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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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25 Sep 18, 05:55 PM |
#31
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Apprentice Imagineer
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She uses baking powder and I tried it for the first time and they were lovely. She also uses ghee for fat
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Anne |
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25 Sep 18, 11:49 PM |
#32
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Imagineer
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Ha ha! Glad I didn’t try bicarb then!
Will give them a go on Sunday 😋
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Our 2015 Food Trip Report http://www.thedibb.co.uk/forums/showthread.php?t=891973 |
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25 Sep 18, 11:57 PM |
#33
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Imagineer
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Par boil then drain and cover in semolina flour, then into hot tray with a little goose fat then roast... Gordon Ramsay taught me that method
Edited at 12:01 AM. |
26 Sep 18, 12:07 AM |
#34
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Apprentice Imagineer
Join Date: Apr 08
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Two things are key: right potatoes and right fat. Potato has to be a floury variety (Maris Piper is good, but others are OK too). I like goose fat mostly for roasties.
Par boil is really important and 220 degree oven is better than 200, but not always possible depending on what else you are cooking. Really want a roast now... EC |
6 Oct 18, 08:06 AM |
#35
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Imagineer
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Haha I want roasties too now, do you think they can be made just as nice with a none animal based fat?
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Natalie Xx Don't wait for the Storm to Pass, Learn to Dance in the Rain.. |
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6 Oct 18, 08:09 AM |
#36
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Imagineer
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6 Oct 18, 08:19 AM |
#37
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VIP Dibber
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6 Oct 18, 08:30 AM |
#38
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Imagineer
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I generally use oil and goose fat - half and half. Mainly because I don't actually like the smell of goose fat through the house if I only use that.
But DD being a recent veggie means we are experimenting with different oils, didn't like them with butter in the oil though, as that also smelled through the house. Trex was ok, but DD has also "educated" us about the production of palm oil. |
6 Oct 18, 08:36 AM |
#39
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Very Serious Dibber
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Before I roast mine I sprinkle the potatoes with celery salt - absolutely gorgeous (if I do say so myself! )
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6 Oct 18, 09:14 AM |
#40
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slightly serious Dibber
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I get great roasters no matter the potatoe. Also only use goose fat at Christmas.
Have par cooked and tumbled and have cooked from raw. Yum yum in my tum. |
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