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The General Chat Thread

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Comments

  • #1952
    fiddlechic
    Registered Users, Registered Users 2 Posts: 412 ✭✭fiddlechic


    Stupid question alert: so you peel the potatoes precooking, cook, and then lift hot potato into ricer and squeeze?


  • #1953
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    fiddlechic wrote: »
    Stupid question alert: so you peel the potatoes precooking, cook, and then lift hot potato into ricer and squeeze?

    Yup. It's essentially a giant garlic press for spuds. I like to steam the potatoes and the "rice" them (twice). Boiling is fine though.


  • #1954
    Bassfish
    Registered Users, Registered Users 2 Posts: 912 ✭✭✭Bassfish


    Regarding ricers and moolis, people always go on about how vital it is to have mash with no lumps, I have to ask, has lumpy mash ever really been a problem for anyone? Anything more effective than a fork will get rid of lumps. I actually dislike that french style pomme purre, I like mash to have a bit of substance, not so overworked that you could suck it through a straw. Do ricers privide anything that a masher with a bit of elbow doesn't provide?


  • #1955
    angeldelight
    Registered Users, Registered Users 2 Posts: 5,176 ✭✭✭angeldelight


    Must invest in one of those potato ricers when I get back to having my own kitchen - my mash is very lumpy!

    Anybody got any extravagant food plans for Mother's Day? So far I know dessert is a lemon and passion fruit meringue tart that I saw in Good Housekeeping this month - looks fabulous. However I've never made a tart or meringue before, always just bake cakes so will have to see how it turns out.

    Not sure about starter or main, my mam wouldn't be a big meat lover so might go vege which will mean new recipes as I always cook meat!


  • #1956
    Mellor
    Registered Users, Registered Users 2 Posts: 40,798 ✭✭✭✭Mellor


    Bassfish wrote: »
    Regarding ricers and moolis, people always go on about how vital it is to have mash with no lumps, I have to ask, has lumpy mash ever really been a problem for anyone? Anything more effective than a fork will get rid of lumps. I actually dislike that french style pomme purre, I like mash to have a bit of substance, not so overworked that you could suck it through a straw. Do ricers privide anything that a masher with a bit of elbow doesn't provide?
    A fork or masher is fine and you can get good mash that way. But when you have a really smooth mash from a top restaurant you can notice the difference.

    I'd expect Pomme puree is more like, well, a puree than mash. Same with any veg, cauliflower mash and puree are quite in texture. It's not just about being mash/forked/riced more, puree has a pile more butter or cream added, so its more liquid like.


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  • #1957
    Dubl07
    Registered Users, Registered Users 2 Posts: 1,801 ✭✭✭Dubl07


    Bassfish wrote: »
    Regarding ricers and moolis, people always go on about how vital it is to have mash with no lumps, I have to ask, has lumpy mash ever really been a problem for anyone? Anything more effective than a fork will get rid of lumps. I actually dislike that french style pomme purre, I like mash to have a bit of substance, not so overworked that you could suck it through a straw. Do ricers privide anything that a masher with a bit of elbow doesn't provide?

    Pomme Purée is more akin to our creamed potatoes which I'd do by ricing, adding butter and/or hot milk plus seasoning of salt, pepper, nutmeg. I tend to use that as a topping for pies.

    Plain riced spuds are light, fluffy and a gravy magnet. I steam the potatoes, drain, dry off for five minutes or so with some kitchen paper in the pot and then rice them. Nirvana.


  • #1958
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Does anyone else find that over-mashed spuds are a bit "gluey"? I much prefer mash with a masher.


  • #1959
    MugMugs
    Registered Users, Registered Users 2 Posts: 17,871 ✭✭✭✭MugMugs


    Have we got an Airfryer / ActiFry thread?

    We should get one. And a flag. Flags are cool. But not as cool as Airfryers


  • #1960
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    IvyTheTerrible wrote: »
    Does anyone else find that over-mashed spuds are a bit "gluey"? I much prefer mash with a masher.
    Yes, if you over mash them then it goes a bit glutinous. You also get that effect if you use a stick blender as it apparently releases the starches in the potato.

    I got a Sensio Masha for Christmas, which, although it looks like a stick blender, isn't. It turns much, much slower and doesn't have a blade but a rotor that forces the potato out through the holes in the side much like a ricer rather than 'blending' them. It looks a bit like a gadget that you might put away and forget after a few uses like so many gadgets, but I love it. The bottom part just clips off and can be washed in the dishwasher. Works great for sweet potatoes, turnips etc. too.

    http://www.thearange.co.uk/products/masha/

    https://www.youtube.com/watch?v=ToGjwEweLis


  • #1961
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    IvyTheTerrible wrote: »
    Does anyone else find that over-mashed spuds are a bit "gluey"? I much prefer mash with a masher.
    Alun wrote: »
    Yes, if you over mash them then it goes a bit glutinous. You also get that effect if you use a stick blender as it apparently releases the starches in the potato.

    The starch in potatoes is held in little pockets, so when you make mash potatoes with a stick blender it ruptures the cell walls and release the starch making the mash extremely gluey and stick. The same happens when you grate potatoes.

    Something similar happens when you freeze potatoes. As the potatoes freeze, the liquid within the cells expands and ruptures the cell walls, which in turn affects the texture of the potato.


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  • #1962
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,859 ✭✭✭✭The Hill Billy


    MugMugs wrote: »
    Have we got an Airfryer / ActiFry thread?

    We should get one. And a flag. Flags are cool. But not as cool as Airfryers

    Here you go. :)


  • #1963
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    Bassfish wrote: »
    Regarding ricers and moolis, people always go on about how vital it is to have mash with no lumps, I have to ask, has lumpy mash ever really been a problem for anyone? Anything more effective than a fork will get rid of lumps. I actually dislike that french style pomme purre, I like mash to have a bit of substance, not so overworked that you could suck it through a straw. Do ricers privide anything that a masher with a bit of elbow doesn't provide?

    I guess it's simply a personal taste thing. I personally love the texture of mash using my ricer, and it becomes an absolute flavour sponge. I always get compliments on the mash when I make it for others.

    I hate the texture of mash using just a fork. Also, I have arthritis, so using a masher for more than two spuds is just not going to happen.


  • #1964
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    iwantmydinner wrote: »
    Also, I have arthritis, so using a masher for more than two spuds is just not going to happen.
    The gadget I mentioned above would probably be ideal for you I'd imagine, as there's virtually no physical effort required.


  • #1965
    iwantmydinner
    Registered Users, Registered Users 2 Posts: 3,246 ✭✭✭iwantmydinner


    Alun wrote: »
    The gadget I mentioned above would probably be ideal for you I'd imagine, as there's virtually no physical effort required.

    Woah. That looks like one seriously handy machine - so many uses!


  • #1966
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Did anyone watch Masterchef last night? I thought it was very good, I like the chap who has gotten through to the quarter finals - he obviously loves his grub and is very enthusiastic!


  • #1967
    tmc86
    Registered Users, Registered Users 2 Posts: 1,031 ✭✭✭tmc86


    Merkin wrote: »
    Did anyone watch Masterchef last night? I thought it was very good, I like the chap who has gotten through to the quarter finals - he obviously loves his grub and is very enthusiastic!

    Have the UK & Irl episodes on record for tonight's viewing!


  • #1968
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    tmc86 wrote: »
    Have the UK & Irl episodes on record for tonight's viewing!

    Ah! I didn't realize the Irish one is on concurrently. I live in the UK so haven't been watching the Irish one. Is it still Dylan McGrath and your man from Pichet?


  • #1969
    tmc86
    Registered Users, Registered Users 2 Posts: 1,031 ✭✭✭tmc86


    Merkin wrote: »
    Ah! I didn't realize the Irish one is on concurrently. I live in the UK so haven't been watching the Irish one. Is it still Dylan McGrath and your man from Pichet?

    It was on last night at the same time, you'll be able to get it on RTE player if you use a masking site.

    Still Dylan and Nick Munier (Pichet) although I think Dylan McGrath has become even more critical this year and playing up to his grumpy persona!


  • #1970
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,542 ✭✭✭foodaholic


    Alun wrote: »
    The gadget I mentioned above would probably be ideal for you I'd imagine, as there's virtually no physical effort required.

    How much is it Alun ?


  • #1971
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    foodaholic wrote: »
    How much is it Alun ?
    I got mine in Argos, €37.39.

    http://www.argos.ie/static/Product/partNumber/9083451/Trail/searchtext%3EMASHA.htm


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  • #1972
    Dubl07
    Registered Users, Registered Users 2 Posts: 1,801 ✭✭✭Dubl07


    Alun wrote: »
    I got mine in Argos, €37.39.

    http://www.argos.ie/static/Product/partNumber/9083451/Trail/searchtext%3EMASHA.htm

    Seriously tempted. I love to eat carrot & parsnip but hate to mash them or turnips.


  • #1973
    Alun
    Registered Users, Registered Users 2, Paid Member Posts: 21,534 ✭✭✭✭Alun


    Dubl07 wrote: »
    Seriously tempted. I love to eat carrot & parsnip but hate to mash them or turnips.
    It does a seriously good job of carrot and turnip. Just make sure the carrot is cut up reasonably small as it cooks less quickly than the turnip, and parsnip cooks much quicker.

    The only thing it didn't do very well was avocado, which they advertise it as doing, but that might have been down to my avocado not being ripe enough.


  • #1974
    Neyite
    Registered Users, Registered Users 2 Posts: 25,946 ✭✭✭✭Neyite


    iwantmydinner wrote: »
    Mash is such bloody hard work. I always seem to forget that until I'm in the middle of making it though...

    My trick is to boil them well, drain well, then roughly chop with a knife in the pot, add a nice splash of milk, decent knob of butter and seasoning. Mash it up until fluffy. The milk softens it so makes it easier to mash.

    Then I toss in finely chopped onion and dish up.


  • #1975
    Loire
    Registered Users, Registered Users 2 Posts: 2,036 ✭✭✭Loire


    This is what I do and it works every time:

    Drain the boiled potatoes in a colander and rest over the pot for 2 - 3 minutes to dry out
    Mash like crazy
    Only when fully mashed do I start adding butter in cubes - usually 3 or 4 batches of butter
    When all this is mashed, then add some milk / cream - not too much.

    Loire.


  • #1976
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Neyite wrote: »
    My trick is to boil them well, drain well, then roughly chop with a knife in the pot, add a nice splash of milk, decent knob of butter and seasoning. Mash it up until fluffy. The milk softens it so makes it easier to mash.

    Then I toss in finely chopped onion and dish up.

    "decent knob of butter" eh?

    proper mash is half and half butter and spuds.

    Actually, for real good mash, you should drain and dry out the spuds, then mash or rice them, then add the butter. If you think you put in enough butter, you didn't so add more. Season and then add milk if needed. Then add more butter.


  • #1977
    Animord
    Closed Accounts Posts: 1,004 ✭✭✭Animord


    Baldy Conscience wrote: »
    "decent knob of butter" eh?

    proper mash is half and half butter and spuds.

    Actually, for real good mash, you should drain and dry out the spuds, then mash or rice them, then add the butter. If you think you put in enough butter, you didn't so add more. Season and then add milk if needed. Then add more butter.

    and serve with a knob of butter on top.

    Just to be sure, like.


  • #1978
    IvyTheTerrible
    Closed Accounts Posts: 14,949 ✭✭✭✭IvyTheTerrible


    Animord wrote: »
    and serve with a knob of butter on top.

    Just to be sure, like.
    Or make a well for the butter, à la Colcannon!


  • #1979
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,359 ✭✭✭Gloomtastic!


    Who would have thought it. A 'how to make mashed potatoes' chat on an Irish discussion forum.

    Tomorrow can we can talk about how to breath air. :p


  • #1980
    Neyite
    Registered Users, Registered Users 2 Posts: 25,946 ✭✭✭✭Neyite


    Baldy Conscience wrote: »
    "decent knob of butter" eh?

    proper mash is half and half butter and spuds.

    Actually, for real good mash, you should drain and dry out the spuds, then mash or rice them, then add the butter. If you think you put in enough butter, you didn't so add more. Season and then add milk if needed. Then add more butter.

    I find that makes it greasy. Dont get me wrong, I love using butter and think it adds flavour to everything, but my mash does get compliments this way.

    Perhaps a mash-off at the next beers? :D


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  • #1981
    Merkin
    Registered Users, Registered Users 2 Posts: 8,230 ✭✭✭Merkin


    Animord wrote: »
    and serve with a knob of butter on top.

    Just to be sure, like.

    I like to add a bit of potato to my butter :)


This discussion has been closed.
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