/ck/ - Food & Cooking

Rinse them vigorously under running water, you don't want any potato juico

>>10719531
squeeze the shredded potatoes to remove excess starch and liquid

>>10719531
DONT RINSE YOUR POTATOES PROR TO FRYING THEM AS THEY NEED THE STARCH TO MAKE THEM STICK TOGETHER. IF YOU WASH THE STARCH AWAY THEY WILL FALL APART DURING COOKING.

>>10719548
REMOVE EXCESS STARCH OR IT WILL FALL APART TOO. YOU NEED THE RIGHT AMOUNT. YOU FUCKER. ALLCAPS ME?

>>10719535
>rinse...running water
WHAT IN THE EVERLOVING FUCK

>>10719535
I did that. Got out all the starch. Uses a cheese grater to shred them. Put egg white and salt and pepper in and they still fell apart.

>>10719546
I did that

>>10719563
>got out all the starch
>they still fell apart
Are you actually stupid? It's the starch that holds them together. Don't rinse them, dipshit.

>>10719548
>>10719531
The starch can help them stick together, however they will not be as crispy
To make good crispy hashbrowns you will need to
soak 5 minutes in water to remove starch
squeeze dry in a colander (I've also heard a salad spinner works well).
Salt them, let them sit for about 10 minutes and squeeze them again
Add eggs and flour and seasoning and fry

If you are still having issues, you may be
1) flipping your pancakes too soon. Let them cook longer on each side
2) your oil tempurature is not hot enough when you place them on the skillet

>>10719563
>Put egg white
fucker
you fucker
FUCKER

>>10719573
>>10719569
>>10719548
>>10719531
And yes, starch does help them stick. Another trick I use is after soaking your potatoes, pour out all excess water from your pot but reserve around the bottom 1/8 or less cup of liquid. You will notice this is extremely cloudy, this is the starch removed from the potatoes. Add this to your egg mixture

>>10719531
>How to you fix hash browns so the patties don’t fall apart?
You leave them alone and don't turn them too early. Turn down the heat a bit if they brown too early.

>>10719531
Here's a typical example of mine and they never fall apart. Grate with shredder, squueeze to remove starch water, soak in ice bath for 30 minutes, squeeze water out, dry with paper towels. Heat oiron skillet on medium high, add a film of oil, when shimmering add potatoes and smash to proper thickness, firm up edges, turn down heat to medium low and cook @ 10 minutes. Add a bit more oil and flip for another 10 minutes. Salt and pepper to taste. Crispy outside, soft and light inside. Wala!

>>10719531
You need to get the moisture out. I usually put them in between 2-3 paper towels for 3-4 hours before making them, or I just use frozen. Make sure your oil is nice and hot, and press them with a spatula or bacon weight as they cook on med high heat. Reduce heat to medium after you’ve got a nice brown and are ready to flip. It should be a nice, continuous hash brown by now, and easy to flip all at once.

>>10719637
Those don’t look crispy they look soggy

>>10719563
>Put egg white
Woah, there's at least one of your problems.

You should know one of your problems is that making hash browns grated style and using raw potatoes is not what businesses are doing. They are buying par-cooked frozen hash browns and cooking them from a frozen state. You can buy them too. They are using starchy potatoes, not red, not yukon gold which have a texture more soft and waxy, than one that gets good and crisp.

When you par cook potatoes at home, you chill them down, like overnight, and then slice them cold, and make homestyle hash browns. It's trickier to grate a potato that is half cooked, but it could be done, of course. When I grate them, I am not cooking them outright, but adding them to boxed latke mix. The powdered potatoes and matzo in that mix make a really crispy latke, and the shredded potatoes falling apart are covered up in the batter. I will also grate in a bit of onion. Really crunchy and nicely browned can also be baked easily, but just requires time.

>>10719637
the cabbage looks fuckin gross m8, reminds me of shit my retard mother would make

>>10719548
THIS ANON IS A COMPLETE MORON.

>grate taters
>twist them in a dish-towel tightly to force moisture out
>wrap them in second, dry dish towel, add lever of some sort, centrifuge the fucking shit out of them
>now you have a mass of fairly dry grated taters that are already stuck together and it's only a matter of slicing off the correct portion size

>>10719664
They weren't, in fact they were exactly as described
>>10719720
It's homemade sauerkraut, you absolute knob gargler.

>>10720060
No they are supposed to look like this: fucking browned like a Mexican.

>>10719730
Why?

>this thread
>asking /ck/ for help

>>10719531
https://www.youtube.com/watch?v=ttK2YP_ayYI

>>10719531
cut the potatoes but don't rinse then. the starch is the binding agent, you don't need fucking eggs ya dope.

just make sure to get the potatoes dry as hell before you even think about frying them. I usually use a ton of paper towels or just straight up leave them to air dry overnight before frying em in the morning.