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But speaking generally, you could prepare mashed potatoes energyefficient with the method of [[Towel cooking]] or in exactly the same way as described above with the Cous-cous. | But speaking generally, you could prepare mashed potatoes energyefficient with the method of [[Towel cooking]] or in exactly the same way as described above with the Cous-cous. | ||
Boil water in a kettle. Place a bowl on a thick piece of wood or on a cook-range on your electric stove. Prepare a lid and a towel to cover and wrap around | Boil water in a kettle. Place a bowl on a thick piece of wood or on a cook-range on your electric stove. Prepare a lid and a towel to cover and wrap around this bowl. Measure and pour the amount of water into the bowl, measure the powdered mash and pour into the hot water while whisking some seconds. To get rid of lumps. | ||
Cover with the lid and wrap the towel around the bowl. Let it sit for a minute or two. | Cover with the lid and wrap the towel around the bowl. Let it sit for a minute or two. | ||
Remove the lid and whisk some more. Add some spices of your choice: a pinch of salt, | Remove the lid and whisk some more. Add some spices of your choice: a pinch of salt, blackpepper (Cumin, basil, oregano, Curry, Chili. Lots of options here to pick and choose from) | ||
Cover again with the lid and wrap the towel around it again. Let it sit for another minute. | Cover again with the lid and wrap the towel around it again. Let it sit for another minute. | ||
When you are going to serve, check that the mash is mixed | When you are going to serve, check that the mash is enough mixed, the proper thickness and warm enough all through. If it is too loose, you can add an extra pinch of the powdered mash, a knob of butter and some drops of milk. Stir around to mix it up. If the mash have cooled down too much, put it in a microwave on low heat for 10-20 seconds. And stir around again before serving. | ||
Beware: Certain different types of powdered mash demands you to be extremely precise when you measure the water to powder ratio. One tip is to take out some milk and butter in advance from the fridge, so it is room- | Beware: Certain different types of powdered mash demands you to be extremely precise when you measure the water to powder ratio. One tip is to take out some milk and butter in advance from the fridge, so it is room-temperatured. So when you whisk the powder in the hot water, you will not cool it down unneccessary with cold milk or cold butter to make it thickening. | ||
=== Vegetables === | === Vegetables === |