| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | | 
09-11-2008, 03:21 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,401
| |
Quote:
Originally Posted by boar_d_laze  I'm not sure we should be giving him more advice.
BDL |
hey hey hey...that's not fair! 
In turn, I offer if anyone has any questions regarding Motorcycles (vintage), pre1965 cars, auto-pinstriping and art, or computer security, I'd surely call myself an expert and professional in all of the above!! haha.
I can build from scratch a 1939 Harley motor with 80" flywheels, and have it tour the country at 80mph all day....AND make the covers of magazines...(have ya SEEN my garage?!)
...but I'll be damned if I don't know how to make chicken stock  |
09-11-2008, 10:56 PM
|  | ChefTalk Supporter Culinary Experience: At home cook | | Join Date: Nov 2004 Location: Joliet, Ill.
Posts: 672
| |
I can't offer up the knowledge or experience of the previous posters. But I will include a link to an article that has helped me make vast improvements in my potato gnocchi. I was amazed at how light and airy these little pillows could be. Of the flour in the recipe I would use as little as I could get away with. A master chef's take on potato gnocchi, by Tom Colicchio N.Y. Times News Service EDIT ADD: This is the link I meant to include. It's an article from the SFGate
take care,
dan
__________________ I'm not a chef!
So please take any advice I give with a grain of salt (it'll taste better) 
Last edited by gonefishin; 09-15-2008 at 06:14 PM.
|
09-12-2008, 12:36 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Oct 2007 Location: just outside of Houston, TX
Posts: 45
| |
I've never used butter in mine, maybe that could help. Don't work it too much. What I do is cook in boiling salted water until it floats, shock it, then freeze them individually and put in seperate baggies. Then when an order comes in, saute those bad boys. I personally have to have my gnocchi browned, just a personal preference though. I like mine with brown butter and sage or bolognese, especially the bolognese. Rich as a you know what but tasty. Also, if your a big fan of gnocchi, try making different versions of it. Sweet potato, ricotta, goat cheese, use spinach or roasted red peppers, maybe some beets. You could make them bigger or smaller. Once you get the hang of gnocchi, its pretty easy to manipulate into different things. |
09-12-2008, 05:45 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,514
| |
They look great, but I'd be tempted to ditch the egg yolk. Tends to make them heavier than it sounds you wouldl ike them to be.
__________________
Don't be too hard on yourself - others will do that for you |
09-12-2008, 07:35 PM
|  | ChefTalk Supporter Culinary Experience: Retired Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 1,223
| | 
Hey even stephen, You'll get a kick outta this. I can remember back in Atl having been to VVV when you worked there and having the gnocci. Outstanding dish in a sage brown butter sauce. One of my favorite ways of eating the dish too.
Personally I like the dish in a sauce so I can taste the gnocci. Most hearty sauces weigh down things to the pallette. Ragu's allbeit more hearty are a good option when used in moderation.
RP, As far as the question of making them more tender, light and fluffy...... I'm not sure if it's been mentioned yet but......personally have never used a baked potato. Usually steamed or boiled then riced. I think that a baked potato can be light and fluffy right out of the oven but as they sit they become too dense. Where as a boiled or steamed potato doesn't seem to get as dense.
I've noticed this in something as basic as a potato salad. Not trying to shift the conversation but when I use baked potatoes instead of steamed or boiled, they hold together better. That said I would follow the advice on working the dough like a pastry dough and try the potatoes boiled or steamed.
It's been a long time since I've made gnocci so........ 
Last edited by oldschool1982; 09-13-2008 at 07:12 PM.
|
09-12-2008, 07:57 PM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,166
| |
Old,
Bringing up "how to cook the potato," was a good add-on to the discussion. I've heard recommendations for both baked and boiled. I hate to admit it, but my best luck has been with the micro-nuke.
On a related but slightly different tack -- can we all agree on Russets/Idaho dry baking type potatoes? I think we can.
RPM -- the whole moisture/ how you cook / what type of potato thing is related to managing the moisture with flour. And as has been said, the less flour, the better.
BDL |
09-13-2008, 12:29 PM
| | Registered User | | Join Date: Oct 2005 Location: on the coast
Posts: 509
| |
I prefer boiling, peeling, food mill.......something about boiling them, seems
to make them lighter....another point of interest.....never let the potatoes cool down below moderate room temperture.......mill them hot, spread them out on a sheet pan...... |
09-13-2008, 04:19 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,401
| |
I'm going to give it another shot tonight, I have a pork belly braising in the oven.....and 2 pots of stock on the stove  |
09-13-2008, 04:55 PM
| | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: Central Ky
Posts: 442
| |
Quote:
Originally Posted by RPMcMurphy I'm going to give it another shot tonight, I have a pork belly braising in the oven.....and 2 pots of stock on the stove |  I can't wait for the pictures!!!!!! |
09-13-2008, 05:13 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,401
| |
JBD check out my "stock" pictures in the recipes section...or if you want to cheat. rtimko : photos : Cooking- powered by SmugMug
but the stock post is better.....
everything is still cooking. camera battery is on charge too...only thing to do now is listen to some tunes, (billy joel today) and drink my drink of choice....old-fashioneds with Sazerac rye. |
09-13-2008, 07:54 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008 Location: Central, NJ
Posts: 1,401
| |
Last edited by RPMcMurphy; 09-13-2008 at 08:03 PM.
|
09-15-2008, 12:57 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2007 Location: Austin, Texas
Posts: 369
| |
I'm probably going to get flamed for this but I don't know about this gnocchi. I'm curious as to making it, the step mom likes it but I was wondering about a fluffier and softer flour instead of all purpose. As well as egg white. Why wouldn't those work? Any good recipes? Sauces? Need vegetarian, step mom is a weirdo.
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
|
09-15-2008, 09:16 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,243
| |
Quote:
Originally Posted by RPMcMurphy JBD check out my "stock" pictures in the recipes section...or if you want to cheat. rtimko : photos : Cooking- powered by SmugMug
but the stock post is better.....
everything is still cooking. camera battery is on charge too...only thing to do now is listen to some tunes, (billy joel today) and drink my drink of choice....old-fashioneds with Sazerac rye. | I'll stick to making matzoh balls, less of a hastle
__________________
CHEFED | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
