CHAPTER 13

Mixture of duchesse potatoes and pâte à choux, deep fried

Dauphine

Sliced potatoes baked w/ cream, milk, and cheese

Dauphinoise

Long, narrow, finger-shaped potato

Fingerling potatoes

Six characteristics of high quality potato

Firm and smooth, dry skin, shallow eyes, no sprouts, no green(solanine), and absent of cracks Blemishes, and rotten spots

Potato purèe w/ butter and egg yolks, often used for decorative work

Duchesse

Potato purèe mixed with egg yolk and butter, piped with a pastry bad and browned under a salamander

Duchesse potatoes

Easiest / most commonly used method to prevent potatoes from turning brown after they are peeled or cut...

Place peeled potatoes in cold water immediately

Plain boiled potatoes

Pommes natures

Steamed potatoes

Pommes vapeurs

Small tournèed potatoes browned in butter

Rissolè or cocotte

Variety of potato (often from Idaho), high starch content, often used in baking

Russets

Four principal colors of potatoes

Yellow fleshed, red skinned, blue skinned (white flesh), and blue or purple fleshed

Thin, matchedstick sized french fries

Allumette

Baked in cheese sauce until brown on top

Au gratin

How french fries are blanched

Blanch fries in frying fat at a low temp ( to cook through without browning), then drain and refrigerate until service time.

Trimmed potatoes simmered in stock w/onions and carrot

Bouillon

Sliced potatoes and onions, moistened w/stock and cooked w/ roast lamb

Boulangère

Potatoes sliced on a madoline inti waffle shapes, deep fried until crisp

Gaufretteè

Cooked potatoes chopped, formed into cakes and pan- fried

Hash browns

Flavored w/parmesan cheese (mixture of duchesse potatoes)

Lorette

Sliced, boiled potatoes pan fried w/onions

Lyonnaise

Baked potatoes purèed w/ butter, made into ckaes, and pan fried

Macraire

Whipped w/butter, milk, and cream

Mashed

What happens when potatoe purèe is mixed too much?

Too much mixing damages cell walls which release excess starch that makes the purèe gluey in texture

Low in starch and high in sugar, with firm, moist texture

Waxy potatoes

Temp potatoes should be stored

55 degree-60 degree fahrenheit

Duchesse mixture shaped, breaded, and deep fried

Croquettes

Boiled potatoes sliced and pan fried

Home fries

Immature pptatoes

New potatoes

Diced potatoes pan fried with bacon, onion, green pepper, and pimiento

O'brien

Name given to many classical dishes featuring the potato (after french pharmacist promoted the use of the potato in 18th century)

Par mentier

Cut w/ ball cutter and browned in butter

Parisienne or noisette

A poisonous substance present in the green parts found in some potatoes

Solanine

Potatoes often used for making potatoe purèe.. why?

Starchy, they break apart easily and absorb large quantaties of butter, milk, anx other enriching ingredients