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Depends on what you are looking for. I put it as the butter in the pan for my eggs, I have a in substituted it with other things like that as well. Sometimes you really don't want the taste of bacon, other times it makes it better.I know, I know. I’m ashamed
So when you mean everything do you substitute bacon grease for oil in some of your recipes?
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I cut them too thick so only a few came out as crisp crisps. It'd be handy to have a mandolin like this, but with thinner slices :
That won't work.I cut them too thick so only a few came out as crisp crisps. It'd be handy to have a mandolin like this, but with thinner slices :
One suggestion I found was to use the side of a grater, so I'll this next :
Another couple of things - make sure the fat is hot enough, one tip I saw was to put the handle of a wooden spoon into the oil and if bubbles appear it's hot enough. I've got a cooking thermometer but will try this next time
I was thinking of making flavoured crisps, so, when you put the potato slices in water to get rid of the starch I might try adding a beef or chicken stock cube and let them soak overnight.
Any tips for making a magic paella, Don Juan?
I need a better grater, mine will also cut the potatoes too thick. Flavoured crips sounds like a good project although my favorite ones are salt and vinegar, I guess letting the potatoes soaked overnight in vinegar may be the way to do those.I cut them too thick so only a few came out as crisp crisps. It'd be handy to have a mandolin like this, but with thinner slices :
One suggestion I found was to use the side of a grater, so I'll this next :
Another couple of things - make sure the fat is hot enough, one tip I saw was to put the handle of a wooden spoon into the oil and if bubbles appear it's hot enough. I've got a cooking thermometer but will try this next time
I was thinking of making flavoured crisps, so, when you put the potato slices in water to get rid of the starch I might try adding a beef or chicken stock cube and let them soak overnight.
What won't work, the spoon ? I saw it on a video, bubbles appeared. What I'll do is use my thermometer to get the correct temperature and then see if it works.
No, soaking them in stock, and get a mandolin, but get a decent one. They are v dangerous though, many a bloody moment with them ?
Grate the chorizo
Aah, just a thought, looks like it's just salt and vinegar then.
You can flavour after they've fried, use a little blender or pestle and mortar to create a fine 'dust'. Bake a knorr chicken cube on a low light (or leave it in an oven overnight after you've switched it off) so it dries out and you can blend it with thyme, garlic powder, paprika yada yada...remember you can convert any flavours into any substance with the right kit, doesn't have to be all Blumenthal either ?
