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M0ng00se

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  1. M0ng00se

    Salad (2011 - 2015)

    rarerollingobject and SobaAddict70: Your salads look really sexy, great job. I highly encourage everyone to get outside of the box and use different greens as the base of their salad. I have to admit I have shamelessly become a bit of a snob in regards to it. It's rare you will see me happy eating a salad that has a base of lettuce or springmix. Try using kale, arugula, watercress, basil (all types), rau om, and other asian herbs as your base. There's so much flavour to be had: My standard signature salad is usually base of arugula, walnuts roasted in walnuts oil, baby heirloom tomatoes, and shaved double-smoked cheddar. Vinaigrette is very simple lemon zest lemon juice dijon olive oil, touch of maple syrup.
  2. From my experience its less about the starch and more about the water content of what you're frying. Starchy potatoes are preferred because their waxy cousins have a much high moisture content and don't naturally want to crisp up the way starchy potatoes do. Regarding rinsing, I prefer when I prep potatoes, to let them sit in a salt-water solution, ensure they're really dry and then double-fry in duck fat. I'm not sure that rinsing or not rinsing after cutting makes a huge difference but the type of potato and how dry they are will. Try it, and let us know if you think theres a discernable difference.
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