|
8.
Fondant Potato
Fondant
potato is round potato like can that we cook in half water and
half butter, rosemary and garlic. And we finishised in the oven
until cook. Fondant potato we use it as a garnish for poultry,
but sometimes also for beef and lamb but normally only for
poultry like chicken, game, quail, etc. This is how to make: cut
potato like a can and cut it around the top of both side, the size
maybe, 3cm X d2. Put the potato in the frying pan and add water
a half pan and a glove butter, put rosemary and garlic inside
and than cook it until the water reduced down. After that put in
the oven until soft and cook.
9.
Pommes cocotte
Pommes
cocotte also we call turn potato, because we pill it with the
same size all side, so we have to turn the skin with curving
knife. Pommes cocotte is look like diamond but oval with long
about 4 cm, small on the top and big in the middle. We use pommes
cocotte for beef only, but for X-mas party we use it for Turkey.
Pommes cocotte with serve by fry it until golden brown and
crispy, we serve 4/ portion. The best potato for pommes cocotte
is a small potato, maybe about 5 ons, we use pommes cocotte also
we used for fish (garnish), but we cook the cocotte in the hot
water, we called pommes novelle or new potato if we use it for
fish. Both is look the same only the size is different, for beef
bigger than for the fish.
10.
Pommes Croquettes
Pommes
crocket is almost same with pommes William, I mean the main
ingredients. Pommes crocket made by mash potato but the
different with pommes William is
we put in flower and than egg and than bread crumb, and
than we fried until golden brown. Pommes crocket is look like pommes
pont neuf. We use pommes crocket if the guest want it, so its
not a garnish for any main course.
11.
Pommes en
Papillotes or Bake potato
Bake potato
or jacket potato is a big potato with some topping inside,
follow the order. How to make: wash some large potato, wrap each
potato in a piece of aluminum foil and cook for 40 – 50 minute
until cook, either in a very hot oven or ashes of a fire.
12.
Pommes Sautee
This is the
easier potato to make, we just cut in half
a small cook potato with the skin and than fried them up
in hot oil or butter until crispy and golden brown. We use pommes
sauté for beef garnish, but only for the floor service, not in
restaurant.
13.
Potato galette or Pommes savoir.
Potato
galette is quite difficult to make it, we use potato galette for
fillet of beef only same with pommes roesti but for V.I.P only
or special guest. How to make: pill big potato and than take a
small pipe to get the same size, push the potato in pipe and
than take it out the potato from the pipe. Then slice the
potato, not very thin same with pommes soufflé, after that
blanc the potato in hot oil without coloring, half cook only,
after that cold it down and than arrange it surround a small
cup, until 2 layer, after that add some butter or olive oil and
than put on fire until crispy and golden brown, after that turn
it over to get color the other side. Potato galette mush be
stick together when we serve it, so that why we have to blanc it
in hot oil for a half cook only.
|
Follow
the instruction on screen |
|
Back
to Main Page click here |
|
To
My Personal Home Page when I was at SMKN 8 Makassar click here |
|
To
IHS Makassar Page click here |
|