Culinary Lab # 6 Potatoes

The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.

The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.  

Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.

French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.

Student using a food mill to get potato paste instead of using a masher!

After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.

Pipping potatoes back to their original skin (already-baked).

Setting up the breading station for potato croquettes after shaped and refrigerated.

The finish products of our day!

 

 

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