Generic
Well-known member
- Joined
- Feb 24, 2011
- Messages
- 7,728
- Reaction score
- 281
I saw this and now, I'm dying to do it...
http://www.chefsteps.com/activities/pomme-rosti
http://www.chefsteps.com/activities/pomme-rosti
Doesn't it. And none of that mixing. Okay, I'll still make potato latkes, but this looks like a nice addition.Holy cow that looks good!.
that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.
The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Ham fat - lardthat looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Then they had us melt a bit of ham fat until liquid, and toss them in the ham fat and salt and pepper and form the round in a pan. They had us put like a tablespoon of water in the pan around the edge and put a top on and cook until crispy, and then flip and finish.
I can't figure out what to call ham fat in this country. It flavors the potatoes wonderfully. It might be easier to finish in the oven like this recipe says. I'm printing the swiss recipe below
1.2 kilo potatoes (white) @ ½ pound
250 grams ham fat
Boil the potatoes with a dash of salt and 3 cups of water.
Boil on low heat around 30 minutes.
Pour out water and cool.
Put in fridge minimum of 3 hours, best overnight.
Peel and grate
Melt ham in pan. Add potatoes over medium high flame.
Toss lightly mixing the fat.
Add 3 – 4 tsp water.
Turn heat down and cover.
Brown 10 – 15 minutes.
Uncover and turn.
Brown the other side 10 – 15 minutes.
Uncover, salt and serve
Riki
.
You could probably use bacon grease too.that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Then they had us melt a bit of ham fat until liquid, and toss them in the ham fat and salt and pepper and form the round in a pan. They had us put like a tablespoon of water in the pan around the edge and put a top on and cook until crispy, and then flip and finish.
I can't figure out what to call ham fat in this country. It flavors the potatoes wonderfully. It might be easier to finish in the oven like this recipe says. I'm printing the swiss recipe below
1.2 kilo potatoes (white) @ ½ pound
250 grams ham fat
Boil the potatoes with a dash of salt and 3 cups of water.
Boil on low heat around 30 minutes.
Pour out water and cool.
Put in fridge minimum of 3 hours, best overnight.
Peel and grate
Melt ham in pan. Add potatoes over medium high flame.
Toss lightly mixing the fat.
Add 3 – 4 tsp water.
Turn heat down and cover.
Brown 10 – 15 minutes.
Uncover and turn.
Brown the other side 10 – 15 minutes.
Uncover, salt and serve
Riki
.
You could probably use bacon grease too.that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Then they had us melt a bit of ham fat until liquid, and toss them in the ham fat and salt and pepper and form the round in a pan. They had us put like a tablespoon of water in the pan around the edge and put a top on and cook until crispy, and then flip and finish.
I can't figure out what to call ham fat in this country. It flavors the potatoes wonderfully. It might be easier to finish in the oven like this recipe says. I'm printing the swiss recipe below
1.2 kilo potatoes (white) @ ½ pound
250 grams ham fat
Boil the potatoes with a dash of salt and 3 cups of water.
Boil on low heat around 30 minutes.
Pour out water and cool.
Put in fridge minimum of 3 hours, best overnight.
Peel and grate
Melt ham in pan. Add potatoes over medium high flame.
Toss lightly mixing the fat.
Add 3 – 4 tsp water.
Turn heat down and cover.
Brown 10 – 15 minutes.
Uncover and turn.
Brown the other side 10 – 15 minutes.
Uncover, salt and serve
Riki
.
.
That's what I have been told, but it does not work. Bacon grease burns, and is more greasy than ham fat. The ham fat is light and flavors the potato, but does not burn. It browns.Breakfast Diva said:You could probably use bacon grease too.
Ham fat - lardthat looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Then they had us melt a bit of ham fat until liquid, and toss them in the ham fat and salt and pepper and form the round in a pan. They had us put like a tablespoon of water in the pan around the edge and put a top on and cook until crispy, and then flip and finish.
I can't figure out what to call ham fat in this country. It flavors the potatoes wonderfully. It might be easier to finish in the oven like this recipe says. I'm printing the swiss recipe below
1.2 kilo potatoes (white) @ ½ pound
250 grams ham fat
Boil the potatoes with a dash of salt and 3 cups of water.
Boil on low heat around 30 minutes.
Pour out water and cool.
Put in fridge minimum of 3 hours, best overnight.
Peel and grate
Melt ham in pan. Add potatoes over medium high flame.
Toss lightly mixing the fat.
Add 3 – 4 tsp water.
Turn heat down and cover.
Brown 10 – 15 minutes.
Uncover and turn.
Brown the other side 10 – 15 minutes.
Uncover, salt and serve
Riki
.
Rendered fat, particularly duck or chicken (but also pork or beef) is often called schmaltz, from the German and Yiddish. http://en.wikipedia.org/wiki/Schmaltz (Michael Ruhlman has just written a book via an apple app all about schmaltz)
.
I don't remember what it was called. I just went to the butcher in Switzerland and asked for ham fat. They knew what I wanted. I just don't know if we have it here in North America, since we don't have the same kind of butchers, if you can find a butcher at all.Eric Arthur Blair said:Ham fat - lard
Rendered fat, particularly duck or chicken (but also pork or beef) is often called schmaltz, from the German and Yiddish. http://en.wikipedia.org/wiki/Schmaltz (Michael Ruhlman has just written a book via an apple app all about schmaltz)
Restaurant nearby called Duck Fat. I guess it sounds better than Schmaltz!Ham fat - lardthat looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!.The recipe I have from living in Switzerland where this is popular in restaurants has you boil the potatoes the night before, and chill them overnight in the fridge. Then you skin them (the skin comes off easy) and they had us just use a grater to grate them instead of the mandolin and cutting.birdwatcher said:that looks great, wonder if i could do it to the point of cutting the tatoes-then keeping them in cold water overnight then proceding with the rest in morning? maybe i will try it...looks scruptious with a light egg custard that we make it would really be good. thanks for sharing!
Then they had us melt a bit of ham fat until liquid, and toss them in the ham fat and salt and pepper and form the round in a pan. They had us put like a tablespoon of water in the pan around the edge and put a top on and cook until crispy, and then flip and finish.
I can't figure out what to call ham fat in this country. It flavors the potatoes wonderfully. It might be easier to finish in the oven like this recipe says. I'm printing the swiss recipe below
1.2 kilo potatoes (white) @ ½ pound
250 grams ham fat
Boil the potatoes with a dash of salt and 3 cups of water.
Boil on low heat around 30 minutes.
Pour out water and cool.
Put in fridge minimum of 3 hours, best overnight.
Peel and grate
Melt ham in pan. Add potatoes over medium high flame.
Toss lightly mixing the fat.
Add 3 – 4 tsp water.
Turn heat down and cover.
Brown 10 – 15 minutes.
Uncover and turn.
Brown the other side 10 – 15 minutes.
Uncover, salt and serve
Riki
.
Rendered fat, particularly duck or chicken (but also pork or beef) is often called schmaltz, from the German and Yiddish. http://en.wikipedia.org/wiki/Schmaltz (Michael Ruhlman has just written a book via an apple app all about schmaltz)
.
Enter your email address to join:
Enter your email address to join:
Register today and take advantage of membership benefits.
Enter your email address to join: