tag:blogger.com,1999:blog-6732049007302130204.post3691301610555317197..comments2024-03-28T11:25:59.667+00:00Comments on More Cookbooks Than Sense: Signatures: Pommes Puree (Robuchon)Jon Tsenghttp://www.blogger.com/profile/01916149961326205602noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6732049007302130204.post-35157610882789386042023-07-29T13:41:30.744+01:002023-07-29T13:41:30.744+01:00kırklareli
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adıyaman
manisa
0B1<a href="https://kirklareli.escortdocs.com/" title="kırklareli" rel="nofollow">kırklareli</a><br /><a href="https://tekirdag.escortdocs.com/" title="tekirdağ" rel="nofollow">tekirdağ</a><br /><a href="https://giresun.escortdocs.com/" title="giresun" rel="nofollow">giresun</a><br /><a href="https://adiyaman.escortdocs.com/" title="adıyaman" rel="nofollow">adıyaman</a><br /><a href="https://manisa.escortdocs.com/" title="manisa" rel="nofollow">manisa</a><br />0B1hakkınoreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-71466158074531029642013-04-22T19:17:42.931+01:002013-04-22T19:17:42.931+01:00I have worked with several people who have worked ...I have worked with several people who have worked at l'Atelier in NYC. Robuchon achieves incredible pommes puree with potato flakes (dehydrated potato)believe it or not. Nothing is more consistent. You may choose not to believe me since it seems like a 'joke,' but I would not question anything Robuchon does given his incredible track record. Think about it, the variables that affect your pommes puree are moisture content and starch gelatinization... dehydraded potatoes should thwart both of those problems. Genius IMOAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-23880583211748701332013-02-28T20:53:31.384+00:002013-02-28T20:53:31.384+00:00Hi Jon - I tried to find a way to contact you priv...Hi Jon - I tried to find a way to contact you privately but there is no contact info on your site. Given your large collection of cookbooks, you should find Eat Your Books really useful. It is an online index of recipes in your cookbooks, searchable by ingredient, recipe type, ethnicity, etc. We offer free trial membership to bloggers - please contact me jane@eatyourbooks.com for info.JaneEYBhttp://www.eatyourbooks.comnoreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-60600231798977057782013-02-09T15:41:28.321+00:002013-02-09T15:41:28.321+00:00Ratte is definitely waxy. But waxy potatoes do le...Ratte is definitely waxy. But waxy potatoes do lead to gummy mash. But gumminess is different in a puree which is 50% butter, and I have never pushed it that far. <br />Great article Jon.Alex Clarkhttps://www.blogger.com/profile/04634767958690153584noreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-92097683867725778042013-01-31T17:52:34.560+00:002013-01-31T17:52:34.560+00:00Another fine piece, encore, Bro. Tseng.Another fine piece, encore, Bro. Tseng.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-29232503619597636302013-01-29T07:08:47.607+00:002013-01-29T07:08:47.607+00:00lol Ah yes the great starchy vs waxy debate. TBH, ...lol Ah yes the great starchy vs waxy debate. TBH, I've never quite got my head around it - some books say starchy is best for potato puree. Some say waxy!<br /><br />Generally authorities tend towards the "floury". Raymond Blanc has some interesting comments in Raymond Blanc's Blanc Mange (co-authors Nicholas Kurti and Herve This - why does no one ever mention this book any more?!): "The cells of waxy potatos are more cohesive than the cells of floury potatoes, which is why they hold together better when cooked. Floury potato cells tend to seperate from each other - for instance the potato loses form very quickly when cooking - and thus these are best of purees." Harold McGee says much the same (p303 of the second edition).<br /><br />With this sodding ratte a few things suggest themselves<br />1) Maybe the high starch = floury, low starchy = waxy typology is wrong and instead floury/waxy and starchy/unstarchy should be on different axes?<br />2) Interesting point JR has a pre-mash drying step. Maybe its something to do with the recipe.<br />3) Maybe ppl are wrong Ratte is actually floury (stick two raw peeled potatoes in front of me - I'm not sure I could pick the floury from the waxy!). In the case of the Tom Aikens quote given its such a badly written book I wonder if he just had a crackly line to his ghost writer on the day!!<br /><br />PS Love the Eurogamer site. Send my complements for Rupert. Does a good job of hardcore analysis in a journalistically conflicted world. Although I do wonder if hardcore gaming is an endangered species as the world most to tablet/freemium. :-(Jon Tsenghttps://www.blogger.com/profile/01916149961326205602noreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-37661982707906998202013-01-28T14:07:45.436+00:002013-01-28T14:07:45.436+00:00I wonder if dehydration is the key, a lot of the p...I wonder if dehydration is the key, a lot of the pre mashing steps seem to relate to driving off water content. Perhaps this helps prevent starch lysing from the potato cells when using a waxy variety.<br />Nick Lomanhttps://www.blogger.com/profile/12121179953421841062noreply@blogger.comtag:blogger.com,1999:blog-6732049007302130204.post-19273428761850641332013-01-28T13:56:22.448+00:002013-01-28T13:56:22.448+00:00Lovely stuff Jon, thanks for the write-up. I'v...Lovely stuff Jon, thanks for the write-up. I've also been interested in this recipe ever since I tried the pomme purree at L'Atelier in Tokyo. The great man was actually at the pass, soaking up the adoration. Unfortunately our French was not good enough to have a decent chat about the potato recipe. <br /><br />So what I don't understand is that in the Wells account above she suggests that a high-starch potato is the best idea. To me this is the same as saying a floury potato, e.g. Maris Piper, which is indeed what I use to make mash with. A low-starch potato is also known as a waxy potato, and to me that means thinks like Charlottes and other salad or new potatoes. Indeed those don't make good mash. <br /><br />However Aikens says that ratte, a waxy potato is the one Robuchon used to prepare, and I have seen that in various places over time.<br /><br />My experiences with trying to make mash with a potato like that is that you end up with a gummy mess, and therefore I suspect there is either a trick here, or maybe he's just messing with us :)<br /> <br /><br />Nick Lomanhttps://www.blogger.com/profile/12121179953421841062noreply@blogger.com