Marco - Episode2 clip 3
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My two favorite chefs of all time, a wonderful upload, thank you very much
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Come back eighties. You were so good
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Love Marco, not sure about mash in the Robot Coupe, would never do it myself. When making mash look for the name Joel Robuchon. Ratte Potatoes, Cold Butter (lots), warm milk, Tammis (drum sieve), Secrets: Pass Potatoes twice. Correct temp. when you add butter, too hot it will split, too cold you will over work the potato.
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3 ounces of butter for each fist sized potato... just a bit of cream, or a bit more of whole milk. Marco is a genius, but this is the way to make mashed potatoes: youtube.com/watch?v=d6DKhmEBh5
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I love that they double dip!! I do as well - when no one is looking:)
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@NobbyKNobbs I know, those potatoes suck
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no, it's more to do with the protein (gluten) strands being cut rather than extruded. he barely added any milk at all, a fair bit of butter though. While yeah I know that potatoes won't puree by themselves, they'll be a hell of a lot more viscious mashed than blended...... I found this out the hard way as a kid with a bhamix
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@InnuendoXP what makes the mash so creamy and viscous is the amount of milk + butter added.The more milk the more runny, the less milk the less runny.if you just put potatoes in a blender they wont just go into a puree.
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for people talking about blitzing the potatoes, yeah it does get a different result. But as you can see here, the result is more like a very rich potato cream, a puree. Rather than a thick mash that holds itself in piles. Both have their applications but I think in this case it's serving the purpose of a starch and a sauce.
I haven't tried it yet but I plan to, if it tastes good then I'm sure it has its place.
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KEITH FLOYD = Wonderful. Marco agrees .....
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Keith: "I think we should get rid of the film crew...they're such an intrusion."
Marco: "I've been saying that for the last 6 weeks."
Golden.
llunchbox 6 months ago 12
@K8Nicole - No, it probably just tastes like water.
johnnytastetest 1 year ago 5