How can I bake normally fried foods?
I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low temperature (350) / long duration and with high heat (425) / short duration. I still can't achieve the crispy on the outside but moist, soft, and not dry on the inside. The results are either mushy or crispy but dry and unchewable. I tried baking the sticks with a bit of oil, or a bit of oil mixed with butter to get some browning going, but that didn't achieve the same results.
Question: What are some of the cooking techniques involved to produce quality baked potato sticks to make them taste similar to fried potatoes (French fries)?
be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy potatoes (US) are floury potatoes (UK) or baking potatoes (UK, US). This refers to high starch, low moisture potatoes that result in significant softening when cooked (useful for mashed potatoes
Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be as equal as possible to ensure even cooking Wash off excess starch / let raw fries sit in a bowl of cold water to remove excess starch Also, I just purchased a mandolin so I'd like to hear any techniques/advice on getting crispy... potatoes and beets. I've tried some of the tips mention on the Chowhound. I've tried a variety of heat settings but I haven't found the sweet spot of heat and time just yet. With those two variables I really
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them a minute less next time. Is there something else I can do to get them some more moist? I halfed this recipe, resulting in: 41 g cocoa powder 75 g sugar 60 ml oil 2 eggs 1 tsp vanilla 130 g flour 1 tsp baking powder 1/4 tsp salt I followed the recipe closely for the preparation and I let the dough chill overnight.
A few years ago I was wandering around the Jewish Quarter in Rome with my sister and spotted Carciofi alla giudia (deep fried artichokes) on a menu. Intrigued, we tried them. Every since I've been... seems to turn out much more consistent results. Obviously some are better than others, but it's at least always edible. I've pretty much decided it's mostly in the original produce. I generally have a wide range at the local fruit and vegetable bazaar. I can get big ones, little ones, a couple colors, long stem or short. I've tried quite an assortment now and seem to have the best luck
I'm going to make some sweet potato fries here shortly and I'm using a technique that I saw on television. I cut up my sweet potatoes into fries and I have been letting them soak in water. My intent is that some of the starch will dissolve into the water and help the fries crisp up better. Has anyone else tried this?
smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it. Also, I noticed the frying takes longer with the foaming oil. Edit: I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether? Edit: Serious Eats has
Possible Duplicate: How to make extra crispy and crunchy breading like KFC? Hi all. What is your experience on this? I know that probably it is not possible to achieve the same flavour as for the oryginal recipe but I would like read your recipes. I can not come even close to this on myself...
Possible Duplicate: How can I make McDonald’s type French Fries I have prepared french fries couple of times in my home. But I couldn't get the same kind of spongy fries as I had in Mc donalds. I want to prepare a delicious spongy french fries. In some blogs I read that we have to put cut potatoes in cold water before frying. But that too doesn't work. Help me
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the temperature to 120° C instead. However, even after 3 full hours of roasting, the vegetables still had a raw tang, and the texture of the potatoes was a bit rubbery. What could have been the problem here? Is 120-140° C too low for these vegetables? (Note: At one point I turned on the ventilation mode, and it seemed to start cooking much faster - maybe even a little too fast. Could the recipe have