Stephen wrote:Onelife wrote:Yeah! Stephen, and if you do get invited make sure you take Ray some Baking potato's for roasting...he doesn't know what he is missing...trust me l'm a chef.......honest
And I'm a farmer, and can smell bull sh*t a mile off
Raybosailor wrote:Not convinced you about what Barney ?, our method of cooking roasties or the advantages of halogen ovens.barney wrote:Nope !
Still not convinced me Ray
As I said in my post this was my opinion of how I like things done and how we do it.
Oh I see Barney, the only veg I don't like is cauliflower It makes me gag just to smell it we all have our dislikes don't we ?.barney wrote:Raybosailor wrote:Not convinced you about what Barney ?, our method of cooking roasties or the advantages of halogen ovens.barney wrote:Nope !
Still not convinced me Ray
As I said in my post this was my opinion of how I like things done and how we do it.
No, you misunderstand Ray
I'm the rare breed who doesn't like roast spuds at all
You'll have to book onto Oceana E625 then Stephen we are on the Christmas and New Year cruise, we are only at home for Christmas every fourth year as me and my three siblings take it in turns to have our dad for Christmas but you are most welcome in 2019.Stephen wrote:Raybosailor wrote:We wouldn't be without it Foxy, it is so economical and easy to clean, the glass dish can go in the dishwasher and the lid doesn't really get dirty so a wipe with a damp cloth is all you need.oldbluefox wrote:What do you think about your halogen oven Ray?
The manufacturers claims are a bit misleading though as things like casseroles are much better cooked in a slow cooker, the halogen oven comes into its own when cooking things like roast spuds, crispy bacon, sausages, potato wedges and anything you would normally put under the grill.
Extra note on the roasties, when you microwave them make sure you put them in a vented microwave bowl not just on a plate and wash them under the cold tap beforehand as this is the only water you need. They cook in their own steam this way and there is no hit and miss as in par boiling in a pan of water.
Not claiming to be an expert just giving my own take on the perfect roastie and I do love roast spuds that are not dripping in grease.
Being a coeliac I have to have gluten free Yorkshire pudding so Cheryl makes me a batch and freezes them, they go in the halogen oven for a couple of minutes and come out perfect, soft inside and crispy on the outside.
We used our conventional oven for the first time at Christmas due to the fact that the ostrich sized turkey and the joint of beef that would have taken a matador on that Cheryl ordered took up both ovens and the halogen took on the spuds and pigs in duvets (she doesn't do things by half our Gert).
I'm coming round to yours this Christmas Ray
Raybosailor wrote:You'll have to book onto Oceana E625 then Stephen we are on the Christmas and New Year cruise, we are only at home for Christmas every fourth year as me and my three siblings take it in turns to have our dad for Christmas but you are most welcome in 2019.Stephen wrote:Raybosailor wrote:We wouldn't be without it Foxy, it is so economical and easy to clean, the glass dish can go in the dishwasher and the lid doesn't really get dirty so a wipe with a damp cloth is all you need.oldbluefox wrote:What do you think about your halogen oven Ray?
The manufacturers claims are a bit misleading though as things like casseroles are much better cooked in a slow cooker, the halogen oven comes into its own when cooking things like roast spuds, crispy bacon, sausages, potato wedges and anything you would normally put under the grill.
Extra note on the roasties, when you microwave them make sure you put them in a vented microwave bowl not just on a plate and wash them under the cold tap beforehand as this is the only water you need. They cook in their own steam this way and there is no hit and miss as in par boiling in a pan of water.
Not claiming to be an expert just giving my own take on the perfect roastie and I do love roast spuds that are not dripping in grease.
Being a coeliac I have to have gluten free Yorkshire pudding so Cheryl makes me a batch and freezes them, they go in the halogen oven for a couple of minutes and come out perfect, soft inside and crispy on the outside.
We used our conventional oven for the first time at Christmas due to the fact that the ostrich sized turkey and the joint of beef that would have taken a matador on that Cheryl ordered took up both ovens and the halogen took on the spuds and pigs in duvets (she doesn't do things by half our Gert).
I'm coming round to yours this Christmas Ray
qbman1 wrote:You could try getting in an assistant - might be handy at your age !Stephen wrote:I would trade her in, but after 35 years I haven't got the energy to take on a new pupil
What does King Edward have to say about that ?Silver_Shiney wrote:However... she parboils King Edwards and then roasts them in goose fat. Absolutely amazing.
Raybosailor wrote:Onelife wrote:Yeah! Stephen, and if you do get invited make sure you take Ray some Baking potato's for roasting...he doesn't know what he is missing...trust me l'm a chef.......honest
Ok Onelife I will get some baking potatoes today and try it out on our Sunday roast this weekend and send in my report.
The question is what do we class as baking potatoes ?, if you go into the supermarkets they all sell baking potatoes but what variety are we buying are they large King Edwards, Maris Piper, Desiree or other variety ?.
In most cases a baking potato is a large potato that has been singled out by the growers to be sold as bakers because they get more money for them regardless of variety.
