Sous vide process the red potatoes @
Shock in iced water to 70F/21C and refrigerate to 40F/4C. Sous vide process the Russet potato, @
Pâte à Choux.
A lot of people seem to think Pâte à Choux is difficult, and it IS if you make it by hand. With an electric mixer or food processor it’s very easy and has many applications. A little bit goes a long way! Follow the measurements according to the ingredients list above:
Make sure the water and butter is actually BOILING before you add it to the flour. Some chefs keep a pot of boiling water on the stove and measure out the water when they need it to make sure they get the right amount, and this is a good idea. See below.
The Pâte à Choux could be used to make profiteroles, eclairs, cream puffs, even doughnuts! Today, we use this versatile binder to make potato fritters, also known in the States as “Tater Tots”. See the two slides below to incorporate the potatoes into the dough.
The two different types of potatoes have different characteristics, and new potatoes typically have more water. I grate them fine, but use a mandolin to cut the Russet into larger strips that will be more recognizable in the fritters.
Deep frying at home can be daunting but if the oil is measured carefully and the correct pan is selected, there is a minimum of mess, risk, and waste. Keep a spare pan handy so that oil can be removed if you have too much and returned if you need more. The French chefs I worked with ALWAYS had two pans of oil so they could go back and forth to manage heat. The pan should never be more than half full of oil while the objects being fried should be just fully submerged. If you follow these tips, there will be a minimum of oil left over. Strain it through a paper towel or coffee filter while it is warm, not hot. Oil is temperature and light sensitive so store in the refrigerator until you need it again.
Make the salad:
Coat the Pork Chops:
While the fresh herbs are not essential to the recipe, they add a little pop and mystery to the otherwise mild flavors. Egg whites and egg yolks have very different characteristics and if the yolk is used in this procedure, the results will be very different.
This type of breading tends to stay moist. I sprinkle with flour again before frying to help prevent sticking. There should be at least 1/2″/15mm of oil in the pan, so that it comes in contact with the entire surface of the chops. This will not make the chop greasy and will be left in the pan when you are done. It can even be strained and reused for frying as long as its temperature does not exceed 350F/177C. I like to remove the chops to the 170F/78C warming oven with the potatoes while I plate the salad for this dish.
The pork is really good this way, moist and tender with a light but flavorful crust. The salad provides that faint bitterness and acidity that complements other foods so well. I have a true fondness for these potatoes, which evoke childhood memories of snack bars at the swimming pool and bowling alley. There is no shame in ketchup!
You can see the uniformity and moisture retention that is characteristic of sous vide products.