Quote from: moonster on February 18, 2011, 06:55 PM
as long as you use the same spud for each recipe, it shouldnt matter should it?

i dont think any of the recipes specify a particular potato or do they?

i think if the same spud is used in all of the tests it shouldnt matter, i say that cos maris piper are easier to get hold of for me.

regards

Alan ;D

Like your style! - and fully agree.

Quote from: Axe on February 18, 2011, 09:37 AM
Mick, thanks for posting the pics, it's an interesting insight into the pre-cooking of spuds. I don't suppose you have some rough measurements of ingredients used do you?

Can I also ask if the same recipe and technique is applied to the mixed veg and mushrooms?

If that is base in the background, its a very similar colour to the IG base.

@ Axe and Ramirez,
Going by memory and the fact that this was a very large pot of spuds I would suggest the following for home use.
As long as you understand this will be close but may not be totally true to the amounts the chef used..........disclaimer ;D

For 2 lb of potatoes,
150 ml of veg oil
1 tennis ball sized finely chopped onion
1 tablespoon of garlic/ginger paste
Cassia bark 2" x 1" piece
1 bay leaf (Asian)
1 tablespoon of panch phoran
1 teaspoon of salt
2 tablespoons of tomato puree watered down 50/50
2 teaspoons of turmeric powder
1 tablespoon of mix powder
Water to cover

The mixed veg are done the same way.

The mushrooms are a different matter, when I saw the way they were cooked I was very surprised....and thought that they wouldn't be upto much. Having tried the method I can say they are very good and have no complaints when used in mushroom rice or mushroom bhaji for example.
They used sliced button mushrooms simply boiled in water with a little mix powder, when cooked they were drained, put into a suitable container with a little veg oil mixed in. This stopped them drying out until needed in the dishes.

Cheers
Mick

Thanks Mick. Will definitely be giving this a go at some point - maybe even for this group test.

Hi Guys
just to let you know, most asians around brum buy red potatoes. I supply loads of asian shops round Birmingham indirectly and they like them because they stand up better in the boil than most whites do. They do take a bit longer to cook tho. Cant really see any benefit other than that. The variety I grow and sell (mainly romano) dont taste much different to most other varieties so i wouldnt worry too much

The reason i use charlotte as i tried every variety inc maris piper and found that the charlotte looked the most appealing and kept their shape best.  I find with maris piper etc that the quality varies dramatically with them being very floury and dry sometimes with the edges breaking off and the inside uncooked.  good for mash!!

Just my thoughts.  I will definitly give the red variety a go!

Barry