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Post by Deleted on Aug 2, 2012 20:30:42 GMT 1
I'm not a member of the kitchen cognoscente on here but I have been growing and cooking potatoes for over 100 years now...
Following Ali's suggestion that I bake this variety I tried to but after 30 mins in the oven gave up. How much energy to cook a potato, in summer when the heating's off and I can't use the 'waste' heat to warm the house??? I even par-boiled them for 10 mins (whole) beforehand, when I can cook them completely (cut up) in 15 on the hob!
Needless to say they ended up being sliced thickly and cooked Lyonnaise style with onions... on the hob!
I know that you had a practical catering need to bake them, Ali, but surely new potatoes are for boiling? And serving at ambiante temp?
Call me old-fashioned. Call me male! As I don't watch the celebrity chefs on tv maybe I'm immune to influence?
ps: Am still liking troll's suggestion to cook them in the embers of a fire, though. Got a wood-burning 'fire-pit' outside for these balmy summer evenings!
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Post by Ali on Aug 2, 2012 20:50:57 GMT 1
Arrrrrr well you see Annon this is how t'was...........
Said taytoes were selected for 'baking' as Charlottes are just so sweet and their flesh bears the exhuberance of youth.
As you correctly identified this bake-off was for a mass-catering need and why not use fresh produce from the garden to feed plenty? Alongside the Charlottes profiterolles were inflating to perfection.
Now, this is how it was done. Take each precious tattie and bathe, pat dry, smother hands in oil and gently caress each Charlotte, add a sprinkling of salt and place gently in oven all on a tray together @ around 180 for around 45 mins en-masse.
These are not your 'normal' hard-core baked tatties, these are sweet and delicious fair skinned maidens.
The following morning the remainder of the delicious Charlottes were pan-fried in a little butter and added to the breakfast of home-made fresh eggs and sausages. A well deserved encore.
Rightly of course and equally I would not dream of baking tatties at this time of year on their own. If the oven is on for a Sunday roast well then yes, maybe.
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Post by Deleted on Aug 2, 2012 20:57:04 GMT 1
Referring to potatoes as 'fair-skinned maidens' is all a bit too wordy for me - I prefer punchy lines like what BC does - but Ali, in a very girly way you've persuaded me to try again, if, and only if, I've got an oven full of other stuff....
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Post by Deleted on Aug 2, 2012 22:19:37 GMT 1
Microwave for a minute or so,then finish off in oven to get crispy skins.  |
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Post by 4STIX on Aug 2, 2012 22:30:57 GMT 1
I'm not a member of the kitchen cognoscente on here but I have been growing and cooking potatoes for over 100 years now... Following Ali's suggestion that I bake this variety I tried to but after 30 mins in the oven gave up. How much energy to cook a potato, in summer when the heating's off and I can't use the 'waste' heat to warm the house??? I even par-boiled them for 10 mins (whole) beforehand, when I can cook them completely (cut up) in 15 on the hob! Needless to say they ended up being sliced thickly and cooked Lyonnaise style with onions... on the hob! I know that you had a practical catering need to bake them, Ali, but surely new potatoes are for boiling? And serving at ambiante temp? Call me old-fashioned. Call me male! As I don't watch the celebrity chefs on tv maybe I'm immune to influence? ps: Am still liking troll's suggestion to cook them in the embers of a fire, though. Got a wood-burning 'fire-pit' outside for these balmy summer evenings! |
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Post by Deleted on Aug 2, 2012 22:47:59 GMT 1
Methinks 4stix speaks with great wisdom...  |
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Post by Madame Moorhen on Aug 4, 2012 7:42:47 GMT 1
I wouldn't normally think of baking 'new' potatoes in summer either, but having had Ali's lovely Charlottes, and my Desirees straight from the ground into the oven, I am happy to say that even without the skins 'setting', they bake very nicely. I wouldn't bake the tiny wee ones that need to be boiled though.  |
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Post by Deleted on Aug 4, 2012 10:42:07 GMT 1
Did do charlottes on wood embers last night - tinfoil/butter/garlic - and they did turn out lush. Well the wood was seasoned Cherry...
Gonna follow MM and try fresh Desiree next....
Ali, I still haven't put the oven on...
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Post by Madame Moorhen on Aug 4, 2012 13:15:33 GMT 1
I think also this summer most of the time it's been cool enough to put the oven on. If it is hot I wouldn't dream of it - either BBQ outside and let my OH roast as he does the barbie cooking, or just cook on the hob and eat lots of salad!
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Post by Deleted on Aug 5, 2012 20:11:48 GMT 1
Well I tried BC's method tonight - 8mins in microwave (4 pots), 15 in oven - and they were fine - but praps a bit less fine than the ember-cooked ones - but then it could've been my imagination cos I think microwaves mash the molecules - but I haven't got the slightest bit of evidence to support this view - so it's cr*p (er Admin, am I allowed to say that?)
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