Cascada or cachelos – Both terms refer to a specific type of cut used when preparing bite-sized potatoes for certain dishes and soups. Beginning with peeled potatoes, make the cut by sliding a knife into the raw potato and then pry the piece off, snapping the uncut edge from the potato. This broken edge exudes more starch than does a clean cut and the starch serves to thicken soups and stews. Moreover, the asymmetrical, angular cuts offer a nice presentation for dishes such as Pulpo de Gallega.
https://www.gastro-curious.com/content/uploads/IMG_6856.jpg 3024 3024 webmin https://gastro-curious.com/content/uploads/gastro-curious-340.png webmin2013-01-05 17:30:192022-07-11 15:01:03Cascada or cachelos