Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Pommes sautées à cru are raw, neatly trimmed, 3-millimeter (⅛-inch)–thick potato rounds that have been rinsed in cold water and thoroughly dried, sautéed in a single layer in hot oil, and finished with a bit of butter. The oil provides the higher heat necessary to give the potatoes a rich, brown color; the butter adds rich, nutty flavor. If there is too much oil in the pan, it is drained off before the butter is added. The potatoes should have a crisp exterior and a moist, tender interior.

Pommes lyonnaise are peeled, whole potatoes that are cooked until tender in salted water, then cut crosswise into rounds and sautéed in hot fat with sliced onions.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title