An unerring approach to a French classic.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 HexClad Cookware | 2022-06-20 15:00:24 |  3,174,795 Views |
Hexclad | Hybrid Revolution
In my years of developing recipes there have been times when after a few rounds of testing and tweaking a recipe I have been honest in my advice to the reader: the path to success lies not in applying new methods or tricks but in applying the classic technique. (See: French omelette and tortilla Española.) I couldn’t let that be the message I wanted to convey to pommes Anna.
A visual showstopper pommes Anna features thinly sliced potatoes layered in a cake of beautifully stacked concentric rings that have been cooked until tender on the inside and crisp and golden on top. Traditional recipes require a fiddly fail-safe approach to building the cake in a hot pan requiring the cook to carefully arrange the potato slices as they fry in piping hot butter. It’s a questionable method on the best of days one that can be perfected with regular practice. But it’s not the sort of dish most home cooks are likely to make often—certainly not often enough to reach the point where failure isn’t a distinct possibility.
How can anything go wrong with pommes Anna? Oh let's see:
