gfweb

Coffee maker, CSO/BSO, SV thing, mandoline, vac sealer.

Its like tri-tip. What used to be a nice cheap cut has been discovered. I blame those turds at Bon Appetit and The Food Network. Annoys the crap out of me. Same thing happened with Pappy Van Winkel, the food press latched on to it and blew up a nice thing.

So I compared water boiled Yukon gold to cream boiled Yukon gold. The water mashed weren't a bit lumpy. The cream mashed looked as lumpy as previous photos but on close examination the lumps were mashed well mostly but they retained the shape of the masher extruded potato. I guess the way to put it is that they were more cohesive. Odd. When i smeared out both samples there were little bits of unmashed potato...perhaps a little larger in the cream cooked batch...but still little. I think it's mostly an illusion of chunks. After about five batches,now I'm less enamoured. They are still tasty, but way too rich to put a big blob on a plate as I'm accustomed to doing. I think the restaurant sized portion would be about right. A tablespoon or two served under a piece of fish would be great. And they are fatty enough to stand up to a sauce without turning into porridge. They are kind of like mashed potatoes au gratin and need to be deployed conservatively.

High pH destabilizes pectin and is a trick I've used to soften-up potatoes. Perhaps alkalinizing the cream with some bicarb will counteract the Ca++ effect. It might help your boiling time in Paris as well. Experiments to follow....

Good thoughts. Potatoes do have pectin. I tried again last night ...cooked 20 minutes. Still a little chunky even with a more vigorous mashing. There is something going on here.

Horse mixer

Photos are mandatory

No garlic clove entered my parents house either. Just as well. My mom would've burned it and what is more foul than burned garlic?

I think the zukes will be too wet.

Pondering the name...Irish O'Garlic. Odd. My people are not known for their use of garlic. Focus group perhaps at work.

They were a little chunky. Something about the process made them harder to mash thoroughly. It may have been that the smaller chunks that I started with fit through the holes in the masher. I wondered about it

Southeast TX must be a mess. How are you doing?

So I did it. I cut up yukon golds in small pieces and put them in a sauce pan and added enough heavy cream to just short of cover them. And salt. Cooked for 17 minutes and mashed. The result was silkier and much deeper flavored than anything I've made in the past (photo on dinner thread). I didn't measure the cream, but it was about what I'd end up using when cooking the traditional way. Given the enhanced texture (probably from retaining the potato starch) I think some milk could be subbed for some of the cream (but I have no intention of doing that). I think this is the new standard MP for me. There may be problems scaling this up for large volumes of mashed pots. I suspect that a big pot filled with potatoes might have trouble cooking all evenly with a small volume of liquid.

A one person-sized lasagna SV pork loin (135F x 3 hrs) with maple-mustard sauce and mashed pots cooked just in the cream they'd be mashed in (as suggested on another thread). They were much creamier and rich even though no more cream than usual was used. SV flank steak (135 x 24 hrs) over tomato jam Italian sausage

A quite contaminated board can still pass the peroxide test. I wouldn't rely on it.

Sounds like a Pittsburgh thing to do. Usually a dubious strategy.

The presence of that steam blog (cited above) is encouraging. Discouraging is that most of the entries are cookies and brownies as opposed to real food.

Me too. I looked into "full sized" steam ovens when we redid the kitchen. They are expensive and small, mostly. And most aren't plumbed even. Much better stuff is sold in europe.

We have a CSO and a Breville Smart oven. Both are great. BSO is a little bigger and accommodates a 1/4 sheet pan easily. Great little oven

There is a chance that these are knocked-off sausages that aren't actually Johnsonville. So they might actually be good.

I want one!

You were married to Christopher Kimball?

I've made corned beef with it. Good if cooked SV.

I am coming to the point where I will SV a steak/pork and then chill it a little so I can put a really harsh sear on it without over-cooking it.

It was lateish and I was cranky. Apologies to whoever needs one. I do find the logic of most vegans defective, but they should eat what makes them happy.