Title : HOW TO MAKE RESTAURANT STARTUP POP-UP:SNACK BAR
link : HOW TO MAKE RESTAURANT STARTUP POP-UP:SNACK BAR
HOW TO MAKE RESTAURANT STARTUP POP-UP:SNACK BAR
RESTAURANT STARTUP POP-UP:SNACK BAR
Material:
• 6 medium eggs from the fridge.• 1 lb potatoes, scrubbed, peeled, Peel reserved
• 1/2 cup whole milk-cream
• 1/2 cup unsalted butter, diced
•Fresh thyme or flat parsley leaves,or other herbs
• Salt and freshly ground pepper , to taste
• Sourdough toast to serve
Step:
1. Sous vide egg: fill a large bowl with water and set the sous vide
machine to 64 degrees. When the water reaches 64 degrees, gently place
the eggs 6, straight from the fridge, water. Set a timer for 43 minutes.
When it reaches 43 minutes, remove eggs from water bath and plunge into
the ice bath.
2. Make mashed unsalted water pot: bring to 72 ° c over medium heat. Or
use SuSE vide device fetch water reaches 72 degrees Celsius. Cut the
peeled potatoes into equal sized pieces and rinse for 5 minutes and put
in a pan and bring the water temperature again reaches 72 degrees
Celsius. If you use SUS vide machine, put the potatoes in a sealed
vacuum bag. The potato holds 72 ° c for 30 minutes. After 30 minutes,
drain the cooked potatoes and rinse under cold water.
3. Bring a pan of fresh salt water boil and add potatoes. Cook until very soft and falling apart.
4. On the other hand, add milk potato Peel and bring to a boil and remove
from heat. Allow to steep for 20 minutes before straining and get rid of
cobalt.
5. Drain the potatoes and return to the public at very low temperatures to dry a bit.
6. Use a potato ricer, rice and butter in a bowl, fold together, add the
mixture through a fine sieve infused milk temperature and salt to taste.
The heat put eggs in very hot tap water. Crack the egg into a small dish and tip a little dish to pour any loose eggs.
7. Put a small dollop of potatoes in a bowl and gently slide the eggs on
top. Season with salt and pepper to taste and top with fresh herbs. Hot with toast, Grilled Sourdough.