WHy does my toad in the hole weld itself to the pan?

FairyElephant_2

Olive oil will often make things like this stick, as it has a different cooking temp than veg oil, so I have been told by a chef!

My roast potatoes have become a speciality of mine, since I started to use one third olive oil and two thirds sunflower oil (love beef dripping but it is far worse for you, and we can't afford to eat beef very often!). The olive oil gives great falvour & colour, and the sunflower cooks them well. I also never use too much oil, just keep turning the spuds regularly to brown them all over.

Back to TITH - Do you cook the sausages first? My chef friend says that if you don't 'seal' them first then the fat comes out of the sausages and that's what makes it stick.

skintchick

I think it's the sausages - I cook them first but inthe TITH pan - that must be what it is. In future I will cook them separately, then add it all into the hot pan. I use veg oil but might try lard as well.

I knew there'd be an answer! Thanks!

FairyElephant_2

Glad to be of service! Hope it works for you.

Co-incidentally I'm making TITH for stepkids tea tomorrow night - haven't made it in years but found a packet of batter mix in the latest cupboard-clear-out which needs to be used up and have sausages in the freezer....

skintchick

FairyElephant wrote: »

Glad to be of service! Hope it works for you.

Co-incidentally I'm making TITH for stepkids tea tomorrow night - haven't made it in years but found a packet of batter mix in the latest cupboard-clear-out which needs to be used up and have sausages in the freezer....

Batter mix :eek: *faints*

Stephen_Leak

skintchick wrote: »

Batter mix :eek: *faints*

But it was found at the back of the cupboard and is being used up. The tartan bits of my DNA have no problem with that whatsoever.

LameWolf

skintchick wrote: »

I think it's the sausages - I cook them first but inthe TITH pan - that must be what it is.

Would that also be the case with veggie sausages?

FairyElephant_2

Sorry, I've never cooked veggie sauasages so don't know. Will ask the chef next time I see him.

"Batter Mix" :eek: - Yeah, I know, I know....but in my defence:

I bought a couple of packets on a mega-cheap offer (I think it was 3p each!;) ) last year, to keep for 'emergencies' as you only have to add milk (and I often run out of eggs and don't realise until I am making yorkshires on a Sunday - you can't have a roast without yorkshires according to my family LOL!).

Only one 'emergency' happened, and the other pack went OOD at the end of July....ooops!:o

With the last pack of cheapie sausages from ASDA which I bulk-bought when they were 16p (I hate them but the SK's love them - they don't like sausages which contain real meat - not my fault as I didn't bring them up!!!!) and a couple tins cheapie baked beans, followed by a HM choccie sponge, they will get a filling tea tonight....and I get mega-brownie-points 'cos their birth-mum can't cook!!!!!!!!! HAHAHA!
:j

penny4353

When i do my toad in the hole i use silicone place it on a metal baking tray when the oil is hot i take it out of the oven and place on a lit gas burner to keep it hot while you put the batter in works great for me.

Pollycat

Answers may be useful if someone has a similar problem but just to point out that this thread was started almost exactly 11 years ago - on 6th August 2008.

Luciecat63

I use a glass dish with rapeseed oil - no sticking.