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@elizabeth.victori523: #viwes #comment #viral #stopmotiontrend #CapCut #foryou
Elizabeth Victoria
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Region: NG
Wednesday 30 October 2024 21:01:33 GMT
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Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous pinch of salt 1. It’s important to get the potato as thin as you can it’s should be almost see through, to achieve this really a mandolin is best. To create straight edges for the corners flip the potato round as you slice it. 2. I find seasoning the cream or is the most efficient way to flavour the pave and you need the flavour to be present through the layers. Infusing the cream with the garlic, herbs and salt over a low heat will achieve this. I like to infuse it for at least 1 hour to really impart the flavour. 3. Line your terrine mould or loaf tin with baking parchment and layer the potato ensuring you add cream to each layer, the salt is in there too remember so that’s seasoning the potato at the same time. 4. When the layers are complete top with another piece of parchment and press firmly with your hand. Then bake it at 160c/320f for 2 hours importantly the potato must be tender throughout or it needs longer. 5. Press the potato overnight in a fridge with something heavy. 6. The following day, trim and portion the terrine. Keep the trimmings and deep fry them as a snack, I like to cook the slices of pave in a hot pan with some oil to crisp it up don’t forget the edges! #reels #potato #potatoes #Recipe #recipes
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