No change there then
indeed...if she's hammered enough she won't care if they're cooked or raw
How well does potato cook in yoghurt?
- Thread starter sojourner
- Start date
indeed...if she's hammered enough she won't care if they're cooked or raw
No change there then
yeh, there was me thinking that a bit of quiet time would involve less alcohol 
indeed...if she's hammered enough she won't care if they're cooked or raw
i ALWAYS would, and i deeply resent that insinuation dc
*post reported*
You think too much
softybabe
one merlot then two....
btw, don't you just love the first line? 'place a saucepan over a low heat'
like you'd just throw ghee on the hob
heehehe! I might want to use a wok
Maggot
The Cake of Liberty
Ignore DC. He claimed that sautee potatoes didn't need parboiling too!its the low heat setting...not the bleedin' "fluidy substance"
geminisnake
a complex mass of conflicting ideas
i've never par boiled anything and all my dishes turn out fine....maybe y'all need to re-assess your cooking skills
and why the **** would you want to boil all the vitamins and nutrients out of your vegetables before you even start your dish anyways?
yehmake sure the cardboard box is warmed
make sure you bike the pizza to the correct destination without it becoming mouldy
i've never par boiled anything and all my dishes turn out fine....maybe y'all need to re-assess your cooking skills
and why the **** would you want to boil all the vitamins and nutrients out of your vegetables before you even start your dish anyways?
erm another thing you dunt know about...potatoes. There's a couple of reasons why you should at least par-boil spuds.
One being the starch conversion...helps one get past a little thang called bowel cancer.
Another being the natural poisons found therein....
One being the starch conversion...help get past a little thang called bowel cancer.
Another being the natural poisons found therein....
your timing is immaculate
I got bored standing in the shower screaming*.
e2a::: *it's the only thing that stops the people I share my house with kicking the door in, to piss all over the floor...I tried a radio...but that didn't stop them.
moose
like some cat from Japan
Is it just me, or does the recipe tell you to add the yog and peas after the spuds are soft?
'Turn up the heat slightly and bring to a simmer, cook for 15-20 minutes or until the potatoes are almost tender. Now add the yoghurt and peas (or matar) and stir well with a wooden spoon.'
So the spuds are cooking in the lime juice and tomatoes and steam from same.
'Turn up the heat slightly and bring to a simmer, cook for 15-20 minutes or until the potatoes are almost tender. Now add the yoghurt and peas (or matar) and stir well with a wooden spoon.'
So the spuds are cooking in the lime juice and tomatoes and steam from same.
yeh, you'd have thought, wouldn't you? which is why i didn't parboil the spuds
several hours, cooking and resting, later...spuds still hard
i think there's a chemical reaction with spuds and yoghurt meself
geminisnake
a complex mass of conflicting ideas
One being the starch conversion...helps one get past a little thang called bowel cancer.
Another being the natural poisons found therein....
ahh don't gimme that baloney...poisons are only found in spuds that have been rotting for a long time. and we generally don't consume those
RubyToogood
RubyTwobikes
I don't buy this - chippers and roasters aren't THAT hard, in fact they're not really hard at all, they're usually quite floury and mash quite well.
It's more likely, given the time of year, that they were newish potatoes. But even so, I don't think it's down to the type of potato. I think it might be down to acidity in the cooking liquid or something.
RubyToogood
RubyTwobikes
Maggot
The Cake of Liberty
That is really interesting, and definitely explains Sojourner's problem.
nice one ruby - bears out my theory (partially anyway) - so it was the damned tomatoes that fucked it up then
i'm gonna make it again soon, but this time i'll cook the spuds first, and i won't be using that disgusting natural yoghurt again - single cream instead.
RubyToogood
RubyTwobikes
Well yoghurt is quite acid of course, so it won't have helped.
To all those scoffing at sojourner etc, it has obviously never happened to you, because when it does it's quite unmistakable. You put the potatoes in - an hour later they are exactly the same, no softer at all.
And as for parboiling being unheard of on the subcontinent - I don't think that's true, but even if it was, the original lost-in-the-mists-of-time recipe wouldn't be cooked in tinned tomatoes, with all that acidy juice, but with chopped fresh tomatoes and probably extra water. I've got a fairly authenticy Indian cookbook here, and the recipes all call for the potatoes to be cooked in one way or another (usually by frying) before anything acid goes in.
To all those scoffing at sojourner etc, it has obviously never happened to you, because when it does it's quite unmistakable. You put the potatoes in - an hour later they are exactly the same, no softer at all.
And as for parboiling being unheard of on the subcontinent - I don't think that's true, but even if it was, the original lost-in-the-mists-of-time recipe wouldn't be cooked in tinned tomatoes, with all that acidy juice, but with chopped fresh tomatoes and probably extra water. I've got a fairly authenticy Indian cookbook here, and the recipes all call for the potatoes to be cooked in one way or another (usually by frying) before anything acid goes in.
I have never seen this phenomena at all unless the heat wasn't high enough. and i've cooked potatoes in many different ways.
I have a indian potato dish that I make with lots of tomatoes, coriander, chiles and lime juice and never seen any change in cooking time
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