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fandomhigh2025-01-31 09:59 am
carbsliftthespirit) wrote in fandomhigh2025-01-31 09:59 am
Potatoes!, Friday, Second Period
"Today I thought we'd get some browning on our potatoes, courtesy of the Maillard reaction." Raiden proceeded to explain how the Maillard reaction worked to brown foods, and if you got whiplash hearing a guy who came off as, shall we say, not that bright enthusiastically explain chemistry, well...it was food chemistry, what could he say?
"Now, you have some choices to make here. For this roasted potatoes recipe we're going to use the same russet potatoes we've been using so far--more on the different types of potatoes coming up soon!--and you just want to scrub them really good and cut them into bite-sized cubes. But then the seasoning is up to you! You could follow the recipe, and that would be really delicious, or you can use your own favorite seasonings. I've been really into smoked paprika lately, or maybe you're not into marjoram? Leave it out! And then into our preheated, very hot oven, for twenty to thirty minutes. Because the oven's so hot you'll want to check on these regularly, to make sure they're not burning and flip them around so all the sides come into contact with the hot metal for optimum browning.
"Now, how would you serve these yummy potatoes? 'In a giant bowl, with a fork' is not the most nutritionally sound answer, but I'll accept it."
"Now, you have some choices to make here. For this roasted potatoes recipe we're going to use the same russet potatoes we've been using so far--more on the different types of potatoes coming up soon!--and you just want to scrub them really good and cut them into bite-sized cubes. But then the seasoning is up to you! You could follow the recipe, and that would be really delicious, or you can use your own favorite seasonings. I've been really into smoked paprika lately, or maybe you're not into marjoram? Leave it out! And then into our preheated, very hot oven, for twenty to thirty minutes. Because the oven's so hot you'll want to check on these regularly, to make sure they're not burning and flip them around so all the sides come into contact with the hot metal for optimum browning.
"Now, how would you serve these yummy potatoes? 'In a giant bowl, with a fork' is not the most nutritionally sound answer, but I'll accept it."