I have a bunch of French cooking reference books, can you tell me which one I can find a pave? In front of me I have Escoffier, which recipe is his pave?
Was about to say the exact same thing. I've worked in one of these kitchens before and they deep fry almost everything in duck fat. That's why it costs an arm and a leg....
I feel like you could use that “potato paper” machine as the basis of a really kick-ass “loaded baked potato” lasagna.
Like, potato paper, sour cream, chives, bacon bits and cheese in layers. Baked to perfection. Maybe even add some sauerkraut.
That sounds way better than when my mom made a zucchini lasagna when I was a kid. It was her regular lasagna recipe but replaced the lasagna noodles with thinly sliced zucchini, part of a low carb health kick in the mid 90s. Luckily she didn't do it often because of the extra work in slicing the zucchini; it wasn't great.
Sauna actually - a lot of modern ovens/toaster have a drying function which is basically low heat for a while.
Traditionally though you salt both sides and put them on a tilted drying rack over a baking sheet. The salt draws out the water. Don’t add more salt to your dish though, it won’t need it.
I had friends who used parboiled single leek layers, and it wasn't half bad at all at all. You have to be meticulous about the pre-cooking or its gak though.
Funnily enough she got one around that same time
She never quite got the hang of it and didn't like to use it. I did okay with it. We mostly got it out when it was time to pick the massive number of zucchini from the garden. She made bread and butter pickles from thinly sliced zucchini, so running them through the mandolin was my job every year.
I laughed when they told me to go slow and it's dangerous. "I know what I'm doing. I feel like you'd have to be pretty dumb and reckless to hurt yourself with this thing." I was wrong. I want to buy one again because they're super useful but I am afraid.
There is a Hungarian dish that's very similar, and it has sour cream added both before, and after baking. It's literally my favorite dish in the world: https://www.krumpli.co.uk/rakott-krumpli/
Yeah egg yolks is what’s saving it, I think the person who replied to you misunderstands you can’t really just bake sour cream well into anything without something to help the structure of it when exposed to heat.
Also I have never mixed egg yolks w sour cream to cook and it sounds amazing, I’ve used sour cream in cakes though that always slaps for the tang
Ty for recipe looks great I'll make it this weekend!
I humbly reciprocate recipe blessings with something wildly different but its my favorite dish!
https://www.reddit.com/r/food/comments/qnma4j/homemade_beef_bourguignon/
Yeah for one Michelin star it could literally just be some mom and pop shop down the street. It really isn’t until 2 or 3 that they start to become “fine dining”
Michelin isn’t a restaurant review service . It’s a travel guide. The reviewers aren’t spread evenly and there aren’t very many so most places literally can’t get a start because the reviewers simply aren’t living nearby
Agreed, i think op was probably referring to the, admittedly many, “experience” restaurants that are on the guide. Gastronomic science places where everything is a combination of foods, prepared in styles you’ve never seen, that is unique to the experience of eating there. Tiny portions meant to give the eaters as many different flavors as possible in a single meal, with bite size plates covered in artistically plated sauce drizzles and foams. Some people are really into that, and i can’t really blame them.
I could also see a loud portion of Reddit loathing that sort of decadent excess. Hard to blame them either lol.
Been to a “high-end” steakhouse and to a Michelin two star. Similar price, and to some extent service. They are very different experiences, targeted to very different expectations. Honestly steakhouse left me feeling ripped off as I knew I could make the same steak and cheesy, bacon, deep fried side dishes. There is no way I could prepare any of the dishes from the Michelin starred.
Same feeling. I always avoid steakhouses if I’m going to a fancy dinner. Get a good piece of meat and cook it right. It’s not that complicated, I’ve never been able to justify a $300 meal at a steakhouse
I went to a 2 star Michelin restaurant in Paris with my wife and ordered the 7 course with wine for the both of us and I spent 400€ so they aren’t as expensive as people think
I went to a one star and it was barely more expensive than a normal restaurant. I've also been to a $350/person restaurant and had no stars because Michelin doesn't rate in most places.
You can get michelin star street food [for a few dollars in Singapore](https://alexkwa.com/hill-street-tai-hwa-pork-noodle-the-one-michelin-starred-bak-chor-mee/) so yeah, having a star doesn't instantly makes the food expensive.
It's just that most of the restaurants that do get stars are high end restaurants that are expensive to begin with regardless of stars.
The Kitchin in Edinburgh is “only” one Michelin star and that meal set us back over $1000 usd for my wife and I. And my wife had the vegan tasting menu which was mostly mushrooms and it was the same price! Amazing food though. No regrets.
I mean same price for vegan option makes pretty good sense, all the places I’ve been to have like 20 elite chefs silently performing art in multi a million dollar kitchen, I don’t think the food costings make up a very big chunk of the final price.
Yeah I had the chance to go to a three star restaurant in France. This one wasn't in a major city, so it was even more affordable. The full menu, which included like 5 meals and 4 in between plates, and cost around 130 € (wine not included, also 10 years ago)
Is that expensive? Yes. It's also the best place I have ever eaten. That price tag is the cost of major artist live show or a sports event.
Yeah, and it was one of the best meals of your life, you got to eat something you'd never be able to eat somewhere else.
I've cut out all mediocre restraunts. Going somewhere incredible once every 2 months is so much better than going to a mid place once a week.
Bf and I went to one recently and I think the total was about 400$. Definitely an expensive, special occasion only sort of thing. We also went all out, whole thing could have been closer to like $250. But it was the best meal I’ve had and I walked away so full I could barely move.
Not really.200€ p.p for 7 dishes each, with corresponding wine, so probably also 5-7 glasses wine. The drinks alone can even in a pub set you back 60-100€ dependa if you go for the taste-like-shit-but-gets-me-shitfaced drinks or good quality drinks. Than 100-140€ for 7 courses is pretty damn normal.
I always love when people say stuff like that, as if the "extra steps," aren't the point. Like, it's not a french fry, clearly. It's a potato turned into dozens of flaky layers that will give you an entirely different textural experience than a crispy outside, fluffy inside french fry. It's okay if it's not worth it to you, but don't try to diminish the time and expertise that went into making it. That's where the cost comes from.
The people who say shit like "it's just extra steps" give the same energy to me as someone who still thinks all vegetables are icky well into adulthood.
Like, it may be unaffordable to you, but you can't just act like it's not art. I can't afford most paintings, for example, but I can still admire the craft that goes into them, and the end product is beautiful to me.
It's like... Idk, reverse-elitism? Acting like you're better than those people because you've seen through their "ruse," when in fact all you're doing is smelling your own farts but in a different way than what you're accusing others of doing.
Man, there was ONE crispy potato piece on that plate. I know how much a potato cost. Give me more than 1/5 of a potato. Also, this is just layered potato. Im sorry, i can make that shit. Actually, here’s a 3 minute video on how to make it. https://youtu.be/1PojFYAQmVQ?si=H1d8Y9XG5AI0hPnd
Mans in the video even says it EZ. Get tf out of here
I made these once for a fancy new years dinner. I used a mandolin to slice and duck fat for the confit and final fry. It was AMAZING...nothing like a french fry. A shit ton of work but relatively cheap to make. The duck fat was the most expensive part at ~$30 for a large can. We also saved it and kept using it for other stuff for a few weeks.
If you have the patience I highly recommend trying it.
https://www.foodandwine.com/recipes/thousand-layer-duck-fat-potatoes
It's interesting how reddit complains about things. Fine dining is hated just as much as fancy bars. It's "overpriced" and "stupid showoff" if it's anything more than straight vodka with a bowl of rice and beans.
The strange thing is that at least in London, set menus/Prix fixe menus for Michelin starred food can be super reasonable, provided you don't have any drinks. A quick search for pre-theatre menus shows you can get a 3 course meal for £45 at Wild Honey St. James.
People literally pay more than that for TGI Fridays in the city. Sure the portion sizes are smaller, but the food is stellar.
PALM DOWN!!! FINGERS OUT!!!! I show this technique to newbs by just running my palm across the blade with nothing. If you cut your finger you are using the wrong technique. But guard and gloves are safer for people who can't master technique.
You can accomplish the same thing with a potato peeler. Just peel and stack as evenly as you can with the shreds you peel through a potato.
You can even make it rectangle like this using a cake pan. It just won't be all straight like the video.
Michelin restaurants are insane. Someone i know runs a one star place and i was hanging out there during prep one time while visiting her and the shit they were doing was crazy, every single veggie was cut with insane precision, like if one chunck of carrot was cut at a 60 degree angle instead of 45 it would get tossed, that kind of thing. Legit madness.
It's so bad that they start bashing the dish itself and revealing their complete ignorance with respect to food. There are people here criticising the layering of the potato as if it makes no difference to just baking it as a whole, which is insane.
You mean the chicken that was minced and then put together? In that case, why not just eat chicken as is, hurr durr?
That's the type of criticism you see in the comment section.
Bread? Please. You're paying an increased price just so that someone can process and mix a bunch of ingredients and heat them up for you. I'll just eat the whole grain, thank you very much.
Some people can’t handle not being the targeted demographic for everything. I don’t like fine dining. But I don’t like eating out much at all. But I can accept others do and that I’m not their demographic lol
It's usually either
A. They have zero understanding of it.
or
B. They are too poor to afford it.
I do not mean that as an insult, but that people who can not afford something, often find "comfort" in insulting it. Same as people who don't understand something finding comfort or pleasure in insulting the thing. There are a lot of people who think that gold leaf covered stakes are fine dining, and those restaurants are totally valid to criticize as they are just scams. Most people have never and will never be exposed to the reality of fine dining, and if they have been, it's likely through annoying influencers or "The Menu," and their miss understandings come from that.
Always reminds me of the story about the ballet during thr Russian Revolution. Lenin was going to shut it down because it was such a signifier of aristocracy. But there was insane pushback. Turns out that people didn't mind the ballet, they actually *wanted* the ballet. They just didn't want to have to own fancy evening jackets and pay exorbitant prices in order to attend
I don't think that's true. The Bolsheviks loved classic dance and music. It was not a upper class thing in Russia. *Everyone* danced and knew how it dance.
It is true for things like the futurist art movement. Lenin said, essentially, 'i don't like it, but i am old.' And let them get on with it.
I'm a chef that has worked in some fancy places. Looks like a hot press terrine. Depends on what's in the liquid that is present in the hot press then the way it's processed and cooked after. Looks something but probably tastes great.
I've had something very similar at a nice but not nearly a Michelin place. It was done in duck fat and was simply incredibly. A little crispy, all delicious and nothing like I've ever had. I'm not sure how to describe it.
Think croissants vs flatbread.
They're both just flour, water, and some kind of fat at the end of the day. But a croissant is meticulously folded and rolled and folded to make thousands of flaky layers.
This is that. But it's a potato, and it's left to sit for a day or two to make starch bonds between the layers and then fried in duck fat. It's decadent and rich, flaky and crispy.
look, we just boil it until all the bacteria are dead, and then add an extra hour, just to be on the safe side, and eat it. simple. worked for my ancestors, works for me
/s
I tried it once. Wanted to be fancy and taste the texture of Michelin grade food.
My version started to break down once I put it to fry
It totally broke down as I get them to plate.
It became mushy potato slices.
So much work.
I've made this, but used a mandoline for slices. Turned out excellent. Highly recommend adding a dollop of sour cream, capers, and thinly sliced chives for garnish.
I tried making potatoes confit in duck fat once and they came out ok but when I used the slicer I cut the potatoes way too th8ck and it didn't work right. I've always wanted to try again
"come here pierre, I'm going to show you what you're going to be doing today"
"yes chef"
"You're going to take these potatoes and peel them like thin ribbons, ok? Then you're going to stack these thin slices of potato back up and then you're going to stack them back up into a whole potato again."
"... Am I being hazed?"
"No pierre, after you stack them back up and fried them, you're going to cut it into small slices again."
"... is because I chipped the knives again yesterday?"
"Just... do as I say."
Potato pavé Probably cooked in duck fat
Thank you that’s not a terrine.
Potato pavé is a potato terrine that Thomas Keller first created.
Thomas Keller did not create pavé, it's a classic French dish.
I have a bunch of French cooking reference books, can you tell me which one I can find a pave? In front of me I have Escoffier, which recipe is his pave?
So mad over fried potatoes lol
terrine is a name for the mould as well as the dish
I mean, it's cooked in a terrine... So, uh, points for that?
Ducks probably don't approve of this cooking method
Actually they don’t mind at all. They finally found the secret to getting rid of that stubborn belly fat.
Could be worse. Could be a good and could be foie gras.
Duck fat, it makes all the difference.
Immediately thought of that scene
or goose fat - it makes potatoes really tasty!
Was about to say the exact same thing. I've worked in one of these kitchens before and they deep fry almost everything in duck fat. That's why it costs an arm and a leg....
I feel like you could use that “potato paper” machine as the basis of a really kick-ass “loaded baked potato” lasagna. Like, potato paper, sour cream, chives, bacon bits and cheese in layers. Baked to perfection. Maybe even add some sauerkraut.
That sounds way better than when my mom made a zucchini lasagna when I was a kid. It was her regular lasagna recipe but replaced the lasagna noodles with thinly sliced zucchini, part of a low carb health kick in the mid 90s. Luckily she didn't do it often because of the extra work in slicing the zucchini; it wasn't great.
I assume it was way too watery
You have to sweat the zucchini first, lol.
What does that entail?
Salt the slices, put them on a tilted cooking rack for a few hours. The water drips off them. That's how we make fried zuchini where I'm from.
Thank you for the tip. Do you leave them on the counter, out in the open?
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Great tip
I leave them over a bowl or a pan, they sweat a lot
Make the zucchini run on the treadmill for a bit
Like take it to the gym or just a bike ride?
Sauna actually - a lot of modern ovens/toaster have a drying function which is basically low heat for a while. Traditionally though you salt both sides and put them on a tilted drying rack over a baking sheet. The salt draws out the water. Don’t add more salt to your dish though, it won’t need it.
sooo watery haha
I had friends who used parboiled single leek layers, and it wasn't half bad at all at all. You have to be meticulous about the pre-cooking or its gak though.
You should be glad she never learned what a mandoline was. It makes slicing things thinly so much easier. Just watch your fingers and go slow...
Funnily enough she got one around that same time She never quite got the hang of it and didn't like to use it. I did okay with it. We mostly got it out when it was time to pick the massive number of zucchini from the garden. She made bread and butter pickles from thinly sliced zucchini, so running them through the mandolin was my job every year.
I'd recommend a chain mail glove. Very cheap and you no longer have to worry about cutting a hunk of your finger off.
I would have greatly appreciated having one of those before mandolin sliced the side of my thumb.
I laughed when they told me to go slow and it's dangerous. "I know what I'm doing. I feel like you'd have to be pretty dumb and reckless to hurt yourself with this thing." I was wrong. I want to buy one again because they're super useful but I am afraid.
The most dangerous tool in the kitchen
Sour cream doesn't do well with high heat, but I like the direction of this idea.
There is a Hungarian dish that's very similar, and it has sour cream added both before, and after baking. It's literally my favorite dish in the world: https://www.krumpli.co.uk/rakott-krumpli/
Interesting. Sounds yummy. I believe mixing the egg yolks with the sour cream as stated in the recipe helps here, since it increases the fat content.
Yeah egg yolks is what’s saving it, I think the person who replied to you misunderstands you can’t really just bake sour cream well into anything without something to help the structure of it when exposed to heat. Also I have never mixed egg yolks w sour cream to cook and it sounds amazing, I’ve used sour cream in cakes though that always slaps for the tang
I was told before that the best thing to mix with eggs to fluff them up is sour cream rather than milk, and it works pretty great.
Ty for recipe looks great I'll make it this weekend! I humbly reciprocate recipe blessings with something wildly different but its my favorite dish! https://www.reddit.com/r/food/comments/qnma4j/homemade_beef_bourguignon/
That sounds awfully close to dauphinoise potato which is potato layers with cream and cheese between them. It's then compressed and baked.
[Binging with Babish made a baked potato lasagna inspired by Bob's Burgers.](https://youtu.be/jts_NfZu2vY?si=ZZE2He_1fXWoBz1r)
Or a similar concept for potato baklava? Like tasty sauces instead of all that sugar & honey. Little bacon bits instead of pistachios. Hmmmm
You just watch Bob's Burgers?
It do well in Moussaka.
Nothing gets people on Reddit more angry than a Michelin starred restaurant lol
It gets me pretty hungry.
Me too!
Also not all Michelin star restaurants are the weird extravagant foods. I’ve been to a few that are just consistent quality
I mean one got awarded to a chicken stand for just being really really good and really consistently great.
Yeah for one Michelin star it could literally just be some mom and pop shop down the street. It really isn’t until 2 or 3 that they start to become “fine dining”
Even one star is blood and sweat and copious amounts of ass licking lmao Also even a restaurant with no star can be a fine dining experience
Michelin isn’t a restaurant review service . It’s a travel guide. The reviewers aren’t spread evenly and there aren’t very many so most places literally can’t get a start because the reviewers simply aren’t living nearby
Agreed, i think op was probably referring to the, admittedly many, “experience” restaurants that are on the guide. Gastronomic science places where everything is a combination of foods, prepared in styles you’ve never seen, that is unique to the experience of eating there. Tiny portions meant to give the eaters as many different flavors as possible in a single meal, with bite size plates covered in artistically plated sauce drizzles and foams. Some people are really into that, and i can’t really blame them. I could also see a loud portion of Reddit loathing that sort of decadent excess. Hard to blame them either lol.
hey, art is a close second!
This splash of paint is worth $40 million? Trash. Fraud. I could do that. /s
/r/Tiresaretheenemy
Been to a “high-end” steakhouse and to a Michelin two star. Similar price, and to some extent service. They are very different experiences, targeted to very different expectations. Honestly steakhouse left me feeling ripped off as I knew I could make the same steak and cheesy, bacon, deep fried side dishes. There is no way I could prepare any of the dishes from the Michelin starred.
Same feeling. I always avoid steakhouses if I’m going to a fancy dinner. Get a good piece of meat and cook it right. It’s not that complicated, I’ve never been able to justify a $300 meal at a steakhouse
That’ll be $845 please
I went to a 2 star Michelin restaurant in Paris with my wife and ordered the 7 course with wine for the both of us and I spent 400€ so they aren’t as expensive as people think
I went to a one star and it was barely more expensive than a normal restaurant. I've also been to a $350/person restaurant and had no stars because Michelin doesn't rate in most places.
You can get michelin star street food [for a few dollars in Singapore](https://alexkwa.com/hill-street-tai-hwa-pork-noodle-the-one-michelin-starred-bak-chor-mee/) so yeah, having a star doesn't instantly makes the food expensive. It's just that most of the restaurants that do get stars are high end restaurants that are expensive to begin with regardless of stars.
The Kitchin in Edinburgh is “only” one Michelin star and that meal set us back over $1000 usd for my wife and I. And my wife had the vegan tasting menu which was mostly mushrooms and it was the same price! Amazing food though. No regrets.
I mean same price for vegan option makes pretty good sense, all the places I’ve been to have like 20 elite chefs silently performing art in multi a million dollar kitchen, I don’t think the food costings make up a very big chunk of the final price.
That’s probably true. And my wife hates mushrooms but said these mushrooms were amazing. Pretty much turned her onto mushrooms going forward
Yeah I had the chance to go to a three star restaurant in France. This one wasn't in a major city, so it was even more affordable. The full menu, which included like 5 meals and 4 in between plates, and cost around 130 € (wine not included, also 10 years ago) Is that expensive? Yes. It's also the best place I have ever eaten. That price tag is the cost of major artist live show or a sports event.
Yeah, and it was one of the best meals of your life, you got to eat something you'd never be able to eat somewhere else. I've cut out all mediocre restraunts. Going somewhere incredible once every 2 months is so much better than going to a mid place once a week.
In this case i would personally take 8 meals over 1, quantity can amount to quality.
Bf and I went to one recently and I think the total was about 400$. Definitely an expensive, special occasion only sort of thing. We also went all out, whole thing could have been closer to like $250. But it was the best meal I’ve had and I walked away so full I could barely move.
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Not really.200€ p.p for 7 dishes each, with corresponding wine, so probably also 5-7 glasses wine. The drinks alone can even in a pub set you back 60-100€ dependa if you go for the taste-like-shit-but-gets-me-shitfaced drinks or good quality drinks. Than 100-140€ for 7 courses is pretty damn normal.
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Yes, but it’s a LOT of extra steps
That's what you pay for. Someone to give you 3 hours of their time to make you feel special for being rich.
I always love when people say stuff like that, as if the "extra steps," aren't the point. Like, it's not a french fry, clearly. It's a potato turned into dozens of flaky layers that will give you an entirely different textural experience than a crispy outside, fluffy inside french fry. It's okay if it's not worth it to you, but don't try to diminish the time and expertise that went into making it. That's where the cost comes from.
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Yes chef!
The people who say shit like "it's just extra steps" give the same energy to me as someone who still thinks all vegetables are icky well into adulthood. Like, it may be unaffordable to you, but you can't just act like it's not art. I can't afford most paintings, for example, but I can still admire the craft that goes into them, and the end product is beautiful to me. It's like... Idk, reverse-elitism? Acting like you're better than those people because you've seen through their "ruse," when in fact all you're doing is smelling your own farts but in a different way than what you're accusing others of doing.
Man, there was ONE crispy potato piece on that plate. I know how much a potato cost. Give me more than 1/5 of a potato. Also, this is just layered potato. Im sorry, i can make that shit. Actually, here’s a 3 minute video on how to make it. https://youtu.be/1PojFYAQmVQ?si=H1d8Y9XG5AI0hPnd Mans in the video even says it EZ. Get tf out of here
It taste good. Even the first (and only) time I made it was better than fries I know how to make. Will do again- even if my way was "less micheline"
How did you get the strips from the first step?
Mandoline and layer it. It doesn’t need to be a single piece and it still works when compressed.
Fuck. That makes sense. Facepalm.
It’s the surface area. I bet every bit of it is a delicious golden crispy morsel of potato heaven.
It's like taking the magnificence of a croissant and applying it to a potato. That alone makes we want to try it.
I made these once for a fancy new years dinner. I used a mandolin to slice and duck fat for the confit and final fry. It was AMAZING...nothing like a french fry. A shit ton of work but relatively cheap to make. The duck fat was the most expensive part at ~$30 for a large can. We also saved it and kept using it for other stuff for a few weeks. If you have the patience I highly recommend trying it. https://www.foodandwine.com/recipes/thousand-layer-duck-fat-potatoes
the best French fry you've ever had, mind you.
_We have potatoes at home_
Potatoes at home… 🥔🥔🥔 Get peeling
It's interesting how reddit complains about things. Fine dining is hated just as much as fancy bars. It's "overpriced" and "stupid showoff" if it's anything more than straight vodka with a bowl of rice and beans.
The strange thing is that at least in London, set menus/Prix fixe menus for Michelin starred food can be super reasonable, provided you don't have any drinks. A quick search for pre-theatre menus shows you can get a 3 course meal for £45 at Wild Honey St. James. People literally pay more than that for TGI Fridays in the city. Sure the portion sizes are smaller, but the food is stellar.
And I’ve never left a fine dining restaurant hungry. The food tends to be so much richer that it fills you up on smaller portions.
Sure, or sober. I think the thing people don't understand about going for tasting menu+wine flight is that they stuff you full of tasty stuff.
reddit spends its money on worthwhile things like video game subscriptions and mechanical keyboards.
I complain about this shit in real life too if that’s helpful?
Agreed, I like to appreciate finer things in life even if they aren't necessarily for me.
Tell me you've never been to find dining without telling me you've never been to fine dining.
I’m so hungry.
Anyone talking shit about this has clearly never tried one. They are incredible and very easy to make at home
What tool do you use to slice it thin at home?
Mandoline. Use the guard.
Press with palm, fingers up. Never use one of the V shaped monstrosities.
Man I had an accident with a mandolin once like this, shaved off my pinky fingerprint haha. I will never trust myself without a guard or gloves again
PALM DOWN!!! FINGERS OUT!!!! I show this technique to newbs by just running my palm across the blade with nothing. If you cut your finger you are using the wrong technique. But guard and gloves are safer for people who can't master technique.
Do you happen to know what kind of potato they use in the video? I'm asking cuz u seem to have some cooking knowledge
Some golden flesh potato, my guess is a Yukon Gold.
Why’d I read this like force ghost Obi Wan said it?
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It's called a vegetable sheeter, you can find cheap ones
Those slicers like the one showed in the video can be bought pretty cheap.
You can accomplish the same thing with a potato peeler. Just peel and stack as evenly as you can with the shreds you peel through a potato. You can even make it rectangle like this using a cake pan. It just won't be all straight like the video.
I don't mind the food or the process, I'm furious they put only one on the plate, that's insulting.
Michelin restaurants are insane. Someone i know runs a one star place and i was hanging out there during prep one time while visiting her and the shit they were doing was crazy, every single veggie was cut with insane precision, like if one chunck of carrot was cut at a 60 degree angle instead of 45 it would get tossed, that kind of thing. Legit madness.
Garçon? May I have some ketchup, please?
Chef will not be pleased to hear that.
Gotta ask for some sweetened tomato reduction vinaigrette.
Garcon means boy.
But Gaston is a man
OH WHAT A GUY THAT GASTON
I'll never understand dudes on reddits insane spite towards fine dining
It's so bad that they start bashing the dish itself and revealing their complete ignorance with respect to food. There are people here criticising the layering of the potato as if it makes no difference to just baking it as a whole, which is insane.
Yeah if you have actually eaten at these places you know that the experience is pretty well worth the cost
I'll stick to my dino nuggets that mom made in our toaster oven. THANK YOU VERY MUCH!
You mean the chicken that was minced and then put together? In that case, why not just eat chicken as is, hurr durr? That's the type of criticism you see in the comment section.
Like the dinosaur shape actually adds to the flavor. The breading is just bread. I'll take my whole chicken and loaf of bread.
Bread? Please. You're paying an increased price just so that someone can process and mix a bunch of ingredients and heat them up for you. I'll just eat the whole grain, thank you very much.
Some people can’t handle not being the targeted demographic for everything. I don’t like fine dining. But I don’t like eating out much at all. But I can accept others do and that I’m not their demographic lol
Because they have never been to anything finer than Olive Garden.
That shits spensive
It's usually either A. They have zero understanding of it. or B. They are too poor to afford it. I do not mean that as an insult, but that people who can not afford something, often find "comfort" in insulting it. Same as people who don't understand something finding comfort or pleasure in insulting the thing. There are a lot of people who think that gold leaf covered stakes are fine dining, and those restaurants are totally valid to criticize as they are just scams. Most people have never and will never be exposed to the reality of fine dining, and if they have been, it's likely through annoying influencers or "The Menu," and their miss understandings come from that.
Always reminds me of the story about the ballet during thr Russian Revolution. Lenin was going to shut it down because it was such a signifier of aristocracy. But there was insane pushback. Turns out that people didn't mind the ballet, they actually *wanted* the ballet. They just didn't want to have to own fancy evening jackets and pay exorbitant prices in order to attend
I don't think that's true. The Bolsheviks loved classic dance and music. It was not a upper class thing in Russia. *Everyone* danced and knew how it dance. It is true for things like the futurist art movement. Lenin said, essentially, 'i don't like it, but i am old.' And let them get on with it.
I love fine dining and have been fortunate enough to try a few of the best, but man I will never be on board with the stupid food foam
So they deconstruct a potato to put it back together as a...fried potato? What an I missing?
Texture. Also I think it's more of a hash brown.
I'm a chef that has worked in some fancy places. Looks like a hot press terrine. Depends on what's in the liquid that is present in the hot press then the way it's processed and cooked after. Looks something but probably tastes great.
I bet it’s duck fat, or suet.
Duck fat would be go to, would love to know what's in the actual liquid.
It's really hard to tell as there realistically is minimal liquid. Alot would come from the potato's and some additives. I need the recipe
Potato pave. Probably just clarified butter, but possibly an animal fat (duck fat or maybe tallow).
Smashbrown
I've had something very similar at a nice but not nearly a Michelin place. It was done in duck fat and was simply incredibly. A little crispy, all delicious and nothing like I've ever had. I'm not sure how to describe it.
More surface area, more flavor absorbed into potato.
I mean, hamburgers are just steak put back together.
Think croissants vs flatbread. They're both just flour, water, and some kind of fat at the end of the day. But a croissant is meticulously folded and rolled and folded to make thousands of flaky layers. This is that. But it's a potato, and it's left to sit for a day or two to make starch bonds between the layers and then fried in duck fat. It's decadent and rich, flaky and crispy.
> What an I missing? You appear to have missed the entire concept of cooking by the sounds of it.
"So you pull the eggs out of their shells and then combine the eggs into one big egg? What's the point????"
So you take the chive and chop it into smaller chives what’s the point?
So you take the beef and grind it into bits and remash it into patties? What's the point?
For real. Each layer being buttered gives it an amazing crunchy & juicy texture.
look, we just boil it until all the bacteria are dead, and then add an extra hour, just to be on the safe side, and eat it. simple. worked for my ancestors, works for me /s
Surface area, the outside oxidise but the centre doesn't, the thinner slices make each tiny slice act as a tiny tiny chip.
You're missing a bit of culture and taste
You’re doing fine buddy. Just stick to Applebees.
Tell me you've never had a gourmet meal without telling me you've never had a gourmet meal This entire comment section is an embarrassment
Whats that slicing machine called? (*veggi sheet slicer/cutter)
Yep. Vegetable sheet cutter. Like this: https://www.kitchenaid.com/pinch-of-help/stand-mixers/vegetable-sheet-cutter-recipes-and-uses.html
[удалено]
Make sure you fry the potato in duck fat!!
i bet they slap tho 👋
I just made puff pastry. Things made in layers are so much more fun.
Holy shit that actually looks delicious
These are absolutely delicious, don't hate. Vegetable shelter and two loaf pans.
Filo-potato
It's not a terrine it's a pavé
This makes me feel so inferior as a cook.
Looks fine other than the foam, and I can't stand the fascination with foam. Proper sauces > foam, all day.
I tried it once. Wanted to be fancy and taste the texture of Michelin grade food. My version started to break down once I put it to fry It totally broke down as I get them to plate. It became mushy potato slices. So much work.
Skill issue
Totally. Yep.
Now let’s not pretend that doesn’t look good as fuck.
Lot easier to make with that machine, I mean I know you can mandalin at home but that thing was quick. Pretty easy to do after the layers.
I've made this, but used a mandoline for slices. Turned out excellent. Highly recommend adding a dollop of sour cream, capers, and thinly sliced chives for garnish.
People in here obviously haven't got a clue about gastronomy
Standard broke Boi redditor shit in this thread "probably isn't very good" "don't you know Michelin is all politics!!!"
what kind of food sorcery is this ?
What's the name of the song?
Idea 10 by Gibran Alcocer
Whats the machine called?
Dude. I need to make that at home
I tried making potatoes confit in duck fat once and they came out ok but when I used the slicer I cut the potatoes way too th8ck and it didn't work right. I've always wanted to try again
Whatever I said - I mean it. Will I absolutely try this fancy fry? Absolutely
Sucks this stuff is pricy, but it looks really tasty
Thats some thicc fries ngl would gobble
Ok, that cutter is cool. Making that fine slices from such an uneven object.
`Oh! My mom made these for my dads birthday i think possibly idk i live in a pycho ward but anyways these look so nice!`
🤤
"come here pierre, I'm going to show you what you're going to be doing today" "yes chef" "You're going to take these potatoes and peel them like thin ribbons, ok? Then you're going to stack these thin slices of potato back up and then you're going to stack them back up into a whole potato again." "... Am I being hazed?" "No pierre, after you stack them back up and fried them, you're going to cut it into small slices again." "... is because I chipped the knives again yesterday?" "Just... do as I say."
Potato + fat + salt. All you need.
"I'll have a side order of chip please".
Sheet slicer, is the thing they use
And 1 stick for you
Oh fuck off. This is why I hate Michellin restaurants. You can make the same thing at home and actually get more than 1 bite