Food
Food News
Sanity reveals their secret ingredient for making perfect potatoes in the oven
Chef Mary Berry, as well as cookbook author Nigella Lawson, love to use one more ingredient when preparing a dish of oven-roasted potatoes.
The two ensure that the potatoes came out crispy on the outside and soft on the inside
Tags
Potatoes
Oven
Not to be missed
Monday, 05 April 2021, 06:00
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
Baked potato recipe
Method for quick peeling of potatoes
Shawarma Abu Adam, Qalansawa
Trick for folding pizza cardboard
A trick for keeping the avocado
Happiness Jordan Winning Kitchen MKR Winning Kitchen and Jordan
Sharona Market
Beef steak
The New York mutation: more resistant to vaccines ...
Food-track bit
Pizza toast
Perfect Roast Potato Trick (TIKTOK)
In the video - Emily Blunt's trick for making roasted potatoes
Oven potatoes are perhaps the most sought after dish in the home kitchen, but many of us still have a hard time getting the perfect result, i.e. crispy potatoes on the outside and soft-airy on the inside.
Either we don’t cook them enough and they don’t get that dreamy crunch we so desperately want, or they overcook and become hard as stone.
If you too are having a hard time achieving the perfect result, you will surely be happy to hear about the proven cooking trick of the British chef and TV star Mary Berry.
According to her, she uses a secret ingredient that helps her get the perfect potatoes.
The famous chef claims that her secret is to add hard wheat semolina (smolina) to the potatoes.
She says it will give them the perfect crispy finish.
Semolina semolina or flour is extracted from very hard wheat and is mainly intended for making pasta in industry and also in restaurants and at home.
Sometimes they are also used to certify sauces, stabilize fillings or as a non-stick coating when baking pizzas, breads and pastries.
In the episode of the reality show "Britain's Best Home Cook" Mary said: "I like to boil them just a little at first and then wrap them in smolina to make them crispy. So put them in a boiling pan with goose fat (schmaltz)".
Of course, goose fat can be replaced with vegetable oil or even butter, but the juiciest result, she says, comes with the use of schmaltz.
More on Walla!
Tiktok stated: This is the best recipe in the world for baked potatoes
To the full article
This is what the potatoes in Mary Berry's oven look like (Photo: official website, maryberry.co.uk)
How simple, how ingenious: a potato peeling trick that "changes the rules"
A little trick, and you can hear them breaking: Crispy potatoes broke the net
B-Cure Laser - Does It Really Help With Pain?
Mary's method is very similar to that of cookbook author and TV presenter Nigela Lawson.
The two sanities boil their potatoes before putting them in a pan with goose fat (schmaltz) hot until burnt.
Nigella adds just a little smolina on top - to achieve a crispier result.
This is how you will make your own potatoes in the oven with smolina
On her website, Lawson wrote: "There are three crucial things that I think make the difference. The first is the fat heat - if it's not hot at the burn level, you have no chance. The second is the size of the potatoes - they should be relatively small, so the ratio of crispiness "Outside the airy softness inside will be adjusted. Finally, I think sprinkling the potatoes - and this is a family secret I inherited from my mother - in smolina rather than flour after partial cooking is better. So you should shake the pan well so the potatoes are well dipped in the hot fat."
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments