it's always really funny to me that the only difference between mashed potatoes and Fine Dining Pommes Purée is that you just add enough butter to give any man a heart attack to the latter
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it's always really funny to me that the only difference between mashed potatoes and Fine Dining Pommes Purée is that you just add enough butter to give any man a heart attack to the latter
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it's always really funny to me that the only difference between mashed potatoes and Fine Dining Pommes Purée is that you just add enough butter to give any man a heart attack to the latter
"how do they make mashed potatoes so silky smooth in restaurants" fuckton of butter
"how do they make salmon steak so perfectly fried from all sides without burning it" fuckton of butter
"how do they make vegetables so tasty and soft on the inside while nice and textured on the outside" fuckton of butter -
"how do they make mashed potatoes so silky smooth in restaurants" fuckton of butter
"how do they make salmon steak so perfectly fried from all sides without burning it" fuckton of butter
"how do they make vegetables so tasty and soft on the inside while nice and textured on the outside" fuckton of butter"i use butter too it doesn't work" you wouldn't add nearly as much butter as they do in restaurants because you don't want to die of a heart attack
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"i use butter too it doesn't work" you wouldn't add nearly as much butter as they do in restaurants because you don't want to die of a heart attack
joël robuchon makes mashed potatoes by mixing 2 parts of potatoes with 1 part of butter
that's half a stick of butter per 1 200g serving -
joël robuchon makes mashed potatoes by mixing 2 parts of potatoes with 1 part of butter
that's half a stick of butter per 1 200g serving@halva how big is a stick?
one block of butter from aldi is 250g
