this post was submitted on 26 Mar 2024
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[–] [email protected] 123 points 7 months ago (2 children)

Would you say it was... a hassle?

[–] [email protected] 59 points 7 months ago

Yes, yes I would.

[–] [email protected] 11 points 7 months ago (1 children)
[–] [email protected] 15 points 7 months ago* (last edited 7 months ago)

(•_•)

( •_•)>⌐■-■

(⌐■_■) 🥔

[–] [email protected] 22 points 7 months ago

So I guess you ain't no hassleback girl, you ain't no hassleback girl!

[–] [email protected] 12 points 7 months ago (3 children)

Can get the same crispiness just using a mandolin to completely slice it up. Leaving it connected makes little sense, considering how much more effort it takes cutting it by hand.

[–] [email protected] 16 points 7 months ago* (last edited 7 months ago) (2 children)

I would never make this again.

I mean, I could tell based on my understanding of physics and cooking that it was not going to turn out as one would hope.

But I plowed through and made it anyways. In the end, every single concern I had about this preparation rang true.

I knew going in that it couldn't possibly cook consistently because the bottom would be a solid mass and the top would be split apart with varying gaps.

I knew that convection would not carry the moisture away from the bottom of the fins but it would desiccate the tops properly. I felt that the tops 1/3 would have crispy delicious skins but the base would have tough leather. I was right.

I knew that both ends would be rock hard and inedible but it had to be that way in order for the thicker parts to absorb enough heat.

I knew that applying an oil to the top was a very delicate game because it would just saturate into a grease pool if it dripped/pooled to the lower part.

I feel like this is a misbegotten recipe. A big series of fanciful ideas that are visually impressive but do not deliver in the taste department. Seems like it's from a time before cooking science was well understood.

[–] [email protected] 5 points 7 months ago (1 children)

Maybe next time you could try lower heat for longer. Or not, if this is not for you, you do you.

[–] [email protected] 4 points 7 months ago* (last edited 7 months ago) (3 children)

Physics prevents this from being cooked anything other than inconsistently.

As the fins rise and spread out, the amount of moisture that can dissipate can be plotted on a curve with the bottom of the potato always representing the least amount of moisture dissipation, and the outer part at the top always having the most.

And it gets more complicated because as the potato curves on each axis it becomes thinner on the edges so there's a gradient in moisture dissipation there too.

In a practical sense this means that every X, Y, Z point on this potato is cooked different. Some points will be perfect but by definition it means other points will not and cannot be perfect. And other points must be awful.

There is a fundamental flaw in this design, which changing the temperature or cooking duration cannot solve.

[–] [email protected] 4 points 7 months ago (1 children)

Too much delta t leads to too much delta T.

I wonder if the tater could be sous vide after slicing to perfect temp and then somehow flash crusted. Similar idea to twice cooked fries that are boiled, frozen, then fried.

[–] [email protected] 2 points 7 months ago (3 children)

To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.

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[–] [email protected] 2 points 7 months ago (1 children)

Sometimes I think the highest regarded dishes are about the way they look rather than the process, execution, or the taste. The more I learn to cook, the more I appreciate the nuance of each step!

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[–] [email protected] 2 points 7 months ago

Mandolin and a skewer to keep them togehther-ish in the oven.

it's how I keep onion rings together while grilling them. (actually, i use poultry dressing scewers for that. they're the perfect size. Tab them through the layers, then slice between them. Marinade in salt, vinegar and olive oil. Grill on high till... uh... grilled.)

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[–] [email protected] 10 points 7 months ago (3 children)

They look so sad and not nearly enough cream. I usually slice all my potatoes, toss them in the cream mixture, then stack them in the dish Hasselback style and they always come out perfect, Crispy on top, creamy and moist in the middle and bottom

[–] [email protected] 9 points 7 months ago (1 children)

Where are you getting cream from? There's no cream in Hasselback potatoes?

[–] [email protected] 5 points 7 months ago (8 children)

My mistake, I make a hassleback style au gratin.

[–] [email protected] 3 points 7 months ago

That sounds lush, tbf.

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[–] [email protected] 10 points 7 months ago (1 children)
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[–] [email protected] 8 points 7 months ago

Puts the hassle in Hassleback.

[–] [email protected] 8 points 7 months ago

I made a ton of them while learning knife skills. They are way too much work versus tastier options, but they look pretty.

[–] [email protected] 7 points 7 months ago (1 children)

This is quite literally the same thing I made for dinner tonight as well. I’m sorry you struggled with the potatoes. Even with chopsticks it can be a little challenging. A very sharp knife makes all the difference.

[–] [email protected] 8 points 7 months ago (1 children)

There was no struggling, and they turned out perfect, they just were not worth the effort invested for the flavor return.

[–] [email protected] 7 points 7 months ago (2 children)

What dish is the most worth the effort?

[–] [email protected] 12 points 7 months ago

I think in a general sense most dishes are worth the effort!

When I use that expression here, I mean that I feel that I can develop substantially better flavor using much simpler methods that take less time, less cleanup, less cooking, more agreeable/consistent texture, and so forth.

I was a little bit dubious of the hype I read surrounding this particular preparation, and I feel that in the end that skepticism was justified.

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[–] [email protected] 7 points 7 months ago (1 children)

It's not that difficult to do, just requires some knife skills and not rushing. But I never liked the finished results. It's crispy on the outside and mushy on the inside.

[–] [email protected] 15 points 7 months ago (1 children)

I always liked this method. It’s crispy on the outside and mushy on the inside.

[–] [email protected] 6 points 7 months ago (1 children)

I respect that some people have different opinions on the same thing.

[–] [email protected] 7 points 7 months ago (1 children)

I don't.
I think everybody should have the same opinion.

[–] [email protected] 6 points 7 months ago (1 children)

I agree with this, and so should everybody else.

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[–] [email protected] 6 points 7 months ago (1 children)

I remember my mom trying to make Hasslback potatoes.

It turned out not well. (No cream, her knife skills are... well lets just say 1/2 was as thin as they got. oh. and did i mention no cream?)

[–] [email protected] 14 points 7 months ago* (last edited 7 months ago) (2 children)

Are you thinking about scalloped potatoes? Hasselback with cream is news to me.

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[–] [email protected] 6 points 7 months ago (2 children)

Did you freehand the cuts or use the chopsticks/skewers assisted method?

[–] [email protected] 10 points 7 months ago (1 children)

Not op, but they definitely used laser eyebeams. You can tell from the precision and crispy edges that they shot laser beams from their eyeballs. Final answer, Regis.

[–] [email protected] 7 points 7 months ago (1 children)

Looking at the spacing bw the cuts I would also add that it is most likely op has 6 eyes from which they shoot laserbeams.

[–] [email protected] 6 points 7 months ago

8 OP is from Arachnia

[–] [email protected] 5 points 7 months ago* (last edited 7 months ago)

Been a home cook for a long time and I make everything from scratch so thank you very much for that :)

Yes freehand cuts. I think it's just doing it a million preps, my tools are el cheapo $5 German steel knives and I use a metal wheel quick sharpener and a pro hone. I'm a bit of a sinner lol

I don't have time to fuss, and I'll just throw out my knife and get a new one every 3 years

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