Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 9

  1. 1.Pommes Rissolées

To Rissolé, shaped potatoes are started in cold water and brought to a boil. They are drained immediately, but not refreshed. Oil is heated in a sauté pan large enough to hold the potatoes in one layer. When the pan is very hot, the potatoes are sautéed over a high flame, then finished in a 390 F / 200 C oven until golden brown and tender. Excess cooking oil is poured off and the potatoes are tossed in butter and seasoned.


Rissoléed Potato Shapes

Tournéed

Gousse d’Ali        2 cm X 1 cm

Cocotte               5 cm X 1.5 cm

Chateau              7.5 cm X 3 cm


Diced

Parmentier          15 - 18 mm, square

Vert Pres             5 - 7 mm, square


Balls (cut with a ‘cuillére à racines’, melon baller)

Olives                  Elongated balls

Noisettes              Round balls

Parisiennes           Smaller balls


  1. 2.Boiled / Steamed

Cooked in Water

Nature                 Tournéed, 6 cm X 3 cm

Anglaise               6 cm X 3 cm

Persillée               6 cm X 3 cm


Steamed

Vapeur                6 cm X 3 cm


Cooked in Consommé

Fonddante            Tournéed, 8 cm X 4 cm


  1. 3.Sautéed / Baked

Pommes Sautées à Cru

Raw, trimmed potatoes are sliced 2 to 3 mm thick, rinsed in cold water and dried throughly, then sautéed in a single layer in oil and butter. They should be crisped on the outside, moist and tender inside.


Pommes Lyonnaises

Peeled potatoes are cooked in salted water, cut into round slices, cooked with sautéed sliced onions.


Note: In these molded dishes, the potatoes are not rinsed after cutting. The starch is needed to help the dish stick together.


Pommes Darphin

Peeled potatoes are placed in cold water, then julienned but nor rinsed. They are placed in a layer, 1 inch thick, in heated oiled sauté pan and cooked until the bottom is golden brown, The cake is flipped and cooked in the oven until golden brown, then served is wedges.


Pommes Anna

Peeled potatoes are sliced 2 mm thick and tossed in clarified butter, then arranged in concentric circles in a buttered sauté pan. Clarified butter, salt and pepper are sprinkled over the layer and another layer is arranged over the first. Repeat until potatoes are 1 1/2 inch thick. Cook until golden brown on the bottom, flip over and cook for 30 minutes, adding more butter if needed, then finish in the oven until crisp outside and tender inside.


Pommes Dauphinois

Peeled potatoes are sliced 2 to 3 mm thick, simmered in milk for 3 minutes, then poured into a casserole which has been rubbed with a garlic clove. Reduced cream is added halfway up the level of the potatoes, then Gruyere is sprinkled on top. The dish is baked for 30 minutes until the potatoes are tender.


Pommes Campagnarde

Similar to Pommes Dauphinois, but the potato slices are baked in white veal stock instead of cream, with onion and bacon.


    RECIPES

    Pomme Anna

    Pomme Sauté à Cru

    Pomme Dauphinois

    Pomme Campagnarde

    Pomme Darphin