Comments on: Velvet Hashbrowns: The Quest, Part Two

By: taj

taj — Fri, 12 Jun 2009 07:28:56 +0000

It turns out Yukon Gold was the key. And bacon grease. But mostly it was the Yukon Golds. I varied the amounts of onions, and the types: all were good.

By: Kimberly

Kimberly — Sat, 30 May 2009 15:36:22 +0000

So when you finally solve this mysterious puzzle, please post the final ingriedents for us please

By: taj

taj — Wed, 27 May 2009 21:24:13 +0000

Haven’t hit the spuds lately, will have to take another crack at it this week.

By: Doug Yoshimura

Doug Yoshimura — Wed, 27 May 2009 19:58:36 +0000

Was just wondering if you tried again and how they came out. I didn’t see your earlier question. I haven’t tried squeezing, then salting (then squeezing again I suppose?). A lot of the salt is carried out with the water you get from squeezing after salting though… I don’t know. Let me know how your next experiment goes (and I do want pics).

By: john d

john d — Sun, 24 May 2009 07:34:30 +0000

Taj…I had no doubt you were a cast iron man! We’re expecting you to be less careless in the next six months and come back with the perfect technique for the “velvet”.

By: taj

taj — Sun, 24 May 2009 01:23:45 +0000

Hmmm, then wouldn’t I want to salt it AFTER I squeeze it so it’s not doing double duty? Or am I forgetting how osmosis really works?

By: Doug Yoshimura

Doug Yoshimura — Sun, 24 May 2009 01:14:23 +0000

Hey Taj. It pulls extra moisture from the potato and makes them a little crispier, don’t go overboard with the salt and don’t season them as hard when cooking. I’m a fresh coarse ground black pepper fiend too unfortunately.

By: taj

taj — Sun, 24 May 2009 01:07:28 +0000

Okay, now I’m curious, Doug: what does the salt BEFORE draining do to the potato?

By: Doug Yoshimura

Doug Yoshimura — Sun, 24 May 2009 00:59:43 +0000

Try Yukon Golds from WF and Vidalias. Add a little kosher salt to them after shredding and let them sit a bit before draining. I like russets and shallots. They don’t have much chew but crisp up well and I get a hint of garlic from the shallots. I think the reds are a little too waxy for my tastes. Cast iron is the only way. Want to die young? Rendered bacon fat from one strip added to the oil.

By: kimberly

kimberly — Sat, 23 May 2009 23:56:08 +0000

your gonna be sick of potoes soon…lol