Food So you have never eaten stove potatoes: recipe for Kumpir
5 Tips for Perfect Classic, Fluffy Mashed Potatoes
With these handy tips, your potatoes will be delicious and fluffy every time. 5 Tips for Fluffy Mashed Potatoes Tip #1: Pick the Right Potato There are plenty of different kinds of potatoes out there, but all fall into three categories: waxy, starchy and all-purpose. When you're talking mashed potatoes, Yukon Gold is best. They have less starch than a "floury" potato (like russets), but more than a "waxy" potato (like a red potato). Not enough starch and your mashed potatoes will be dry; too much, and they'll be gummy. You can also try sweet potatoes for a twist on this classic.
If you love baked potatoes, you should definitely try Kumpir. The creamy consistency and the intense taste will delight you
like baked potatoes, only better! Kumpir is a Turkish Streetfood court, which is also more popular with us with us greater popularity. No wonder, because it just tastes delicious and is still super straightforward! The inside of the potato is processed with butter and cheese to a soft, creamy mass and then picked up with the desired ingredients. The potatoes should be nice great, preferably at least 400 g heavy. The court is simply too at home, try it out:
If You See This Compartment on an Oven, This Is What It Is
What is a steam oven? It's a regular oven with a small compartment that you fill with water to create steam. The post What Is a Steam Oven—and Do I Need One? appeared first on Taste of Home.
ingredients for 2 portions 4 large festivated potatoes 2 tablespoons of butter 200 g grated cheddar or mozzarella salt toppings of choice, eg olives, onions, coleslaw, sucuk, salmon, oven vegetables , Couscous, herb, ... (In the original one occupies Kumpir mostly with peas, corn and sour cucumber and topt it even with Ketchup and Mayo)
pssst:preparation the oven to 200 degrees circulating air Preheat. Wrap the potatoes in aluminum foil, place on a baking tray and bake for 50 minutes, or until they are soft. Get from the oven and remove the foil, then place in the oven again for 5 minutes, so that the shell becomes crispy. Allow to cool slightly and then carefully cut along longitudinally. Pulling up the potato, so you get well on the inside, but you do not decay in two parts. Now crush the inside of the potatoes with a small spoon and stir, so only the skin remains as a solid shell. Now add some salt, the butter and the cheese and stir well, so it gives a uniform mass. Cheese and butter should be melted. Now just garnish with the toppings and nurl as desired. Complete!
Tip : Kumpir also succeeds also with sweet potatoes!
Sick of beef burgers? Try shrimp instead .
We’re going to let you in on a little secret: burgers don’t need to be made out of ground meat. It’s true! Of course, we’re all familiar with beef burgers and turkey burgers, but you can really form a patty out of anything and grill it. If you’re at that point in the summer where you’re really feeling seafood instead of your land-dwelling proteins but still want a burger, these super spicy yet satisfying jerk shrimp burgers will be the surprise hit of the summer. © Kari Heron of Chef and Steward for The Daily Meal Jerk Shrimp Burger Seafood Recipes to Satisfy Pescatarians and Meat Eaters AlikeThe base of these sliders is, of course, shrimp.