dingy
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« on: November 13, 2011, 23:04:01 PM » |
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 Anybody know the trick ,,,, soak in salty water overnight, or something like that ,,,, Them little salty ones I mean ,,,,
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smokie
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« Reply #1 on: November 13, 2011, 23:15:49 PM » |
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I don't know anything about cooking........... only eating, but,
I was told that after boiling them in really salty water they are left covered with a cloth for some bizarre reason.
(Wouldn't that stop the excess water from evaporating rather than helping it?)
I know that, to my taste, they are very often undercooked as you'll see if you slice one and see the raw bit in the middle.
Still, as I say, I know now't about cooking so....................
We have enough good cooks on here, someone'll be along shortly to help, I'm sure.
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Josie
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« Reply #2 on: November 14, 2011, 00:18:10 AM » |
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Go to a restaurant would be my answer.
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I love Lanzarote!
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smokie
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« Reply #3 on: November 14, 2011, 00:24:27 AM » |
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Go to a restaurant would be my answer.
I refer my learned friend to my earlier answer about most places not cooking them thoroughly. Not great news considering that the potato comes from the same family as belladonna. |
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MrZandos
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« Reply #4 on: November 14, 2011, 01:21:27 AM » |
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No chance of mash then?  |
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dingy
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« Reply #5 on: November 14, 2011, 05:12:42 AM » |
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Go to a restaurant would be my answer.
 Well, I live on the mainland , and restaurants don't do them here ,,,, ohhhhh, I just wanted a spud or two ,,, they are lovely when done right ,,, |
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richt71
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« Reply #7 on: November 14, 2011, 14:12:45 PM » |
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dingy, Proper canarian spuds should as Elle says be cooked in salt water until all the water has cooked away. However you can cook then in water with salt added. Put enough water in the pan to cover them and cook until no water is left. Watch carefully when little water left you don't burn them. Then add mojo sauces and bingo. |
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John B
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« Reply #8 on: November 14, 2011, 15:35:20 PM » |
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I don't know anything about cooking........... only eating, but,
I was told that after boiling them in really salty water they are left covered with a cloth for some bizarre reason.
(Wouldn't that stop the excess water from evaporating rather than helping it?)
I know that, to my taste, they are very often undercooked as you'll see if you slice one and see the raw bit in the middle.
Still, as I say, I know now't about cooking so....................
We have enough good cooks on here, someone'll be along shortly to help, I'm sure.
smokie, the method we followed ( from a M&S cookbook!) used a cloth. You put a folded clean tea towel over the potatoes whilst they are cooking, then remove the cloth, and drain the potatoes. When the cloth has cooled, wring it out over the potatoes. You then put the pan back on a low heat and shake the potatoes until they are dry and coated in salt. It worked nicely. |
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« Last Edit: November 14, 2011, 23:49:05 PM by John B »
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dingy
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« Reply #9 on: November 14, 2011, 18:57:58 PM » |
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 Thank you, thank you ever so much, been longing for this for years ,,,, use to live on your Island many moons ago you see, hence my craving for the spuds among other things,,,lol,,,, thanks again ,
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✈ Elle ☀
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« Reply #10 on: November 14, 2011, 20:21:40 PM » |
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You're welcome! Distruta!
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