ourplacebfn's Profile

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Help me make Potato Chips

Yes no water and I mandaline them as I go :-)

Also there is a point where if you start at 250 - 270 the chips will stop cooking and float golden brown.

May 02, 2013
ourplacebfn in Home Cooking

Gluten free bread question

I have an amazing recipe for GF bread. It is the best I have ever had. Rice flour, corn starch and tapioca blend, also a very wet dough. When I freeze it though it becomes sawdust anyone know why? And is there a way to fix this?

Just so it is clear, fresh for three days is great bread but if you freeze it when you thaw it it is like sawdust.

Apr 30, 2013
ourplacebfn in Home Cooking

Help me make Potato Chips

Ok I have it now with some trial and error. I found the right thinness and I cook at 270 and no more. They come out perfect golden and crisp with no blanching. I use russets by the way.

Apr 30, 2013
ourplacebfn in Home Cooking

Help me make Potato Chips

Thanks I'll give it a try and let you know.

Apr 19, 2013
ourplacebfn in Home Cooking

Survery: Do you like Mayonnaise?

A for sure but it has to be homemade or Hellman's NOT the other stuff...YUCK!

Apr 19, 2013
ourplacebfn in General Topics

Focaccia is not rising after second proof

I make focaccia every day. I have an awsome recipe that was going great for the past few months. Lately (three weeks) I have lost the thickness. It will rise the first time (30min) then I transfer to the cooking pan and spread it out like usual and pro-oven proof another 30 min. When I pull it out and add the seasoning and cheese on top it sinks flat and will bake that way. What is going on here? It never did that untill three weeks a go.

Apr 19, 2013
ourplacebfn in Home Cooking

Help me make Potato Chips

I have tried to make potato chips from scratch and I am failing miserably. My chips come out golden but after cooling time they are still wet, soft, oily. I have tried putting them on brown paper towels to soak up the oil but they are still soft and wet. I use Veg oil, a fry thermometer and hold the heat at 360 - 380 as it will flux when you add the chips. I am NOT using a deep fryer as I have none. I use the inner container of an old counter top fryer ontop of a gas element. I have success making anything and all things deep fried except the potato chips. I have tried almost all types of tattors and found best success with russets. I have sliced with a mandaline various thickness from see through to twice cardboard thick and still most are soft after cooling. I have soaked the slices in sugar water, salt water and just water still lose more then half to soft when cool.

Need help or suggestions thanks.

Apr 19, 2013
ourplacebfn in Home Cooking