Iron Chef WAYCT - What Are You Cooking Today
-
@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
-
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....
-
That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
-
@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
-
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. -
Almost the best part of making mashed spuds from bakers, is that You can do this for breakfast.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
-
-
Sometimes 5 hobs is not enough. Sometimes I like facing into the dining area, and not have may back presenting to family and friends. And anyway, the boys at fallow use one in the vids.....
️
