This video features a cooking demonstration where the chef prepares giant loaded potato-flavored stuffed tater tots. The process includes parboiling sliced potatoes in duck fat, layering them, baking to create a textured potato block, preparing a cheesy filling with bacon and scallions, wrapping the filling in potato, frying the tots, and making a sauce with scallions and sour cream. Additionally, the chef creates Yuzu caviar through spherification and serves the dish with creme fraiche, parsley, and additional garnishes. The final result is a crispy and flavorful tater tot dish with various textures and flavors.
1. Emily is a level two Chef and Joshua is a professional chef at the Institute of Culinary Education. They have been cooking professionally for 12 years. [Document 1]
2. They are preparing Cajun tater tot kisses and giant loaded potato flavored stuffed tater tots. [Document 1]
3. They are using frozen hash browns for the tater tot kisses. [Document 1]
4. For the giant loaded potato flavored stuffed tater tots, they are using russet potatoes and parboiling them. [Document 1]
5. The potatoes are then seasoned with salt and pepper and tossed in duck fat. [Document 1]
6. After parboiling, they are boiled for about 12 to 18 minutes. [Document 1]
7. The potatoes are then sliced and tossed into duck fat. [Document 1]
8. The potatoes are then layered in a pan and fried. [Document 1]
9. They are also preparing a filling for the tater tots which includes chopped scallions, cream cheese, cheddar, and bacon. [Document 1]
10. The filling is then sliced into rectangles and wrapped in potato. [Document 1]
11. The tater tots are then fried in duck fat until they are crispy and golden. [Document 1]
12. They are also preparing a sauce which includes barbecue sauce, ketchup, hot sauce, and sour cream. [Document 1]
13. Joshua is making his own creme fraiche using a mason jar, heavy cream, buttermilk, and salt. [Document 1]
14. The creme fraiche is cooked in a 100 degree water bath for nine hours. [Document 1]
15. The tater tots are served with the sauce, creme fraiche, and salmon roe. [Document 1]
16. Bianca used an air fryer to fry her tater tots, which dehydrates and browns them at the same time. [Document 2]
17. Emily used vegetable oil to fry her tater tots, which is mostly derived from soy. [Document 2]
18. Joshua used duck fat to fry his tater tots, which has a smoke point around 375 degrees Fahrenheit. [Document 2]
19. All the chefs served their tater tots with sour cream, which is a traditional dip for potatoes in many cuisines. [Document 2]
20. Joshua used creme fraiche, which is slightly higher in fat than sour cream and has a distinctly buttery flavor. [Document 2]