B. Probably tastes great, but looks a bit too much on the right, not getting that uniform you want. But gets by the pass with me. Might want to tweak your temps/time. Assuming we are compressing overnight, but is there enough weight? Shouldn’t be losing those top layers…
Shot-Salamander-4785
7/10
I have to make this shit every few days.
I recommend more pressing while assembling to keep it even, you see the swirl in the middle, that was caused by a deficit that got filled later on with the press.
I recommend wrapping your whole pan (including the bottom) in foil if you aren’t doing the initial cook sous vide, lets you cook it long enough to evenly cook it without overcooking.
I’ve never had my top peel like that, maybe you need to press it with more weight or longer? Not bad either way, the cook on it looks good, maybe just slightly over.
Try out adding some extra starch to your liquid as well, it might help with the top peeling.
calvinswaney
Unsolicited Advice(just adding my 2 cents to temps and times): i do 250 for 1.5 hours(in my oven) press with 2 #10 cans overnight.
As a dish it’s about the most overrated thing I ever tried, with the possible exception of beef Wellington. Just a massive disappointment after all the hype.
As for your execution of the dish? Honestly pretty mid. It’s unevenly cooked, looks dry and unappetizing, and like something I would avoid in favour of the mashed or the roasters on any table.
Sorry man, if it’s any consolation you never had a chance, it’s a dish that will never be much better than mid anyway.
300sldriven
Fuck yeah this whole thread just unlocked all of the pave secrets
-Blade_Runner-
What does it taste like? 🙃
rubybegonia9
I scrolled quick and thought this said “potato paver”
Ok-Frosting4931
This is all opinion, your in the cooking group that believe everything should be perfect angles and such, this potato is perfect cooked, stick is so far up your ass you must clean your teeth with it
MovieNightPopcorn
Hrrrrrggg I want it
Legitimate-Buy1031
No-Pool1179
We seen e this at my restaurant with a duck leg and harrissa sauce. It’s amazing!
24 Comments
I’d eat it but I’m just a prep at a diner
Lower oven temp, no colour should be gained from that process and then you’ll get a more even colour once you fry it off
Needs some chives for garnish
I would eat the fuck out of that
cromch
https://preview.redd.it/sg2pgcuxtquf1.jpeg?width=1080&format=pjpg&auto=webp&s=eea9f632fcbc323d1f30836ac842edf43d98f7ac
4 slices please
B. Probably tastes great, but looks a bit too much on the right, not getting that uniform you want. But gets by the pass with me. Might want to tweak your temps/time. Assuming we are compressing overnight, but is there enough weight? Shouldn’t be losing those top layers…
7/10
I have to make this shit every few days.
I recommend more pressing while assembling to keep it even, you see the swirl in the middle, that was caused by a deficit that got filled later on with the press.
I recommend wrapping your whole pan (including the bottom) in foil if you aren’t doing the initial cook sous vide, lets you cook it long enough to evenly cook it without overcooking.
I’ve never had my top peel like that, maybe you need to press it with more weight or longer? Not bad either way, the cook on it looks good, maybe just slightly over.
Try out adding some extra starch to your liquid as well, it might help with the top peeling.
Unsolicited Advice(just adding my 2 cents to temps and times): i do 250 for 1.5 hours(in my oven) press with 2 #10 cans overnight.
https://preview.redd.it/y6818mpw1ruf1.jpeg?width=4032&format=pjpg&auto=webp&s=3503b8157061df186f306dba482216dfd7c73fe3
Gorgeous
I’d fuck this
As a dish it’s about the most overrated thing I ever tried, with the possible exception of beef Wellington. Just a massive disappointment after all the hype.
As for your execution of the dish? Honestly pretty mid. It’s unevenly cooked, looks dry and unappetizing, and like something I would avoid in favour of the mashed or the roasters on any table.
Sorry man, if it’s any consolation you never had a chance, it’s a dish that will never be much better than mid anyway.
Fuck yeah this whole thread just unlocked all of the pave secrets
What does it taste like? 🙃
I scrolled quick and thought this said “potato paver”
This is all opinion, your in the cooking group that believe everything should be perfect angles and such, this potato is perfect cooked, stick is so far up your ass you must clean your teeth with it
Hrrrrrggg I want it
We seen e this at my restaurant with a duck leg and harrissa sauce. It’s amazing!
oh fuck
Pommes Pave