|
|
12:01 pm: experimental cookery #2010/2
| Hypothesis |
fried potato cakes are tasty |
| Equipment
|
1 frying pan, oil
grated potatoes,
flour, eggs
|
| Test subject |
 doseybat
|
| Method |
The grated potatoes were squeezed to remove an excessive and potentially dangerous build-up of dihydrogen monoxide (H2O). The resulting matter was mixed with the flour and eggs.
The frying pan was heated on a commercially available stove, with oil. The mixture was placed into the frying pan once it had reached a sufficient temperature. This was left there for a while, turning occasionally.
The resulting test article was fed to the doseybat.
|
| Results
| The doseybat ate bits of it, noting that in part it was Ok, but generally inconsistent.
|
| Conclusion
| The method appears to have been flawed. Further tests should be conducted with more care to thermal transmission and the vertical dimension of the mixture in the frying pan.
| Tags: cookery
Hee hee! We should have taken photos of the method and results. Some bits were crunchy and brown, and other bits were kind of squishy and white.
I think my methodology was very poor. Next time I'll be using the stopwatch for everything...
I've tried using a stopwatch for cooking, but find it generally doesn't give off enough heat.
New cooker for everything?
I know it's probably not what you're looking for, but in my family, we make synthetic potato cakes. It's basically a portion of smash or some other dessicated mashed potato powder, and some weak chicken stock (from a cube). Mix until it has a coherent sticky consistency (a bit like a sticky pastry), coat in corn flour and fry on a high heat.
However sounds like you're onto a good thing with the potato cakes made from actual potato, the recipe sounds ok, just the environmental conditions.
![[User Picture]](https://l-userpic.livejournal.com/120788370/5694300) | | From: | fjm |
|---|
| Date: | January 15th, 2010 11:01 am (UTC) |
|---|
| | | (Link) |
|
1. Grated onion improves both flavour and texture.
2, You don't say if you fried it as one mass, or in parts. If you fry it in one mass, you need to fnih it off in the oven.
Place a large spoonful in the very hot oil, and press down to get it as flat as possible.
Leave until *very* brown, then turn.
The latkes need to be dark brown to be cooked inside.
Yep, onions are great in this.
Thanks for advice!
Onions intentionally left out due to incompatibility with me.
| | From: | fjm |
|---|
| Date: | January 15th, 2010 11:35 am (UTC) |
|---|
| | | (Link) |
|
Can you manage leek?
I don't think that causes the same response in me. I shall give that a try.
Cheese is also good, if you are that way inclined! Make sure there's much more potato than cheese though.
And yeah, gotta' be thin! Raw potato is iiiicky.
I kind of like making boxty myself, which is somewhat similar except half of the cake is cooked mashed potato, half raw/grated/squeezed. Oh, and some baking soda.
| From: | ioannab |
|---|
| Date: | January 15th, 2010 12:31 pm (UTC) |
|---|
| | | (Link) |
|
Have you thought of boiling the potatoes first, mashing them, then frying - that way they are cooked all through and nice and crunchy on the outside! :)
Powered by LiveJournal.com
|
