Tue 15 Apr, 2008 09:00 pm
how do you cook baked potatoes?
How do you make a basic brown gravy?
You need to garage sale and find an "old" checkerboard talecloth Betty Crocker Cookbook, my friend.
Bake potato at 400 for an hour in foil or not, to taste.
Brown gravy requires stock (drippings) to be good...
Wash potatoes thoroughly, do not remove skin.
rub salt onto potato skin
place on wire rack in preheated oven 180C.
Baking time varies with size and type of potatoes but try 1 hour. Squeeze gently after 1 hour, if the potato is soft but not mushy it is done.
Good homemade gravy is best made in the baking dish after the roast is cooked.
remove the roast from the pan. Drain off excess fat, place baking dish on stove top, sprinkle plain flour into the baking dish, amount of flour depends on how many you want to serve, light the stove top burner, pour water into the baking dish amount of water depends on how many you want to serve (half cup per person). stir well scraping the yummy bits off the bottom of the pan. Bring to the boil and allow to simmer until the gravy is reduced to desired thickness. add salt as desired,
whoah thanks, but cooking meat is a little advanced for me. guess ill stick to the potatoe! thanks these things are my favorite and i cant cook them.!!!
well now i can. hah
Go to secondhand book stores and ask for basic cookery books.
I remember phoning my mum and asking her how to cook a lamb roast, not long after i first moved out.
she said "stick it in the oven, turn on the heat, take it out when its done."
If you dont cook a lot of meat the size of roasts and stuff...
another thing that makes great gravy is bacon grease.
You really only need the amount of grease from possibly 2 strips so this is something you can use after just cooking for yourself and you dont have to store up TONS of bacon grease.
Remember when making gravy and using flour.
STIR that flour
STIR that water
if you let it sit for too long, you will have yucky, sticky, clumpy gravy
STIR m/f stir..
It's also possible to get small chickens or cuts of whatever you want. Roast one of those up and take those pan drippings.
You can also cheat and combine canned stock with flour, but the flavor is not as good, plus it's saltier than it needs to be, even if you buy the low sodium variety.
You can just throw the potato in the microwave too.
Now that you've mastered the baked potato, try cooking a yam the same way.
So so good.
i dont like yams for some reason.