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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 no more steam comes out.


Food and Cooking Tips
from professional
Chef Tallyrand


Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com