One teaspoon masa harina in each the potato and the 1/2 cup gravy, transforms both to something else entirely, something from another world, something ancient and romantic profound and satisfying.
That's really funny. Did you boil, bake, or microwave the potato? And, what do you mean? by: Something serious happened and everything is different now.
Potato stabbed 100 times, possibly 20 times, to dry it out as much as possible in the microwave.
Then riced.
Milk and butter and masa are heated to boil with the potato, but cooks much faster and boils over so must be watched closely. I caught it just in time. Now the masa is cooked in the milk and everything ready to add to potato. Salt/pepper/ mustard power if wanted.
The potato drinks it up like crazy. It's dried out. One potato takes over half a cup of liquid.
The gravy is prepared as regular velouté version of béchamel, that is, glossy with chicken stock instead of pale with milk, or any combination of those two.
The gravy also has wine. Saki,how bout that? Anything alcohol. Beer. Vermouth, wine initiates the roux to sauce forming a sludge that is loosened with chicken stock by whisking. The roux still has flour, but less flour since the masa harina is there. Flour and masa harina both cooked with butter as roux to start the velouté sauce to sludge with wine to sauce with stock or with milk.
And, man, is it ever good.
So that's a lot of words innit.
I can do it faster than say it.
And that's why I'm so freaking amazing. I'm not just bragging over here, I'm reporting my feedback. Otherwise they'd say get the hell out, but instead what they say is, how did you do that? When I did it right there.
I adore my potato ricer. Thanks for the info. Mashed potatoes are for winter. But I think you eat what you want. Do you ever eat things like Smores Pop Tarts?
That's really funny. Did you boil, bake, or microwave the potato? And, what do you mean? by: Something serious happened and everything is different now.
ReplyDeletePotato stabbed 100 times, possibly 20 times, to dry it out as much as possible in the microwave.
ReplyDeleteThen riced.
Milk and butter and masa are heated to boil with the potato, but cooks much faster and boils over so must be watched closely. I caught it just in time. Now the masa is cooked in the milk and everything ready to add to potato. Salt/pepper/ mustard power if wanted.
The potato drinks it up like crazy. It's dried out. One potato takes over half a cup of liquid.
The gravy is prepared as regular velouté version of béchamel, that is, glossy with chicken stock instead of pale with milk, or any combination of those two.
The gravy also has wine. Saki,how bout that? Anything alcohol. Beer. Vermouth, wine initiates the roux to sauce forming a sludge that is loosened with chicken stock by whisking. The roux still has flour, but less flour since the masa harina is there. Flour and masa harina both cooked with butter as roux to start the velouté sauce to sludge with wine to sauce with stock or with milk.
And, man, is it ever good.
So that's a lot of words innit.
I can do it faster than say it.
And that's why I'm so freaking amazing. I'm not just bragging over here, I'm reporting my feedback. Otherwise they'd say get the hell out, but instead what they say is, how did you do that? When I did it right there.
I adore my potato ricer. Thanks for the info. Mashed potatoes are for winter. But I think you eat what you want. Do you ever eat things like Smores Pop Tarts?
ReplyDeleteYes, Juliana, I like the pop tarts that you squeeze icing on.
ReplyDelete