I celebrated the last day of brat summer (which was yesterday in hamburg) by making bratkartoffeln for dinner.I'm not sure charli xcx would approve but shrug.
-
I celebrated the last day of brat summer (which was yesterday in hamburg) by making bratkartoffeln for dinner.
I'm not sure charli xcx would approve but shrug. -
just ftr bratkartoffeln takes forever to make from scratch, especially if you boil it unpeeled then peel and cut. it's also slightly mid. I'm going storebought going forward.
-
@ao I probably just wouldn't bother peeling. Should work out atms... Slice, dump in water, boil for 10-15 minutes, drain, fry for 10-15 minutes, serve?
-
@erincandescent the recipe I followed was clean, dump in water, boil til knifable, drain, peel, slice, fry for ~8-10mins, serve.
I could probably drop peeling and slicing before probably helps with having to boil for less.
I don't have a fritteuse tho, which means I need to do 3-4 rounds of frying on pans which also sucks as earlier rounds get cold by the time I'm done frying.
-
@ao I also lack a deep fat fryer though I sometimes wish I had one, tough I guess I am fortunate to have a massive steel pan which can do an awful lot at once
-
@erincandescent I used to have one years ago but they like to get really really nasty and are so hard to clean in a way that doesn't get intense chemicals in the eventual food. I want to spend a good chunk of money on a good, easily machine-washable one eventually.
Your toot does make me think tho, I could probably just use a smaller diameter pot as a deep fryer in this case, which'd solve this issue. I do that sometimes (also good if stuff gets burnt it has less risk of damaging the teflon coating). I think I'd turn up the heating a little bit higher than needed (not to the level of risking a fire, dw) so that temps stay good for frying regardless of cooktop duty cycle.
Well it seems like I have more homemade bratkartoffeln in my future.
-
@ao sounds like you’re reinventing the chip pan
FWIW I got rid of all of our non-stick pans so I can just go hot and aggressive without having to worry about stripping the coating. I’ve been much happier ever since
-
@erincandescent @ao it's very amusing to me that that article has an entire section dedicated to an epidemic of them lighting on fire, something which is the most British thing ever.
anyway, i too have banished all teflon cookware from my house and i rather enjoy using steel cooking spatulas on cast iron and stainless pans. stuff that shouldn't stick goes in the cast iron, stuff that has acid goes in the stainless. never any worries about heat. i don't miss em either.
-
@leftpaddotpy @ao fundamentally the problem is that they're a deep fat fryer where the temperature controller is a human
And sometimes said human is drunk or tired
And then you get a real horrible fire