>>123726020 If you ever expect your first effort to be at 100% you'll always be disappointed. If you are literally trying to copy a cooking recipe from a 1 minute explanation from an anime, another disappointment.
>>123726196 Everything that's layered or segmented in any way has to be tied before it goes into the oven because you can't 100% guarantee bacon strips will actually keep that shape throughout. Depends on the bacon type and quality, etc.
That really depends on your skill because ingredient preparation is everything in a seemingly simple dish like this. Your mince has to be so perfect it literally melts in the potato mix, not to mention you gotta time it just right because you can't puncture the bacon or the insides will dry out.
Just finished it, tasted pretty nice. Like a lighter, moister bacon hashbrown.
If I had to make it again I'd up the bacon and/or have less filling, using sheets of bacon rather than slices and double wrapping it.
Rosmary goes really well with it, would probably use more, fresh rosmary next time. Potato could have used more seasoning, not sure what though (already plenty salty and pepper wouldn't work)
Will also make the sauce next time. Not sure if you pour over hot sauce once it's done, bake it with the sauce or put the sauce on half way through (anime is pretty vague). Also not sure if it needs reducing.
Yeah, it's a problem that the anime skips over. The potato mix isn't firm at all and is hard to work with, tying the string around it is damn difficult and I could see people completely ruining it doing that. Using wide cuts of bacon will make it easier to work with.
You keep more of the potatoes flavour. I ended up boiling them drying them out before mashing.
>>123729213 Nah, the bacon is cheap crap with added water. Tried frying it and basically, even with the pan smoking hot, so much liquid comes out that you spend the first minute or so boiling it until the juice boils away.
>>123729324 Don't. As a native I'm telling you to never substitute bacon in recipes with pancetta because it's a lot more herby and smokey, and as a result completely overtakes anything it comes in contact with. If you put that much pancetta around potatoes you wouldn't even taste the inside filling. You can also easily screw yourself if you don't know what what you're buying.
I feel like dying from an heart attack each time someone tries cooking that here in /a/. Can you at least try to get a low fat turkey bacon? I can only imagine cooking the bacon with the potatoes inside and all the potatoes suck is the goddamn fat.
>>123729469 >Potato could have used more seasoning, not sure what though (already plenty salty and pepper wouldn't work) Jazz it up like you would any other mashed potato recipe. Put more herbs and flavorings in the potato. I guess you can skip the butter if it's getting wrapped in bacon, but scallions are a must for me personally. I'd also sautee the onions and mushrooms first to bring out the flavor. Finely chopped parsley would also fit right in. Maybe some thyme because I love thyme. Lots of ground black pepper, too, especially if it's coarsely ground. I'm not sure why you say pepper "wouldn't work".
And enough cream or milk to make it easy to work with. It really is a flavor enhancer.
>>123728149 Okay, a few things anon. Your cooking temperature looks too low - did you preheat, if you did you might want to sear it lightly in a skillet before placing in an oven, or blowtorch it (with a searzall if possible).
Use fresh herbs. As you suggest, use bacon from the butcher - if you don't want to the Spoilt Pig brand bacon is okay (Denhay Farm if you shop in Waitrose).
Looking at the recipe webm, firstly the sauce is completely necessary, don't skimp on it. You mentioned softness of the interior - did you steam or boil the potatoes? You'll want a potato high in carbohydrates to knead nicely - if it's not working out you could bake the potatoes at gas mark 4 for an hour, and take the potato meat out, you could even give it a bit of egg akin to making gnocchi. Make sure your onion and mushroom is finely minced - akin to the filling for a Beef Wellington.
How much bacon did you use? You'll want 6 or so rashers for that, but your seemed to be very heavy on the bacon.
>>123729213 You haven't tried cheap supermarket bacon, water is added - the meat is pumped in the production process.
>>123726020 >Shape Cook it in a loaf tin, anon. I don't know the total cooking time, but line the loaf tin with the bacon, and prebake it a bit, such that it's getting cooked, but not brittle. Fill with the potato, and close with the bacon, continue baking. Once the top is crisp, turn out on a baking sheet, and bake without the tin to finish.
Preheated to about 200c (I erred on the side of caution in case I got charcoal on the outside and raw onion flavour on the inside). Will try 230ish next time. Not sure if sticking it under a grill for a few minutes would seal it in or just dry it out.
Will definately get better bacon next time.
Boiled the potato and left it to the side for about 10 minutes to let some of the moisture evaporate.
Tried to cut the onion as fine as I could but I'm not that dextrous, still had identifiable pieces of onion when eating. Not sure if I could get away with grating it to get it finer.
Could get the mushroom so fine I couldn't identify it in the mix.
The potato probably shouldn't be one of those that gets mushy when roasted in an oven. So don't use starchy ones like Russett which is for baking or microwaving. Yukon Gold is probably the first choice for your experiment given that after roasting, the anime still showed that the potato was able to keep a lot of its chucked morsels semi intact.
I'd just blitz it in a food processor for this dish - such that it's entirely integrated into the mash.
>boiling That's not a great idea, you absorb some water, and damage the structure of the potatoes more. For this purpose steaming is a relevant subtlety.
>temperature Fan assisted? If so 200C sounds fine, 220 would be better in a gas oven, just make sure you turn it as needed as the temperature distribution is terrible in a gas oven. Pre-heating should take about 30minutes, it's not about getting the air in the oven up to temperature, it's about heating the oven walls so it can radiate heat and quickly re-establish an equilibrium.
>>123730445 This is relevant, but you can't easily get Yukon Gold potatoes in the UK. OP try Elfie potatoes (too sweet, but correct structure, available in Tesco) or Bartlett Rooster (red potatoes, available in quite a few supermarkets, definitely Tesco & Waitrose - it is its own brand, not a shop brand).
>>123730650 >Fan assisted? If so 200C sounds fine, 220 would be better in a gas oven, just make sure you turn it as needed as the temperature distribution is terrible in a gas oven.
That honestly sounds way to high if you want to give the potatoes some time so slowly absorb the fat. Not to mention you never really nuke bacon or pork in general. I know I roast pork belly at 160C for like, two and half hours or so.
>>123731106 It's OK, presentation never really works out for anyone at first because you need to know your ingredients. Bacon fucked you over. Yeah, his sauce definitely looks reduced somewhat, although it's questionable whether you really want to pour it all over amazingly crispy bacon if that's what you're going for. Keep in mind there's butter in it.
Yeah, fair point - it could be cooked slower. But it isn't a tough meat like belly. I could see it cooking for 30-40 minutes, basting in its own fat rather than dehydrating. I wouldn't take the temperature much lower for that though.
>>123730473 >>123730398 >Not him but my cats ate all the herbs , even tried to eat my cactus. Not him, but around here, deer eat my herbs and ornamentals. They are aggressive and lean their weight on any impromptu wire fence to push it down to get at the plants. They are only somewhat afraid of humans, so that is the problem with them invading even if you have infrared detectors to turn on spotlights, they keep at it while not being scared by the lights.
I am tempted to buy tiny superstrong magnets and bake some cookies for the deer to eat. That will kill them without using poison. Or coat some rat poison bars with peanut butter and hang them up. If the deer have a brain fart from those, it's their fault.
>>123727564 >You could just pierce the rosemary into the bacon Do you really cook much less chef? Advice from non-cooks can be wasteful to follow.
That's not how rosemary should be used. The rosemary needs to be pressed against the bacon in order for the oils to touch the rosemary. You didn't think about how spices work when you said to pierce rosemary sprigs into the bacon. Almost all the rosemary will be held in the air and never touch any of the bacon grease. What you end up with is air dried rosemary that scented the kitchen air but not the bacon.
>>123733855 >Please don't tell me that I'm the only one who does that.
By no means. It's a popular way of eating at my university library. Some study carrels are popular spots, so people don't want to leave to go eat since they will lose their spot. The libraries are mandatory quiet places, so someone manipulating the plastic wrapper for ramen is quite noticeable. I hear it often!
>>123733794 >I figured you'd all be cracking top ramen and eating it right out of the bag. With seasoning of course. that shit is expensive as fuck where I'm from because there are no asian stores and everything else are overpriced imports. it's not even cheap food, let alone dirt cheap college students can live on.
Thread replies: 118 Thread images: 17
Thread DB ID: 52015
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from them. If you need IP information for a Poster - you need to contact them. This website shows only archived content.
If a post contains personal/copyrighted/illegal content you can contact me at email@example.com with that post and thread number and it will be removed as soon as possible.