Crispy potatoes

 

4g baking soda and 25g kosher salt per 2 qt water to boil potatoes

4 lbs russets (or Yukons) peeled and cut into large chunks (2-3” or so)

5T (75ml) extra virgin olive oil/duck fat

 

Oven rack to center, preheat oven to 450

Bring 2 quarts of water to a boil over high heat

When the water comes to a boil, add salt and baking soda and the potatoes and stir.  Return to a boil then reduce to a simmer and cook until a knife meets little resistance when inserted into a potato chunk – about 10 min after returning to boil

Drain carefully and let rest in pot for about 30 seconds to allow excess moisture to steam off – transfer to a bowl with the melted fat, season to taste with salt and pepper, and toss to coat roughly until a thick later of mashed potato0like paste has built up on the potato chunks

Transfer to large parchment lined rimmed baking sheet and spread them evenly – roast 20 min, flip, continue roasting until deep brown and crisp, shaking and turning a few more times, about 30-40 min.

Taiyaki

99.9% of this shamelessly ganked from: https://www.justonecookbook.com/taiyaki/

I don't do anko - last night I made pastry cream to fill these with.

Sift together:
125g AP Flour
20g Corn startch
1 tsp baking powder
1 tsp baking soda

Add 40g sugar and whisk together well

In a separate bowl, whisk 1 large egg (50g without shell) with 180-200ml whole milk depending on size of egg - combine well.

Pour wet ingredients into dry ingredients and whisk well until completely smooth and incorporated - refrigerate for 1 hour - this should result in about 1.25C batter

To Cook the Taiyaki

• Preheat the taiyaki maker over medium-low heat. When it‘s hot, grease the pan with some of the 1 Tbsp neutral oil using a brush.
  
• Fill the taiyaki pan mold about 60% full of batter.
  
• In the center of each mold, put about 1 Tbsp of the 250 g sweet red bean paste (anko) and pour more batter on top to cover it.
  
• Optional: You can also use Nutella as a filling.
  
• Close the lid and immediately flip.
  
• Cook for 2 to 2½ minutes on that side. Then flip and cook for another 2 to 2½ minutes. Open and check to see if the taiyaki is golden brown. Remove from the pan and cool on a wire rack. Continue cooking the remaining taiyaki.
  

To Serve

• Serve warm. If the taiyaki get cold, you can toast them in the toaster oven or oven until they‘re crispy on the outside.
  

To Store

• You can keep the taiyaki in an airtight container and store in the refrigerator for up to 4 days or in the freezer for up to a month.

Pastry Cream

All purpose pastry cream, but I will be using this for Taiyaki filling! Maybe with strawberries?

I followed the recipe and instructions from Instructables except I scalded the mlk/butter on the stove instead of using a microwave and did a few other things my own way.  All ingredients are from the site, I mostly followed their directions, but the instructions are a combination of my words and theirs.  Original recipe can be found here:

https://www.instructables.com/How-to-Make-Creme-Taiyaki-Custard-Filled-Waffle-Fi/

Ingredients for Custard Filling

• 1 3/4 Cup of Milk
• 4 Tablespoons of Unsalted Butter
• 4 Egg Yolks
• 1/2 Cup of Sugar
• 5 Tablespoons of Flour
• 2 Tablespoons of Cornstarch
• 1/2 Teaspoon of Salt
• 2 Teaspoons of Vanilla Extract
  
  Cut the butter and add to milk in heavy bottomed sauce pot on the stove - scald the milk by bringing to 180* - when bubbles are just about to start.  Then cool to 110* before using in recipe.
  
  Combine dry ingredients in a bowl, then whisk 4 egg yolks in a larger bowl until they lighten in texture and color.  Add the dry ingredients to the egg yolks and whisk until combined into a smooth, thick paste.  When the milk/butter has cooled, add about 1/3 cup to the yolk mixture and whisk until smooth.  Repeat until all the milk is incorporated.  Wipe out the pot, place a strainer over the pot and slowly pour the mixture back into the pot.  Put over low/low-med burner and whisk continuously - make sure that you have everything you need ready to go because this becomes even more critical the longer you are into the cook! 
  
  The custard will begin to thicken - when it becomes very thick and starts pulling away from the sides remove from heat and continue whisking for an additional minute or so - err on the side of longer. Remove custard to low flat container to cool - lay plastic wrap directly on the surface to prevent a skin from forming and cover completely.  Cool as quickly as possible - I put an ice pack below it and an ce pack in a paper lunch bag on top of the plastic wrap before refrigerating for at least 2 hours.
  
  For pipings and fillings for things like creme puffs and regular uses, whisk it until smooth and its ready to use.  For Taiyaki, I am thinking I may want to try it thiccccccc and unwhisked.  Will discuss in Taiyaki post.