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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Powdered cream for shelf-stable cooking — sauces, baking, camping
Rendered beef fat — fries, deep frying, high-heat searing
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Powdered cream for shelf-stable cooking — sauces, baking, camping
Rendered beef fat — fries, deep frying, high-heat searing
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combine potatos, broth , the 1 tablespoon butter and 1 tablespoon cream in a stockpot cover and cook until potatos are just tender, about 20 to 30 minutes. remove from heat and let sit in broth until cool, covered about 2 hours peel potatoes and cut into 1 inch cubes make romano cream sauce rinse a large saucepan with cold water and drain but don't dry. this helps prevent the cream from boiling over. add cream, onion and garlic to pan and heat to a low boil. boil cream until reduced by 1/2, about 20 minutes. keep a close eye on it so it does not boil over and adjust heat and stir if needed remove and discard onion and garlic. transfer sauce to a double boiler top pan. you can make your own double boiler by using a heatproof bowl over a pan of simmering water. add romano cheese, all seasonings except parsley and stir, add and fold in pearl onions and potato cubes heat, stirring often until cheese melts, pour into serving dish and garnish with parsley. note the double boiler is essential for heating after the cheese is added, i the sauce will seperate in the oven or microwave. it needs gentle heat for a velvet smooth sauce