In The Bender Kitchen: Chef Heide Lang makes roasted potatoes your way

In The Bender Kitchen: Chef Heide Lang makes roasted potatoes your way


TERESA: WELCOME BACK, EVERYBODY. SO, ROASTED POTATOES YOUR WAY. IS TAKE A VOTE. WHO LOVES POTATOES? THAT IS WHAT WE ARE GOING TO CHANGE TODAY. I WANT YOU TO LOVE POTATOES. DO YOU LOVE POTATOES? YOU ARE IRISH RIGHT? THE PROBLEM IS WHEN PEOPLE MAKE POTATOES, THEY DO NOT HAVE ENOUGH LABOR. PEOPLE BOIL THEM — THEY DO NOT HAVE ENOUGH LABOR. — ENOUGH FLAVOR. RYAN: YOU’RE GOING TO INFUSE THEM. FIRST, WE STARTED UP OFF WITH POTATOES THAT WE WASHED. WE WANT THEM ALL TO BE UNIFORM SIZE. THEY COOK EVENLY. YOU GET A POINT. RYAN: I AM DOWN I GUESS. WHEN WE TEACH THESE KINDS OF POTATOES IN COOKING CLASSES, WE WANT TO MAKE SURE PEOPLE KNOW THAT THE SIZE MATTERS. WE PUT THEM IN THE OFTEN — IN THE OVEN FOR ABOUT 25 SECONDS. WE ARE GOING TO TAKE MELTED BUTTER. A STICK OF MELTED BUTTER. WE ARE GOING TO TAKE TWO OR THREE TABLESPOONS OF SUNFLOWER OIL. WE ARE NOT USING OLIVE OIL. TERESA: HOW COME? GREAT QUESTION. WE ARE NOT USING OLIVE OIL. WE ARE GOING TO BE ROASTING THESE AT 400 DEGREES. IS ANYONE KNOW WHAT THE SMOKE POINT HAS? RYAN: 450? 350 DEGREES. WE WON OIL THAT CAN WITHSTAND HIGH HEAT. WE HAVE THAT GOING. WE ARE GOING TO GIVE AN AMPLE AMOUNT OF PEPPER. YOU WANT TO SPRINKLE? NOT WITH YOUR FINGERS. WHY DON’T YOU DO THE SALT. A LITTLE MORE THAN THAT. RYAN: MORE? LAST TIME YOU TOOK THE WHOLE THING OF SALT. I WANT TO GO LITTLE MORE. NOW, WE GET TO HAVE FUN. THIS IS WHEN WE GET TO HAVE THEM YOUR WAY. WE HAVE AN ITALIAN VERSION. WE HAVE A MEXICAN VERSION. HERE IS SOME SAGE. WE JUST THROUGH AN SOMETHING INTERESTING — THROUGH IN SOMETHING TO THINK — SOMETHING INTERESTING. WHAT ARE YOU IN THE MOOD FOR? TERESA: I WILL DO THE ITALIAN. RYAN: I WILL DO THE MEXICAN. LET’S PRETEND THAT THERE IS A SQUARE HERE. I AM GOING TO DO A LITTLE SAGE. WE ALSO HAVE GOT SOME URBAN DIFFERENT ROMPS — RYAN: WHAT IS THAT ? THAT IS A COMBINATION OF BOTH THYME, ROSEMARY, LAVENDER. ALL WE WOULD DO IS — LET’S SEE — LET’S SAY WE WERE ALL DOING THIS AT ONCE. WE WOULD PUT IT IN THE OVEN FOR 40 DEGREES FOR ABOUT HALF AN HOUR — FOR 400 DEGREES FOR ABOUT HALF AN HOUR. IF YOU ARE DOING A MEXICAN VERSION, YOU COULD SERVE IT WITH SOUR CREAM. SOME PARMESAN CHEESE. YOU CONSERVE THEM IN — YOU CAN SERVE THEM IN INDIVIDUAL PLATES. THE POTATOES ARE SO PERFECT THIS TIME OF YEAR. ALL MORNING, WE ARE TALKING ABOUT HOW COLD IT IS GETTING. NOW, WE ARE EATING ROASTED CHICKEN, ROASTED WORK — ROASTED PORK. RYAN: THAT IS FEEL-GOOD FOOD. FOR OUR VIEWERS, IF YOU DO NOT KNOW WHAT HEIDI HAS BEEN UP TO, YOU CAN CHECK OUT THE COOKING SCHOOL DOWN IN MILFORD.

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