Doughs, Batters & Starches · Volume 1 · SUB-DGH-002
Duchess Potatoes
heldown record: draft — state inherited from a component
Something in this tree is HELD. The system will not present this record as settled until a person resolves it.
- held Smoked Crème Fraîche
Specification
- Yield
- 5,000 g
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / g
- $0.0040
- Batch cost
- $20.12
Allergens · declared affirmatively, inherited by ingredient ID
EggsMilk
Eggs — enters via Egg yolk, pasteurized (Duchess Potatoes)
Milk — enters via Cheddar blend, shredded (Duchess Potatoes); Heavy cream (Duchess Potatoes); Greek yogurt (Duchess Potatoes → Smoked Crème Fraîche → Crème Fraîche); Parmesan, grated (Duchess Potatoes); Butter, unsalted (Duchess Potatoes)
Cost provenance · 3 levels deep · computed at build, never stored
- Potato, Yukon B18 ea$5.04
- Egg yolk, pasteurized14 ea$2.66
- Cheddar blend, shredded640 g$6.01
- Heavy cream3,785 ml$12.40
- Greek yogurt355 ml$1.56
- Heavy cream177 ml$0.58
- Parmesan, grated85 g$1.61
- Butter, unsalted340 g$3.07
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Boil potatoes in salted water; dry over low heat.
- Paddle with butter, smoked crème fraîche, cream, and cheeses; pipe for service.
- To order: pipe into hot cast iron, egg-wash, bake at 450°F until golden.