potato skins

[Pete]

You really shouldn't have a problem coming up with ideas for usage for the insides. There are a million and 1 ways to use them. Use them in soups, in crouquettes, any type of hash (hash doesn't just have to be for breakfast), some type of potato pancake (I have recipes using both raw and cooked potatoes), fillings for savory pastries, gnocchi, mash them and use them for variations on "Shepard's Pie". This is just the tip of the iceberg. Use you imagination. Whatever you do, don't throw them away. That's just throwing cash in the garbage. And as long as you treat them with a little care you shouldn't have to worry about. Just treat them like any other potentially hazardous food following all guidelines and they will be fine.

[cape chef]

Originally Posted by Chef M

Hey Jolly: Thanks for your ideas, I should make little pot balls and a fort , just to give a shoemaker like yourself a place to hide from the balls. To your remark regarding chain restaraunts, how did you guess that the business i work at is such a thing. OH, here comes a witty remark from Jolly Shoemaker that has never stepped a foot in the kitchen. Come on buddy, if you even new how to cook a burger and an order of french fries at the same time i would be amazed! Not to change the subject, how do you boil water and poach an egg? I would love to give you the answer, but you need to work for that. maybe a book will help since you dont have no hands on, Are you ready, On Food And Cooking, from McGee. It might have alot of science for you but im sure you can figure that out pal.

Not necessary, just ignore.

[panini]

chef M,
We run soups for lunch. We have a good responce to any of our potato soups. We just make up names : meat scraps--"Steak and potato soup", bacon,cheddar, sour cream, chive-"Stuffed baked pot". I do a little sweet and sour tweek- "Greman Potato" Hey, don't make it a chore, make it fun! hey, if you only sell a few bowls a day, it right to the bottom line.

[AprilB]

If you go through any supermarket you'll find frozen any kind of prepared potatos. I'm thinking that it's the handling that's the issue. Like rice if you don't cool it quickly can harbor bacteria, but I've never even considered that problem with potatos?

Yeah, I'd consider soup...potato leek, baked potato, cream of...a nice squash soup with a chicken stock, onion, and potato base. Croquettes, pancakes, dumplings, biscuits ...don't know any potato based sauces, but it can be used to thicken stews and soups. A nice piped potato whipped with egg yolk and baked.

A potato head is a terrible thing to waste. (LOL)

April

[panini]

Chef M,
Back to the soup idea. What do ya think?
To all.
Please don't respond to previous, this idiot doesn't even realize his posts are being deleted.
oh BTW a sucessful Chef probably won't feel like they have to tell you they are a chef.

Hey, I forgot to tell ya, that stuffed potato soup has been made with stout before

[Nentony]

I love tambones de Picadillo. It's a casserole with a layer of potato on the bottom, and layer of picadillo, a layer of potato on the top with a little grated cheese on top, baked. Can be done in a big casserole or individual. Picadillo is kinda a hash, every latin county has a version. Kinda like a shepherds pie( this being St. Patrick's Day). Ask and I'll provide several recipes.

Tony

[thetincook]

*elbowing Jolly Roger aside for the moment*

Panini,

Originally Posted by panini

chef M,
.... I do a little sweet and sour tweek- "Greman Potato" ....

Now, I'm intriqued. How'd you do the sweet and sour part of the dish? Did you add sugar, or just used caramilized poix? I assume that it was a "clear" soup. Would mind posting your technique?


Also while we are on the subject of potato soups, my chef at school said that you can only hold small batches (enough for 1/2 shift or so) of cream of potato at a time, since they break very easily. Anyone have any first hand knowledge of this?

[Chef M]

Panini- yes i think that is an awsome idea, All that waste, we add pot to our soups but they are usually red skins. Which by the way are used for our diiners, so in a sence we are throwing away pot, but using others that are meant for a profit. Im on vacation this week, but i did call the owner to see if he can order some. Unfortunnaly we dont make the soups tottally from scratch, which sucks, but im not the owner. If i wasnt bought off i would go somewhere where i can make from scratch. THANK-YOU.

[Chef M]

NenTony, I would love to check out the recipes.

[Godsmax]

Originally Posted by Chef M

I have a ? about the usage for the insides. We have a set menu but offer lunch specials. could i freeze the insides for future use? if there is any. We do not offer breakfast. The waste is huge. any ideas would be helpfull.

I am new to this forum so I will slowly respond though it it not my nature, but I will to learn how things work around here, I wouldn't want to ruffle any feathers from the start, but....

IMO, I would us them like others have said, you can freeze the inside of the potato for later use as long as it is properly cooled and sealed. There are so many things you can use, the most obvious one was pointed out which is soup, there are just so many options.

As far as throwing anything out why would you? There are some studies that show if potatoes sit a room temp that bacteria will deveolpe and spors will grow, but if you chill quickly and properly handle potatoes it will not be an issu to use them in a different form, especially a soup or a croquette.

my 2 cents.... have a great day

[panini]

ChefM.
I just called that soup German Potato because I was going after the taste of potato salad I used to get in the old German Deli's in NY. They did not use mayo, so the twang was from the vinegar that was not blended with mayo.. They sometimes served it warm.
I added sliced potatoes,onions to the puree.
also wanted to saythat I'm pretty sure there are buy-in skins out there.

[Chef M]

Thank you, to all for great ideas. If the restaruant does not use any of your sugestions, I will have to bring the inners home for the family. I have lazy owners that try to get away cheap, but they are lazy with there ideas.

[Chef M]

How many days will the pot last in the soup. Just to say if i frozed them and then added them to the soup. Should three day to four be ok?