Simple Ingredients, Properly Prepared
Category: Potatoes, Grains, Pasta
Malanga (Yautia, Taro) is a root with white flesh and brown skin which turns slightly gray when boiled. It flavor resembles that of a white potato and it is used the same way. It is boiled, deep fried, or added to soups. I decided to make it as a gratin. So here is the results [...]
Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds Agriculture is the [...]
Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish. Shallow poaching: For shallow poaching the food is placed in just enough liquid to come approximately halfway up [...]
POTATOES Potatoes are a starchy vegetable. The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150. At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties [...]
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