Matt
Member
- Dec 2, 2011
- 4,039
Denali n DOO said:Nice recipe, I'll have to try it. Is there a specific purpose for the blanching and cooling or is it just have them all ready for a quick fry?
Some time I'd like to make Cornish Pasty. Onions, potatoes, swede and beef wrapped in a pastry crust. I'd also like to make Scotch Eggs. A hard boiled egg wrapped in sausage meat and breaded, I like to eat these cold.
Nice cooking blog you have
For these, the blanching and cooling is just to have them ready for a quick fry. But you can also freeze them for later if you do that as well.
Chips, on the other hand, as far as I'm concerned, MUST be double fried using blanching and cooking...it's the Aussie in me.
Thank you for the compliment!