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| SECRET
OF MAKING POTATO PURÉE |
FOOD
TIPS TALLYRAND |
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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.
RELATED RECIPE
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
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