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gennarino.org Visita il nuovo sito di gennarino.org! 2016-02-01T14:25:39+02:00 http://www.gennarino.org/forum/feed.php?f=36&t=19847 2016-02-01T14:25:39+02:00 2016-02-01T14:25:39+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235545#p235545 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> viewtopic.php?f=15&t=19384#p231622
antonia

Statistiche: Inviato da rimmel — 01/02/2016, 14:25


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2016-01-13T22:41:33+02:00 2016-01-13T22:41:33+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235514#p235514 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]>

Statistiche: Inviato da TeresaDeMasi — 13/01/2016, 22:41


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2016-01-13T20:27:50+02:00 2016-01-13T20:27:50+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235509#p235509 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> Carina davvero questa ricetta, anche se fa perdere un po' di tempo, è un modo originale per fare le patate al forno.
Alla fine sono venute molto bene, dorate come quelle della foto originale, ma meno belle visto che le patate che ho usato erano grandi.
Ho cotto 20 minuti a circa 190 ventilato, poi almeno altri 30 con 190-180 statico. E' dura far cuocere bene la parte interna, quindi ho insistito un po'.

Statistiche: Inviato da Jamie — 13/01/2016, 20:27


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2016-01-13T11:21:23+02:00 2016-01-13T11:21:23+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235507#p235507 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]>
12474048_10205349235710991_1704128280734051224_o.jpg

Jamie, non capisco perchè vuoi eliminare l'amido: non serve da collante, in questo caso? :shock:

Statistiche: Inviato da TeresaDeMasi — 13/01/2016, 11:21


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2016-01-12T19:16:42+02:00 2016-01-12T19:16:42+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235505#p235505 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> Patate affettate: fatte. Burro: assente. Faccio con l'olio, non penso di far male.
Ho lo stampo da muffin ma non lo userò. Temo che rimangano più crude dentro, cercherò di impilarle. Le ho lasciate ammollo in acqua fredda, per togliere un po' d'amido. Le ho tagliate a velo, finché la mandolina non mi ha abbandonata saltando una misura e quindi son venute più spesse :-x
Farò sapere...

Statistiche: Inviato da Jamie — 12/01/2016, 19:16


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2016-01-10T17:09:58+02:00 2016-01-10T17:09:58+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235499#p235499 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> chissaì come mai le tue non sono crollate e quelle di mariella si'... mistero. :shock:
tipo di patata usato?

Statistiche: Inviato da TeresaDeMasi — 10/01/2016, 17:09


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2016-01-10T16:02:01+02:00 2016-01-10T16:02:01+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235498#p235498 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> Statistiche: Inviato da rosariaorru — 10/01/2016, 16:02


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2016-01-10T15:59:57+02:00 2016-01-10T15:59:57+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235497#p235497 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> ho fatto le patate sia nello stampo dei muffin sia impiliandole direttamente sulla carta forno. Forno a 200°C la prima mezz'ora, poi l'ho ridotto a 180 la seconda mezz'ora perchè mi sembrava stessero prendendo colore troppo velocemente. Quelle nello stampo sono state quasi 15 minuti in più rispetto all'ora prevista perchè erano rimaste un pochino crude all'interno. La foto è stata fatta prima degli ultimi 15 minuti

Statistiche: Inviato da rosariaorru — 10/01/2016, 15:59


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2016-01-10T13:53:22+02:00 2016-01-10T13:53:22+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235493#p235493 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> Statistiche: Inviato da TeresaDeMasi — 10/01/2016, 13:53


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2016-01-09T20:34:03+02:00 2016-01-09T20:34:03+02:00 http://www.gennarino.org/forum/viewtopic.php?t=19847&p=235492#p235492 <![CDATA[Re: Parmesan Potato Stacks, una ricetta da provare.]]> Statistiche: Inviato da MarielladM — 09/01/2016, 20:34


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