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|Richard in Cincy||
Joined: Dec 12, 2005
Posted to Thread #20634 at 5:57 pm on Oct 6, 2011
they bind the apple filling better than apples alone (which can sometimes be like shingles in a strudel) and provide a more cohesive and creamier filling. Thats why it's appropriate to use a mealy russet potato that disentegrates as it cooks and releases its starch over a waxy potato that holds together.
Old Bavarian tradition.
Other messages in this thread:
- 20634. REC from Bavaria: Apfel-Rahm-Strudel (Apple Cream Strudel) - Richard in Cincy - 4:45pm on 10/06/11 (3)
- What do the potatoes contribute to this dish that more apples wouldn't accomplish? [NT] - Michael in Phoenix - 5:42pm on 10/06/11
- Starch... - Richard in Cincy - 5:57pm on 10/06/11
- Ok, gotcha. [NT] - Michael in Phoenix - 4:26pm on 10/22/11