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

[Bill Fisher]

On Thu, 23 Dec 2004 06:36:02 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> 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

Yeah, pre-cooked and dehydrated.  You can find instructions via GIS if
you really want to make your own.

You could also parboil the tater slices on their way into the casserole
if you wanted to cut down on the baking time, if you are putting it
together ahead of time.

and here is a Good Eats transcript on potatos for no apparent 
reason:

http://www.goodeatsfanpage.com/Season1/Potato/PotatoTranscript.htm


Cadoc
(it's just been one of those days)
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