Whilst taking inspiration
I wanted to have a potato that was simmered in a sauce until it took on its flavor and colour
and whilst having this idea found a blog about using pectin and calcium to form a structured skin
with out taking that into account i started off with simmering my potatoes in a stock and wine mixture
what i got was good but not perfect and also left me with a few questions which i am struggling to answer
First of the potato wasn't as dark as i would like it which i am assuming i change by reducing the sauce it is simmering in
The main one is that the potato had seemed to form an outside that had a much "firmer" texture than the centre which is perfect and completely accidental but i am wondering why this is ?
Edited by acidfrog, 05 November 2012 - 01:45 PM.