Wave goodbye to soggy spuds.
is here to save us from yet another disappointing midweek meal ― and it turns out all we needed was semolina.Advertisement
“Vegetables that have less starch, like eggplant, tomatoes, and zucchini, benefit when coated with an ingredient like semolina, which keeps the final product from getting soggy,”is sturdier and thicker than a lot of other flours, allowing for a more satisfying crunch ― especially on veggies like sweet potatoes, which typically run on the mushier side.in the baking tray for five minutes before adding the coated spud squares ― a trick that works brilliantly for regular roasties, too.
Food And Drink Recipes Cooking Mary Berry
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