I have been searching for a way to make ready to fry latkes for years. Yeah I like the way they run around the room at Barney Greengrass in NY asking not whether or not you want latkes but how many, but I always wanted to make latkes to order in a restaurant setting. I have experienced what happens when potatoes are grated raw after an hour. Liquid weeps out and all turns grey, and they do not fry well at all. I also have seen what happens when they are fried ahead of time and reheated (forgive me Bubbi Wepman I hope you are not reading this).
That is where science comes in. Potatoes cooked at about 149f will act as both raw and cooked. They grate like raw but won't turn grey and weep liquid and when mixed with minced onion, matzoh meal, egg, and salt and pepper will make a mix good all day and not to bad the next. They will also not crumble like a cooked potato.
No comments:
Post a Comment