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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 12:06 pm |
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Does anyone know the true secret to the perfect baked potato?
Just like grandmas.
She's been dead 20 yearsor so, so all I have is memories of being shown what to do when I was young and I've never quite got it right.
I'm sure there is something to do with using the fat from the roast flouring them, par boiling them. Lard or dripping, and cooking the crap out of them once the meat has been removed from the oven.
Theres a lesson in this all you young wipper snappers, Listen to what the old farts have to say, one day it may just come in handy |
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Charlie Muggins
Master Baiter
Joined: 21 Jan 2007
Posts: 118
Location: A place where happiness reigns, and music plays ever so loudly.
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Posted:
Wed Feb 07, 2007 12:12 pm |
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That discription sounds like a roast potato! |
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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 12:33 pm |
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Charlie, have you ever had a really great potato ?
thats the difference |
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remmy223
Elite Baiter
Joined: 12 Jun 2006
Posts: 1734
Location: butt f*** middle of nowhwere
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Posted:
Wed Feb 07, 2007 12:34 pm |
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yep
sounds like roast potatoes to me too
baked potatoes is when you just stick a spud into the oven in the skin for
hour or so til the outside is 'baked' hard and the inside is light and fluffy |
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Charlie Muggins
Master Baiter
Joined: 21 Jan 2007
Posts: 118
Location: A place where happiness reigns, and music plays ever so loudly.
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Posted:
Wed Feb 07, 2007 12:37 pm |
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Only my mums, when I was a little whipper snapper |
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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 12:42 pm |
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[/quote]stick a spud into the oven in the skin
Quote: |
Nope way of mark
Perfectly baked PEELED potato basted in lots of fat.
Golden brown crispy shell and fluffy on the inside.
Abit like some of the mods around here I guess |
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Dionysius
Elite Baiter
Joined: 24 Mar 2004
Posts: 1639
Location: 61 Cockle St, Llareggub
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Posted:
Wed Feb 07, 2007 12:44 pm |
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Harrya is describing the cooking involved in roasting potatoes. What I remember from when I was a chef. It helps if you have decent quality potatoes. I can't remember the best variety for roasting but it still produces excellent results.
You partly boil them. You do need to cook them with roast meat for a nice 'roast taste' but it's not essential. You heat the oven up, chose a roasting dish to heat the lard up - I prefer to use cooking oil. Once the oil has heated up add the potatoes. Remember not too big or they will not cook evenly. The heated oil will help to 'seal' the potatoes. Roast until they are cooked. You do have to baste the potatoes from time to time - that is pour the cooking fat over the potatoes - and turn them over during the cooking.
That is the best I can remember. For the best results cook them with a quality joint of lamb, beef, pork or a chicken you will get that wonderful meaty taste in the roast potatoes. |
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Dott. Giascopato
Elite Baiter
Joined: 09 Sep 2005
Posts: 1174
Location: Germany
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Posted:
Wed Feb 07, 2007 12:45 pm |
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My favourites were (40 years ago):
Make a fire and wait until it has burnt down. Throw the potatoes into the embers. Wait. Enjoy your potatoe (those parts between the raw and the burnt parts). My grandfather showed me how to do it. I loved those potatoes. |
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spot
Moderator
Joined: 25 Aug 2005
Posts: 9149
Location: Criminal Disruption Department.
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Posted:
Wed Feb 07, 2007 12:48 pm |
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^^^ what Dionysius said ...... but use Goose Fat and cook the potatoes on their own |
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Don
Baiting Guru
Joined: 25 May 2004
Posts: 3045
Location: Italy, 87.2.222.132
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Posted:
Wed Feb 07, 2007 12:49 pm |
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Dott. Giascopato wrote: |
Throw the potatoes into the embers. |
...those are fantastic! Kartoffelfeuer! But under no circumstances forget to check the IP of your potato before throwing it into the fire.
Other than that I agree with Dionysius, it's the quality of the potato that can make all the difference. In Italy for instance you'll rather accidentally stumble over a white truffle than a decent potato. |
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fuzzy
Not quite a Newb
Joined: 04 Apr 2006
Posts: 20
Location: One step behind Earthworm Jim
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Posted:
Wed Feb 07, 2007 12:54 pm |
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Accordong to the Heston Blumenthal series you should use Maris Pipers.
I can't remember the rest but it probably involved something tedious like boiling for 10 mins, frying, boiling, frying etc till you are stir crazy. |
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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 12:54 pm |
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I think the potato has a lot to do with it, and the fat. I never said they where heathy just the the best.
I remember some of the potatoes would end up with a almost clear hard layer on the bottom about a 5mm thick. Delicious
Thanks for all the ideas, Goose fat ? I've never seen it in a shop but recently I hear it referenced somewhere. I'll be looking out for it |
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remmy223
Elite Baiter
Joined: 12 Jun 2006
Posts: 1734
Location: butt f*** middle of nowhwere
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Posted:
Wed Feb 07, 2007 12:54 pm |
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peel some maris piper potatoes (the best for roasting),keep them all the
same size
par boil in salted water.
heat up your goose fat/lard in roasting dish on top shelf
when spuds are just starting to fall apart.drain carefully in colonder.let steam
escape
take hot roasting dish out of oven
carefully place spuds in fat(they should sizzle or spit at you if the fat is hot)
watch them crisp over nice and brown
fantastic
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Charlie Muggins
Master Baiter
Joined: 21 Jan 2007
Posts: 118
Location: A place where happiness reigns, and music plays ever so loudly.
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Posted:
Wed Feb 07, 2007 12:56 pm |
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spotthepot wrote: |
^^^ what Dionysius said ...... but use Goose Fat and cook the potatoes on their own |
Can I come round for dinner? |
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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 1:00 pm |
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Sounds like the spuds are all sorted out, whats for desert ? |
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Charlie Muggins
Master Baiter
Joined: 21 Jan 2007
Posts: 118
Location: A place where happiness reigns, and music plays ever so loudly.
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Posted:
Wed Feb 07, 2007 1:03 pm |
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RICE PUDDING |
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remmy223
Elite Baiter
Joined: 12 Jun 2006
Posts: 1734
Location: butt f*** middle of nowhwere
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Posted:
Wed Feb 07, 2007 1:06 pm |
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sautee'd bananaa's in toffee sauce
with chcolate ice cream
very nice and dead quick
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harrya
Elite Baiter
Joined: 23 Jul 2006
Posts: 1489
Location: Not Happy
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Posted:
Wed Feb 07, 2007 1:09 pm |
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Rice pud
havent had that in years, Actually when I have looked into making it I get all funny inside and run straight to the bathroom. Maybe I had a bad batch sometime I used to love it
Quick remmy I need the recipe |
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Ivor Grimey Colon
"Trophy slut"
Joined: 16 Jun 2005
Posts: 1338
Location: England
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Posted:
Wed Feb 07, 2007 4:39 pm |
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Charlie Muggins
Master Baiter
Joined: 21 Jan 2007
Posts: 118
Location: A place where happiness reigns, and music plays ever so loudly.
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Posted:
Wed Feb 07, 2007 4:51 pm |
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EAT YOUR HEART OUT- Gorden Ramsey
Baiting AND cooking is there no end to the talent on this site |
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Dionysius
Elite Baiter
Joined: 24 Mar 2004
Posts: 1639
Location: 61 Cockle St, Llareggub
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Posted:
Wed Feb 07, 2007 6:17 pm |
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^^^^The answer is no
harrya wrote: |
Sounds like the spuds are all sorted out, whats for desert ? |
Lemon Merangue Pie.
A Sweet pastry base. Rub three oz of fat into 6 oz of flour using you fingers and thumbs until you have completely broken up the fat. Add water to make a paste. Use flour to roll it into a circle and place in a pie dish. Prick the bottom with a knife, lay grease proof paper on the bottom and weigh it down. Either with dried peas or ceramic pastry weights. Bake until golden brown.
The filling. Take the zest of the lemon off with either a zester or thinly peel the rind and chop it up finely. Add the lemon juice to cornflour and stir until it thickens. Add the zest. Mix it in. Pour into the pastry base once cooked.
The merangue topping. Separate the egg white from the yoke. Beat until stiffish, add a few Ozs of sugar and beat until the merangue is stiff. You can test this by holding it over your head. If the merangue moves towards your head, it hasn't been whipped enough.
Place the merangue on top of the pie filling and shape it. Bake for around 30 minutes or until the merangue is golden brown. |
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Reprob8
DIGITALIS MAXIMUS
Joined: 20 Sep 2004
Posts: 1794
Location: At the Pharmacy
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Posted:
Wed Feb 07, 2007 7:03 pm |
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I always puncture mine with a fork a few times, smear the outside with butter, wrap them with foil, bake at 350 for an hour or until they feel mushy when you press them. |
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wayne
Account closed at users request
Joined: 05 Dec 2005
Posts: 3630
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Posted:
Wed Feb 07, 2007 7:21 pm |
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Goose fat is a crazy price. It was like �3 for a jar Xmas time. So what's a cheap alternative? I like to throw a few good quality sausages in with the potatoes when I do them. |
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Corona
Baiting Guru
Joined: 21 Sep 2006
Posts: 8809
Location: On ya left!
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Posted:
Wed Feb 07, 2007 7:24 pm |
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When I don't have time, I quarter the potatoes with skin and boil in chicken or beef broth until done. 20-30mins!
If I don't have broth, I use water seasoned with butter salt and pepper.
BTW, When I make mashed potatoes, I use the broth off of the potatoes for the making of gravy.
I think I will tell my scam lover about my cooking. I will tell him every day what I cook. |
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Tommo Shanter
Baiting Guru
Joined: 13 Jan 2006
Posts: 5378
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Posted:
Wed Feb 07, 2007 8:53 pm |
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wayne wrote: |
Goose fat is a crazy price. It was like �3 for a jar Xmas time. So what's a cheap alternative? |
Beef dripping.
Shake the par boiled tatties in a metal colander to roughen the surface before bunging them (note the technical terms here!) in the dripping in a roasting tray in a hot oven. Check and turn them every now and then to make sure they don't stick to the tray.
Next week... how to boil the perfect egg.... |
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