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Any over 60’s ladies online? Fat question
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By (user no longer on site) OP
over a year ago
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I’d like to make potatoes like my gran used to, now I dunno if she used lard or beef dripping or what (she’s died so I can’t ask her). They were the nicest roasties, she would have them in a huge tray (like I do) but hers had all black bits on them like crispies whereas mine go a golden brown crispness, still delicious but I wanna do them like my gran used to.
Anyone know the trick? |
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By (user no longer on site) OP
over a year ago
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I have a tub of beef dripping. Should have got the stuff from the butchers yesterday. I’ll give it a try using beef dripping, I normally use goose fat. |
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"I have a tub of beef dripping. Should have got the stuff from the butchers yesterday. I’ll give it a try using beef dripping, I normally use goose fat. "
Good beef dripping gives you the crispy black bits  |
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By (user no longer on site)
over a year ago
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Fucks sake Annie.
I’ve waited 8 weeks for some food porn from you and you start talking beef dripping roasties at 9:20am when I’ve just got in from training hard and now all I can think about is lunch and filling my face  |
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By (user no longer on site) OP
over a year ago
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"I have a tub of beef dripping. Should have got the stuff from the butchers yesterday. I’ll give it a try using beef dripping, I normally use goose fat.
Good beef dripping gives you the crispy black bits "
I also *think* although this isn’t fact, her roasting tray wasn’t washed after use, only because I remember seeing it on the side with hard white stuff in and I’d scrape it with my nail and then have a row for poking my fingers in the fat  |
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By (user no longer on site) OP
over a year ago
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"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt "
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though. |
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By *oxychicWoman
over a year ago
Nottinghamshire |
"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though. "
Red rooster potatoes are fab for roasting maybe dont wash your pan like from what I'm reading she didnt |
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By (user no longer on site)
over a year ago
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"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though. "
Don't turn them! Loosen them off the bottom of the pan and spoon the hot fat on them then you get more crispy bits on the bottom |
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By *oxychicWoman
over a year ago
Nottinghamshire |
"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though.
Don't turn them! Loosen them off the bottom of the pan and spoon the hot fat on them then you get more crispy bits on the bottom "
I never turn mine just baste them |
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By (user no longer on site) OP
over a year ago
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"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though.
Red rooster potatoes are fab for roasting maybe dont wash your pan like from what I'm reading she didnt "
Yeah I was getting the Albert Bartlett red rooster potatoes but haven’t seen them for a while. |
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By (user no longer on site)
over a year ago
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"Do u ruffle your potatoes? It be hard or beef dripping used years ago n add salt
Yeah my normal this is Maris pipers, boil for 12-14 minutes, drain, lid on the pan, shake and fluff them, into boiling hot fat in the tray, small sprinkle of plain flour and then every 20 minutes turn them all over. I want the black bits on them though. "
Put some raisins on them  |
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By (user no longer on site)
over a year ago
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Semolina is the best thing to put on roasties...
Get a bit on a bowl, salt, pepper, garlic granuals, sprinkle over par boiled.. Then roast.. Proper crispy and fluffy inside. X |
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Beef dripping is the best. My great grand, grand mum and dad always cooked then in that.None of then washed the tray out, we kids loved having great dripping sandwiches.I still cook then same way today. |
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"I have a tub of beef dripping. Should have got the stuff from the butchers yesterday. I’ll give it a try using beef dripping, I normally use goose fat.
Good beef dripping gives you the crispy black bits
I also *think* although this isn’t fact, her roasting tray wasn’t washed after use, only because I remember seeing it on the side with hard white stuff in and I’d scrape it with my nail and then have a row for poking my fingers in the fat "
My mamgu didn't or her frying pan. She made the best bacon sandwiches and fried left over potatoes, which always had the black bits. |
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By (user no longer on site)
over a year ago
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We use lard, and white potatoes, always fluff them up, but the key is a hot oven, we usually roast them at 200 for about an hour and a half, plenty of basting |
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I use beef dripping and after parboiling the spuds and shaking them in the pan I stick them back on the gas for a minute to dry some of the steam. This helps the insides go fluffy whilst the outside get crisp in that hot fat. |
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"I have a tub of beef dripping. Should have got the stuff from the butchers yesterday. I’ll give it a try using beef dripping, I normally use goose fat.
Good beef dripping gives you the crispy black bits
I also *think* although this isn’t fact, her roasting tray wasn’t washed after use, only because I remember seeing it on the side with hard white stuff in and I’d scrape it with my nail and then have a row for poking my fingers in the fat "
Yep, we have dishes that must be 40 years old, heavy sturdy ones wi try years if flavour baked into it |
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This is going to sound so gross but makes the best roasts as taught to me.
Each time you cook a joint (any meat but bdrg is best) pour off the fat and keep it in a jar in fridge mixed with lard for roasts.
Part cook pots then drain
Chuck a load of salt on them then shake in the sauce pan to fluff up edges. Then into hot fat mix.and yet more salt.
Once done save the leftover fat and back in fridge for next time.
So unhealthy but far far better than aunt bessies version. |
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By (user no longer on site)
over a year ago
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Lots and lots of interesting views in this this thread
For years and years my mum has used the same Pyrex dish for doing her roasties. It's as black as a very black thing, just like a lot of peep's roasting dishes on here. Up until the late 1980's she always did the roasties in dripping, goose fat or just Lard, but then started using vegetable oil after my dad had his first heart attack. Although she still uses the same burnt black roasting dish, her roast spuds taste and look nothing like they used to.
I actually use a Pyrex dish as well, but i roast using Goose fat but i always clean the dish properly afterwards. My roasties taste and look the same as my mum's used to mmmmmmmmmmmmmm.
I think that the dish being burnt black is just a by product of using animal fat and adds nothing to the look or taste of the roasties. Conclusion ? just use beef dripping, goose fat or lard....................and King Edwards spuds. |
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By (user no longer on site)
over a year ago
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"I’m using beef dripping today. Got it in the tray in the oven now ready for sticking the potatoes in. "
Can you please post some pictures, I wanna see it all unfolding, imagine myself in your kitchen with my tastebuds tingling at the magnificent smells and sights  |
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By *isa 59Woman
over a year ago
Newcastle |
"I’m using beef dripping today. Got it in the tray in the oven now ready for sticking the potatoes in. "
When you’re finished, don’t forget to drain off the dripping into a heatproof bowl and keep in the fridge for next weeks roasties.
It’s also delicious spread on hot toast (instead of butter) with a little salt sprinkled over the top. |
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