That's Monday to F̶r̶i̶d̶a̶y̶ Thursday.
That would have reduced me to tears, looking at the end product of 26 hours of simmering
Minced pork
Did the oven chips take as long as your baked spuds?
^ about a tenner a box here
Perspectives will differ.....
Reduction via microwave, ya dummy.
It's beyond me why anyone would buy those frozen chips when it's so easy to peel and cut a potato or two.
Indeed. I wa referring to the tell tale microwaved stuck dry sauce on the side of the bowl though.
Actually when making a chili I like the sauce to catch on the bottom a bit, and then scraped off and folded back in. Gives an intense flavour.
Then I chose to reduce it in the microwave for 30 minutes because thats how the pros do it apparently.
Now there's a nick not heard from in quite some time...
Microwaved chili fan laoshi?
Frozen crinkly chips, yum my fav
Where's my dry air fryer and freezer, onit like an automobiles hood
BTW Hal, my curries are the dogs bollix, if you're ever back in Manchester you are welcome to come sit out side my house and have a free smell.
Indeed. It's called the Maillard Reaction in cooking circles. Do the same for spaghetti sauce. In fact, what's 'is name Floyd (pommie celebrity chef) used to Maillard his tomato paste before adding the onions and garlic...let them saute in the dark tomato grease rather than fry the onions and garlic first. Then later add more tomato sauce.
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