i always use a hand whisk to make mashed potatoes, and personally it makes it perfectly fluffy, especially if you add a bit of milk, and it also leaves some small chunks if you only whisk for a short amount of time, which i really like :)
as a South Asian, we just use our hands xD. Mashed potatoes are really popular here, popular as in something we eat with rice and its occasionally made.
Hey Lisa, here’s a suggestion. If you don’t have a potato masher, use a strainer or a fine mesh sieve. Its even better than a masher since the consistency of the potatoes just become so creamy
Instead of a masher, you can try using the bottom of glass (preferably one with a flat bottom) to mash too. I saw it being done by a family member once
Try adding dry scallops to the pan with hot oil. No salt or pepper until after they're done. The little amount of moisture that the salt draws out does make a difference. It's counterintuitive, but give it a try.
From a professional. Best scallop technique. Oil in pan and ripping hot until the pan is smoking. Make sure the scallops aren't wet, salt it only right before it goes in the pan. Place them towards the outside on the pan because it's hottest there. After they are in the pan bring your hear to medium. Leave them alone for 2 minutes. Flip and in a 500 degree oven for about 2 more minutes. Baste with butter for another minute and done. Making sure you let them come to room temp for about half an hour before cooking also helps.
I was wondering that too. Expected to see more people commenting on it, but just you so far. Hopefully someone replies, cause I was concerned it might be "turning", but I, admittedly, don't always know what I'm talking about, so.......... maybe there's some wiser people who do. 🤞
It means they are female. Female scallops turn a yellowish orange color when they are spawning. I was told it makes them sweeter as well but I'm not sure if that's true but that's why it is a different color :)
I love that you always reflect on what people say to you - always eager to learn and never look on comments as criticism but as a way to just get better and better at what you do.
Adding oil to the scallops is a silly way of getting the best sear. In order to achieve the maillard reaction (which is essentially the crust on your scallops), you not only need the right amount of heat (more heat more sear) but also contact with that heat, the oil in this scenario is not only there to prevent your scallops from sticking, but also as the medium through which the heat is transfered. So really the more oil the better the contact your scallops have with the heat. Of course you don't want to deep fry the scallops but you definitely want more oil than the light coating you gave them.
You can use a whisk and get the smoothest mashed potatoes with basically butter and potatoes by themselves. Saw it in a professional chef competition and was blown away how smooth it can be.
Potato ricer AND a masher. A food mill wouldn’t go amiss either…. You’re expanding your repertoire. Enjoy the toys that make the cooking process easier. 💜🔪👍🏻
Hey Lisa. You should get a potato ricer for the best mash potato results! And also if you put the mash into a piping bag you can make the presentation very pretty:))
A quick mashed potato tip. My family uses a hand mixer. It fluffs the potatoes nicely. Just use the hand mixer, add some butter, milk, spices, and its all good.
depending on the texture you like, i usually boil them till you can cut through with a fork and then i use a fork to mash before adding anything. it’s usually always fluffy for me
Protip: *mash potatoes with fork then to get it smooth use one of those cake spatula things that you can scrape the bowl with they are kinda bendy and works great to smush and flatten and smoothen the potato*
All you need is a stand mixer with the same attachment you use for cake, the whisk one, but the paddle works well too! No need for a masher. Also boil the garlic with the potatoes to make it creamy when you mix it!!!
The face of are you going to eat me out in the mashed potato 😂😂😂 hey Lisa I might not comment here but I do watch your videos. Hope you have a nice day and good luck for your onward journey with us take care
If you have time, the best way to get a good sear on scallops is overnight in the fridge on a rack, uncovered, like a steak. Dry brining can also help. And definitely oil in pan 👍
Consider a ricer for potatoes instead of a masher if you want smooth potatoes. It gives you a smooth consistency without making them gluey. If you want chunky mashed potatoes go for a traditional masher.
Try a sauce with either frozen or fresh corn, a bit of cream, salt and pepper (and blend it all). Sounds strange and simple, but sooo good with scallops!
If you don’t have a masher out the potatoes in a colander type thing and basically great them through and you’ll get fully mashed potatoes (it is a bit of work and effort but I think it’s work it)
Bacon fat and olive oil on a 2:1 ratio is my fave way! Bring the Bacon fat to medium high add a bit of your olive oil and garlic 🧄 the sear. Pat dry and dust with cornstarch for super max sear
searing needs hot oil, which is why it should be added first. there wasn't a good sear because the oil was room temp when it hit the pan and started cooking the scallops
