/ck/ - Food & Cooking

>>16644182
make sure the dough is firm enough and dont boil it for too long, once it floats its done

>>16644189
Any thoughts on pan frying? I was thinking of doing a tomato + cream sauce for them.

Update 1: my old potatoes have been stabbed and place in the oven.

>>16644323
>that narrow oven
are you the guy with the exploding potatoes?

>>16644492
Yes. I baked the bananas last week if you were here for that.

>>16644509
yeah lol I saw that too, hope your gnocchi turn out!

>>16644182
do you have a ricer on hand?

>>16644196
gnocchi goes excellent with cream sauces. pan fry them in a bit of butte, make the sauce in a separate pan, then pour over once plated.

>>16644323
There's no reason to stab the potatoes. They won't cook any faster.

>>16644511
Thanks m8.

>>16644514
Yes, I will be ricing my taters. Awesome. I'll most likely be doing that then. Pan fried gnocci looks delicious. When you pan fry is it harder to overcook them?

>>16644182
>>16644196
your plan sounds good. personally I like to just baste them lightly in brown butter and sage, so that I can taste the potato. if you do panfry then they're ready to flip when they release, don't be afraid of starting them on high heat

>>16644182
don't use too much egg or it'll end up n'yolky

Update 3: Well... I randomly posted update 2 somewhere and have finished ricing my potatoes.

Tip for anyone not in the know. Riced potatoes make the best mashed potatoes. Perfectly smooth.

>>16644532
>When you pan fry is it harder to overcook them?

You should be fine. Just get your pan hot enough and saute for a few seconds. Also let them air dry a bit after getting them out of the water before sauteing.

Update 4: Woah! Look what I found. Perfect!

>>16644903
You need to boil them first?

>>16644823
hey that’s pretty funny and good

>>16644954
I dont know if you 100% need to but thats how i made mine, yes. i tossed them into some boiling water until they started to float, let them rest, then pan fried for a few seconds.

>>16644999
Hmm I'll do an experiment. Some recipes online say you don't need to boil them and other say you do

>>16644954
Update 5: I thought the night was ruined becaude my tomato paste went bad, but I remembered at the last second that I had on in the freezer. Rejoice!

>>16645129
Update 6: I'm going to caramelize the tomato paste really well first then add garlic and chili flakes, then cream, reduce, then the strained tomatoes.

More updates to come.

>>16645152
Update 7: cream in. Time to let this reduce down. I added about 800 calories worth of cream because I'm a fatty in a nearly underweight body.

>>16645234
looking good anon

>>16645248
Ty!

Update 8: time to stop delaying the addition of the flour and get started kneading. Just enough flour to make a workable dough.

>>16645298
Update 9: I have formed the dough with minimal kneading and about 5-6 oz of flour for 2lbs of potatoes. Let's see how it turns out.

Now it's time for the fun part!

>>16645324
Update 10: the cream reduced by a little over 50% and I added the strained tomatos in. Tastes real nice unseasoned.

>>16645353
Update 11: almost forgot I was growing some oregano in my garden.

>>16645369
Update 12: I added a sprig of oregano to the sauce. Now for a secret ingredient!

Colatura di alici! Or italian anchovy sauce. Smells like a hooker's unwashed coochy, but tastes amazing. Super savory and not fishy when added to dishes. Similar to asian fish sauce, but much more refined tasting.

>>16645382
Update 13: I've begun the slicing of my gnocci.

>>16645399
Update 14: got them cut. That was very satisfying using my yanagiba.

>>16645456
Update 15: testing to see if they're better pan fried only or if I need to boil them first. I had one that was pretty good, but it was too hot, so the interior was still a bit raw in texture.

>>16645456
These look great I’m glad you’re doing this. Gnocchi is a dream

>>16645553
boil gnocchi before frying. duh

>>16645553
Update 16: I tried both frying without boiling and boiling then frying. It's okay just frying, but if you boil them first there is a definite improvement in texture. Science done!

>>16645575
Thanks, man. For my first time making these they came out super good. Very tender and soft with no gumminess at all.

>>16645607
saving this thread, holy smokes
well done dude. from the ricer to the sauce to the fresh oregano to the 'chove sauce. love every bit of this

>>16645657
Update 17: Wa Lah! Came out super tender without any gumminess. I have some that aren't pan fried and some that are. They're both good, but I would try both to see which you prefer. For a first try I'm very happy.

>>16645657
Glad you enjoyed the thread, man. Happy cooking!

>>16645699
looks great anon!

>>16645699
Good shit anon, would gladly eat/10.

>>16645699
Update 18: I am officially a clean plate club member! Time for my favorite dessert. VEP chartreuse.

>this is the nigga who has to stab his potatoes
Fucking lmao. But gnocchi looks good, so good job.

>>16645699
niiice.

>>16645759
very based. good shit op.

>>16645819
Never forget.

>>16645855
A good tater was lost that day.

why bake over boiling the potatoes initially

>>16646363
Less moisture in the potato mash.

>>16646586
Boiling (technically blanching) extracts more moisture more quickly. Counter-intuitive but true. The real reason for baking is the maillard reaction.

>>16646593
mallard reaction, meaning you wanna brown the outside? but arent you gonna rice it anyway after

>>16646631
the maillard reaction doesn't require direct heat, it's just a catalt, low moisture is the minimum requirement. you can slightly brown the insides of things in the oven, just only slightly.

>>16647453
>just a catalt
just a *catalyst

>>16646593
I don't believe you. Do you have any evidence to back this up?

>>16644323
Potato and banana oven guy i'll watch you closely from now on. Me like

>>16644182
Is using egg actually necessary when making gnocchi? I usually just start off with my potatoes, forked, and incorporate flour until the dough combines without being overly sticky.
Also, why the FUCK do gnocchi recipes online tell you to peel the potatoes AFTER boiling, not before? What advantage does that possibly yield? All it does is make peeling them a massive pain in the ass because the potato is boiling hot as you're working with it.

>>16645699
10/10, anon

>>16648743
From my researching it is not necessary, but it's trickier to get the dough to the correct consistency.

I have no idea about peeling before or after. Maybe it protects the flesh better?

>>16648755
Ty.