The post The Simple Trick to Perfectly Thin-Sliced Vegetables appeared first on Cooking 4 All.
]]>The trick is to use your peeler. Just as you would peel the skin off an apple or a carrot, you can keep using that peeling motion to get beautifully thin, uniform strips of produce. These are great for a number of different uses. Use varying pressure to control the thickness: more pressure will give you thicker strips, while less pressure will make your veggie strips thinner.
You can use this technique on anything from carrots to cucumbers to apples to jicama. The crunchy strips you’ll get are perfect for spring rolls, garnishing a salad, or mixing into a slaw. The ribbons you create will curl and have a lovely translucent quality from being so thin. They’re a great way to add some decoration to a dish if you are trying to dress it up as well.
For something cooked, try using this technique on potatoes or sweet potatoes and then frying or baking to create homemade potato chips. Try this out with other root vegetables too for a whole veggie chip mix.
The post The Simple Trick to Perfectly Thin-Sliced Vegetables appeared first on Cooking 4 All.
]]>The post How to Make Your Own Chips appeared first on Cooking 4 All.
]]>The best potatoes for homemade chips are russet potatoes, which have less moisture than other varieties, helping them get crispy without getting overcooked.
One of the most important parts of getting your potato chips crispy is slicing them as thinly as possible. Using a mandolin is your best bet to get thin, even slices.
Rinsing your potato slices to get off the extra starch is a crucial step that will help the potatoes from caramelizing and browning too much before they get crispy.
Whether you use a salad spinner or pat dry, getting your potato slices fully dry before frying is crucial to avoid too much oil splatter.
To get your chips properly crispy, you’ll want to fry them in oil at a temperature of 350°F to 360°F.
The post How to Make Your Own Chips appeared first on Cooking 4 All.
]]>The post The Simple Trick to Perfectly Thin-Sliced Vegetables appeared first on Cooking 4 All.
]]>The trick is to use your peeler. Just as you would peel the skin off an apple or a carrot, you can keep using that peeling motion to get beautifully thin, uniform strips of produce. These are great for a number of different uses. Use varying pressure to control the thickness: more pressure will give you thicker strips, while less pressure will make your veggie strips thinner.
You can use this technique on anything from carrots to cucumbers to apples to jicama. The crunchy strips you’ll get are perfect for spring rolls, garnishing a salad, or mixing into a slaw. The ribbons you create will curl and have a lovely translucent quality from being so thin. They’re a great way to add some decoration to a dish if you are trying to dress it up as well.
For something cooked, try using this technique on potatoes or sweet potatoes and then frying or baking to create homemade potato chips. Try this out with other root vegetables too for a whole veggie chip mix.
The post The Simple Trick to Perfectly Thin-Sliced Vegetables appeared first on Cooking 4 All.
]]>The post How to Make Your Own Chips appeared first on Cooking 4 All.
]]>The best potatoes for homemade chips are russet potatoes, which have less moisture than other varieties, helping them get crispy without getting overcooked.
One of the most important parts of getting your potato chips crispy is slicing them as thinly as possible. Using a mandolin is your best bet to get thin, even slices.
Rinsing your potato slices to get off the extra starch is a crucial step that will help the potatoes from caramelizing and browning too much before they get crispy.
Whether you use a salad spinner or pat dry, getting your potato slices fully dry before frying is crucial to avoid too much oil splatter.
To get your chips properly crispy, you’ll want to fry them in oil at a temperature of 350°F to 360°F.
The post How to Make Your Own Chips appeared first on Cooking 4 All.
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