Cooking secrets you'd like revealed

[DarylDixonsHair]

How to make crispy vegetable fritters that you can grab one corner and pick up and eat. Mine are always a soggy, floppy mess that need to be eaten with a spoon.

Hash browns that don’t just crumble!

Homemade potato wedges that don't stick to the pan.

I want to know how to make banana fritters like you get in the Chinese. There seems to be a layer of (perhaps) caramel between the batter and the banana... is this an addition or is this what happens when you deep fat fry?

*I’ve never actually tried them as I don’t own a deep fat fryer!

How to make sweet potato fries crispy when baked in the oven

@Quitthat Would baking paper work? If you're roasting not frying obviously.

The trick with fritters is to squeeze the excess moisture out of the potatoes, cook them in a well-seasoned cast iron pan, and crucially: cook them in far more fat than you’d think reasonable.

Omg Luckystar, I really want banana fritters now! I do have a deep fat fryer, but no oil in the supermarket last week.

@sittingonacornflake Soak the fries in water for an hour before cooking. Dry thoroughly, then dust with cornflour before baking. Season, but don't add salt until they are cooked as that draws the moisture out 👍

How to manage with an awful uneven gas cooker oven.

I could just eat some banana fritters now. I'd also like to know what that layer of gooey stuff is between the banana and the batter.

Noodles like from the take away.

@Quitthat - baking paper forever! or a non stick baking tray

@sittingonacornflake I do sweet potato wedges and they are crispy. Lay them so the outside (with skin on) is down and the thin end of the wedge is up!

How to recreate the dishes I have at my Indian and Chinese restaurants. I've tried various recipes at home but they're just not the same!

How to make an amazing risotto like I’ve had in Italy.
Mine are usually a bit on the stodgy side.

How to make an amazing risotto like I’ve had in Italy. Mine are usually a bit on the stodgy side.

More butter & Parmesan. Way, way, way more butter & Parmesan than you would ever use at home.

Unfortunately, ‘more salt & more butter’ is so often the reason why restaurant food tastes so good.....

Strawberrypancakes I swear by Jamie Olivers' Jools favourite Stew. I have made it a couple of hundred times! It take a bit of doing, but bloody hell it is amazing!

Sag aloo like my local take away

Oh sorry for my banana fritters 😂😂

I’d also like to know how to make fried rice from the Chinese... I’m clearly in need of a takeaway!

@DarylDixonsHair @WitchWife thank you! I'll try your suggestions this weekend!

@AgeLikeWine I was about to say "more fat" is the answer to pretty much every cooking secret (sadly).

How to make Yorkshire puddings. I'm a decent cook, but I can't do them, even after being shown in my kitchen by a chef.

Rest the batter first and make sure your oil is something with a high smoke point and is as hot as possible.

Fried rice.

It's just not the SAME

I've had an awfulntine with Yorkshire Pudding over the years. I was putting too much fat in. I use the volume method now - equal volume of egg, milk and flour, beat together, into hot oven and they are spot on every time now