do you drain your tats and shake em well,, makes them all fluffy
My routine goes:
Par boil
Shake to fluff up
Heat oil or fat until sizzling
Add potatoes (they hiss when they hit the pan)
Turn a couple of times during cooking and add some salt about 20 minutes before the end of cooking.
That normally works like a charm, but didn't for the last few weeks for no apparent reason. better today though.
Par boil
Shake to fluff up
Heat oil or fat until sizzling
Add potatoes (they hiss when they hit the pan)
Turn a couple of times during cooking and add some salt about 20 minutes before the end of cooking.
That normally works like a charm, but didn't for the last few weeks for no apparent reason. better today though.
i know this will seem weird, but my mum, par boils the potatoes, then lets them cool, then "slits" them with a knife about 10 times across and half way down in depth, pours cold oil over them, and then throws them into a v.v.hot oven.
The reults are fantastic. I think its down to the time it takes the oil to heat up, lets it soak into the spud before crisping it up, that makes the difference. She did try adding semolina flour which has been mentioned in a different thread, but this didn't improve the crispiness, as they were as crispy as they were going to get.
last night I had panner shila or something like that, some chicken thing, and chana masala - not as good as normal. The paneer was really sweet but I don't know why I didn't add anything sugary... bizarer. Nice though
O and home made naan.
Tonight and the rest of this week si going to be intestesting as we have run out of money for the month and we have eggs, a slab of halloumi, popcorn, spices, sweet potatoes, peppers, tinned beans - not baked beans, home made cakes and icecream hah. Bring on the fun
We are going to cook with our tagine for the first time later, we've marinaded the lamb in the Hanout for 3 days and we're going to add potatoes, carrots and white asparagus at the end and serve with plain rice.
i know this will seem weird, but my mum, par boils the potatoes, then lets them cool, then "slits" them with a knife about 10 times across and half way down in depth, pours cold oil over them, and then throws them into a v.v.hot oven.
The reults are fantastic. I think its down to the time it takes the oil to heat up, lets it soak into the spud before crisping it up, that makes the difference. She did try adding semolina flour which has been mentioned in a different thread, but this didn't improve the crispiness, as they were as crispy as they were going to get.
I know this isn't the right place, but I don't want to start a whole thread for one question. So tonight I am making a pasta sauce recipe, and I was just wondering can you freeze almost anything if I make too much?
chinese takeaway - going to docs at 7 so not enough time really now i'm home to cook something and get away in time to make it to the docs. Will have to be extra good the rest of the week
I know this isn't the right place, but I don't want to start a whole thread for one question. So tonight I am making a pasta sauce recipe, and I was just wondering can you freeze almost anything if I make too much?
Pretty much. Is it tomato based or cream based? You might want to make the base then split it so you can save half the base then use the rest for your meal tonight.
Pretty much. Is it tomato based or cream based? You might want to make the base then split it so you can save half the base then use the rest for your meal tonight.
It is tomato and double cream, with chopped chorizo.
I just make lots of recipes and I make too much and never know if I would be able to freeze some for another time. It would be nice if they could add on all recipes whether they are freezable like they add all the calorie content and things.
It is tomato and double cream, with chopped chorizo.
I just make lots of recipes and I make too much and never know if I would be able to freeze some for another time. It would be nice if they could add on all recipes whether they are freezable like they add all the calorie content and things.
It should be fine but beacuse of the cream it may not last as long in the freezer and you should probably cook it more gently when reheating it.
Comments
My routine goes:
Par boil
Shake to fluff up
Heat oil or fat until sizzling
Add potatoes (they hiss when they hit the pan)
Turn a couple of times during cooking and add some salt about 20 minutes before the end of cooking.
That normally works like a charm, but didn't for the last few weeks for no apparent reason. better today though.
i know this will seem weird, but my mum, par boils the potatoes, then lets them cool, then "slits" them with a knife about 10 times across and half way down in depth, pours cold oil over them, and then throws them into a v.v.hot oven.
The reults are fantastic. I think its down to the time it takes the oil to heat up, lets it soak into the spud before crisping it up, that makes the difference. She did try adding semolina flour which has been mentioned in a different thread, but this didn't improve the crispiness, as they were as crispy as they were going to get.
O and home made naan.
Tonight and the rest of this week si going to be intestesting as we have run out of money for the month and we have eggs, a slab of halloumi, popcorn, spices, sweet potatoes, peppers, tinned beans - not baked beans, home made cakes and icecream hah. Bring on the fun
We are going to cook with our tagine for the first time later, we've marinaded the lamb in the Hanout for 3 days and we're going to add potatoes, carrots and white asparagus at the end and serve with plain rice.
Tonight is:
Fusilli with artichoke pesto and pangrattato
http://www.taste.com.au/recipes/27090/fusilli+with+artichoke+pesto+and+pangrattato
Might have to be a take-away.
Cottage pie with broccoli, peas and carrots.
It is tomato and double cream, with chopped chorizo.
I just make lots of recipes and I make too much and never know if I would be able to freeze some for another time. It would be nice if they could add on all recipes whether they are freezable like they add all the calorie content and things.
What happened to KFC?