And here's the results:
Something's still not right - they taste of eggs rather than maize; maybe it was the oil I used. Anyway, a lot closer to the goal. Worth the effort over just soaking in water and deep frying as in the first batch? Not sure.
Corn Nuts
Re: Corn Nuts
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
Re: Corn Nuts
That's impressive, Chris. They certainly look right.
What kind of oil did you use?
- Murray
What kind of oil did you use?
- Murray
Re: Corn Nuts
I'm not much for deep frying things, but when I made the doughnuts I bought a couple of bottles of canola (rape seed oil to Brits) for the purpose. Three or four batches of doughnuts later, plus a couple of goes at corn nuts, and I'm down to half a bottle of rather dark oil. It wasn't enough, so I topped it up with the remnants of a bottle of avocado oil and some olive oil.
Notes on the frying:
if fried at <370ºF they come out chewy
if fried at >400ºF they can pop like pop corn and make a mess, splashing oil everywhere
don't put more than a large spoonful in at once or the pan will foam up and make a hell of a mess.
doing this outdoors would be better
even if sprinkled separately in the pan, they aggregate by surface tension and stick together a single mass (easier to remove)
I think I'll compare with coffee-flavoured popcorn, which is an awful lot less effort!
Notes on the frying:
if fried at <370ºF they come out chewy
if fried at >400ºF they can pop like pop corn and make a mess, splashing oil everywhere
don't put more than a large spoonful in at once or the pan will foam up and make a hell of a mess.
doing this outdoors would be better
even if sprinkled separately in the pan, they aggregate by surface tension and stick together a single mass (easier to remove)
I think I'll compare with coffee-flavoured popcorn, which is an awful lot less effort!
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace