Comments on Beyond Salmon: Browning Meat (Video)

Hi there Lana, Congrats on your steak. So glad y...

2011-12-28T09:15:35.082-05:00

Hi there Lana,

Congrats on your steak. So glad you found this post useful. Most people define a bad cook as someone who burns everything. I think that is silly and just encourages people to serve pale and boring food. Best of luck in all your cooking adventures.

Cheers,
-Helen

Helen, Thank you for this post. While I am not a n...

2011-12-28T01:56:05.098-05:00

Helen,
Thank you for this post. While I am not a novice in cooking, I've avoided the use of the stainless steel pans. Your video helped me immensely. I already cooked the steak and even got hold of the "changing the intensity of the heat" technique. Fennel and celery cutting videos were very helpful, too. Thank you.

Oh, sorry, I thought you were using my latkes recipe and having trouble. but since you are mentioning baking and yukon potatoes, I guess you haven't found mine :) I use red bliss and the large holes on a box grater are still too large (yes, they are smaller than food processor, but still too big). The potato mixture should be almost pureed. Follow the above recipe and let me know if you are still having trouble. Larger pieces of potatoes might look nicer, but they need a completely different approach to make them work. You need to par-cook potatoes, or skip flour and egg and make them lacy thin. Neither approach will give you traditional Jewish latkes.

Cheers,
-Helen

Hi Helen, Thank you very much for your replies. I...

2011-12-22T22:04:50.959-05:00

Hi Helen,
Thank you very much for your replies. I really appreciate them. I use the old fashioned grater. I probably use the 'medium' section which is still smaller then the food processor. I can try the smallest side but I feel the grated pieces come out more attractive on the medium. I tried Yukon potatoes and then the russet potatoes that everyone recommends. I think I prefer Yukon (but I have no idea why no one uses them)It's like every recipe I read hold a mystery. I will try lowering the heat. I have faith I will get it one day but maybe not this Hannukah. Any thoughts on maybe using the oven to 'finish them off' I mean this in the nicest way possible:-) I don't see any recipes for finishing in oven from anyone so I am assuming it's a bad idea, but thought I'd ask.

Hi Anna, Unfortunately, no time to make a latkes ...

2011-12-22T20:08:16.880-05:00

Hi Anna,

Unfortunately, no time to make a latkes video right now. Maybe next year. Here are some tips. If they are not cooked through, lower the heat and cook them longer. Also, how are you grating your potatoes? The holes on the grating disk in most food processors produces very large pieces. If that's what you've got, you need to then pulse them in the processor fitted with the blade until the mixture is very fine. The bigger your potatoe pieces, the longer they'll take to cook.

Cheers,
-Helen

I really appreciate this video since I cannot fry ...

2011-12-21T22:57:31.451-05:00

I really appreciate this video since I cannot fry anything at all. I never even tried meat because I was sure to ruin it and it's not cheap. While we are on the subject, I still cannot figure out latkes. I used canola oil, which did help but not much. The latkes are still raw on the inside. I can squish them so they are lace thin but I like some texture to my latkes. Did you want to do a latkes frying video as a side project since it's Hanukkah and all? I am going to try the rugelach recipe. Very excited about it. It does not require frying.