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Hints & Tips – Flavour

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  1. When boiling potatoes, always start the potatoes in cold, salted water. If you add potatoes to boiling water, the outside cooks before the inside.
  2. When adding cold ingredients like milk or butter, bring them to a warm temperature first, this helps prevent lumpy mash.
  3. To master the art of the crunchy roast potato, shake par-cooked potatoes in a pot or dish to fluff up the edges before roasting. The more surface area on the potatoes, the more oil they absorb, and the crispier the potato.
  4. Try adding olive oil and curry powder as a mash or roast flavour combo.
  5. Preheat oven with tray before adding potatoes. A hot tray will ensure even cooking and crisp the underside of the potatoes.
  6. Heat your roasting tray with oil before adding potatoes. The hot oil helps crisp the outside of the potatoes.
  7. When cooking potatoes in the microwave, prick the potatoes with a fork, both sides. This allows the water content to evaporate and cook evenly.
  8. Add onion (cut in quarters) or clove of garlic to water for a subtle flavour, strain out when draining the water.
  9. Use fat-free chicken or vegetable stock in place of milk.
  10. Use buttermilk instead of milk or cream. It gives a tangy, sour cream flavour with less calories and fat.
  11. Try garlic and rosemary as a mash or roast flavour combination.
  12. Add cream cheese for a creamy mash flavour.
  13. Try adding sour cream for creamy potatoes.
  14. Try adding natural yoghurt instead of milk or butter.
  15. Try mixing in dill as a flavour combination.
  16. Try mixing in chives as a flavour combination.
  17. Try mixing in parsley as a flavour combination.
  18. Try mixing in roasted garlic as a flavour combination.
  19. Try mixing in parmesan cheese as a flavour combination.
  20. Try adding freshly cooked bacon bits as a flavour combination.
  21. Try adding melted butter and minced garlic or lemon peel as a flavour combination.
  22. To add a smoky flavour to mashed potatoes, add a smoked ham hock, slice of bacon or sausage to the pot and bring to a boil. After cooking for 5 minutes, add potatoes and cook until potatoes are fork tender. Pick out the meat, drain potatoes and proceed with mashing. Save the drained liquid and meat to make soup.
  23. Never over-beat or use a food processor. You will end up with glue.
  24. When mashing by hand, use an up and down motion rather than a stirring motion. This helps prevent a gummy paste texture.
  25. Try adding chopped olives or olive tapenade as a flavour combination.
  26. Try adding pesto as a flavour combination.
  27. Always cut even size portions so the potatoes cook evenly.
  28. Try adding skin on garlic and sprigs rosemary as a flavour combination.
  29. Try adding garlic salt as a flavour combination. To make, thinly slice whole head of garlic cloves. Dry roast then set aside to cool. Blitz in food processor with coarse sea salt for 30 sec. Store in airtight container, should keep indefinitely.
  30. Try adding olive oil and sweet paprika as a flavour combo.
  31. If par cooking potatoes before roasting, remove excess moisture by returning potatoes to stove top to further evaporate any moisture.
  32. When preparing the potatoes, cut in large pieces so they don’t retain as much water. If too small, the potato takes on too much water & the end result will be a watery mash.

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