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Crispy roast potatoes recipe: an Indonesian take with soy sauce and ginger by Lara Lee

This recipe originally appeared on Food52. Crispy potatoes steal attention wherever they go, and deservedly so. The contrast of hot, salty crunch to soft, steamy belly is as Pavlovian as it gets. No wonder we’ve been preheating our pans and fiddling with pH and chasing the singular best technique all this time. But once you’ve got your crisping technique down and, oh, does this recipe have it down there’s an even more impactful frontier to cross:  flavor. What if they could taste the way they crunch? What if we could match the roasted potato’s position on the zero-to–French fry scale of craveability with umami, tang, and zing?

Ultra-Crispy Roast Potatoes From a Secret Cooking Club in Indonesia

Ultra-Crispy Roast Potatoes From a Secret Cooking Club in Indonesia Food52 12/16/2020 © Provided by Food52 Every week in Genius Recipes often with your help! Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook. Crispy potatoes steal attention wherever they go, and deservedly so. The contrast of hot, salty crunch to soft, steamy belly is as Pavlovian as it gets. No wonder we’ve been pre-heating our pans and fiddling with pH and chasing the singular best technique all this time. But once you’ve got your crisping technique down and, oh, does this recipe have it down there’s an even more impactful frontier to cross:

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