主廚示範：
我的廚房實作：
今天是做馬鈴薯料理
馬鈴薯是適合儲存在攝氏10-15度C，通風良好的陰涼處
成分是由80%水 18% 澱粉和糖 2%蛋白質組成
世界上有上千上萬品種的馬鈴薯，主要差別在於
少糖多澱粉馬鈴薯：適合炸或者烤，因為糖碰到高溫會黑掉（焦糖化），所以少糖的馬鈴薯適合炸或烤才不易黑掉
多糖少澱粉馬鈴薯：適合用煮的，因為澱粉含量較少，所以即使用煮的也比較不會散開裂掉
而如何分辨手上的馬鈴薯是那一種呢？
最快速的方法就是將馬鈴薯丟入徹底溶解的鹽水中（1L 水＋120g鹽）
沉下去的就是少糖多澱粉的囉（想像太白粉水靜置一段時間後太白粉沉下去的畫面）
今天每個人都分配到1.5 KG（這些都進到了肚子裡 好驚人！）
頓時成了馬鈴薯地獄廚房～～～
Potato Gratin 脆皮奶汁馬鈴薯
Ingredients:
·
2 waxy type potatoes, 20g butter, 100ml Cream, 100ml boiling Milk , 20g Parmesan
cheese, 1 tsp flour, black pepper, nutmeg, salt
Method:
· Preheat oven to 180 degree
· Slice the potatoes thin
· Butter a gratin dish or foil
container. Arrange potato slices in a dish overlapping layer, adding some slice
garlic and season between the layers
· Mix flour with the cream and add
to the hot milk. Pour over the potatoes evenly and making sure the potatoes
slice are not disturbed. Sprinkle cheese over the top
· Bake in the oven for 1 hour. Take
care not to allow the top to get to brown
·
To serve, cut the gratin into squares, circles or diamond shapes
German potato Pancake( Kartoffel Puffer) 馬鈴薯煎餅
Ingredients:
·
1 peeled potato, 1/4 onion, 1 tsp flour, 1/2 egg well beaten, salt,
nutmeg, 50ml oil
Method:
·
Finely grate the potato and squeeze out all the water
·
Finely grate the onion
·
Combine all commodities with out the oil, mix well
·
Fry to a golden brown and crisp in the oil not more than 3mm thick
·
Drain well on paper towel and serve to any main course
Duchess Mixture 馬鈴薯泥
Ingredients:
· 2 egg yolk, 1kg potatoes, pinch Salt &Nutmeg
Method:
·
Cook potatoes in salted water until tender, drain well
·
Transfer potatoes to an oven tray and dry in oven 150 degree, for 10
mins
·
Pass the potatoes through a ricer. Add egg yolk one at a time and mix in
well. Season
·
When too wet add dehydrated potato powder of flakes
Duchess potato 烤馬鈴薯塔
Ingredients:
·
Take 1/4 duchess potatoes mixture
·
Choux Pastry150g:60ml water, 20g butter, 40g flour, 1 egg
Method:
·
Take 1/4 duchess potatoes mixture in a piping bag with a large star
nozzle.
· Pipe on to a lightly greased baking tray in a spiral shape approx. 5 cm
high and 3 cm
·
Lightly spray with canola oil and place in oven 200 degree until golden
brown, crispy and hot
·
Serve hot
Croquette potatoes 可樂餅
Ingredients:
·
Take 1/4 duchess potatoes mixture, flour, egg wash, breadcrumbs,
parsley, chopped
Method:
·
Shape the duchess potatoes
mixture into a long cylinder, about 2 cm
in diameter
·
Cut into lengths of 5 cm, 3 per portion
·
Run these through the flour, then egg wash, then breadcrumbs
·
Place into fryer basket in a preheated fryer of 185 degree until golden
brown
·
To serve first drain on paper towel
Galette Potatoes 馬鈴薯排
Ingredients:
·
Take 1/4 duchess potatoes mixture, flour to dust, 20ml oil, 40g clarified
butter
Method:
·
Shape portion of duchess mixture ti a round flat shape approx. 2 cm
thick and 5-6 cm. Use some flour to prevent them sticking
·
Heat the butter and oil in a frying pan. Shallow fry the galette to
golden brown, carefully turn over and cook to a golden brown. Drain well and
serve hot.
Dauphine Potatoes 炸馬鈴薯
Ingredients:
·
Take 1/4 duchess potatoes mixture
·
Choux Pastry150g:60ml water, 20g butter, 40g flour, 1 egg
Method:
·
Choux Pastry:
·
Heat the water and butter in a pan, when it comes to the boil, tale off
the heat add the flour all at once and stir well. Put back onto a low heat and
cook, stirring for 2-3 mins, allow to cool
·
Add the egg one at a time stir in well
·
Add choux paste to duchess using a ratio of 2 parts duchess to 1 part
choux. Mix well
·
Shape into round balls or quenelle shape onto a greased paper
·
Slide into the deep fryer 180 degree until golden brown and cook
through. Drain well and serve
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