What have you cooked in it so far?
Good question! I currently have an induction range because I’m still in my home of the last 5 years. It goes in the market in two weeks. We move into the new home in June and get our GE Monogram gas range installed at the sams time. So I’ll answer this question in 3-4 months!
Be not afraid. Buy a converter disk.
This is like an NFL team not playing their #1 draft choice until it moves into a new stadium.
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A converter plate would just turn it into a radiant range and defeat the purpose of the copper pot. Plus, all of my copper is being stored at the new house. Had to declutter the current home for when it hits the market in 2 weeks.
Not entirely. It would turn it into a hybrid.
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My copper stayed in use when I bought a house with an electric cooktop. It still made a difference, especially when taken off of a burner to cool.
I am sure you will cook something wonderful for its inauguration. I love using mine for chicken paillards, veal scallops, and much more, but my favorite use is sole meuniere.
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What size is your pommes Anna pan? I see them offered usually in 20 or 24. 24 seems like a pretty large potato cake, but on the other hand I have never known leftover potatoes in any form to last long. BTW the tamis has seriously increased our mashed potato consumption. It makes them so easy and perfect.
Mine is 20cm.
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That size makes the most sense to me.
If it helps, the 20cm makes generous side portions for 4, and entree-sized for 2.
I would pick this pan, top and bottom, ahead of all others, for camping or travel.
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Is your tamis a drum sieve? I’ve wondered about using one after processing through my food mill. This is almost purely of academic interest as most of the time I take the easy way out and don’t bother even with the food mill.
Yes, it is a drum sieve. It is wooden with stainless steel mesh.
Do you go through the whole process food mill + sieve + whisk like the chef in these videos ?
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I do not find it necessary. Peel and boil chunks in salted water and push them through the sieve into a mixing bowl. Stir in Mexican crema (or whatever you like), give it a quick stir, and devour.
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The potato starch holds the butter and milk together to make potato-ey custard.
I agree with Tim’s take. Ça suffit pour devouring.
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I boil or steam the potatoes whole and peel them afterwards. At this stage, the pulp is rather dry and compact and I guess it would a bit difficult to push it through a fine sieve. I shall try your way.
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I also feel the whole food mill + sieve + whisk is not really necessary. So far, I have never used a sieve to make puree/mashed potatoes. I usually even skip the food mill but I find a whisk very useful if one wants a nice smooth consistency.
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I love it when people are knowledgeable enough to explain things like this. Thanks!
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Is the drum sieve the same or similar to a chinois? I have a chinoise but it seems the mesh might be too fine for potatoes to go through.
I use a ricer (I think the brand is norpro deluxe jumbo potato ricer) for smooth mashed potatoes. It’s probably similar in result to a food mill.
