TheMadLionsFan
Out chea thuggin in my home office.
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What Are You Cooking for Dinner Tonight??
- Thread starter Loquacious
- Start date
That looks good not a big fan of avocado though tried it just not crazy about it.
Doing something different made some lamb and chicken kabobs along with the usual stuff
Chicken and lamb kabobs, salmon, chicken wings, smoke sausage, hot dogs and turkey smoke sausage and shrimps and baby back rib
loud-ninja
Here to point out the illogical
Made potatoe salad for the first time. Gonna takes some more tries to get the flavor I want. Not bad. Im gonna finish it. Little tangy. Might of added too much mustard. The texture is on point. I was worried bout the potatoes but I boiled it perfectly. Came out tender and nit mushy.
Black
🍂
Unless I’m making potato wedges, I don’t see the point of doing that.Any of yall ever tried boiling or parboiling potatoes before frying?
Inori
NAWF
what does it do for potato wedges? make them crispier? More flavor if you season the water its boiling in?
Nicky dimes
Active Member
I’d imagine it reassures not having to fry longer which would have risk of burning the outside with the inside still being undercooked.
loud-ninja
Here to point out the illogical
When I pan fry them, yes. Or do you mean deep fry?Any of yall ever tried boiling or parboiling potatoes before frying?
loud-ninja
Here to point out the illogical
When you boil, the inside is already cooked. It will just speed up the frying time
Inori
NAWF
I was just asking in general.
I saw one video where someone was air frying them joints and said boiling them beforehand helped with the texture and flavor
loud-ninja
Here to point out the illogical
That is the only way I cook my potatoes. I boiled them until tender. Not to tender cause It breaks up when too soft. I put it in the refrigerator to cool it down for no more than 10mins. You want to cool it so the slices dont break up. Then i pan fry them. I use duck fat but you can use any oil.
Shit be crispy on the outside and soft on the inside.
This is a old pic.
Black
🍂
Bc they are a thicker cut and I want to ensure the inside is done by the time the outside is brown and crispy. And I do season my water too.
I’m not doing this for any other homemade fries. It’s season or no season then straight to the grease, air fryer, or oven.
mryounggun
OG
Any of yall ever tried boiling or parboiling potatoes before frying?
I've parboiled them for home fries/breakfast potatoes. It makes the inside soft and fluffy and the outside is still crispy.
loud-ninja
Here to point out the illogical
Anyone pour boiling water on their chicken with skin before cooking it? Yall should try it. Makes the skin more crispy. The skin tightens up when you pour the water on the chicken. Works very well if you deep frying. I dont deep fry though. Oven or air fry
loud-ninja
Here to point out the illogical
I wanted some fresh duck fat so if bought a duck. Gonna try this new peking duck recipe I found.
Nicky dimes
Active Member
Pulling a ny strip out the freezer for tomorrow. I don’t have a cast iron skillet atm but I still manage to get a decent crust with my non stick
Be sure you post up the results
Black
🍂
Nah man.