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4 answers 1768 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added almost 5 years ago

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

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32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 5 years ago

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

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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  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 almost 5 years 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.

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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  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 almost 5 years 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.

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