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zakruti.com » Dish recipes » Epicurious
Your Mashed Potatoes Questions Answered By Experts Epicurious FAQ

Your Mashed Potatoes Questions Answered By Experts Epicurious FAQ

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Rating: 4.0; Vote: 1
Our panel of Epicurious experts return, this time to tackle your questions about mashed potatoes! Which spuds make the best mash? How can you tell the difference between a starchy potato and a waxy one? Join chef Barry Tonkinson from the Institute of Culinary Education, director Rhoda, food scientist Rose, ketchup queen Emily, and the one and only Lorenzo as they spin through your user-submitted questions on this episode of Epicurious FAQ
Date: 2020-08-15

Comments and reviews: 10


the LV 1 white lady has read my mind. im also wondering why shes always in these videos. but lets be real: its bc of all the awkward LV 1s exactly like her who are likely much of the viewership. lorenzo, though. he is a knowledgeable chef & a delight in every single one of these videos. sadly, hes usually the only person of color in these question vids. which is pretty accurate for what passes for diversity in most places. karens benefit the most from diversity measures.
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I eat Mashed Potatoes every week. Except I don't use 15-pounds of butter with it. A tinge of Mustard Oil, a Green chilly, some salt. Done. About as easy as it gets and as healthy as you can eat without it tasting bland or wasting 15 pounds of butter. Butter your Toast next morning instead.
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On the sour comment, It could be they are confusing sour with bitter. The bitter taste could come from using potatoes that have been stored incorrectly and/or that have gone green on the skin and thus high in the chemical Solanine, which has a bitter taste.
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You cut a potato in half, and stick them together and let go one of halves. If one half sticks to the other one, it means that potato is super starchy. That's how we do it in Russia
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Epicurious you can hire me to taste the food that they cook so that the audience would know what it taste like. You probably dont need to pay me, free food is enough
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Why is nobody steaming them? Isnt that healthier? Its a little disappointing to see these experts just talk about flavour or texture, but not much on healthier options
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somebody please tell Emily that mashing potatoes with a masher does not rain biceps at all, the extension of the elbow is done thanks to triceps! :)
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Out of all the kinds of potatoes I saw, I never saw any that were red-skinned. Anyone else like red skinned mash potatoes more than normal potatoes?
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Lorenzo is annoying. He tries too hard to try and be entertaining, so he ends up making it more about himself and less about the food.
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I feel bad for how they bashed the hay smoking like he did something different and you can't really knock it till you try it: /
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