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Just cut corn tortillas into wedges and heat a little oil in a pan. Quickly fry the chips until they're light golden, about 30 seconds per side. Drain on paper towels and sprinkle with salt.
Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work like baking powder or baking soda. It'll help with binding and moisture. 1/4 cup yogurt = 1 egg
Going gluten-free has made me rethink my snack game, and potato chips have become my ride-or-die. They’re crispy, salty and come in an endless variety of flavors—basically, the perfect ...
Edible oil refining is a set of processes or treatments necessary to turn vegetable raw oil into edible oil.. Raw vegetable oil, obtained from seeds by pressing, solvent extraction, contains free fatty acids and other components such as phospholipids, waxes, peroxides, aldehydes, and ketones, which contribute to undesirable flavor, odor, and appearance; [1] for these reasons, all the oil has ...
Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. [1] Traditionally, cooks use butter, shortening, or oils poured or rubbed on cookware. [2]
Mineral oil's ubiquity has led to its use in some niche applications as well: It is commonly used to create a wear effect on new clay poker chips, which can otherwise be accomplished only through prolonged use. [28] Either the chips are placed in mineral oil for a short time, or the oil is applied to each chip then wiped off.
Some potato chips are made with a vegetable oil blend. For example, Lay's Classic Potato Chips are made with a blend including canola, corn, soybean and/or sunflower oils, according to the company ...
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F).