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Mashed Potato Secrets ? |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
Almost forgot bechamel ! So common in our Italian lasagne, cannellones and baked pasta dishes.
Joel is a truly dynamite Chef and quite a gregarious gent too. Ciao. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I have always enjoyed making Smoked Salmon and Chive Duchesse potatoes.
Salmon and chives are cut brunoise and incorporated just before service and piped with a star tip. Standard duchesse one yolk and 1 oz butter per lb with the addition of 1oz cream cheese. As in all Duchesse drain potatoes well and place in moderate oven until it appears somewhat dry and floury. For large service-I process the potatoes down the throat of my meat grinder. Great texture-no lumps-but dry and floury. It also is amazing to deep fry a scooped baked potato until well browned and sizzling then immediately pipe in the Smoked Salmon Duchesse and serve, I also make a non fish variation with Cream Cheese and Salsa. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Sounds sensational sinful Percebes.
Have a marvelous Sunday. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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