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Fotografía Chef Signature Chef

Steam. Use a Pacojet to make a purée.

Spread the purée very finely across a silicon-lined tray. Dehydrate in a dry heat at 90ºC for 3 hours.

Cut into individual portions. When ready for eating, fry at 150ºC for 20 seconds.

Dip into your favourite sauce and enjoy!

 

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Steam. Use a Pacojet to make a purée.

Spread the purée very finely across a silicon-lined tray. Dehydrate in a dry heat at 90ºC for 3 hours.

Cut into individual portions. When ready for eating, fry at 150ºC for 20 seconds.

Dip into your favourite sauce and enjoy!

 

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Ingredients 4 persons
  • 1 kg ocas potatoes or sweet potatoes
  • 10 g salt.
Recipes. The Cook & Chef Institute