Hello! I hope everyone had a lovely weekend. I spent it in one of my favorite places- the kitchen. Yesss!
This week in school was all about potatoes. Here are some interesting takeaways I learned from my reading.
- Did you know potatoes are both a vegetable and starch (Gisslen, 2018)?
- To prevent oxidation, the potatoes from turning brown or gray, soak them in cold water immediately after cutting them (Gisslen, 2018).
- Did you know there are many different colors of potatoes? Blue, purple, pink, red, brown, and yellow (Gisslen, 2018)?
- If there are any green areas on the potatoes, it should be cut off. It contains a substance called solanine, which has a bitter taste and is considered poisonous (Gisslen, 2018).
I learned four different knife cuts: bâtonette, brunoise, julienne, and small dice. The bâtonette is a 1/4” x 1/4” x 2” cut. I had to first cut the potato into a rectangular block. Then use a fancy culinary metric ruler to cut the block into 1/4” slices. Then cut again into 1/4” sticks. Next, I took the bâtonette sticks and cut them into 1/4” cubes, aka the small dice cut. I cut another potato into a rectangular block to prepare for my next cut, julienne. The measurements of that cut are 1/8” x 1/8” x 2”. After cutting the block into 1/8″ slices, the final cut I performed was the brunoise cut, which is cutting the julienne sticks into 1/8” cubes.
It was an exciting experience to learn and master these new knife cuts. The culinary ruler was a huge help in measuring the potatoes precisely. That tool will come in handy going forward.
The featured dish is a pommes purée, which is similar to mashed potatoes. It’s a bit more fluid and translucent. It’s not fluffy as mashed potatoes, but still has that whipped, smooth, and creamy consistency. The purée had minimal ingredients and steps, but was a difficult dish to make. The first attempt at making the dish resembled a mashed potato texture. That wasn’t what I wanted. Fortunately, I had extra potatoes to try again.
I analyzed what I could do differently as I remade the dish. I cooked the potatoes a little longer. They needed to be tender, but not to the point of disintegrating. After the potatoes are strained from the boiled/simmered water, they are to dry for a bit before they are put into a food mill or mesh strainer. I let the potatoes dry for about five minutes, compared to 10-15 minutes in my prior attempt. The initial endeavor led to difficulty mashing the potatoes through the mesh strainer (I don’t have a food mill [yet]). They were probably too dry and had hardened. During the second try, the potatoes weren’t entirely dry yet, and therefore, it was a bit easier to mash through the strainer. Yay! I know that using a food mill, which was optional, would have made the mashing process a lot easier. Unsalted room temperature butter and warm heavy cream were added to the mashed potatoes. I mixed it as lightly and quickly as possible to avoid over-mixing that would create a “gummy” texture. The dish is seasoned with salt and pepper.
Phew! I’m glad the dish was better the second time around. You might have wondered what I did what all that extra potatoes? I made mashed potatoes and used it to make shepherd’s pie. Yum! It was a busy and tiring weekend in the kitchen, but worth every second. I enjoy cooking very much and am so glad to have this opportunity to learn more about culinary arts in an educational setting.
Happy new week,
Gisslen, W. (2018). Professional cooking, 9th ed. Wiley.