I'm surprised this question isn't already on here, maybe I missed it...
To start, had my first taste of yucca cooked as a sort of alternative french fry at a Bolivian restaurant, and it was delicious. Reminded me of a tastier, sweeter french fry. So inspired by this, I bought some myself and attempted to replicate it, but utterly failed.
What is the best way to replicate the recipe? After watching a video on youtube of how to prepare it, I deep fried it in oil, but it overcooked much too quickly.
I tried out the selected answer's recipe yesterday, and it worked fantastic. I did a few things differently though, mainly due to time constraints. Full recipe:
Note: The answered recipe suggests frying until golden/golden brown, but I found a darker fry to be much tastier!
Cassava requires preparation before eating to remove toxins.
A common way to prepare for modern agriculturally grown Cassava (low in toxins) is simply boiling the Cassava first, the toxins are absorbed into the cooking water, and this water is thrown away. Assume this happened when the chips where made too.
Like other soft starchy vegetables, deep fry in lower temperature oil than you would use for potatoes.
This is how my mom prepares it (she's from Brazil, so it might be a tad different):
Steps 1-5 can be done ahead of time and you just pull out what you need from the freezer to fry. I have not personally made these, but I ate hers a lot and they were fantastic!
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath
from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may...) is jelly (UK, AU) jelly (US) is seedless jam (UK) (see answer below for details) fries (US, abbr. for french fries) are chips (UK); both terms work in AU, as does hot chips chips (UK) are steak fries (US... or pickled (if in vinegar) in the UK. recipe (US) is sometimes called a receipt in other areas and in older usage (until early 20th century; more info). receipt (US, modern usage) is "a written
and carried on. The pie came out tasting fine. But after the pies had been topped and cooled, there was a slight layer of oil onto of the set butterscotch, but beneath the meringue. Pouring the oil off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. I froze the extra ingredients, labeled... could/should I add more flavor to the current batch? Process: Heat 1.5 TB oil, add 1.5 TB flour to make a dark brown roux. If I were using fresh veggies, I'd add them next. Instead, I held off. Add 1/2 cup tomato sauce, stir until it gets crumbly & dry. I then added the defrosted, drained veggies. Fry 1/2 pound okra in a separate skillet until it's less sticky & less stringy
at about 400'F (typically in a dash of extra oil, salt, red pepper, paprika, garlic, etc) for a quick snack. So far walnuts and pecans have yielded tremendous results. Today I tried some raw almonds (whole... pretty much the same in texture and flavor profile, and only picked up the oil that I had tossed them in. I assume the lower change was due in no small part to the fact that they were previously... to be roasting at? I have tried 375'F-425'F and, with a watchful eye, had good results regardless of the spot in that range.
or bitter (or both). I am unable to put my finger on what the difference is. Is the oil tempurature and cook time that sensitive to small variations? Is it all in the artichoke to start with? Steaming 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... with smaller but older more open ones. However as many as I try, the results are still inconclusive. Sometimes the tightly packed jumbo ones come out fine too. Basically, I have no idea how to tell whether
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut... with it. Dush some flour on the mooncake mould, knock out excess flour. Place mooncake inside the mould, flatten dough to conform to shape of mould. Knock the mooncake mould on solid surface and slowly
Once while overseas, I had a cake with the following properties: It had a French name, if I recall, and the cake was bought in Italy, so I tend to think the cake has a name beyond a description... done some searching - English and French - and not seen anything. Does what I have described sound like any typical dessert? Note that I am aware that this sounds a lot like Black Forest Cake, although I think I'd remember if that's what it was... for some reason this sticks out as something I got because it was different from that. Any cake names or places for further reading are appreciated.