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Sliced potatoes seared in goose or duck fat with garlic, then steamed until soft but still crisp. [38] Pommes soufflées: France: Twice-fried slices of potato. First fried at 150 °C (300 °F), cooled, then fried again at 190 °C (375 °F), causing the slices to puff up. Potato babka: Eastern Europe
Au gratin potatoes. We love a smart and simple recipe upgrade. Small tweaks to classic dishes (using mayo instead of butter for grilled cheese, baking your salmon with miso, mixing butter into ...
Fried potatoes are a dish or a component of other dishes (such as Bauernfrühstück) essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings.
There are many mixed rice dishes in cuisines around the world. Mixed rice combines rice with various meats, vegetables, and spices. The resulting dish is often eaten as the main portion of the meal, although it can be served as a side.
Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin ...
The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. With a mandoline, slices are uniform in thickness, [4] which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation.
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