Photography recipe
Fotografía Chef Signature Chef

METHOD 
  1. Steam.
  2. Use a Pacojet to make a purée.
  3. Spread the purée very finely across a silicon-lined tray.
  4. Dehydrate in a dry heat at 90ºC for 3 hours.
  5. Cut into individual portions. When ready for eating, fry at 150ºC for 20 seconds.
  6. Dip into your favourite sauce and enjoy.

 

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METHOD 
  1. Steam.
  2. Use a Pacojet to make a purée.
  3. Spread the purée very finely across a silicon-lined tray.
  4. Dehydrate in a dry heat at 90ºC for 3 hours.
  5. Cut into individual portions. When ready for eating, fry at 150ºC for 20 seconds.
  6. 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