Vinegar Air And Salty Crispy Potatoes British Larder
Entered for safekeeping, by madalene bonvini-hamel of the british larder. the recipe's name tickles me. i imagine snacking on these in front of a soccer match with a fine ale. bring out the mandolin, the deep fryer (or spray them with nonstick spray and bake them in the oven if you must), and a cream whipper (which needs 2 nitrous oxide pellets). (if you don't have a cream whipper, you could whip with a hand mixer or stand mixer, it just won't be as chic. but if you were looking for an excuse to get a professional cream whipper, here it is.) (see recipe #13526 for directions to microwave the potato chips.) this may be made into a vegetarian dish if agar agar replaced the gelatin. there! You have made gourmet potato chips! eat with attitude!
Steps
Balsamic vinegar air:.
Soak the gelatin in cold water per package directions.
In a small saucepan , heat the water and dissolve the gelatin in the hot water.
Using cream whipper:.
Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper.
Charge the cream whipper with 2 nitrous oxide pellets and shake vigorously.
Cool the cream whipper in the fridge to soft set the gelatine.
Using hand mixer or stand mixer:.
Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl.
Whip to soft peaks , and then put whipping bowl in the refrigerator to soft set the gelatin.
Before serving:.
Before serving , shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes.
Salty crispy potatoes:.
Peel the potatoes.
Use a japanese mandolin to slice the potato thinly.
Place the sliced potatoes in a deep bucket of water.
Wash the potatoes under cold running water .
Ingredients
balsamic vinegar, water, gelatin, potatoes, coarse sea salt, oil