The garlic chips that I "meal-prepped" yesterday is a recipe of Ryan Goodwin from Cookpad:
"Crispy Garlic Chips"
The particular point of this recipe, and that works fine, is milk.
As Ryan says in his recipe, this step where you use the milk is kinda pain, but it is essential. And I agree with him. It softens the taste of the garlic, otherwise the chips will be too bitter and biting to eat.
For reminder for who are not used to the Fahrenheit degree like me, the oil temperature 300 ° F equals approximately 150 ° C, therefore it's a low-temperature fry.
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