A small potato is sliced and boiled in beef stock, the kind that comes in cartons. Butter is added, white wine, sparse spices; salt, pepper, chile flakes, whole clove.
The liquid reduces as the potatoes cook. Surface starch sloughs into the liquid and does the same thing all starches do to liquids. Their starchy little packets saturate and relax then at boiling temperature unravel. Their long reckless aimless strands entangle one another and form a veritable net that captures moisture within it. If the heat goes on too long then that net will break down and the sauce collapse back to before the net existed, if there is any moisture left.
That's all very interesting but how ...
It is delicious.
That's all very interesting but how ...
It is delicious.
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