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On Wed, Aug 20, 2003 at 10:04:18PM +0100, Kate L Pugh said: > Don't leave us in suspense - what's the secret that you were missing > until now? I think it was a combination of things. This time round I have a decent, hevay pan rather than a fairly flimsy frying pan. I think I par boiled the potatoes just right and then put them into some not-quite-foaming oil and butter mix (with some fresh ground pepper and salt in). Then I just left them to slightly brown (not too much, jsuta little coloured on the flat edges) which I think was my other problem before - I moved them around too much and on too high a heat. Then I turned the heat right down and left them again, moveing them only occasionally. What also helped, possibly, was that I stuck them in a serving bowl into the oven which had previously been finishing off the sausages and warming some bread. I turned off the oven, dumped the sausages in the other side of the same dish and then left them in there whilst I made the gravy (about 5 minutes). Luvvly. > I just put them in the oven from raw. Richard swore this wouldn't > work but it does. I prefer them when they've been slightly fried first. I find this brings out the slightly stickyness that I love so much. My only problem with using a griddle pan is that it's more difficult to make gravy with. Simon -- act like nothing's wrongThere's stuff above here
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