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This one should be really easy to figure out.
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C Cooking shared this topic on
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This one should be really easy to figure out.
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This one should be really easy to figure out.
Leek and potato soup, or cream thereof?
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Don’t be silly. Apples aren’t in season.
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This one should be really easy to figure out.
Baked rigatoni
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This one should be really easy to figure out.
Sadness soup.
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Don’t be silly. Apples aren’t in season.
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This one should be really easy to figure out.
I like leaks and potota with golden mountain seasoning, whole milk or cream.
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Even south of the equator it’s probably too early to get that first frost.
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This one should be really easy to figure out.
Potato leek soup with hour old bread. The extra color is Scotch bonnet curry pepper sauce.
When cooking this the leaks and potatoes are done at the same time. I’m cooking in turkey stock and I don’t want to waste it so the bare minimum is used. Once the heat is applied the leeks collapse and there is enough liquid to cook the potatoes.
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Potato leek soup with hour old bread. The extra color is Scotch bonnet curry pepper sauce.
When cooking this the leaks and potatoes are done at the same time. I’m cooking in turkey stock and I don’t want to waste it so the bare minimum is used. Once the heat is applied the leeks collapse and there is enough liquid to cook the potatoes.
You can see after the leeks loosen up. Note that there is no risk of boilover because the leeks stop the foam.
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You can see after the leeks loosen up. Note that there is no risk of boilover because the leeks stop the foam.
Bread. Tasty bread. Leeks were free. Potatoes on sale. Stock was free from a free turkey. Flour for bread was free. Total cost per person: like $0.80 How much of you paid for everything: $2.60 Can you order this anywhere? Probably.
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Sadness soup.
That’s a lie. You might need to add enough nutmeg and spice.
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I like leaks and potota with golden mountain seasoning, whole milk or cream.
Nutmeg, salt, pepper, red pepper flakes, pepper sauce. I almost always go with heavy cream.
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Leek and potato soup, or cream thereof?
Cream. Definitely cream.
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Baked rigatoni
Rigas? In this economy?
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This one should be really easy to figure out.
It’s obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They’ll also give you gas
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This one should be really easy to figure out.
Man, I love potatoes and those look awesome. Would it surprise you to learn that my beard is red (but not my hair) and I have Irish ancestry? Haha! You’re racist!
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It’s obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They’ll also give you gas
I have made this for decades. Never once did it ever have a hint of bitter or acrid. Are you adding cream? Are you using homemade salt free stock?
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I have made this for decades. Never once did it ever have a hint of bitter or acrid. Are you adding cream? Are you using homemade salt free stock?
You may want to try it by sauteing first to see the difference. It’s about chemistry, and there’s a reason why every culinary school will instruct students to sautee first when it comes to Alliums.
Here’s a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew
If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111
But really if you like the way you’re doing it, keep on keeping on. Not trying to change your mind, just saying there’s a reason people do things a certain way when cooking
