View previous topic :: View next topic |
Author |
Message |
Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
|
Posted: Wed Dec 10, 2014 9:48 pm Post subject: Kartoffelpuffer and hash browns -- rinse potatoes? |
|
|
I have never had the greatest success making hash browns, and last night's attempt at kartofellpuffer came out rather poorly.
I like the German word because it rolls off the tongue so neatly, but really just means potato pancakes.
Anyway, I use russet potatoes.
I'm willing to experiment, but if anyone has sure advice I'd welcome it.
Sometimes I rinse the potatoes and squeeze the excess water out using a dish towel. Sometimes I just squeeze the excess juice out. Sometimes I do nothing at all. In any case, either pancakes or hash browns don't come out very well.
I've learned not to salt the grated potatoes because then they leak moisture.
I'm a little stingy with the grease, which is either bacon fat or peanut oil. Pan is cast iron, and a decent med-high heat (pre-heated).
What am I missing here? |
|
Back to top |
|
|
Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
|
Posted: Wed Dec 10, 2014 10:22 pm Post subject: |
|
|
"hash browns" is not universally defined - around here that's sliced/diced potatoes that have been parboiled and then fry finished.
but I'm reading between the lines you are shredding / grating the potato then making a patty? |
|
Back to top |
|
|
Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
|
Posted: Thu Dec 11, 2014 7:09 am Post subject: |
|
|
That's correct Dilbert.
Never crossed my mind to blanch them gratings, but might be worth a try.
Seems like a bit of extra work, though. |
|
Back to top |
|
|
Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
|
Posted: Thu Dec 11, 2014 2:17 pm Post subject: |
|
|
typically one does not blanch the shredded style - the cut / sliced 'chunk' style is.
for making the shredded patty style (or up to "a whole pan size") recipes always use a 'binder' - which is usually egg and often flour.
toss the shreds with the flour, add the beaten egg.
seasoning vary.
the cast iron pan is my preferencel as well - there is a 'trick' to the heat.
I use a liberal dose of oil - but not really 'deep'
the heat has to be high enough to cook them through and form a crust, but if it's too high they'll burn before that happens.
if the centers are wet and falling apart - probably cooked too fast/too hot.
obviously, the thicker the patty, the more touchy the heat issue. |
|
Back to top |
|
|
Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
|
Posted: Thu Dec 11, 2014 10:34 pm Post subject: |
|
|
One of the problems with both is probably not enough oil. I just don't like fat, so tend to skimp. I've got the heat down right.
When making the potato pancakes, I added the egg first, then the flour. That seems like a BIG mistake. You want the flour to coat the shreds, then the egg to bind them together. Thanks for pointing that out.
Any comments re rinsing and/or squeezing the potatoes?
Another friend suggest different potatoes (Yukon gold), but Russets should work, shouldn't they? |
|
Back to top |
|
|
Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
|
Posted: Thu Dec 11, 2014 10:57 pm Post subject: |
|
|
>>rinsing / squeezing...
I would not recommend the rinse approach. that 'removes' starch from the potatoes and starch+water=glue and part of the theory is to make the shreds stick together.
the squeezing thing is more difficult to put "rules" on - simple reason: freshly harvested potatoes have a lot of water. in storage they lose water. close to the end of the storage 'season' (may-jun-jul) they're pretty dang dry 'out of the box'
as I shred, I put them on a paper towel. if the towel is thence "soaked" I do the squeeze routine.
I'd stick with the high starch aka Russet types. |
|
Back to top |
|
|
Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
|
Posted: Thu Dec 11, 2014 11:20 pm Post subject: |
|
|
>>rinsing / squeezing...
The rationale behind that is that either the hash browns or the kartoffelpuffen often come out "gummy" -- too much starch, I assume.
Potato starch is a weird creature. Once thought I'd save some time by making mashed potatoes in the pressure cooker. Diced them as I always do, gave them a couple minutes, let cool. Went and mashed them with the masher, then whipped them with electric mixer as I always do. Could have used the result as wallpaper paste. |
|
Back to top |
|
|
Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
|
Posted: Thu Dec 11, 2014 11:26 pm Post subject: |
|
|
>>The rationale behind that is that either the hash browns or the kartoffelpuffen often come out "gummy" -- too much starch, I assume.
or there was too much water and they fell apart.
potato Kloss are another one with 'squeezing' issues. |
|
Back to top |
|
|
|