Thomas Cizauskas has added a photo to the pool:
Frying potato chips at home!
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DIRECTIONS
1) Using a mandolin, cut potatoes into very thin slices.
Alternatively, hand slice.
---> The key is to get a uniform thickness (thinness!) so that the slices will fry evenly.
2) Soak the potatoes in a bowl of cold water for 15 minutes.
---> This removes a lot of the starch content, which will help the chips to crisp better.
3) Drain potatoes; place on a towel and pat dry.
---> It's important to thoroughly dry. If not, the hot oil may spatter back on you AND the soggy spots will not fry as well.
3) In a wok or heavy skillet, heat 1 1/2-inches deep of oil or shortening to 375 °F (190 °C).
---> Use a neutral oil like Canola or vegetable oil. For shortening, I use a non-trans-fat, non-hydrogenated shortening (usually made with palm oil, so choose an environmentally-friendly brand).
---> The oil is hot enough when one small drop of water sizzles when it hits the oil. One small drop: it'll splatter! Better yet: invest in a frying thermometer.
4) Fry potatoes in small batches until golden brown and slightly curling at the edges: about 2-4 minutes for each batch.
5) Remove chips with a slotted spoon; drain off the oil on paper towels.
6) Immediately sprinkle with salt/pepper/dried spices to taste.
---> I use a combination of Kosher salt, crushed black pepper, and smoked Spanish paprika.
7) Snack!
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus OM-D E-M10 II.
▶ Commercial use requires explicit permission, as per Creative Commons.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/cizauskas/49900884486/in/pool-74921284@N00
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