Tips from professional Chef Tallyrand:
|
Tallyrand
Food and Cooking Tips
|
|
Food
tip on potato purée
 When
a recipe calls for a potato purée, such as for Italian
gnocchi, fish cakes or croquettes, it is essential that
the purée is as dry as possible. A wet mixture will
result in the final product falling apart or splitting
when cooked, this is because any moisture will create
steam within.
To
keep the potato purée as dry as possible, either:
- Cook
the potatoes in their skin in a microwave (pierce
the skin first)
- Bake
the potatoes in their skin in an oven (piercing the
skin also)
- Steam
or boil the potatoes in their jackets, peel and cut
into small pieces. Place in a saucepan and shake over
heat with a lid on for 20 seconds and remove the lid
to allow the steam to escape, repeat as required until
now more steam ensues
Related
Recipe:
Published
16
April 2001
|
