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Posted to rec.food.cooking
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scalloped potatoes
Sheldon wrote:
> "Ophelia" wrote:
>> Jen wrote:
>>> "Julia Altshuler" wrote:
>>>> Jen wrote:
>>>>> Usually I would always make a simple scalloped potatoes, by
>>>>> layering thin slices of potato in a dish and adding enough milk to
>>>>> almost cover, dotting
>>>>> with butter and baking at 180 C for about an hour. Lately this
>>>>> hasn't been
>>>>> working right, I end up with a watery liquid in the dish, and it
>>>>> just doesn't taste right. The only difference I can think of is
>>>>> that I've got a
>>>>> new oven (I think it was around the same time), so maybe it's the
>>>>> temperature. So should I Cook it for longer or less time? Or
>>>>> should I turn
>>>>> the oven up or down? Or what else could I try? Any ideas?
>>
>>>> I'm going to guess that if you've been using a tried and true
>>>> recipe and were happy with the results before, the changed
>>>> variable is the potatoes. You've been buying them in a net 5#-10#
>>>> bag from the same place in the supermarket, right? (Or similarly
>>>> been buying them from the same place.) Now the bag looks the same,
>>>> but the potatoes might be different, probably a different starch
>>>> content. Some potatoes are better for baking and some better for
>>>> boiling. I'd look for Idahos. Or try to figure out what you were
>>>> getting before, and get more of them. Even potatoes from the same
>>>> state, from the same seed, can give different results from year to
>>>> year, so my advice isn't surefire, but I'd look to the potatoes
>>>> before fiddling with a recipe I knew I liked.
>>
>>> You're probably right that it's the potatoes. I've always just
>>> bought "potatoes", without really taking much notice of what they
>>> were. I'll try some of these ideas though, it might be a good time
>>> for a
>>> change. It's Spring here, and that's usually a good time for
>>> change.
>>
>> Points for Julia )))))))))))))))
>
> I seriously doubt it's the potatoes, in fact that's the last thing I'd
> suspect, in fact I'd never consider it could be the potatoes that
> added too much liquid, not unless they were rotten and oozing to begin
> with and then anyone with a functioning smeller would know. She
> didn't measure the milk, just poured it on to cover the potatoes, not
> a method that will ever give consistant results... and in fact if the
> potatoes are actually totally covered with liquid they will *always*
> and *every time* and *without fail* be soupy because in fact that's an
> excellent method for judging the correct proportions to make potato
> soup..
OK Sheldon Starch, recipe please?
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