Cool Plates features dishes from across the country to help inspire chefs' creativity. Chef Craig Strong combines classic French techniques with modern ones for this popular amuse-bouche. He starts by making classic pommes soufflés by first frying quarter-inch thick potato slices in 325° Fahrenheit oil for exactly one minute, and then moving them to 375° Fahrenheit oil until the slices puff up. Then he makes a potato purée by simmering peeled, diced potatoes ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?