Many recipes for potato salad state that one should place the salad in the refrigerator after preparing. Some recipes state that one hour is enough. Others ask for several hours. Some recipes even require it to be stored overnight before being served. Why do these recipes have this requirement?
Refrigerating accomplishes several things:
Food safety of Potato Salad: For potato salad, you have about 2 hours of safe eating in the 40-140F temperature range. Refrigerating is an easy way to extend this, by cooling below 40F. For hot salads, you can either reheat before serving, or keep it hotter than 140F by using a chafing dish and can of Sterno.
About Mayonnaise in Potato Salad: Commercial mayonnaise is too acidic to spoil easily, but when mixed in with potato salad it can be diluted enough to spoil. It is better to refrigerate than take the risk, right? If you use homemade mayonnaise, you run the risk of salmonella on top of this.
I love warm potato salad, especially with a salty porky dinner like oktoberfest sausages. If you are making it and serving it right away, it is not going to poison anyone - think of all those recipes for garlic mashed potatoes that basically involve stirring a mayo-based garlicy caesar salad dressing into mashed potatoes. After dinner if there is any left I put it in the fridge. (The next day, my teens are quite likely to microwave their portions - they prefer to eat it warm.)
Now if you're making it to take to a picnic, that's a different story. Get it cold right away and keep it cold while you're transporting it. But there's no need if it's for immediate consumption.
I'm with Kate on serving temperature, although Bob has a significant point about the flavors marrying. In truth, it's often just worth refrigerating the salad well in large gathering scenarios, as Kate mentioned, and if someone wants it warm, they can request that their portion be removed from refrigeration early or actively warmed. The serving temp is really a matter of personal opinion, as far as I can tell.
Disclaimer: completely subjective and in a hurry to get to a glass of bourbon.
I also find that refrigeration helps to thicken the dressing. I'm not a fan of runny potato salad.
in the past and had the same experience that I normally have with the vinaigrette -- that the mixture doesn't stay together -- I need to stir just before dressing the salad. I poured olive oil into my bowl..., it didn't break the emulsion. (I ended up saving it as a sauce for chicken, since I don't like thick salad dressing.) Why did this emulsify so well? Could there have been something about that vinegar...When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification
I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes online and it seems that there's more cornstarch in the recipe than flour. Some recipes, like this one, uses potato starch and sweet rice flour with some regular flour. What is it about these other dry ingredients that give the chicken this other kind of light crunchiness?
I'm curious for some ideas on what to make with seaweed salad.
, the rest of the most of the other recipes have ingredient amounts, baking time, etc ... but this is kinda like one of those assembled church / military wives club / etc cookbooks where there's lots of different recipes and some are of a different style) Now, I admit, I didn't realize until after the pork was cooked that I had set the oven to 350°F and not 400°F ... but as I had remembered problems in the past with cooking potato au gratin before, and it taking a really long time, I opted to use two dishes, so the layered potatoes weren't more than 2 cm (~3/4 inch) thick, and the second dish
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? Does wilting the greens in the salad have any particular impact on the profile of the flavor and texture of the end result that gears it toward pairing with flavors that massaged greens, or raw, would not?
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I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre