"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 12-05-2007, 04:13 PM   #21
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
Hey GB, I knew there was a reason I like you.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-05-2007, 04:48 PM   #22
Senior Cook
 
Join Date: Jul 2007
Location: Chicago
Posts: 333
Send a message via AIM to danpeikes
Quote:
Originally Posted by CharlieD View Post
Thing is you really should not add any water, as the matter of fact some recipe sugest to strain all the juices after potato is grating. i am against it, but that is already another thread. The thing is when you add water and the drain you will rince out all starches, and starch, IMHO is very important to making a good latke. it is so important that there are recipes out there that calls for adding some starch. i am agains that too, but that is another thread again.
All you need is a greated onion. i greated potato last night left it open seating on the counter, went and made tomato soup and potato barely got light brownish. Really.

And i still did not heare from the original poster, why is it so important for potato not to darken. After you fry the latkes they will be brown anyway. Well, golden brown.
I am freezing them for later use, and am trying to take any and all precautions to prevent them from turning black. My father who is a VP of frozen food company said to make sure to cook them all the way through. I am just looking for any and all forms of insurance of not having black latkes at my party sat night.
__________________

__________________
danpeikes is offline   Reply With Quote
Old 12-05-2007, 04:56 PM   #23
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
Freezing is not going to affect how dark or light they are. And yes indeed you should cook them all the way thru. And the just trow them into an oven in one layer to reheat. Like I already said grated onion is all the insurance you'll need.

One question, how are you graiting them?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-05-2007, 11:13 PM   #24
Senior Cook
 
Join Date: Jul 2007
Location: Chicago
Posts: 333
Send a message via AIM to danpeikes
I am pureeing them in a food proccessor and adding eggs flour salt and pepper and doing a semi-smoth batter as opposed to a shred
__________________
danpeikes is offline   Reply With Quote
Old 12-07-2007, 12:32 AM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
For sure then add the onion with potato as you grind them and you'll be fine.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.