Chef Jamie Simpson is the executive chef liaison at the Culinary Vegetable Institute at The Chef’s Garden in Ohio. His job is to explore every aspect of every vegetable they grow at The Chef’s Garden, which means he will explore every part of a vegetable to show how each piece can be used. A carrot, for example, is mostly used for the root, but there is still value in the tops and seeds. It’s Jamie’s job to find the best uses for every part.
In this article he showed us how to use a vegetable sheeter like the Chiba “Peel S” Turning Slicer to change the shape and texture of a standard potato.
With the Chiba you can set your thickness and create a long ribbon of any vegetable so you can make something unique out of it.
A mold is used to cut rounds and they are placed in an overlapping circular pattern and placed on a Silpat. We like the Silpat brand.
Molds are used to trim the tuile into a perfect round shape.
A second Silpat is used to keep the tuile flat and it is baked in the oven.
When baked, the tuile is perfectly crispy and ready for plating.
In this soup he made a stock out of the potato peels and made an egg custard base below that. The crispy tuile allowed him to plate interesting micro green and herbs alongside pickled mustard to add a crispy element to the soup. Using the potato peels to make a stock for the soup is something we havn’t seen before. He simply baked the peels until they were dark and crispy and treated them like chicken bones to make the stock. He then seasoned this stock and poured it over the custard. This technique comes from his goal to minimize waste and push his creative process to find unique ways to use parts that are usually thrown away.
