wild1cfl
Posts: 567
Joined: 4/19/2004 Status: offline
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Well I like them both ways with peels and without peels, it all depends on what I am making. I know that when I am making a batch of say garlic redskin mashed potatoes the skin gives it a unique texture and taste. It certainly is not laziness on my part or any of my staffs part when preparing them. The potatoes are cleaned completely and a food sanitizer is used to eliminate any additional bacteria. Then the potatoes are hand scrubbed and looked over for bad spots. If I was going to use them as mashed potatoes without peels they would go into the hopper of the peeler where they are tumbled against the side and bottom of the machine which is lined with a sandpaper like material that scrubs off the peel. This operation takes about 10 minutes whereas the mashed potatoes with peels takes about 40 minutes to get to the point where they are ready to cook. certainly if it was laziness we would make regular mashed potatoes all the time. There are also Rissole potatoes Potatoes Dauphinous, Parmentier potatoes, Potatoes au gratin, Escalloped potatoes and Duchess potatoes just to name a few. These all take lots of preparation and I would serve at least two different styles of potatoes everyday in my retaurants. Laziness definitely was not a factor in our choice.
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Wild My Falcon now is sharp, and passing empty; And, till she stoop, she shall not be full gorg'd, For then she never looks upon her lure. Another way i have to man my haggard, to make her come and know her keeper's call. Wm. Shakespeare
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