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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com