The Cooking Thread

[Doug Tait]

The KP?

[sime42]

Gruyere or Reblochon.

[peds]

5 hours ago, roboted said:

How do you slice the spuds for consistent thinness ?

Steamed (blanched) first ?

 

I use a mandolin, you can use a sharp knife but a mandolin just speeds it all up.

 

I had just passed a pot of chicken stock through a sieve, so I dropped the potato slices into it and brought it back to a boil... just to bring the temperature up quickly, not even to par-cook them, but this definitely gets it cooking quicker in the oven. The potato slices lose some starch into the stock too, which helps to thicken it as it reduces down. 

I've done it before with raw potato slices, it takes a little longer in the oven. 

[Stubby]

2 hours ago, peds said:

 

I use a mandolin, you can use a sharp knife but a mandolin just speeds it all up.

 

I had just passed a pot of chicken stock through a sieve, so I dropped the potato slices into it and brought it back to a boil... just to bring the temperature up quickly, not even to par-cook them, but this definitely gets it cooking quicker in the oven. The potato slices lose some starch into the stock too, which helps to thicken it as it reduces down. 

I've done it before with raw potato slices, it takes a little longer in the oven. 

 I have 2 mandolins . One flat belly and one bow belly . Must be really tricky cleaning the strings ...🙂

Edited February 13 by Stubby

[peds]

17 minutes ago, Stubby said:

Must be really tricky cleaning the strings ...🙂

 

For really thin slices I like to steal my daughter's ukulele 👍

[PeteB]

French bread pizza!

[PeteB]

Spaghetti Bolognaise to the tunes of Carmina Burana, 1812, pachabel, Agnes Dei etc

[Steven P]

On 15/02/2025 at 12:39, PeteB said:

French bread pizza!

 

The Boys have 'pizza toast' all the time. Bit bored of it now so are going onto toasted wraps (Stromboli pizza apparently, posh)