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Something I saw on a cookery program yesterday (which was, I think, Cooking It - the cooking version of Faking It) to do with mashing potatoes. The tip was to not boil them and, instead, bake them in their skins till soft and then remove the skins and mash the resultant innards. This made them more flavoursome (by dint of the baking process and also because there was less leaching) and also prevented glueiness. Apparently. Anybody tried this?
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