I really don't know what to call this, fried scalloped / gratin potatoes, maybe?

this has been making the rounds on a couple cooking fori.
it is indeed a fascinating 'invention' / twist.
I plan to make it.
mandolin sliced potatoes, baked down in a cream sauce.
trimmed to size/shape....
pan fried for crispy tastiness...
not much to go wrong - some technique required.....
 
Termyn8or said:
It is at 1:35 in the video. This time it didn't look so thck but it was certainly black.

If they got beef stock that dark I want to know how.

T
Click to expand...

I think I can point to two things:

1) When I make beef stock, I roast the bones and brown the meat before before the 12 hour simmer, then reduce, reduce, reduce.

2) I was shooting near a window (for natural light) without a key light (to cast more light on the stock as I poured it), so it looks darker. It is thick and dark, but not black.

:)
 
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