Thread 21675704

Potatoes are overrated

unless well prepared, yah,

>>21675704 (OP)
stop it

>>21675713
Both posts are correct

>>21675714
al dente isn't crunchy, it just means it has some level of texture and not totally mush.

Hell yeah! Another
>I don't like X
thread! Great job!

>>21675719
I will agree it's "over rated" in that it is seen as the right way to cook pasta. Sometimes I want mush. Some times I want it slightly more stiff but that is kind of hard to nail in bigger dishes because the steam just keeps cooking it.

>>21675724
There is not a single dish that is improved by totally mushy pasta, so no it's not overrated. Some level of texture outside of total mush is always better.

>>21675730
I agree if the dish is a pasta dish as opposed to a dish with pasta. I often just use what ever pasta I have around in a soup. In that case I am adding it early, I just need some noodles.

>>21675704 (OP)
I actually like potatoes a lot

>>21675733
There is no reason to add it early. Add it at the end when it can retain some level of texture without being undercooked. If you just don't give a shit then that's fine but don't pretend it's anything but that.

>>21675736
No reason to add noodles early? I mean sure if you plan on making just enough soup to server everyone at one all at once and not keep it hot. Most souls are keep hot for a long time so it's a lost effort to hope anything isn't going to be cooked to softness

>>21675738
It being worse the second time isn't a reason not to make it better the first time, what kind of retard logic is that?

>>21675745
That is what I agreed to the first time.
But I don't really think soft noodles are bad at all.

>>21675748
I just don't see many situations where you shouldn't throw the pasta in 5 minutes or so before serving the first time because the soup will be hot then. Only if it's a soup meant to be served cold so you have the pasta cooked prior to serving chilled, or if you're prepping it in advance to be prepped in containers to reheat in a microwave elsewhere and you also won't be eating any of it at the time you make it. Soft noodles are fine and I'm used to most soups doing it that way out of convenience to the one making it, it's just better if they have that bit of bite.

>>21675704 (OP)
Are they overrated? They seem properly rated to me.

>>21675704 (OP)
Potatoes taste like nothing. All the flavor comes from the oil and salt you load them with

>>21675840
A properly seasoned potato does not taste like salt so you're wrong.

>>21675704 (OP)
>Mashed Potatoes is the most consistently mediocre, low effort pig slop abomination of a dish in all of cookery-- a staple of stolen valor homemaking, the first refuge of side dish scoundrels.

>>21675853
>he's never put his taters through a sieve
speak for urself frogbitch

>>21675704 (OP)
Potatoes are one of the greatest discoveries of the last thousand years and the best carb/side ever due to its versatility.
As well as how many lives potatoes saved as a result of reducing conflicts based on food because of their simplicity.

>>21675881
>he's never put his taters through a sieve
>speak for urself frogbitch
Now now. Let the poor peasant revel in his ignorant bliss for he has probably never experienced the silken velveteen heaven that pommes purée has to offer.
https://www.youtube.com/watch?v=hL2HeP6LVlk

>>21675958
wouldnt they be cold after all of that

>>21675969
After you rice them you immediate mix them with hot diary (Chef JP uses milk in the demonstration, but scaled heavy cream is also good) to raise the temperature back up and keep them on a low-fire while you sieve them.

Chef JP has a stickied comment under his video addressing the same question as well:
>They do indeed get a bit colder and need to be kept in a warm space, like a warm oven. At home the best thing you can do is make them in advance WITHOUT BUTTER, cover them with a plastic wrap and reheat them in the microwave (do not worry about the wrap it will NOT melt in the microwave) and only add lots of room temp butter a few seconds before you serve them.
You can either reheat them in the microwave or a low oven until they reach ~155-160*F then fold in your room temp butter to emulsify.

>>21675958
A man of culture yourself I see.

>>21675704 (OP)
incorrect.