Łumało [he/him]@lemmygrad.ml to chat@hexbear.netEnglish · 1 year agoThe greatest food item to ever exist.lemmygrad.mlimagemessage-square91linkfedilinkarrow-up1154arrow-down10file-text
arrow-up1154arrow-down1imageThe greatest food item to ever exist.lemmygrad.mlŁumało [he/him]@lemmygrad.ml to chat@hexbear.netEnglish · 1 year agomessage-square91linkfedilinkfile-text
minus-squarebbnh69420@hexbear.netlinkfedilinkEnglisharrow-up7·1 year agoI wish I could figure out how to make it savory enough, bad scalloped potatoes are undercooked, watery, and flavorless, and I desire to avoid this
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up5·1 year agoHow are you doing them? I can try and help figure it out.
minus-squarebbnh69420@hexbear.netlinkfedilinkEnglisharrow-up6·1 year agoI haven’t done enough for a recipe, but so far, slicing potato thinly and layering with milk cheese and seasoning hasn’t produced the exact result as restaurants, for example
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up8·1 year agoSo without knowing more I could only give general advice, but the serious eats article has a lot of useful stuff that might help you narrow it down. My version uses nutritional yeast and cashews for the sauce, but a small bit of cinnamon with the paprika really helps.
minus-squarebbnh69420@hexbear.netlinkfedilinkEnglisharrow-up4·1 year agoOf course I should have checked with kenji
minus-squareGinAndJuche@hexbear.netlinkfedilinkEnglisharrow-up4·1 year agoHas a guide for damn near everything
minus-squareColonelKataffy [he/him]@hexbear.netlinkfedilinkEnglisharrow-up5·1 year agothis is a pretty good start, but add in shredded cheddar and finely chopped broccoli. works with russet or yukon potatoes
I wish I could figure out how to make it savory enough, bad scalloped potatoes are undercooked, watery, and flavorless, and I desire to avoid this
How are you doing them? I can try and help figure it out.
I haven’t done enough for a recipe, but so far, slicing potato thinly and layering with milk cheese and seasoning hasn’t produced the exact result as restaurants, for example
So without knowing more I could only give general advice, but the serious eats article has a lot of useful stuff that might help you narrow it down.
My version uses nutritional yeast and cashews for the sauce, but a small bit of cinnamon with the paprika really helps.
Of course I should have checked with kenji
Has a guide for damn near everything
this is a pretty good start, but add in shredded cheddar and finely chopped broccoli. works with russet or yukon potatoes