in case you're being seriousi like to nuke spuds for a while to soften them, slash them almost through just connected into slices, spoon over butter/oil, garlic and parsley and bake til golden.
(
deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 5:21,
archived)
Dammit, I wasn't going to get sucked into this but...I can seemingly always taste if a spud has been nuked... it's a weird slightly sweet undertaste which I find unpleasant.
So, if I'm going to pre-cook potatoes, I always boil them.
I reckon the water should be very salty - like seawater.
All the potato pieces should be cut approximately the same size.
Don't boil the water too hard.
If you're preparing the potatoes for frying, you want them just about cooked. Keep trying pieces, and as soon as they're just done get them out and drain them quickly and thoroughly.
Have a pan with about 2 tablespoons of very hot peanut oil or other high-heat oil ready, along with the spices.
Don't let the oil get hot enough to smoke, but it should be hot enough to make the mustard seeds start to pop in 10-15 seconds. Throw a few in every so often to test it as it heats up.
When the oil's hot enough, throw in a pinch (1/2 teaspoon) of whole black mustard seeds, a pinch of whole cumin seeds, and a large pinch of ground coriander seeds.
As soon as the spices are frying and the mustard seeds have started to pop, throw in the potatoes. They'll spit like fuck unless you've drained and shaken them really well.
Now turn the heat down to a very high medium if you know what I mean.
Throw a couple of generous pinches of raw slivered almonds into the pan.
Now toss the potatoes to cover them in the oil and fry them, flipping them occasionally until they're browning on all sides. This may take a while.
Now you can either finish browning them like this and they'll be delicious as long as you don't burn them.
Or, you can leave them slightly underbrowned and then add a generous amount of paprika; just sprinkle it right over them, flip them, sprinkle some more until they're covered.
Now just keep flipping and frying until the smell of the oil changes, you'll get this kind of roasted smell as the paprika cooks. You don't want to burn the paprika, and that happens very quickly, so as soon as the smell changes, get it off the heat and out of the pan.
I always tip fried spuds out onto kitchen paper before I serve them.
If you made the water salty enough, you shouldn't need to add any salt at any stage. If you do need more salt add it while they're in the frying pan.
(So, if I'm going to pre-cook potatoes, I always boil them.
I reckon the water should be very salty - like seawater.
All the potato pieces should be cut approximately the same size.
Don't boil the water too hard.
If you're preparing the potatoes for frying, you want them just about cooked. Keep trying pieces, and as soon as they're just done get them out and drain them quickly and thoroughly.
Have a pan with about 2 tablespoons of very hot peanut oil or other high-heat oil ready, along with the spices.
Don't let the oil get hot enough to smoke, but it should be hot enough to make the mustard seeds start to pop in 10-15 seconds. Throw a few in every so often to test it as it heats up.
When the oil's hot enough, throw in a pinch (1/2 teaspoon) of whole black mustard seeds, a pinch of whole cumin seeds, and a large pinch of ground coriander seeds.
As soon as the spices are frying and the mustard seeds have started to pop, throw in the potatoes. They'll spit like fuck unless you've drained and shaken them really well.
Now turn the heat down to a very high medium if you know what I mean.
Throw a couple of generous pinches of raw slivered almonds into the pan.
Now toss the potatoes to cover them in the oil and fry them, flipping them occasionally until they're browning on all sides. This may take a while.
Now you can either finish browning them like this and they'll be delicious as long as you don't burn them.
Or, you can leave them slightly underbrowned and then add a generous amount of paprika; just sprinkle it right over them, flip them, sprinkle some more until they're covered.
Now just keep flipping and frying until the smell of the oil changes, you'll get this kind of roasted smell as the paprika cooks. You don't want to burn the paprika, and that happens very quickly, so as soon as the smell changes, get it off the heat and out of the pan.
I always tip fried spuds out onto kitchen paper before I serve them.
If you made the water salty enough, you shouldn't need to add any salt at any stage. If you do need more salt add it while they're in the frying pan.
mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:27,
archived)
No on second thoughtspractice on a radish like I said before.
( mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:34,
archived)
WISDOMRIGHT THERE
i think i'll be trying that one
(i think i'll be trying that one
deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 7:00,
archived)