All questions
4 answers 1086 views
Monita_photo
Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

Ringing out the water is very important. I would also bake at 425 or 450 depending on how thick your latkes are.

Lorigoldsby
added over 1 year ago

Also...if you have a baking stone...that will help crisp up the latkes

How_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

Have your pan in the oven heating to the oven's temperature. Then add your fat/oil of choice. When all is superhot, add yor dollops/mixture. This way, although you are "baking," you mimic "sauteeeing/frying" in that your heat source is truly hot. Waiting for these 3 things to get to the same temperature might result in a less crispy crisp.

How_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

p.s. I suggest enamel cast iron or cast iron or the heaviest stainless steel saute pan you have. The better the conductor of heat, the better the end result.

From Our Friends
powered by ZergNet