Just tried it and delicious, BUT, learn from my mistake. Be sure to notice they've used a pan with a lip on it, not just a flat cookie sheet. I tilted the pan and oil dripped off and onto the bottom of my oven, smoke, stink.
Suggestion: Could you do test water kettles some day? Speed of coming to a boil, which one boils for the least amount of electric and which one cleans the easiest.
They were probably prepped with a mandolin, while the instructions showed how to cut it by hand (because calling for a mandolin doesn't align with the simple nature of the dish. The only reason I'd imagine they used it is that it's a tv show and that convenience is better for that environment. It's also why everything is mise en place'd more than you'd expect anyone to do while cooking naturally)
I thought that too. But I realized that they were trying to place all 2 pounds of potatoes in 1 tray. There wouldn’t be enough space so they probably had to lengthwise as well.
According to Silpat website, "Silpat® is effective in temperatures from -40°F to 480°F (or -40°C to 280°C)". Apparently they're not durable at extremely high temps or safe with broiling.
Christopher Anderson because the potatoes won’t brown well and the cheese won’t get crispy. When ATK tells you to do something is because they’ve already tried every option available and the final recipe is the best one. It would make sense that parchment paper would make it easier to clean but your potatoes won’t be crispy
gr8tgee Hi. Most of the lactose is drained off with the whey in the cheese making process and the remainder is converted to lactic acid during the aging process. There still may be some left in the finished Parmesan and would be listed on the nutrition table as “sugar”.
Don’t need to- that’s why you’re using corn starch to absorb all the water from the potatoes. When the cornstarch cooks, it seals the water in and remains soft. The cornstarch also become the “glue” between the cheese and the potatoes. Without it, the cheese would not grab onto the wet potatoes.
Thankfully ,I am known to have very good hearing. Having said that , at 0:13 into the clip please verify if the word I heard was correct. If not, back I go for another hearing test. Good recipe though.
The dish looks awesome and I will definitely try this very soon. But for the record, see my previous comment about ISO standard units. In this clips you use a mix of imperial units and ISO standard (metric) units, so why not go the whole way? Or at least add subtexts with ISO standard units to your comments, why not?
4 года назад
1:06 Hey there, because you are posting on an international channel, RUclips in this case, you should use ISO standard units and not imperial units. Minimum requirement is subtexts with ISO standard units. Of course, this is out of courtesy to the international audience. (For example Gordon Ramsey (from the heart of imperial units) use ISO standard units in all his videos.)
@@bobby_greene And why doesn't Americans not understand to support the world outside US? Is it so hard for you to do the math and add sub-texts for the international audience? Is that beyond your education maybe? ;-)
@ I would rather use metric units, but thats not the norm. You have access to unit converters via the internet, unless your age restricts you from being able to find them.😏
4 года назад
@@bobby_greene Why you misunderstand my comment. It is perfect to use any units of your liking but what I ask for is international units to be provided as "sub-texts". I do not ask the narrators to change their speak. Do you understand?
All of the recipe videos are just clips from their television show that airs on American public television. I imagine they do very minimal editing in the transition.
She said they used Yukon Golds because they're much creamier than Russets. They prefer the texture of Yukon Gold over the drier Russet texture but adding a little starch helps the cheese stick and also helps brown and crisp the cut parts.
They let us watch the videos for free but still rely on the income they get from subscriptions because they don't have commercials. I can't imagine needing to write down this particular recipe anyway. It's so simple.
@@juansierralonche9864 I didn't think I was being negative. Just giving my opinion on how the show is produced. I enjoy watching Food Wishes and Laura in the Kitchen, both positive cheerful people and the way they present themselves seems more natural.
Cook's Country has always the been more informal and folksy of the two shows. They're not selling anything though so I'm not sure how it's like an infomercial. It's just called enthusiasm. With these food loving cooks Im pretty sure it's genuine too.
kvindkr It is an infomercial of sorts. They are trying to sell subscriptions. Not that there is anything wrong with that. They are good at what they do.
I made this last night. Family loved them. keep the recipes coming.
I have been making frico at the holidays for many many years. I learned when I lived in Italy! :-)
I genuinely love this show, I crack up every time idk why
I was just about to post that same thing! Love all of the hosts and hostesses!
Ooooh, that's my kind of potato. Can't wait to make these.
Okay, so your post is two years old. Have you made the recipe?
Comments?
These potatoes look delicious. Thanks
Looks delicious.and will be making very soon! Can you use a non-stick rimmed baking pan instead?
We made these today, except we used thyme instead of rosemary because we don’t like rosemary. They were delicious!
Just tried it and delicious, BUT, learn from my mistake. Be sure to notice they've used a pan with a lip on it, not just a flat cookie sheet. I tilted the pan and oil dripped off and onto the bottom of my oven, smoke, stink.
Do you have any openings? I'd like to apply for a job as a food taster.
😂🤣
0:40 is a mood
I gotta start flipping stuff more often. Thats the trick. You flip it. Garlic bread, this, other stuff. Crisp. Smash. Flip. Oh yea.
Frickin love this show!!!!
Thank you!
That frico is freakin’ amazing!!
I’m going to do this with sun chokes to lower the carbs. Dang, this is a good video!
Can’t wait to try them
Freakin awesome 👏
Made this using tater tots. No mess no fuss. Came out great!
I bet that's good too!
MMMM that looks amazing! :D
Excellent channel guys!! Keep on going!
I can't even handle how good these were! Is it normal to eat 2 pounds of taters in one sitting? 🤔😜❤❤
On occasion, yes.
As God intended
These sound perfect for a graduation party!
Get your Freak-O
I've said that all day! Get your Frico on 😁
Great, great ladies. Terrific recipe.😍👍😀
🥔🥔 When cutting the potatoes up... just use a *Mandolin!* It’ll save you a TON of time & ensure you have exactly evenly sliced potatoes!! 🥔 🥔
The slices are too thick to bother with that.
It Burns also no one wants bloody fingertips in their potatoes
I can't even get close to a mandolin! To darn many finger injuries
Dangerous. I'd eat that entire tray.
Suggestion: Could you do test water kettles some day? Speed of coming to a boil, which one boils for the least amount of electric and which one cleans the easiest.
I am running to the Market for ingredients! - Pavlov's Dog couldn't Drool as much as what YOU caused with this Delicious looking Recipe!
Why did she cut the potatoes differently than the ones that were already in the bowl?
Its clearly a conspiracy involving the DNC, Kanye West and the Illuminati.
@@juansierralonche9864 you forgot Qanon. Shame on you!
I saw that as well, hhmmmm. Good eye.
They were probably prepped with a mandolin, while the instructions showed how to cut it by hand (because calling for a mandolin doesn't align with the simple nature of the dish. The only reason I'd imagine they used it is that it's a tv show and that convenience is better for that environment. It's also why everything is mise en place'd more than you'd expect anyone to do while cooking naturally)
I thought that too. But I realized that they were trying to place all 2 pounds of potatoes in 1 tray. There wouldn’t be enough space so they probably had to lengthwise as well.
Holy moly! YES
Love the recipe. Would a silpat work instead of nonstick spray?
E Lewis
I was thinking the same thing. Or drop the temperature a little and use parchment paper?
That's what I was wondering, not so much for better cooking but for easier cleanup.
According to Silpat website, "Silpat® is effective in temperatures from -40°F to 480°F (or -40°C to 280°C)". Apparently they're not durable at extremely high temps or safe with broiling.
You can tell Bridget’s spent a lot of time around a Brit (her husband) by the way she pronounces Parmesan.
Why not use parchment instead of liberally greasing the half sheet pan?
Christopher Anderson because the potatoes won’t brown well and the cheese won’t get crispy. When ATK tells you to do something is because they’ve already tried every option available and the final recipe is the best one. It would make sense that parchment paper would make it easier to clean but your potatoes won’t be crispy
Dam I love this channel. I don't do well with cheese being lactose intolerant but I wanna eat these tatos😁
gr8tgee Hi. Most of the lactose is drained off with the whey in the cheese making process and the remainder is converted to lactic acid during the aging process. There still may be some left in the finished Parmesan and would be listed on the nutrition table as “sugar”.
Cheese barely has any lactose in it. 12g per cup for milk. Around 1g per cup for cheese.
@@fingerbottom I don't give a dam what's in it or not, when I eat that cheese imma be gaseous, you better move lol
Try some Lactaid pills. They work wonders, especially the Fast-Acting ones. Your tummy doesn't have to suffer!
@@dawnmichelle4403 uhuh tried that still can't tolerate that. Guess its not to be. It's ok my wife just has to deal with it lol
Can I cover the sheet with aluminum foil and spray that?
Love it. Why not use a teflon liner to the pan?
It would probably work well. Just guessing but maybe they didn't mention that because they assume most people don't have them. IDK
teflon doesn't do well in 500+ degree f heat. but it really isn't needed, once the aluminum sheet pan is seasoned it becomes nonstick like cast iron.
Parma John cheese
America's Test Kitchen has changed. It's not the same. What happened? God Bless everyone on the show and all those behind the scenes
Hilarious.
On the transcript (AI generated, I am sure, “ FRICO” came out as “FREAKO”.
I was LMAO.
can you use asiago cheese instead?
Who votes down? Come on people...lets hear why you don't like this
You guys use alot of corn starch in your recipes. Is there any substitute?
I’m confused why do we rinse potatoes to rid of the starch only to add it back in with corn starch. Does it depend on the recipe AND the potato?
Don’t need to- that’s why you’re using corn starch to absorb all the water from the potatoes. When the cornstarch cooks, it seals the water in and remains soft. The cornstarch also become the “glue” between the cheese and the potatoes. Without it, the cheese would not grab onto the wet potatoes.
我最喜愛這種邪惡食物！哈哈哈！
Thankfully ,I am known to have very good hearing. Having said that , at 0:13 into the clip please verify if the word I heard was correct. If not, back I go for another hearing test. Good recipe though.
DELICIOSO. GRACIAS.
The dish looks awesome and I will definitely try this very soon. But for the record, see my previous comment about ISO standard units. In this clips you use a mix of imperial units and ISO standard (metric) units, so why not go the whole way? Or at least add subtexts with ISO standard units to your comments, why not?
1:06 Hey there, because you are posting on an international channel, RUclips in this case, you should use ISO standard units and not imperial units. Minimum requirement is subtexts with ISO standard units. Of course, this is out of courtesy to the international audience. (For example Gordon Ramsey (from the heart of imperial units) use ISO standard units in all his videos.)
America's test kitchen bro
@@bobby_greene And why doesn't Americans not understand to support the world outside US? Is it so hard for you to do the math and add sub-texts for the international audience? Is that beyond your education maybe? ;-)
@ I would rather use metric units, but thats not the norm. You have access to unit converters via the internet, unless your age restricts you from being able to find them.😏
@@bobby_greene Why you misunderstand my comment. It is perfect to use any units of your liking but what I ask for is international units to be provided as "sub-texts". I do not ask the narrators to change their speak. Do you understand?
All of the recipe videos are just clips from their television show that airs on American public television. I imagine they do very minimal editing in the transition.
Damn
Why did you add starch when you could have just used russet potatoes
She said they used Yukon Golds because they're much creamier than Russets. They prefer the texture of Yukon Gold over the drier Russet texture but adding a little starch helps the cheese stick and also helps brown and crisp the cut parts.
Oh nice thanks
I audibly said "she couldn't sprinkle it or anything?"
To print this recipe from the link, I would have to pay for a monthly service. Not fair people!
They let us watch the videos for free but still rely on the income they get from subscriptions because they don't have commercials. I can't imagine needing to write down this particular recipe anyway. It's so simple.
They have these things called “pen & paper”...
@@samiam619 REALLY?! Since I'm 65 I DO know about those things. I would rather keep my recipes and videos in one spot on my computer.
I like the recipes I see on this channel, but the personality is too much like an infomercial.
kvindkr Ashley?
It's not that difficult to enjoy watching people who have cheerful or optimistic attitudes. Please just try to avoid being unnecessarily negative.
@@juansierralonche9864 I didn't think I was being negative. Just giving my opinion on how the show is produced. I enjoy watching Food Wishes and Laura in the Kitchen, both positive cheerful people and the way they present themselves seems more natural.
Cook's Country has always the been more informal and folksy of the two shows. They're not selling anything though so I'm not sure how it's like an infomercial. It's just called enthusiasm. With these food loving cooks Im pretty sure it's genuine too.
kvindkr It is an infomercial of sorts. They are trying to sell subscriptions. Not that there is anything wrong with that. They are good at what they do.
Please, stop using fake parmesan!