Au gratin potatoes
I need a 4-star recipe for au gratin potatoes.
Also can anyone clarify for me the exact difference between au gratin potatoes and scallopped potatoes. Both seem to be cheesy/creamy, etc.
thx
slp
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The Ten Most Recent Posts By sperschau
Duck Duck Duck
Duck Duck Duck. I'm no expert and recently returned a half roast duck to the resturant's kitchen because it was undercooked. I would say it was medium rare. I always thought duck should be crispy on the outside and well done throughout. The thought of any kind of less than fully cooked poultry makes me queasy. While the resturant was nice about it they inferred that it was supposed to be this way. Could that be right? Are they suppose to serve duck this "raw"? Or am I a hick? Thanks for the responses in advance. slp
The Ten Most Recent Comments By sperschau
Convection Oven
I don't know the differences in brands, but I gave to tell you, when we got ours last spring I was a little unsure. But I love it. I can roast veggies quickly and evenly, I can bake 4 trays of cookies at once. It's great and I hardly ever use the non-convection feature. Enjoy! slp
Duck Duck Duck
As the poster of this comment I was concerned that the chef would think that I didn't know what I was talking about. Well, I guess I didn't. But after thinking about it for a while and also after a duck show on Iron chef, plus reading everyone's comments, I must say that it appears that duck is one of the hardest meats there is to get right. In my restaurant example it appears that it was cooked to medium rare +/-. I see that doing this is partially to not toughen up the meat...well done duck can be tough. But in my case, the meat overall was very tough...very. I tried to dislocate the leg and couldn't, for example. It was cooked as a half duck. and in retrospect the skin was only crispy on the leg edges. So, overall, while I learned a few things here, I feel comfort in the fact that it still wasn't very well prepared and I was OK to send it back. Thanks to all.
Responses to Comments by sperschau
Convection Oven
I'm fairly certain that sperschau is referring to a full-sized convection oven -- not a countertop model (which is what I assume you are looking into).
Cook's Illustrated recommends the Krups 6-slice Digital Convection Toaster Oven (FBC412 ).
Dominic
the zen kitchen
Convection Oven
I'd trust a recommendation from Consumer Reports, if you don't get any response with personal knowledge. They explain all the features, sizes and I always appreciate that they'll tell you the very best, but also the best buy. I'm not a member or I'd check for you.
Convection Oven
4 trays of cookies? What brand is that? I am big on baking, and I almost didn't take the apartment because of the no oven issue.
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Location: Des Moines
About: I cook a lot, don;t follow may recipes, and need outside help to get out of certain spice and method ruts.
Favorite foods: I'm a green vegetable fan and a carnivore. Everything else is just filler.
Last bite on earth: Flank steak marinated in olive oil, lemon juice, soy sauce and onion, cooked m-rare and sliced on the bias. I could eat 10 pounds at a time since cutting it that thin makes the calories go away!! With roasted asparagas. And cabernet!