For Richard's Potato dumpling recipe question. What kind of potatoes do you use? Thanks.
- Thread starter dawn_mo
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richard-in-cincy
Well-known member
Use the russets. You want a starchy potato. But both will work.
richard-in-cincy
Well-known member
What time is dinner Randi? : ) Let me know how you like it.
plan on being here around 6:30, I'll throw together a walnut, pear and raisin
struddle to go with dinner..... tempting isn't it? "-))
a question on the browned flour for the gravy, is it different than making a roux with the butter and flour and cooking that for 3 or more minutes until slightly browned?
I'll report on the ravioli tonight or tomorrow. going to just make a few with a mushroom filling, just as a "test run".
struddle to go with dinner..... tempting isn't it? "-))
a question on the browned flour for the gravy, is it different than making a roux with the butter and flour and cooking that for 3 or more minutes until slightly browned?
I'll report on the ravioli tonight or tomorrow. going to just make a few with a mushroom filling, just as a "test run".
richard-in-cincy
Well-known member
yum. very tempting.
the great thing about the browned flour is that you can do it in advance, then use it when you need it, and you don't have to make a roux. You leave as much fat in your pan juices as you would for a roux, then just stir in the browned flour and you basically have the same effect.
the great thing about the browned flour is that you can do it in advance, then use it when you need it, and you don't have to make a roux. You leave as much fat in your pan juices as you would for a roux, then just stir in the browned flour and you basically have the same effect.