[Sca-cooks] A recipe for Devra...

[Phil Troy / G. Tacitus Adamantius]

Also sprach Stefan li Rous:
>Phlip replied to me with:
>>Uh, more like 45 minutes, Stefan, at 425, longer at 350- I usually
>>figure on the order of an hour and a quarter, since 350 is my default
>>temperature. You want the potatoes pretty soft. 350 is the temp I 
>>usually cook roasts
>>at, so I usually throw both in at more or less the same time.
>
>Thanks. See? Lol. Not what I estimated. Of course that is probably 
>better than estimating an hour, going off to do something else and 
>then smelling something burning in the kitchen...
>
>Those dried, sliced potatoes in the Scalloped Potato mixes must be 
>already be cooked some before then  being dried.

They've got to be. Another consideration is that heat transfer in 
ovens works differently from when you're cooking potatoes in liquid, 
and things do take longer, and then the thinness is less of an issue 
when they're compacted in just a little liquid in a casserole dish.

Adamantius

-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04