Why it works: (Deep Breath) You want starch, but not too much starch, so you have to use russet potatoes, which you have to peel and shred. But you have to shred them fast, because the starch has enzymes, which will "rust" the potatoes, so you have to wash those off immediately. But water is an issue in the cooking process, so you have to remove the water after washing them or else they won't get crisp and will steam. Salt will help remove the water, but you can't add it beforehand, or it will draw out too much water, but you can't add it at the end or the potatoes will have not taste. So you have to add salt in the middle of the cooking process exactly when all the water is evaporated. And fats....... you need something will a higher heat point, but not enough to completely dehydrate the potatoes. So like clarified butter, which you have to make yourself, because you live in America, and we don't sell that in stores.
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Equipment:
Crock Pot
Ingredients:
Yukon gold potatos
Chives
Dukes mayo
Sweet onion
Cayenne
Salt
Black pepper
MSG
Ranch Powder
Instructions:
Plating Instructions
Tasting Journal
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