@@poppycooks lmao i choked on my coffee when u said u loved a golden shower, now im just picturing u getting pee'd on 😂😂 this is why i love ur video's never fail to make me smile
0:43 "separating the butter fat from the milk solids and water". the 'buttermilk' was already separated during the making of butter; that's the liquid that gets left behind after you take out the butter
edit: only commenting this bc you seemed unsure at the start of the vid, but i'm sure you know already ^^ when you're clarifying butter, you're removing the milk solids from the butter - so the end result is still "just" called butter (clarified or drawn butter in western cuisine / ghee in indian cooking)
So buttermilk when making butter is the water that separates from the fats when the cream is whisked until butter clumps form. The buttermilk you buy im shops is a cultured product more akin to yoghurt. I never knew fondant potatoes were crispy! I want to try making them now.
Thank you. This is the only fondant potato recipe I've found online that actually does it properly. Many, many years ago, I went to an Argentinian restaurant in Kensington (London), and they have perfect fondant potatoes. Slightly wider than yours, if memory serves, but with the crispy top, and achingly melty/creamy interior. Now, I have crisped up tops, and bottoms, and tried all manner of recipes. Many on youtube simply oven cook, and appear to be not crispy o top - so, yes, they 'look' right, but do not deliver. Well, done. I shall be doing this (expecting multiple failures while learning), but finally. FINALLY! proper fondant potatoes. Thank you.
I love making fondant potatoes, I make them slightly differently, I fry them off in beef dripping then cook them in the oven until the liquid has evaporated
I’ve never had fondant and all the other videos I’ve seen scared the crap out of me! But I finally feel confident in doing it your way! PS LMAO at the golden shower part! I haven’t laughed like that in over a year! Thank you, I desperately needed it! I ❤ potatoes!
I used to have a little blue Staffy. She looked just like a baby pygmy hippo. I actually used to call her Hippopottastaff more than her actual name and she'd still know I was talking to her 😂
Ghee. the term is Ghee. It's an Indian term, but basically means 'clarified butter'. Much like 'beef' is just an adaptation of the french word for 'cow', I think it's perfectly acceptable to call the rendered fat from butter: 'Ghee'.
And today's double entendres are ? Showers. rings.........all forgiven for that delicious soft Midlands accent. Well done ! Wish I had the atience to cook those 🙂
Poppy, really enjoy your videos. You once said to boil potatoes by starting them in cold water and bringing them to a boil. Would the same theory hold true when baking; start in a cold oven? Thanks! Golden shower 😂😂😂
I started as a KP in a THF hotel. Three months in to my new job I got the chance of a commis chef position. I was put on veg chef duties. After some time I was shown/taught how to make Ratatouille, OMG was my first thought. I was then shown how to do Lyonnaise potatoes and also Parisian Potatoes. Doing my 706/1 C&G at college the lecturer said we are doing these two potato dishes today. Parisian and also Lyonnaise Potatoes. Only problem was he said Parisian Potatoes comes with Onions and the Lyonnaise are ball shaped cooked in butter and garlic only. hearing his error I approached him with respect quietly saying Parisian is alone small balls fried and the Lyonnaise (Sauteed) potatoes with was with onions again butter and garlic. I was instructed to leave the class room by the then lecturer. What a self important buffoon he was and still is probably. Poppy, love you passion honey. You will inspire so many to become chefs.
Fondant Potatoes are a close 2ᴺᴰ behind my all time favourite tattie dish, Pommes Parisienne. (& you can do a mash up Fondant Pommes Parisienne - but that takes a LOT of work!). Let's just say a succulent Poule au Pot, with pommes de terre fondantes & Petits pois à la française (poached chicken with fondant potatoes & peas French style) if complicatedly simple & beautiful.
Hello Poppe The part you want is clarified butter 😊i have to praise you for all the good work also in Sorted food😊 Best regards form Denmark pleas come here with sortes il love to help you around😉 Best regards from Denmark. Thomas
One aussie to another, you want a all round red washed potato like the ones from woolworthers or coles. It will be the best bet they are waxy potato that won't fall apart while cooking
I must ask: Where the heck do you get cookie cutters that high? I spent some time searching online and about 1 inch (2.54 cm) was the tallest I ever found.
Poppy "Who doesn't love a bit of golden liquid, a nice golden shower once and a while?" I'm sorry, i lost it for a few seconds😂 i love poppy, don't ever change..😊
It might be readily available in the UK due to its history with India, but I don't recall ever seeing it in a Danish supermarket. Given that her audience is multi-national, and the name of the game is teaching them how to cook these dishes, using ingredients that are likely hard to get hold of in many places is probably not the best idea.
@@MrTaylor1964it depends where you love in some places its cheaper to make your own clarified butter the buy it.. and ghee can have a slight difference flavour
Cutting the butter makes it melt easier and faster so it won't burn and turn brown. If you left it in a big block, it has a higher chance of browning as it tries to melt and takes longer
@@jeffsmith927 look at the video. What purpose do air pockets serve for butter melting? Literily pushing it into spaces would be faster and more efficient for heat exchange.
@bezceljudzelzceljsh5799 by cutting the butter, it creates more surface area and as the butter is cold from the refrigerator it makes heat tranfer faster and the cold disapate so it melts faster.. air space in-between all depends on the size you cut it up... and beside that air circulates heat to it melts faster too
@@jeffsmith927 usually air is considered an insulator. I suggest you look at the video the exact spot where she leaves butter on the stove. I would assume simply cutting the butter in halves and just pushing it down to maximize metal to butter surface would result in the best heat transfer.
@@bezceljudzelzceljsh5799 ok so for argument sake yes you can do one whole block but it will take much longer to melt it because you will have to do it at a much lower temperature if its cold from the refrigerator but if you bring the butter to room temperature first its can be faster... but as i said the butter will start to brown if the temperature is too high and you don't want that
Most TH-camrs that cook something that have a lot of wasted product, like fondant potatoes, say to put the waste in your compost. What percentage of viewers do you think have a compost pile?
@@CeridwenEdwards-mu2rw Look at how many TH-cam videos there are about blacksmithing, and you might get an entirely wrong idea about the percentage of blacksmiths in the population. The fact that people like to watch videos about certain activities doesn't really have any bearing on how many of those people actually participate in those activities. Apart from that the suggestion is ridiculous in and of itself. How would you possibly find out how many videos there are about composting? And even if you could, what would that number tell you? That there are significantly fewer people interested in composting than in Minecraft?
@@Wishbone1977 Whilst i have no interest in pettifogging as i have a life my point was i know many people who watch cooking videos on youtube and have a compost heap. I shall leave it at that if you are unfortunate enough to have nothing better to do with your time feel free to continue commenting.
@@CeridwenEdwards-mu2rw So your attempt at ridiculing the OP boils down to "I know some exist". Thank you for "pettifogging" though. English is a gold mine of marvelous words and you just taught me a new one as well as amply demonstrating its meaning, your denials notwithstanding.
I have 5 piles going atm and you point is... just because you don't have one doesn't mean the other 2.49 billion users on youtube don't... i meant really troll much..
I’m not complaining, every one of these videos is far more entertaining than it has any right to be. If you can keep finding new ways to cook a potato, I’m going to keep watching you do it! (I’m definitely going to try and make this one. I shouldn’t watch right before bed!).
There are hundreds of ways to cook potatoes then there is all the recipes where potatoes are the primary ingredient. Plenty of potato based content should be possible.
True if they stay undisturbed and enough water but only if you don't turn your compost regularly or don't have it at a high enough temperature... like weeds, if you turn your composting every day/regularly or your compost contains enought worms resprouting, potatos won't be a problem and beside that I've had many a large harvest from scrap potato i have resprouted they are free delicious
I love that you managed to work golden showers into your butter analogy 😂😂😂😂😂
@@nathangutteridge2376 Love a golden shower!
@@poppycooks lmao i choked on my coffee when u said u loved a golden shower, now im just picturing u getting pee'd on 😂😂 this is why i love ur video's never fail to make me smile
🤣 Brilliant!
@@poppycooks How about that familiar "man-sized" ring? 4get the Cm.
lol she said golden shower 😅
0:43 "separating the butter fat from the milk solids and water". the 'buttermilk' was already separated during the making of butter; that's the liquid that gets left behind after you take out the butter
I was about to say that, thank you for saving my time.
@@khalebdaarke7809 same
Have you ever done whole carrots similarly? Butter, as much as you get, dry cider and a pinch of salt. Cook until gooey. Perfect.
Ohhhh I LOVE that ❤❤❤
edit: only commenting this bc you seemed unsure at the start of the vid, but i'm sure you know already ^^
when you're clarifying butter, you're removing the milk solids from the butter - so the end result is still "just" called butter (clarified or drawn butter in western cuisine / ghee in indian cooking)
Where I am from… we call it butter fat. The butter is the whole “thing” which includes the butter fat and the butter solids.
So buttermilk when making butter is the water that separates from the fats when the cream is whisked until butter clumps form. The buttermilk you buy im shops is a cultured product more akin to yoghurt.
I never knew fondant potatoes were crispy! I want to try making them now.
You really are delightful to watch. The sense of humour, presentation, the lot. Thanks
Must be Xtraordinary ! Mum put spudz in w/the Roasts (pork or beef). Same effect/dark& Krispy. Butter must be better/clarified is Supreme.
You are a complete nutter and I live it! Excellent video.
Thank you. This is the only fondant potato recipe I've found online that actually does it properly. Many, many years ago, I went to an Argentinian restaurant in Kensington (London), and they have perfect fondant potatoes. Slightly wider than yours, if memory serves, but with the crispy top, and achingly melty/creamy interior.
Now, I have crisped up tops, and bottoms, and tried all manner of recipes. Many on youtube simply oven cook, and appear to be not crispy o top - so, yes, they 'look' right, but do not deliver.
Well, done. I shall be doing this (expecting multiple failures while learning), but finally. FINALLY! proper fondant potatoes. Thank you.
It's called clarified butter. You could also use ghee, which is clarified butter for people who are vegan.
You obviously don't know the definition of vegan anything from an animal is not consumed so 🤷 how does clarification remove the animal content 🤔
You are a breath of fresh air in the land of cooking, I am really enjoying your take on cooking. Thank you.
Wow, thank you!
I love making fondant potatoes, I make them slightly differently, I fry them off in beef dripping then cook them in the oven until the liquid has evaporated
Great work, keep going girl. ❤
I have never heard of this before…. but I will never forget it either! Outstanding ! 🥔🥔🥔
Great stuff, love the recipe and the humour. Keep up the fabulous work Poppy.
Thanks so much! 😊
Omg, why do I love that Pink Hippo so much?! Came here for the potatoes, left wanting a hippopotamus for Christmas haha
Didnt even know these were a thing! Look great :)
It’s like confit duck in some ways very cool. I love these potato’s but I’ve never seen them made. Thank you ❤❤❤
I’ve never had fondant and all the other videos I’ve seen scared the crap out of me! But I finally feel confident in doing it your way!
PS LMAO at the golden shower part! I haven’t laughed like that in over a year! Thank you, I desperately needed it!
I ❤ potatoes!
I also love hippos! Great recipe, I love your personality, everything. Thanks!
I used to have a little blue Staffy. She looked just like a baby pygmy hippo. I actually used to call her Hippopottastaff more than her actual name and she'd still know I was talking to her 😂
Absolutely divine ❤
Ghee. the term is Ghee. It's an Indian term, but basically means 'clarified butter'. Much like 'beef' is just an adaptation of the french word for 'cow', I think it's perfectly acceptable to call the rendered fat from butter: 'Ghee'.
There is a slight difference though between ghee and clarified butter
Love Poppy, my fav potato cook. I’m also an avid Sorted Food follower which is where I first saw Poppy and have been following her since. ❤🦛 🥔👸
Love that! Thank you 🙏🙏🙏
Can you make the potato’s before hand, and if so what would be the best way to warm them up so not to lose the crispiness?
And today's double entendres are ? Showers. rings.........all forgiven for that delicious soft Midlands accent. Well done ! Wish I had the atience to cook those 🙂
Have never made these before. Will give a go this weekend. Cant eat butter tho. So i think smoked wagyu tallow should work.
Thanks as always Poppy!
Nice work! Can you make these a day ahead and reheat?
Poppy, really enjoy your videos. You once said to boil potatoes by starting them in cold water and bringing them to a boil. Would the same theory hold true when baking; start in a cold oven? Thanks! Golden shower 😂😂😂
milk solids may be what you're looking for.
The “buttermilk is ”great for backing”😉
GHEE Clarified Butter 🥰
I started as a KP in a THF hotel. Three months in to my new job I got the chance of a commis chef position. I was put on veg chef duties. After some time I was shown/taught how to make Ratatouille, OMG was my first thought. I was then shown how to do Lyonnaise potatoes and also Parisian Potatoes. Doing my 706/1 C&G at college the lecturer said we are doing these two potato dishes today. Parisian and also Lyonnaise Potatoes. Only problem was he said Parisian Potatoes comes with Onions and the Lyonnaise are ball shaped cooked in butter and garlic only. hearing his error I approached him with respect quietly saying Parisian is alone small balls fried and the Lyonnaise (Sauteed) potatoes with was with onions again butter and garlic. I was instructed to leave the class room by the then lecturer. What a self important buffoon he was and still is probably. Poppy, love you passion honey. You will inspire so many to become chefs.
We're gonna need a whole gastro of those because everyone is going eat at least 5 of them.
Looks like if Crème Brûlée and a potato had a baby 😀
@@HenryDorset mmmm potato crème brûlée
Fondant Potatoes are a close 2ᴺᴰ behind my all time favourite tattie dish, Pommes Parisienne. (& you can do a mash up Fondant Pommes Parisienne - but that takes a LOT of work!). Let's just say a succulent Poule au Pot, with pommes de terre fondantes & Petits pois à la française (poached chicken with fondant potatoes & peas French style) if complicatedly simple & beautiful.
poppy: cartouche means holder. shotgun cartridges (a cartouche) are called that cos they are a carton cylinder that holds the powder and the bullet
A cartouche in cooking is based on the French word which meand carton or scroll, they are also called false lids.
I love oven top roast potatoes too lol
Chicken stock cubes: do you prefer Oxo, Knorr, or another brand altogether? Thanks!
Can you use shop bought ghee instead of clarifying your own butter?
pygmy hippos are absolutely delicious, sauteed in clarified butter. 🍯🥩🧂🧈 = yummy.
Hello Poppe
The part you want is clarified butter 😊i have to praise you for all the good work also in Sorted food😊
Best regards form Denmark pleas come here with sortes il love to help you around😉
Best regards from Denmark.
Thomas
Sorry is just Saw the end lol😂
missing out as poppy gives British and american alternatives , but i live in Australia and we don't have those varieties here
One aussie to another, you want a all round red washed potato like the ones from woolworthers or coles. It will be the best bet they are waxy potato that won't fall apart while cooking
Delicious Poppy these are the best ever potatoes but you really need a black pvc or leather apron to go with your white blouse
Charming😊
all right Poppy. I suggest you cover homity pie. Do not overcomplicate it. from Devon, UK
I must ask: Where the heck do you get cookie cutters that high? I spent some time searching online and about 1 inch (2.54 cm) was the tallest I ever found.
Ebay
Poppy "Who doesn't love a bit of golden liquid, a nice golden shower once and a while?" I'm sorry, i lost it for a few seconds😂 i love poppy, don't ever change..😊
“Potato Queen of the Internet”
Hmmmm!
*checks google*
Surname: Irish
Potato used: Rooster
Sense of humour: Deviant
Checks out. Carry on.
I think butterfat is what we dairy farmers call it. Far more saucy than golden showers
Milk solids, perhaps?😊
Why not use ghee?
Ghee is the word she does not want to say
It’s called butterfat apparently
😋😋😋😋😋😋😋
I am sincerely hoping “golden showers” means something different in your country than mine.
Why not just use ghee instead of all the hassle of clarifying butter? Ghee should be reasonably available everywhere?
There is a slight difference between ghee and clarified butter, it’s personal choice
I looked when I was in the store yesterday and they have jars of clarified butter right next to ghee on the shelf in my store.
It might be readily available in the UK due to its history with India, but I don't recall ever seeing it in a Danish supermarket. Given that her audience is multi-national, and the name of the game is teaching them how to cook these dishes, using ingredients that are likely hard to get hold of in many places is probably not the best idea.
@@MrTaylor1964it depends where you love in some places its cheaper to make your own clarified butter the buy it.. and ghee can have a slight difference flavour
Milk solids
what's the point of cutting butter into cubes?
can't you just stack it?
Cutting the butter makes it melt easier and faster so it won't burn and turn brown. If you left it in a big block, it has a higher chance of browning as it tries to melt and takes longer
@@jeffsmith927 look at the video.
What purpose do air pockets serve for butter melting? Literily pushing it into spaces would be faster and more efficient for heat exchange.
@bezceljudzelzceljsh5799 by cutting the butter, it creates more surface area and as the butter is cold from the refrigerator it makes heat tranfer faster and the cold disapate so it melts faster.. air space in-between all depends on the size you cut it up... and beside that air circulates heat to it melts faster too
@@jeffsmith927 usually air is considered an insulator. I suggest you look at the video the exact spot where she leaves butter on the stove.
I would assume simply cutting the butter in halves and just pushing it down to maximize metal to butter surface would result in the best heat transfer.
@@bezceljudzelzceljsh5799 ok so for argument sake yes you can do one whole block but it will take much longer to melt it because you will have to do it at a much lower temperature if its cold from the refrigerator but if you bring the butter to room temperature first its can be faster... but as i said the butter will start to brown if the temperature is too high and you don't want that
Most TH-camrs that cook something that have a lot of wasted product, like fondant potatoes, say to put the waste in your compost. What percentage of viewers do you think have a compost pile?
Look at how many youtube videos there are about composting you might get an idea.
@@CeridwenEdwards-mu2rw Look at how many TH-cam videos there are about blacksmithing, and you might get an entirely wrong idea about the percentage of blacksmiths in the population. The fact that people like to watch videos about certain activities doesn't really have any bearing on how many of those people actually participate in those activities.
Apart from that the suggestion is ridiculous in and of itself. How would you possibly find out how many videos there are about composting? And even if you could, what would that number tell you? That there are significantly fewer people interested in composting than in Minecraft?
@@Wishbone1977
Whilst i have no interest in pettifogging as i have a life my point was i know many people who watch cooking videos on youtube and have a compost heap. I shall leave it at that if you are unfortunate enough to have nothing better to do with your time feel free to continue commenting.
@@CeridwenEdwards-mu2rw So your attempt at ridiculing the OP boils down to "I know some exist". Thank you for "pettifogging" though. English is a gold mine of marvelous words and you just taught me a new one as well as amply demonstrating its meaning, your denials notwithstanding.
I have 5 piles going atm and you point is... just because you don't have one doesn't mean the other 2.49 billion users on youtube don't... i meant really troll much..
you absolutely need some house hippos, us Canadians live them to bits
Shaving off a millimeter from a potato to make them all even is ridiculous.
No, it's not. it's for the final appearance of the dish.. you eat with your eyes first, so thats what they eat to do
I'm not gonna comment on this. Ever! Nope! I'll not do it!
I'm sure there is a therapist somewhere who can help you 🙂
With what? 😂
Yaaawwwn!
Aren't you a ray of light ☀️
Death on a plate. Tasty death, mind ....
Wait. Is this channel just going to be potatoes? Like, all potatoes, all the time?
How many ways can you cook a potato? Won’t you run out of content?
This potato series is going to be only potatoes… yes
I’m not complaining, every one of these videos is far more entertaining than it has any right to be. If you can keep finding new ways to cook a potato, I’m going to keep watching you do it! (I’m definitely going to try and make this one. I shouldn’t watch right before bed!).
There are hundreds of ways to cook potatoes then there is all the recipes where potatoes are the primary ingredient. Plenty of potato based content should be possible.
how old is this video, we can't get a block of 300g butter, before it was 250g now it's 200g and a bit more expensive :P thank you Obama.
I'm in the UK!
Really shouldn’t put potato in ya compost. It’ll grow and and use up all the nutrients you’ve been making.
True if they stay undisturbed and enough water but only if you don't turn your compost regularly or don't have it at a high enough temperature... like weeds, if you turn your composting every day/regularly or your compost contains enought worms resprouting, potatos won't be a problem and beside that I've had many a large harvest from scrap potato i have resprouted they are free delicious
Everything in this video is being made so much more difficult than it actually is. Why?! Lovely suggestions along the way, but wth?
so glad we have an expert in the building!
Who the uff has a compost in the 21st century? Just say make hash browns or mash with leftovers. Compost... Geez.
I do, many of the people i know (who have a garden or an allotment) do.
I wish you would cook more talk less
No-one asked :)
No, boooo, the talking is the best part... and that accent, hmmm😅