Crispy Hashbrowns - You Suck at Cooking (episode 161) скачать в хорошем качестве

Crispy Hashbrowns - You Suck at Cooking (episode 161)

Hashbrowns. Also known as fried potato shreds. Also known as 2D potatoes. Also known as even greasier potato chips. Also known as hashbrowns. Subscribe: http://bit.ly/1HuynlY   / yousuckatcooking   Threads @yousuckatcooking   / yousuckatcookin   Book http://yousuckatcooking.com If you've never fried before or you want to brush up on the details, check this out https://food52.com/blog/18669-the-do-... This deep fry safety page is also very good https://www.bbcgoodfood.com/howto/gui... Basically hot oil can get out of control so you need to monitor your temperature and not let it get too hot. Electric stoves are deceptive in that they can get the oil very hot even at a lower settings, there's just a longer delay. RECIPE Capture potatoes Apologize to potatoes Remove outer thermal membrane Disintegrate potatoes Rinse potato smithereens or soak them if you want them less starchy Wrap them in some cheesecloth or a clean dish towel and squeeze the hell out of them (but mainly the water and leave some of the hell) Cook them in a non stick pan with a tablespoon of oil for around ten minutes so they won't be medium rare Let them cool off a bit Put them in a bowl For each potato add 1 teaspoon corn starch 1 teaspoon garlic powder 1 teaspoon onion powder some pepper pepper pepper Wangjangle Form into patties or triangles but NO OTHER SHAPES Heat your oil in a cast iron skillet but not so hot that you burn your house down Most recipes recommend around 350 degrees Fahrenheit but as long as you get a sizzle going when you put them in it's hot enough Fry until the first size is golden brown. Somewhere between 4-8 minutes Fry the other side until golden brown which is gonna happen faster, probably 5 minutes max Lay them down on a paper towel and tell them they did a good job Let them cool or spray a heat resistant gel inside your mouth and eat immediately