Experimental Kitchen. A thread for your test kitchen fun.
- Thread starter SandwichShortOfAPicnic
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Barriehie
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Okay, small cooking conundrum presented with using this container. The optimum shape for frying these things would be a sphere but that's not practical so next best is a cube, as pictured in the link SandwichShortOfAPicnic provided. So, I've melted it and transferred to a better shaped container. I'm getting closer...
Barriehie
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Why not able to form ball/sphere shape?
- It's chunky, how are you going to cut it? It's got trotter bits in there.
- Heat from your hands starts to melt it.
- Spheres waste a lot of space, like making round biscuits...
Volume of a sphere that will fit in that cube has a diameter of 1 and a radius of 0.5. Volume of a sphere is (4 * pi * R^3)/3 which = 0.52 in this case. A 48% loss of material.
Just sayin'.
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Gotcha. ButJust sayin'.
I'd never heard of kromeskies before this but .....
Looked them up ...
They're deep fried croquettes. Kromeskies aka croquettes need a binder to hold them together.
Won't be able to form or fry your trotter mixture as is without the jell instantly liquefying.
Not sure if that's the test.
Just saying
Barriehie
Forum GOD!
Gotcha. But
I'd never heard of kromeskies before this but .....
Looked them up ...
They're deep fried croquettes. Kromeskies aka croquettes need a binder to hold them together.
Won't be able to form or fry your trotter mixture as is without the jell instantly liquefying.
Not sure if that's the test.
Just saying
This recipe.
Looks amaaaazing
Its cut into cubes - is that where you're at? Roll in egg and breadcrumbs twice, refrigerate overnight, fry the next day
Barriehie
Forum GOD!
Yes, endeavouring the cubes. It's already cooked by the time you get to the breading stage. The drying sticks the breading, a technique I often use, to the collagen block so the frying really only adds a texture and appearance dimension. I'm going to use crushed Ritz crackers, spell budder flavor!!!
Barriehie
Forum GOD!
Niice! Doing a cheffy version - I like that site a lot
Ok. So my thoughts are that it's a very simple recipe that totally relies on the crust setting overnight to the point where the breadcrumbs and egg congeal together to form a watertight layer that seals in the filling when it goes in the hot frying oil.
He's obviously figured it out to the point that he knows that it works with breadcrumbs. The only question is whether cracker crumbs will do the same job.
Barriehie
Forum GOD!
I think so. After I roll in the cracker crumbs I'm going to spritz with water so it all "sets" better.Niice! Doing a cheffy version - I like that site a lot
Ok. So my thoughts are that it's a very simple recipe that totally relies on the crust setting overnight to the point where the breadcrumbs and egg congeal together to form a watertight layer that seals in the filling when it goes in the hot frying oil.
He's obviously figured it out to the point that he knows that it works with breadcrumbs. The only question is whether cracker crumbs will do the same job.
Are you still using the egg for the coating? I was thinking about it and the cracker crumbs will probably work ok - the egg is the glue and the crumbs absorb the moisture and swell, to make the crust.I think so. After I roll in the cracker crumbs I'm going to spritz with water so it all "sets" better.
Probably no need to extra spritz if using egg - might make the crumbs soggy?
Looking forward to the result
Barriehie
Forum GOD!
Flour, eggs, crumbs, spritz, overnight in the fridge. I'm not going to spritz until soggy, just enough to make stick better.Are you still using the egg for the coating? I was thinking about it and the cracker crumbs will probably work ok - the egg is the glue and the crumbs absorb the moisture and swell, to make the crust.
Probably no need to extra spritz if using egg - might make the crumbs soggy?
Looking forward to the result
Did they work?Flour, eggs, crumbs, spritz, overnight in the fridge. I'm not going to spritz until soggy, just enough to make stick better.
Barriehie
Forum GOD!
Haven't tried yet. I picked up another lunch account so lots of cookin' but not much for me as yet.Did they work?