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Pommes Maxim - Page 3

post #31 of 48
Quote:
Originally Posted by why View Post
Get really starchy potatoes like russets or, for extra starch, fingerlings (but these won't cut correctly). The starch allows them to bind. Yukon Golds are too waxy.

Salt them to let the starch come out by letting them rest on a non-porous surface for a few minutes.


If there's no starchy residue from where they lay, the potatoes don't have enough starch or they didnt' rest long enough.

And when they're done let them cool before you play with them or the starches won't set.

I really think salting beforehand, like what Why is suggesting, is very important to get the starch, which will be the binder of the slices, adequately out and between the layers.
post #32 of 48
Thread Starter 
Russetts, no soak, single layer, brush butter after they are laid out = success.

Thanks, gaiz.
post #33 of 48
Quote:
Originally Posted by Manton View Post
Russetts, no soak, single layer, brush butter after they are laid out = success.

Thanks, gaiz.

post #34 of 48
Quote:
Originally Posted by Manton View Post
Russetts, no soak, single layer, brush butter after they are laid out = success.

Thanks, gaiz.

post #35 of 48
did you figure out what you had been doing wrong?
post #36 of 48
This thread is useless without pics.
post #37 of 48
Quote:
Originally Posted by Manton View Post
In other news, I did another ad hoc recipe tonight--or almost, until I got to the component that takes one month to make.
Which recipe? I don't think I've read that one yet.
post #38 of 48
Quote:
Originally Posted by foodguy View Post
did you figure out what you had been doing wrong?

Les pomme.
post #39 of 48
Quote:
Originally Posted by foodguy View Post
this is one of the risks when asking food science questions. yes, it will convert starch to sugar, improving browning .... but it will also make potatoes sweet. shirley is really cool and knows a lot, but she does tend to make these kinds of suggestions. in her first book she bastes chicken with corn syrup to improve browning. cooking is a lot more complicated than yes/no answers.
So... I was getting ready to brine a chicken for roasting, and I remembered this post. Since a lot of brines include either sugar or honey, is it really THAT different? (not defending here, just curious if using corn syrup judiciously would have that much of an impact vs. soaking in a sweetened brine for a few hours.
post #40 of 48
Quote:
Originally Posted by ChicagoRon View Post
So... I was getting ready to brine a chicken for roasting, and I remembered this post. Since a lot of brines include either sugar or honey, is it really THAT different?

(not defending here, just curious if using corn syrup judiciously would have that much of an impact vs. soaking in a sweetened brine for a few hours.

sugar in poultry brines is a really good idea ... if you like everything tasting like luncheon meat. i know i'm in a minority on this, but i've tested them side-by-side and i don't think most people have. most cooks call for sugar in a poultry brine because they're using a recipe that has been adapted from pork.
post #41 of 48
Thanks for answering....that's why I posted before I brined. The keller recipe has 2 tbsp honey in a gallon of water. Would you skip that as well?
post #42 of 48
Thread Starter 
I've done the Keller brine with chicken and it's fantastic. Not overly sweet at all.
post #43 of 48
Quote:
Originally Posted by Manton View Post
I've done the Keller brine with chicken and it's fantastic. Not overly sweet at all.

+1. Not that I've done it. But I've eaten yours. And it is indeed magnificent.
post #44 of 48
2 tablespoons per gallon is almost infinitesimal. it would be interesting to do a solution of that and see if it was perceptibly sweeter than plan water. But if God says add it, who am i to argue. it's not going to hurt anything.
post #45 of 48
Quote:
Originally Posted by foodguy View Post
2 tablespoons per gallon is almost infinitesimal. it would be interesting to do a solution of that and see if it was perceptibly sweeter than plan water. But if God says add it, who am i to argue. it's not going to hurt anything.
It's 1/4 cup + 2 tbsp (still not a huge amount)
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