-
1
BALSAMIC VINEGAR AIR:
-
2
Soak the gelatin in cold water per package directions. (Do not let soak too long, follow package directions).
-
3
In a small saucepan, heat the water and dissolve the gelatin in the hot water.
-
4
USING CREAM WHIPPER:
-
5
Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper.
-
6
Charge the cream whipper with 2 Nitrous Oxide pellets and shake vigorously. Cool the cream whipper in the fridge to soft set the gelatine.
-
7
USING HAND MIXER OR STAND MIXER:
-
8
Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl.
-
9
Whip to soft peaks, and then put whipping bowl in the refrigerator to soft set the gelatin.
-
10
BEFORE SERVING:
-
11
Before serving, shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes. (Or whip to foamy state in whipping bowl and put in small dish.).
-
12
SALTY CRISPY POTATOES:
-
13
Peel the potatoes. Use a Japanese mandolin to slice the potato thinly (wafer thin). Place the sliced potatoes in a deep bucket of water. Wash the potatoes under cold running water to remove as much of the starch as possible.
-
14
Heat the deep fryer to 160 degrees C (325 F). (Or preheat oven to 175 C or 350 F.).
-
15
Drain the potatoes and pat them as dry as possible.
-
16
FRY the slices of potato in small batches and stir them all the time to prevent them from sticking together. Once they are golden brown and crisp, remove them from the fryer with a slotted spoon and drain them on paper towels. Immediately dust them with coarse sea salt.
-
17
Alternatively, BAKE the potato slices in a single layer on top of parchment-paper covered baking sheet. Spray with nonstick cooking spray. Bake until golden brown, about 10-15 minutes, then remove to paper towel lined plate. Immediately dust them with coarse sea salt.
-
18
Repeat the process until all the potatoes are cooked. Serve the freshly cooked Salty Crispy Potatoes with a generous amount of Vinegar Air.
