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Food Storage.
I've agreed to make my recipe for Bombay potatoes for some Danish visitors to my school on Friday evening. The trouble is, I will have absolutely no time on Friday to do this. The recipe just includes potatoes, a lot of spices, onion, tomato and green pepper as well as oil.
I wondered from those who may have made similar food, particularly our Asian members; how well do these things store? Could I make it on Thursday or even tonight and will it still be good? Should I refrigerate it or what? Will is store at all? And also I was wondering, will storage of it add to the overall flavour of the potatoes as they marinade? Any help would be appreciated. |
If you're cooking it on friday, you'd definitely be able to store that in something like tupperware under refrigeration for that period without any problems.
Cooking it the night before...I don't see any problems but it may not be as nice. An alternative would be a partial cook/steam of your potatoes so that if you needed to cook them on the night and wanted to make quicker work of it, they'd be partially done...in this case there would not be a great deal of difference. But yes, oil in the mix will likely coat and preserve them, while not allowing them to grey up or anything....as well as many spices having preservative quality. Just treat with care, keep airtight, keep refrigerated/dark. Some might suggest storing it in your cooking pot or something made of clay/stone, same conditions. |
Yes. The whole idea of spicing up food, came about because they needed a way to preserve food.
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BRAAAAIIINNNSSSS and more: The HDC Cookbook
I thought it would be interesting for us to each have a place to share recipe ideas. They can be lifted straight out of a book, a family recipe passed down through the generations or your own concoctions. I know we have some avid chefs on this site! I'll start with one of my favourite dishes to cook.
Bombay Aloo Now I'm sure V or Roshiq will probably find that I'm doing something wrong :p but the way I always cook this dish it turns out as a mild potato curry with a fairly thick sauce.
1) Cut the potatoes into cubes (of the size you want) and set boiling in water with 1 tsp of turmeric. You want these to be par boiled by the time your sauce is ready so leave yourself enough time. 2) Cut the onions into fairly small pieces and fry until they're JUST starting to brown. 3) Add all of the spices, the ginger and if necessary a little bit more oil. Mix and fry for another minute or two. 4) Cut the tomato into quarters and the pepper into small chunks and add them as well as the tomato puree and garlic. Continue to fry on a fairly low heat until all mixed in. 5) Add the water or base sauce. There are no exact measurements here. I just go with what I feel like at the time. You don't want to dilute all of the flavour but you want to be sure you have sauce enough to cover your potatoes. If you're using base sauce, as it's thicker you can afford to add a bit more - maybe 2 ladles. Cook this, mixing well until warm. 6) Add the potatoes to the sauce and let them cook in it until soft, then serve with a sprinkling of coriander leaf. http://a4.sphotos.ak.fbcdn.net/hphot...8_520199_n.jpg The key thing with this recipe is to not burn the spices and not dilute the spices either. I've done both of these things and it really doesn't help the dish at all. It's good to serve one as meal or a few as a side dish. I'm cooking it tomorrow for my lunch so I'll upload a picture. So come on! Let's hear your recipes! |
I'm kinda working on an actual Cannibal Cookbook PDF:
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FIVE COURSE GOURMET Evil apple bbq chicken
FIVE COURSE EVIL BBQ GOURMET MEAL
One whole chicken, sliced open at the spine two cups PURE apple juice one cup of fave BBQ sauce five med. sweet potatoes washed halved leave skin on garlic clove peeled 2 tablespoons real butter cut into small pieces SEA salt and fresh ground pepper roasting pan with lid CUT, rinse, and pat dry chicken. cut off tail and remove excess fat, place in roasting pan, skin side up. salt and pepper chicken and rub salt/pepper mix on by hand. carefully Separate skin from meat with fingers, leaving intact at bottom edges. (like a face lift) insert butter chunks and garlic all over between skin and meat getting down to leg and thigh and up on breast and wing. close skin at top with wooden toothpicks to keep juices in. add apple juice to pan and BBQ sauce stir slightly til mixed add sweet potatoes around chicken, salt and pepper potatoes BAKE at 425 for fourty-five minutes then reduce heat to 325 and bake an additional fourty minutes and check for browning. bake until skin reaches desired level of browning(golden brown)can remove lid to help brown Allow closed pan to settle for ten minutes after removing from oven remove chicken and taters from pan onto plate. drain off pan juices into heat resistant container and allow fat to rise. spoon off excess fat from liquid and use liquid as a thin gravy. cut chicken into quarters keeping wing on breast and leg on thigh. MORE COURSES OF FCG EVIL BBQ MEAL CANNED TURNIP GREENS(serves two) one can turnip greens into med saucapan or MW add one tablespoon of real butter salt and pepper to taste splash of brown vinegar cook over med heat til steaming stir and serve CANNED PEACHS OR PEARS WITH CANNED STRAWBERRIES with whipped cream place cans in freezer for thirty minutes layer of P or P then a layer of S in bowls top with WC serve in small bowls apart with meal ENJOY! |
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