Iron Chef WAYCT - What Are You Cooking Today

[Giles]

@Chap said in Iron Chef WAYCT - What Are You Cooking Today:

Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities

This technique worked a treat

[Giles]

Won't be getting many plaudits for my Gnocchi They taste good, but I think the dough was too wet, so I found it very difficult to handle, and you are supposed not to work it too much, so I left it as is....

[Chap]

@Giles the baking the potatoes on salt in the oven technique like you did it for the mash on the pie works great for gnocchi dough too.

[Giles]

That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....

[Chap]

@Giles said in Iron Chef WAYCT - What Are You Cooking Today:

That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....

Can also depend on what type of potatoes you used. I always do need more or less extra starch depending on the potatoes although I always work with the same recipe. That’s why Italian grandma‘s don’t use recipes, they feel the dough

[Giles]

Not made Italian grandma status yet…..

[Tago Mago]

@Giles we're all rooting for you

[Giles]

That is kind of you....

[motojobobo]

Coincidentally, last night I had a superb gnocchi ragu at my local (hole-in-the-wall) restaurant. No pics sorry…
They only make it on weekends. If it isn’t sold out, by Monday it tastes even better.

[Alex]

Gyudon

[Giles]

Almost the best part of making mashed spuds from bakers, is that You can do this for breakfast.....

[Giles]

@ItalianGrandmother mode not enabled.....Tried a variety of shapes, and I am crap at them all.......

[Chap]

@Giles they don’t look that bad and I beg they taste fantastic

[Giles]

Thank you. And yes, they taste great.....