hipcook's Profile

Joined: November 14th, 2009


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October 5th, 2022

Crispy Garlic Crumb Steak from All Recipes

Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (and the coating) saved... read more >


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hipcook's Reviews


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Cook's Illustrated
(Mar/Apr, 2008)

 

26th December 2009

Fluffy Mashed Potatoes : page 12

Steaming the potatoes instead of boiling them really does seem easier. I have to admit that I wimped out at the idea of getting out the food mill, and just used the potato masher. It turned out OK, but I do think breaking the potatoes more would have helped them be fluffier. (Also, I note that the butter and milk are added separately, instead of together like every other mashed potato recipe I know.)

All that said, there's nothing but potato flavor in this recipe. Fine, if that's what you're looking for, but I like mashed potatoes rich with dairy and other flavors. (If I wanted potato flavor, I'd eat them baked.) So for me, it's more a recipe that illustrates a technique, than a finished dish.

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