Roasted potato skin Consomme, I made this to illustrate a point to some of our other cooks, since we are a hamburger restaurant who makes its own fries, we end up throwing away copious amounts of potato skins. I simply roasted and caramelized them until crisp, then added burnt onion and let simmer for 2 hrs. for the last 30 min i added smoked bacon only to season. The end result is a wonderfully deep and earthy stock almost vaguely tasting of a loaded baked potato. Finally I clarified it with Agar agar.
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