Recipes in the book "Market Kitchen"The Paul Bocuse, book whose recipes shattered one by one the foundations of the new French cuisine,that "nouvelle cousine" seventies laying the foundations of modern cuisine. A review of guidelines that can be summarized in rejecting complications, reduce cooking times, select fresh, seasonal products, out heavy sauces, Dietary and inventiveness…Total, I think everything is still in force today and the Asian influence that came from the eighties whose kitchen is perfectly suited to these guidelines.

To which we, in the book of this good-natured man with a face, triestrellado three times by the French guide and Curran ocheta even-odd years, shows the famous potato recipe souffle that is just getting the tuber swelling as a donut textuta becoming crispy on the outside and foam inside. It is technically difficult to achieve, but chips are basically two laps, I've only tried once to no avail, that does not swell or by chance. ¿Errors committed? No lo sé, perhaps they were too floury potatoes, cut too thick, Improper oil temperature, do not let them cool enough in the first coción, no lo sé, the fact is that this did nI do not knownd as I read somewhere,way home, is quite difficult to get the grace of this, that it is this valve through a slice of potato about 3 mm thick. Anyway, not discourage anyone, more or less, the idea of ​​original recipe:

Ingredients:

Potato (that are important for frying, harina in)

Olive Oil
Sal

¿Not much really?, how complicated is the following:

Cut the potatoes with a thickness of about 3mm (ideally a mandolin) and have prepared two pans with oil at a moderate temperature and a very strong, about smoking. Place a few potatoes in the oil and leave a smooth 3 the 4 minutes without browning, allowed to cool and drain and then they put the pan of steaming oil, brown, retired, Drain and salt.

In theory, the miracle must have been produced…