matshroom (November 30, 1999 at 12:00 am)

polymorphism!!!!!

chefluke81 (November 30, 1999 at 12:00 am)

Why did he cool the potatoes down after cooking them? We have been lead to believe in classic kitchens to work the purée quickly so that it stays hot as when the potatoes are cold they are harder to pass through a drum sieve therefore being overworked and become gluey. How can he cool down a purée then put it into a fridge and use it the next day?And why is he using a whisk for the purée? I got abused the first time I used a whisk in a purée in a top kitchen! this guy is amazing!