
The large amount of butter is important for a silky result. That amount of butter fat gets in the way of the free starch that begins to gel and give the potatoes a sticky texture. Less butterfat gives you a more sticky, gluey result. Milk can be used to adjust the consistency (thin or thick) but the fat is really important to get the result we would get at The Fat Duck.
It will work, but in my experience you get a much better final result with a sieve (but hey, if all I had was a food mill, that's what I would use).
http://www.affordablesieves.co...
What type of potatoes do you use and why? They look like russets, but I've usually seen waxy suggested for mash.
Would using this trick allow for a good result with less butter?http://modernistcuisine.com/20...
thank you.
The Modernist Cuisine site has a trick for making such a thing using diastatic malt powder. What's the tradeoff between that and the buttery method?
The amylase enzyme in diastic malt powder will break down the starch. In the end, you will get a very thin potato puree, one that is not gummy and slightly sweet. It is best for soups and thinner applications. I wouldn't recommend it for a puree.
- originally posted by Grant Lee Crilly
Depends on the texture you are looking for. Here we used Russet Burbank, they will make a slightly more fluffy puree. If you use a waxier potato such as Yukon Golds, you will get a much denser smoother puree.
You absolutely can. Russets, yes. Don't change anything if your potatoes change, just enjoy the difference in texture.
How well does this refrigerate? No more than 24 hours?
is there a difference between "pomme puree" and "mashed potatoes"? Would it be fair to say that "pomme puree" is the same as mashed potatoes that have been "mashed"/"whipped"/"riced" until super smooth and creamy?
Hi, Can I replace half part of butter with extra virgin olive oil?
Tried this using 1/3 scaling (300g Roseval waxy potatoes, 150g butter, 83g milk, SV at 90C for 30 mins) and all I got was a sort of potato "water" after combining the sieved solids with the butterfat/milk - much (much !) thinner than a puree. Any ideas on what I may have done wrong ? Guess I'll whisk in the butterfat/milk mixture in stages next time until I get the consistency I want.
It is not fully emulsified or you lost some potato to the sieving. We don't sieve the potatoes to remove anything but sieve to cut into smaller particles. So if there is any potato left in the sieve then you need to keep pushing.
Yes.
200$ min order if outside US.
how long can the cooked bags of potato be held once cooked and still yield a delicious result? could I for instance cook multiple bags, shock and store, and pull as I need throughout the week? I would of course reheat before using.
Absolutely.
They should last up to a week.
I will have to try this recipe, since I love mashed potatos...the amount of fat makes it quite daunting though.A favourite of mine is adding nutmeg - and tons of it! I'm not sure if it's a swedish thing or common elsewhere, but more or less every (good) recipe for mashed potatoes call for nutmeg.
Thank you excellent results. Quick question is there a trick to using the #50 sieve for this pushing through or using the scraper? It took me forever and my arm hurts! thanks
I tried Yukon Golds but after 30 mins they were still very firm. Will try Russets next time.
The only trick really is to work quickly. As the potatoes cool they become increasingly difficult to pass through the sieve. Crushing the potatoes in the bag will help to make it a little easier to pass through as well.
Hrmm. I wish this process was engineered with some more affordable equipment in mind. Are there really no other ways of finding similar equipment that will get the job done? From what I've learned in 10 minutes of searching is that these sieves are certified for scientific use, which would explain their seemingly exorbitant price.
You can use a traditional potato ricer or food mill in place of the larger sieve and chinoise in place of the smaller. Cheers!
From one Ben to another, I thank you! Excellent advice.
I made these last night and they're superb!! Add a red wine reduction sauce and 72 Hour short ribs and they're phenomenal.
- originally posted by Dutchess
Tried this and it was great, but it took forever and a day (I think it was about two hours total) to get the water bath that hot. Any tips? I'm using a PolyScience Creative.
- originally posted by Ryan
I really like Heston Blumenthal's version where he cooks a stock out of cream/milk and potato peels. It really gives a wonderful flavor of intense potato. Could it be a good idea to throw in some potato peals in the bag before cooking it sous vide?
Make sure you fill it with the hottest tap water you can or bring a pot of water to a boil then run the circulator. The creative is the least powerful so it makes sense it took you a while, but if you start with hot water it should do a great job maintaining temperature.
That would be great, yes. Although, I really like how clean the flavor of these potatoes are. I find when you add the skins it makes it a whole other recipe, not really reminiscent of mashed potatoes for me but it is vey nice.
I'd like to play with this for Pommes Aligot. Has anyone here tried adding good cheese in with the cook step?
194 F for 30' did not fully cook my 1/2 inch slices of potatoes. Probably because I added cold butter and milk before sous vide? Also, where do you get your #10 and #50 sieves? I did manage this technique no night and it produced the most outstanding potato we have ever eaten. Thank You!!
These are not bad, although very awkward size. Only 7" in diameter.http://www.amazon.com/Sieve-US...
50% weight of potatoes in butter ? That's insane.
If you look at the pomme puree recipes for Robuchon, Giradet, Blumenthal, and many others you'll see this isn't as insane as it seems.
Are you using a lid/cover? For temps above ~70c, a lid or cover drastically improves the time it takes to get my Anova to temp. I usually just cover with a couple sheets of foil. I also start out with really hot tap water, which is around 55c for me.Good luck!
Dear Chris, thanks for answer. I know other chef may use up to 50% weight in butter, and i followed heston's mash a lot of times (25 to 50%) but...the idea of eating 100-150 grams of butter.. ouch. However your work is really great.
In italy also we add only nutmeg..
I have to try this under pressure in my EveryCook. And I'll probably also cut the potatoes smaller since my cutting disk can do 6x6mm stripes, why not use it.
Do you have some pointers on sieving technique? I got an 8" #50 sieve from Amazon http://www.amazon.com/dp/B004L... and first ran it through a food mill (with 1/16" holes) but it took me 20 minutes to finally push most of a full batch through the sieve. I tried using a plastic bench scraper and a metal one, which worked a little better but it was still exhausting. What am I doing wrong? A video on the finer points of sieve usage would be super helpful!
I use a foodmill, then you could sieve it after to make it crazy smooth
Fry the skins in garlic oil as a garnish!
I am wondering what yam instead of russet might do??
Works great. The sieving makes all of the difference with yams IMO.
What is the best way to reheat this without affecting the final texture?
Did this tonight, scaling it to 680g of peeled potatoes. Pushed the puree through a food mill and then a #60 sieve. I could not get the potatoes through the #60 sieve. Had to give up so my arm didn't fall off. I combined all the potatoes with the butter and milk and ended up getting a very thin result. Put a few spoonfuls on a plate and it eventually spread out over the plate. I guess the tiniest amount left behind in the food mill (5 grams?) was enough to mess it up?
Does the sous vide cook the potatoes only to a point where it is harder to pass them through a sieve? Would I have been better off cooking them sous vide for 45 minutes?
I usually have no problem passing boiled potatoes through my food mill and sieve so were they just not cooked enough?
I didn't have a sieve so I used a blender and they came out pretty smooth.
I gave my batch a bit of help using my Kitchen Aid mixer on low. After it had a little bit of beating, it was much easier to get it through the sieve
Would another type of fat—olive oil, for instance—serve the same purpose or does butterfat have some specific advantage?
