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KuroNoctis t1_iy0r2d4 wrote

What’s the texture inside like?

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Eoreascending t1_iy1atos wrote

You have something there. Pommes Anna,… e scallop , burnt ends ala fondant potato….. laminating is beautiful.

I think you have made something new.

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emibalestr OP t1_iy1dlns wrote

Replying to CakeDaySenderella (#719,949)

Alright this will be a long set of instructions but stay with me here:

  1. ⁠Peel and slice 2 large russet potatoes super thin (like thinnest setting)
  2. ⁠As you’re slicing, place slices in a bowl filled with heavy cream, salt, white pepper, spices of your choice
  3. ⁠Make sure to mix potatoes with cream mixture as you keep adding slices
  4. ⁠Grab a loaf tin and line it with parchment paper. Lightly grease with melted butter
  5. ⁠Layer thinly sliced potatoes into the loaf pan one by one, stack them to create a layers until the pan is full
  6. ⁠Cover the top potato layer with parchment paper and press down on it with another loaf pan
  7. ⁠Remove the top loaf pan and bake at 320f for 1.5 hours
  8. ⁠Remove from oven, and place the loaf pan on top of the potatoes again. Place something heavy (like some cans or something) on the top loaf pan and refrigerate overnight
  9. ⁠Take out from fridge and potatoes should be significantly compressed
  10. ⁠Take the potato brick out of the pan, slice, and fry!
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yska1201 t1_iy1jn5l wrote

Was it worth the effort?

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SashaWoodson t1_iy1l4kq wrote

I wanna make potato baklava now…

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Hefeweizen92 t1_iy21vt2 wrote

This reminds me of fried yuca. Didn't know about potatoes being rendered this way. So thanks for showing me something new.

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Sinder77 t1_iy25of7 wrote

We made pave with duck fat at a place I used to work. Shit was money. Nice work. Might do up a pave for xmas this year.

Edit: idk what auto correct did to that first sentence but I apologize to everyone.

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Kaacciiee t1_iy2n17g wrote

I wanna make this so bad but I don't have the patience

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NagaSlicer t1_iy2notx wrote

My stoned ass thought this was r/battlemaps for way too long. Looks yummy, though!

1

SEA-LEGZ t1_iy2qgzh wrote

Been meaning to make this for ages, I'm no cook by any stretch of the imagination but this I think I can handle haha Any tips/tricks you'd do next time for a better result?

1

PocketNicks t1_iy39qgr wrote

I had this at a restaurant once but they alternated the layers between regular and sweet potatoes. It was amazing.

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NeonWand3rer t1_iy3da7w wrote

I’m going to try this tomorrow.. looks amazing

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budgeatapp t1_iy3jq9j wrote

Wowzers, looks at those crispy layers!

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Yhoko t1_iy3o8hu wrote

I don't know what that is. All I know is that I want it.

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emibalestr OP t1_iy3pg7v wrote

Replying to LastandLeast (#728,821)

I used vegetable oil but canola should be good too! Personally, I would pan fry rather than air fry. The direct contact with the hot pan is pretty necessary for the crisp. I would however reheat using the air fryer if you have extra!

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emibalestr OP t1_iy3pumf wrote

Replying to CupResponsible797 (#731,098)

Terrine: a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices.

It’s considered a terrine based on the cooking process :)

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CupResponsible797 t1_iy3qlnq wrote

Replying to emibalestr (#732,928)

Any pre-prepared mixture which is allowed to cool is a terrine? That's certainly a unique take. (And surely you're serving these warm... right?)

It certainly doesn't even vaguely resemble any terrine you might find on google images, nor does it resemble the results for terrine de pomme de terre.

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NormalTuesdayKnight t1_iy3xjbn wrote

A long time ago I tried my hand at this with a knife & very little knife experience lol. I should probably revisit this soon. It looks beautiful.

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kremzerski t1_iy4e751 wrote

It’s… so beautiful 😭😭😭😭❤️❤️ good work!

1

emibalestr OP t1_iy4p6dw wrote

Replying to ProVagrant (#739,354)

Yes! But all the recipes I saw had it named literally as “potato terrine (pavé)” so I assumed terrine was a more common name. It seems they can be used interchangeably :)

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emibalestr OP t1_iy4q3bl wrote

Replying to CupResponsible797 (#733,087)

Idk man that’s literally the dictionary definition I pasted onto here. All the recipes I saw were literally named “potato terrine (pavé)”, so I assume they’re used interchangeably

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emibalestr OP t1_iy4qw4x wrote

Replying to SEA-LEGZ (#727,437)

My biggest challenge was definitely the frying process. Make sure the oil is hot enough when frying! Also, the potatoes will be pretty stuck to the pan if you try to flip them too soon. Be patient, when when fully cooked, they will come off the pan east to flip :)

3

CupResponsible797 t1_iy4vufp wrote

Replying to emibalestr (#739,877)

Oxford dictionary is not a good source when it comes to food. Two quick examples:

According to the dictionary, a pizza must be round and have both tomatoes and cheese.

>a dish of Italian origin, consisting of a flat round base of dough baked with a topping of tomatoes and cheese, typically with added meat, fish, or vegetables.

And mole is apparently expected to contain chocolate (most do not)

>a highly spiced Mexican sauce made chiefly from chilli peppers and chocolate, served with meat.

>All the recipes I saw were literally named “potato terrine (pavé)”, so I assume they’re used interchangeably

That seems to be a common mistake on recipe spam blogs, but it's certainly a bizarre way to describe a dish that doesn't even vaguely resemble anything else you'd refer to as "terrine".

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HoboArmyofOne t1_iy4z312 wrote

Like a modern take on a hash brown. Looks delicious

What you need is a bacon layer. 🥓

1