Culinary Fundamentals - Ch. 6

Food mill

A hand-operated puréeing tool that forces cooked food through a perforated disk to create a smooth, uniform texture. For potatoes, a food mill helps create a smooth purée without overworking the starch.

Potage

A French term for soup.

Thick soup

A soup with enough body or thickening to have a consistency heavier than a clear soup.

Purée soup

A thick soup made by cooking ingredients such as starchy vegetables or legumes until tender and puréeing them. Purée soups have a somewhat coarse texture and are generally slightly thicker than cream soups.

Nap/Nappé

The consistency at which a liquid is thick enough to coat the back of a spoon.

Coarse texture

A texture that is not completely smooth or refined. Purée soups characteristically have a somewhat coarse texture.

Starchy vegetables

Vegetables containing enough starch to provide natural thickening when cooked and puréed, such as potatoes.

Waxy potatoes

High-moisture, low-starch potatoes that hold their shape well during cooking. Best for preparations where the potato needs to remain intact rather than become fluffy or easily puréed.

Mealy potatoes

Low- to moderate-moisture, high-starch potatoes with a dry, fluffy texture when cooked. They break apart easily and are ideal for mashed or puréed potatoes.

Starch gelation (potato)

The process in which potato starch granules absorb water and swell when heated, thickening and changing the texture of the potato.

Tourné

A seven-sided, football-shaped classical vegetable cut with tapered ends.

Blender

Powered equipment used to purée foods to a smoother consistency. It can be used for purée soups but should be avoided for mashed potatoes because excessive processing can create a gluey texture.

Specialty soup

A category of soup that does not necessarily fit into the standard clear or thick soup classifications and may have distinctive ingredients, preparation methods, or serving styles.

Mashed potato

Cooked potatoes that are drained, dried, puréed or mashed, and combined with ingredients such as butter and heated milk or cream to create a smooth finished preparation.

Amylose

A relatively straight-chain starch molecule found in potatoes that contributes to starch behavior and texture during cooking.

Amylopectin

A highly branched starch molecule found in potatoes that contributes to starch behavior and texture during cooking.

What three types of equipment can be used to purée a purée-style soup?

Food mill, blender, and immersion blender.

Give the ratio and ingredient amounts for 1 gallon of purée soup using starchy vegetables.

1# mirepoix, 4# vegetables for puree, 1 sachet, 1 gallon stock or broth

Why aren't purée-style soups strained?

The puréed ingredients provide the soup's characteristic body, thickness, flavor, and somewhat coarse texture. Straining would remove material that is intended to remain in the soup.

What are the three characteristics of a purée-style soup?

Slightly thicker than a cream soup, somewhat coarse in texture, and thickened primarily by the puréed main ingredient/starch rather than relying on a separate thickener.

Explain the term nap/napper.

A consistency thick enough to coat the back of a spoon.

Describe the qualities and uses of mealy potatoes.

Mealy potatoes are relatively high in starch and low to moderate in moisture. They cook to a dry, fluffy texture, break apart readily, and are best for mashed and puréed potato preparations.

Describe the qualities and uses of waxy potatoes.

Waxy potatoes are relatively low in starch and high in moisture. They have a firm texture and hold their shape well, making them better for preparations in which intact pieces are desired.

What is the best type of potato for mashed potatoes, and why?

A mealy, low- to moderate-moisture potato such as a russet. Its higher starch and lower moisture produce a lighter, fluffier purée and make it easier to mash smoothly.

What are the important steps for making mashed potatoes?

Cook the potatoes until tender; drain and dry them thoroughly; while still hot, pass them through a warmed food mill or potato ricer; add soft butter and heated milk or cream; season; mix only enough to combine; serve immediately or hold warm properly.

What temperature water should potatoes be started in, and what temperature should be maintained during cooking?

Start potatoes in cold water, bring the water to a boil, then reduce and maintain a simmer until the potatoes are tender.

Why are size and uniformity of cut important when preparing mashed potatoes?

Uniform pieces cook at approximately the same rate so all of the potatoes become tender at the same time, preventing some pieces from being undercooked while others become overcooked or waterlogged.

Why is it important to purée mashed potatoes through a food mill instead of a food processor?

A food mill or ricer produces a smooth texture without excessively working the potatoes. A food processor can rupture and release too much starch, making the potatoes soupy, sticky, gluey, and unable to hold their shape.

What is the proper method for keeping finished mashed potatoes warm?

Hold them over a hot-water bath or in a steam table with plastic wrap placed directly on the surface. Do not hold them too long because the quality will begin to degrade.

What are the basic ingredients and ratio for mashed potatoes?

•1 # low-moisture High Starch potatoes

•2 oz butter cubed

•2 oz hot milk

•1 oz hot heavy cream

•Salt and White Pepper

Why are potatoes dried before liquid is added?

To remove excess moisture so the potatoes can properly absorb the butter and milk or cream and maintain the desired texture rather than becoming watery.

What type of potatoes make the best purées?

Low- to moderate-moisture potatoes, such as russets and mealy yellow potatoes.

Why should food processors and blenders be avoided when puréeing potatoes?

They can overwork the potatoes and release too much starch, producing a gluey, sticky texture.

What temperature should additional ingredients be when added to puréed potatoes?

They should be heated to approximately the same temperature as the potato purée or be at room temperature. Milk or cream should be at or near a simmer, and butter should be soft.

Why should mashed potatoes not be overworked while mixing?

Overworking releases too much starch from the potatoes, producing a heavy, sticky consistency.

How should boiled potatoes be properly cooked for quality?

They should have a delicate aroma and flavor, hold their shape while still being extremely tender, and be seasoned appropriately for the finished dish.

What are common bases for purée soups?

Dried legumes such as beans, lentils, and split peas, or relatively starchy vegetables such as potatoes, squash, and celery root.

What liquids are commonly used as the base of a purée soup?

Water, broth, or stock.

Why should vegetables for a purée soup be cut relatively uniformly even though they will eventually be puréed?

Uniform pieces cook evenly so all of the ingredients reach the proper tenderness at approximately the same time.

Are milk or cream required in a purée soup?

No. Finishing ingredients such as milk or cream may be added, but they are not necessary for a soup to be classified as a purée soup.

What is Vichyssoise?

A chilled puréed potato-and-leek soup, typically finished with cream and garnished with chives.

What potatoes are used in the textbook Vichyssoise recipe?

Nonwaxy potatoes, peeled and cut into medium dice.

How is Vichyssoise finished for service?

After the soup is puréed, rapidly cooled, and refrigerated, stir in half-and-half and chives, adjust the seasoning with salt and white pepper, and serve in chilled bowls or cups.