Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

rotuts

rotuts

i think ' gold ' simply increases the price of the potato.

 

and certainly there is no butter taste what so ever , even though a few TV chefs have suggested this .

 

Idiots.

 

I use red bliss for a waxy potato:  potato salad  , hand smashed potatoes.  use a mixer and you get glue

 

Russets for Crusty Baked , and mashed w mixer.  I leave the skin on both after cleaning a bit

 

I think the skin adds flavor. Ive also used them for PS and its true they disintegrate a bit

 

but that's nice for a ' tart ' German style PS

 

I have done ' cut-baked '  red bliss in the CSO until nicely browned 

 

they are fine.

rotuts

rotuts

i think ' gold ' simply increases the price of the potato.

 

and certainly there is no butter taste what so ever , even though a few TV chefs have suggested this .

 

Idiots.

 

I use red bliss for a waxy potato  potato salad  , hand smashed potatoes.  use a mixer and you get glue

 

Russets for Crusty Baked , and mashed w mixer.  I leave the skin on both after cleaning a bit

 

I think the skin adds flavor.

 

I have done ' cut-baked '  red bliss in the CSO until nicely browned 

×
×
  • Create New...