Re:“Joy of Cooking” versus the Food Scientist
by Afton on Wednesday March 21, 2018 @06:19PM
(#16642956)
You can make delicious hash browns with just potatoes, salt, and butter. Yes, you have to keep it from burning, but it's not that hard, you just use a lower temperature. The result is delicious and crisp.
It's not the only way (Honestly, I prefer duck/goose fat if I'm feeling fancy, beef if not), but it's a perfectly acceptable way of making crispy delicious hash browns.
Re:“Joy of Cooking” versus the Food Scientist
by HeyLaughingBoy on Thursday March 22, 2018 @05:44PM
(#16652985)
Great! Now I have to try that this weekend :-(
Probably with cheese sauce for good measure...
As to your second paragraph, well, here is my point illustrated. Added sugars are probably our biggest problem. Even when it comes to lipids, I don't think most people cooking at home are making Cheesecake Factory-style meals. But my understanding of the latest research is that trying to remove fats from your diet is no longer necessarily recommended.