Food

This ^... Edit that.
Hope everyone's dinners went well 👍

Delicious and simple post-Christmas plate 👌

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Now that's a prawn cocktail. Needs warm crisps tho

Sadly wasn't actually mine but I bet it was delicious. Apparently it's a Canadian thing.

are those brown things mushrooms?

Looks like balls of stuffing/meatballs?

IKEA really upping their game

Canadian thing.

Not familiar with that dish.

Poutine+

The thing I didn’t know about pressure cookers is that you can have perfect risotto on a plate in 15 minutes flat. Mindblown.gif

How do you stir with the lid shut?

My spatula is the crushing power of the atmosphere

Had to be done

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Heston on Roast Potatoes keeps popping up on my Youtube feed:

https://www.youtube.com/watch?v=HCQWTWdCrSs

A few points:

1. Someone needs to tell Heston Potato does not start with a B.

2. The tray he pulls out of the oven as the money shot, is not the one he put in after obviously over boiling them.

3. Jingle-Jangles top tip is to leave the potatoes in a lidded pan for about 10 minutes after boiling to steam.

4. Peel the garlic, shirley?

I like dehydrating them even further in the fridge overnight after cooking and that’s another task you can get done day before. And goose fat FTW.

How do you apply yours? I heated in a pan and poured it hot over the room temp (dried in the fridge) spuds but just didn't give me the results I wanted. Maybe over crowded the tray. Maybe too much goose fat?

I found some Jamon Iberico fat in Sainsbury's that I am looking forward to trying.

I guess if you poured it onto cool potatoes in a cool dish it might have lost a lot of the temperature quite quickly, whereas if you put cool potatoes in a hot pan with hot fat and baste them quickly it might help them stay crispier and not soak up the fat. Could that have been it?

the pan was hot, room temp or above potatoes, very,very hot fat, so kind of sounds like it should have been ok. I think overcrowding the most likely culprit. still nom etc.

Boil spuds for approx 10 mins in lightly salted water. Retain water as it has starch and will help thicken gravy.

Leave spuds for a few minutes in colander and then shake to scuff up the potatoes surface.

Put roasting dish and goose fat in oven.

When hot, throw spuds in and shake around so evenly coated. Sprinkle with salt.

Cook relatively high using steam function in the oven. Add any additional aromatics (rosemary garlic etc) about halfway through cooking.

Whoever put up this recipe and reinforced the importance of the potato starch, I salute you. 10/10

http://www.maangchi.com/recipe/yangnyeom-tongdak

I always crave spice during the gooch in between crimbo and New Years and that chucked hit that craving good n proper

Curious about the steam function, do the spuds still get crispy?

Steam helps crisping. It gives a better crispy chicken skin etc etc.

I'm planning to cook Galbib Jjim tomorrow with some sort ribs that I had in the freezer. Will my (fairly blunt) kitchen knife struggle to cut these down in to smaller chunks before braising?

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