JoNorvelleWalker

Braise?

Almost as good as in.

Anna, I posses hundreds of cookbooks and a poor memory for names and titles. Fortunately a fair memory for hot babes. And it was a slow night. The mystery chinois mashed potato chef is Kristen Kish. https://en.wikipedia.org/wiki/Kristen_Kish I recommend her book.

I have a stockpot I could stand in. The question remains, how do you mash a potato in a pot using a fork when the fork does not fit in the pot?

Your pot may be bigger than mine.

I can't recall the author of the method but she said in her restaurant she used a ricer, tamis, and chinois for her potatoes. Whereas at home she often skipped the chinois.

A more committed chef would pass her riced potatoes through a tamis and then press though a chinois.

How sweet did it taste? Less sugar would make it harder.

My favorite mashed potato texture is achieved by ricing and passing through a tamis. The aversion is having to wash the ricer and the tamis, and having cold potatoes.

What is the length of your mashed potato fork? My table forks, which look much like yours, are 7 inches and fit the potato pot no better than the kitchen fork I pictured. My bacon forks less well. I have oyster forks that would lie flat on the pot bottom but they are more suited to prize a delicate anchovy fillet from a narrow jar. I can see @btbyrd's fork working for potatoes. However I do not have a fork like his.

And this works how?

Admittedly I failed geometry in high school, but how do you press a fork through a potato in the bottom of a pot?

Don't tell anyone I occasionally eGullet at work, but this afternoon we had a small farewell celebration for a coworker and I had three cookies.

Possibly. Do you mash against the sides of the pot?

Maybe less sugar.

Through to the keeper. For those who mash with forks, do you mash on a plate? I can't see how you could use a fork to mash potatoes in a pot.

I'm not one much for beer, but three appetizer recipes from Gabriel Kreuther's The Spirit of Alsace caught my attention: Farmer's Beer Soup (p45) Beer and Gruyere Croquettes (p145) Amer-Biere Pate de Fruit (pp156,157) As you may have inferred, the Beer and Gruyere Croquettes contain gruyere. Don't say you were not warned. The Amer-Biere Pate de Fruit recipe looks rather mind blowing.

Being a night person I don't usually comment in the breakfast thread -- but that is beautiful!

Thanks. What are the dimensions of the paint strainer bags you are ordering? Any indication the paint bags are food safe? Modernist Pantry has a video on using Superbags for coffee.

You wouldn't want to use that paper.

I ordered one 100 micron bag and one 250 micron, in size medium, which is 4x14 inches. The bag you linked is 12x12 inches, and that size would not work for me. Also, I may have missed it, but I did not see the mesh size stated anywhere. I was wondering what was the mesh size of the Superbags used for almond milk at El Bulli. I have looked at the food safe bags sold by McMaster-Carr. The 100 micron 4x14 inch bag is only $6.54, but shipping from McMaster is not free. More importantly the McMaster bag is polypropylene. In many ways polypropylene is my favorite plastic, however polypropylene degrades at boiling water temperatures. For almond milk this shouldn't matter, but for straining stock or fry oil it might.

No.

Some years ago I was returning home on a cold night with groceries. I slipped on the ice and hit the back of my head. Dazed, I picked up my dinner as best I could but it was dark. When I got home I realized I was missing butter. The next day I went back to look for it. I slipped on the same ice and fell on my face.

I have a stainless steel WMF potato masher, what I would call a potato ricer. It squeezes the potatoes through holes. It's good as far as it goes, but for mashed potatoes I don't care for the resulting texture unless the riced potatoes are then scraped through a tamis. Worse comes to worst, I could live with the tamis method. But the old masher was quick and dirty.