So, wanting to bring in more potato flavor without the potato, I created a roasted potato skin stock and used it in a cauliflower fluid gel which worked "ok". It was good, but needs more power behind the potato flavor. I had left over roasted potato skin stock, so I make a meringue and used a modified beet root meringue from MC as a model. I gave it to a guest taster and the reaction I received was "what the F is that?". Looks and smells like roasted potato for a french fry shop, but the texture is marshmallow-like and the flavor is strong, but harder to completely identify. Wasn't sure if it was because of the texture or not. When I tasted it, all I could taste was the roasted potato stock, but.....I knew what it was made of and 'looked" for that taste. So comparison is not equal. Was still allot of fun.
Potato meringue:
Anti-French Fry. :-)
