They need a salivating emoji.Hasselback Cut, Stuffed, Fried Russet Potato
Rev: 210724 1530
Hasselback is an old traditional preparation where the potato is partially cut thru, w/ slits ~ ¼” apart, coated w/ butter & seasonings that permeate into the slits (etc.); and then baked.
Think: Potato fan configuration.
For this “experiment”:
Cut the potato with ~ ¼” slits, using a ½” spacer to keep a solid bottom.
Add a dusting mixture (flour, Panko, black pepper) into each slit (to keep the slits slightly open.)
Fry at 325°F.
- 1 t pepper
- 1 t AP flour
- 3 T Panko
Cool for later service.
Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.
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- w/ smoked / sous vide Coulotte roast beef slices.
- Au jus
- Corn steamed, w/ butter, salt & pepper
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Red Boat lists "traditional" uses of KOH braising sauce that include:Pork Belly “braised / Sous Vide” with Vietnamese Fish Sauce
Rev: 210726 1300
1.35 lb Pork Belly, not cured, not smoked ($4.99/lb)
½ c Red Boat brand, KOH braising sauce
Sous Vide 149°F for 26 hrs
Ref: Red Boat; and Modernist Cuisine, Vol 6, p 86
Result: Moist & Fork tender
Serve w/ green onion discs
Simmer meat juice with KOH, with added minced ginger & green onion, to thicken for dipping glaze.
French Fries - homemade russet potatoes – 325 ° for 30 min.
Bread – homemade
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I have to try these saucesRed Boat lists "traditional" uses of KOH braising sauce that include:
KOH braising sauce is only one sauce, used for multiple uses.I have to try these sauces
Can you post a pic
A visual will help lol
I see we have the same china set lol