alex korenori _Hello, world!_ on Nostr: nprofile1q…deumv I’ve had to go through a process of trial and error I can tell ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpq2h39lydp4j7uxq2jdt0yqhr4pw76h463c2c2fjkvvkfq0pd49t7sjdeumv (nprofile…eumv) I’ve had to go through a process of trial and error I can tell you…
My current ‘best practice’ method is to use a slicer to get relatively thick 2mm slices, then soak the slices in ice water for ten minutes or so to get rid of some of the surface starch (no idea why, but it works!), then air dry the slices on some sheets of kitchen paper laid on top of a folded newspaper, and then deep fry them in batches at 170°C until they look kind of done then after they’ve had a bit of time on the kitchen paper again to evaporate off some of their moisture deep fry them again at 180°C to get them nice and golden and then lay them out on a fresh set of kitchen paper+newspaper so they can crisp up while cooling down.
A lot of work! But really worth it! 😋
My current ‘best practice’ method is to use a slicer to get relatively thick 2mm slices, then soak the slices in ice water for ten minutes or so to get rid of some of the surface starch (no idea why, but it works!), then air dry the slices on some sheets of kitchen paper laid on top of a folded newspaper, and then deep fry them in batches at 170°C until they look kind of done then after they’ve had a bit of time on the kitchen paper again to evaporate off some of their moisture deep fry them again at 180°C to get them nice and golden and then lay them out on a fresh set of kitchen paper+newspaper so they can crisp up while cooling down.
A lot of work! But really worth it! 😋