Bearing no resemblance whatsoever to the traditional steakhouse side, Chef Chris Anderson’s version of a loaded baked potato uses potato starch to create “potato glass,” making this dish equal parts art and food.
Loaded Potato Soup
350 grams Whole Milk
50 grams Butter
50 grams Bacon
65 grams Cave Aged White Cheddar
5 Cups of Water
1/2 ounce Salt
1 ounce of Potato Starch
Peanut Oil for Frying
100 grams Chives (green)
10 grams Water
40 grams Grape Seed Oil
100 grams Chives
200 grams Extra Virgin Olive Oil
100 grams Sour Cream
Ultra Tex 3
Citrus Marigolds Petals
Loaded Potato Soup
Render bacon in sauce pot until all fat is rendered and bacon is crispy.
Add milk, butter and salt to taste.
Heat milk up to 194 degrees Fahrenheit and add cheese then cut off burner.
Let cheese steep for 30 minutes then transfer to a Vitamix and blend for 3 minutes.
Strain through chinois and cheese cloth.
Add potato starch, salt and water to a sauce pot and cook until hydrated.
After hydrated transfer to acetate sheet and put in dehydrator for 4 hours on 145 degrees Fahrenheit.
Bring oil up to 320 degrees Fahrenheit and fry until crystal clear like glass and crispy.
Reserve in dehydrator until garnish.
Blanch and shock chives.
Add to Vitamix with water and xanthan gum and blend.
Once all is incorporated stream in oil slowly while still running to create an emulsion.
Blend for 5 minutes and let sit for one hour then strain through a chinois and coffee filter.
Thicken with Ultra Tex 3 until desired consistency.
Garnish with chive batons and citrus marigolds and plate as shown.
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