I'm considering par-frying instead of par-boiling my chips. I'll still soak them in vinegar and water to get some of the starch out. I'll be par-frying the nigh
I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingr
not a cook here. Attempting to make coconut based "pringles". here's my recipe: 3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour
So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive a
I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along
I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the s
There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternativ
My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i
As per the title, we have tried fish and chips from several local fish and chip shops, and whenever we get in the car to drive home with them we instantly smell
What do you call these in English, before the frying process, and where can they be purchased?
How can we make crispy fried beetroot chips with a bright red color? I tried several times with or without maïzena in many different temperatures but the r
I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is th
I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become
www,wikihow.com/Make-Potato-Chips
Is there a name for the technique of turning an ingredient into a homogeneous mass, and then molding it back into its original shape, or the shape of a less-pro
My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar t
I would like to know Whilst cooking and serving in a fish and chip shop can i Serve food, All dipped in same batter and rice cone containers, using beef and chi
I am trying to make potato chips using my dehydrator, but the keep coming out hard and plastic like. They are to hard to eat. I cut them at 1/16 of and inch and
As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal baske