Cynthia Fumagalli to The proof of the cook teaches how to prepare fried potatoes, baked and boiled (Photos)
New to The test cook today with Cinzia Funagalli in the kitchen to show you how to prepare the potatoes, how to cut to cook fried, baked and boiled. With Fumagalli the two assistants are Elisa Isoardi and Claudio Lippi. He speaks in French in the kitchen but for the presenter it is really a bit incomprehensible, intano the moment is important, seemed the advice of little account, and instead he finds a world with the cutting of the potato. How to make fried potatoes, boiled potatoes and baked potatoes but the ones that do not call in a simple way, potatoes, an accordion, or stuffed. This is the lessons of today to The test of the cook of the court that often create ill-feeling between the protagonists of the cooking show. All appearances, Cynthia Fumagalli is much sweeter than what seems to be, only that its role is not easy, judging is never easy. In a few steps, however, taught all of us how to prepare the perfect potatoes.
Cynthia Fumagalli shows how to prepare the chips: after peel you have to square the whole potatoes to avoid that then fried the ends of the sticks of the potato from burning. After you have squared the potato already peeled you have to cut it into slices thick 1 cm and then cut the sticks always thick 1 cm. We have the potatoes ready for frying.
Peel the potatoes to make them read: you have to cut the ends of the potatoes already peeled and then you have to make six faces, following the direction of the potato. Should be boiled and left to cool in its water.
Instead, to prepare the potatoes in the oven, you cut the base of the potato peeled in order to have the stability and shoves the toothpick in the potato, you cut the slices very thin until you get to the stick. We can cook in the oven after you have stuffed the gills, and then added herbs. In this case, you use the potatoes thicker.
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