Gelatin in mashed potatoes for mini causas?
I want to make small causa bites — I had them at the restaurant Picca in Los Angeles. The mashed potato portion of the causa was silky smooth and slightly gelatinous. Not in a disgusting way. But in a way that everything held together nicely.
I have the chefs cookbook and Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude