DebDiMaggio wrote:

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

Putting butter under the skin of the chicken will make it nice and crispy, i rem watching jamie cooking roast potatoes afew yrs back and he puts the potatoes back in the pot after straining them and shakes them about, this makes them fluffy and crispy

good luck:)

Hi Jamie, when travelling in Greece and Cyprus one of my favourite meals is stuffed squid. Any tips on what to use in the stuffing and cooking times. I'm not too fond of the feta cheese option and decent recipes are hard to come by.
cheers
Paul

Hi Jamie, my Hubby has just been diagnosed with Diabetes, and he is really missing his fruit cake, I always made this with soaked dried fruit but this is not allowed now, any suggestions? mind you any sort of cake would be welcome,  thanks

                                       mary.

Hi Jamie,
   Love cooking your recipes!! However, I have a dilemma. My boyfriend doesn't eat pork, but I adore many of your proscuitto based recipes. Do you have any suggestions how I can substitute pruscuitto or bacon for something as delicious? It seems like nothing can compare.
                            Sincerely and Hoping, 
                                    Miriam

featherwink wrote:

DebDiMaggio wrote:

I can't get things crispy when I roast them, like chicken, or potatoes. I think it's because my oven is electric, but even when I use the old, heating up the fat in the oven and then putting the spuds in- trick I can't seem to get them to go crispy. My friends suggested I cheat and do roast spuds in the deep fryer but it's not the healthiest option. Everything I roast ends up looking poached.

Putting butter under the skin of the chicken will make it nice and crispy, i rem watching jamie cooking roast potatoes afew yrs back and he puts the potatoes back in the pot after straining them and shakes them about, this makes them fluffy and crispy

good luck:)

Chuffing up the parboiled potatoes in the pan before roasting works a treat. Then cook them on their own on the top shelf with plenty of fat or oil for a lot longer than you would expect, turning them regularly.