TO ALL ENLISTED :
https://www.kosher.com/recipe/shlishkes-5427
https://www.kosher.com/recipe/cheese-shlishkes-7926
https://www.kosher.com/recipe/sumbusak-10166
https://www.kosher.com/recipe/potato-knishes-4761
https://www.finecooking.com/article/the-secrets-to-soft-fluffy-gnocchi
https://www.bbcgoodfood.com/recipes/gnocchi-courgette-mascarpone-spring-onions/amp
RUSSET POTATOES :
DUMP/DISPOSE OF ALL GREENISH, ALL DISCOLORED, ALL SOFT, ALL ROTTEN LOOKING/FEELING POTATOES, DUE TO SOLANINE POISONING RISKS.
http://www.sodiumgirl.com/low-sodium-ricotta-gnocchi/
RINSE IN COLD WATER, IN COLANDER, OR STRAINER, BEFORE, AFTER SKINS PEELED, AND POTATOES ARE CUT/SHREDDED TO HOME FRIES, COUNTRY-FRIED, OR HASH BROWNS/SHREDDED/RICED.
https://cooking.stackexchange.com/questions/94814/why-do-my-gnocchi-get-sticky
THEN, SOAK POTATOES, FOR THREE HOURS, AT LEAST, IN A SALT WATER SOLUTION, TO ENSURE A CRISPY TEXTURE, WHEN DEEP-FRIED IN PEANUT OIL.
https://www.bonappetit.com/test-kitchen/how-to/article/perfect-hash-browns
SOAKING 9 HOURS, OR OVERNIGHT IS BEST.
https://www.foodandwine.com/vegetables/potatoes/how-to-ruin-roasted-potatoes-and-other-spuds
REMEMBER, GET THE MAINE POTATOES PLANTED, EVERYWHERE, FOR THE POOR, IN MAINE.
https://www.skinnytaste.com/cauliflower-gnocchi/
BTW, LONGER SOAKING/OVER-BLENDING/OVER-WHIPPING WILL TURN IT INTO GLUE...TASTELESS.
https://www.cookinglight.com/cooking-101/techniques/can-i-peel-slice-potatoes-ahead-time?amp=true
THE ONLY WAY TO COVER THAT UP IS TO MAKE IT INTO CHILEAN POTATO PUFFS.
https://www.foodandwine.com/recipes/crispy-creamy-potato-puffs?amp=true
SWEET POTATOES :
https://foodwithfeeling.com/3-ingredient-sweet-potato-gnocchi/
https://www.yummly.com/amp/recipe/Butternut-Squash-Gnocchi-9007427
AMYLASE :
https://www.cooksillustrated.com/how_tos/10863-how-to-choose-a-sweet-potato
THE POTATOES MUST BE INSTANT, PANTRY-STABLE, MOSTLY, BUT, HOPEFULLY IN GNOCCHI FORMS.
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