"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-30-2007, 10:17 AM   #1
Assistant Cook
 
Join Date: Mar 2007
Posts: 3
Pasta Chips

Ive being thinking for a while now about this,

Cooking pasta and then it is done drying it out and blending it up then roll the paste out and cutting it out into chips and deep fry them.

What do you think

__________________

__________________
andrew_verne609 is offline   Reply With Quote
Old 03-30-2007, 10:35 AM   #2
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
If the pasta is dry, what would you blend it with? I don't think this would work, because pasta tends to get quite brittle when it dries out, say in a baked dish. The portions not covered with sauce aren't edible, in my opinion.

Anxious to hear what others think.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-30-2007, 10:38 AM   #3
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
why would you need to pre-cook the pasta 1`st if you`re going to dry it out again?

surely just bypassing that part entirely would be more efficient?
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 03-30-2007, 10:43 AM   #4
Assistant Cook
 
Join Date: Mar 2007
Posts: 3
i mean dry out so it isn't wet, not dry out crispy
__________________
andrew_verne609 is offline   Reply With Quote
Old 03-30-2007, 10:56 AM   #5
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
so let me see if I understand this correctly, the Outcome should be a "Chip" made of Pasta, so the inside is like solid cooked pasta and the outside is crispy like a chip.
yes?

it`ll fly appart as soon as it hits the oil :(

the outside will seal, the moisture inside will go to steam and build up pressure, the outside will then Rupture, of course this wont happen in one place per "chip" it will happen all over it :(

the only reason you can do it with a potatoe is the miriad of pores all over the flesh that act as a constant vent for this steam between the cells as they each burst in turn, even then it can still happen with potatoe.

I`m Not trying to put you off at all from experimenting, I`m the LAST person on the planet to do that, but I predict it will make quite a mess and require plenty cleaning up afterwards, it may also be a good idea to wear eye protection during this.

Good Luck and I hope you prove me wrong :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 03-31-2007, 08:33 AM   #6
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Isn't that what most chips are? Potato chips, real ones, are slices of potatoes. BUt all the rest are dough, rolled thin, and sliced. So this should work.
__________________
Claire is offline   Reply With Quote
Old 03-31-2007, 08:45 AM   #7
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Are you using fresh pasta?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-31-2007, 08:55 AM   #8
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
could be a language barrier problem, to Me "Chips" are as in Fish`n`Chips, what you call fries I guess.
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 03-31-2007, 12:23 PM   #9
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by YT2095
could be a language barrier problem, to Me "Chips" are as in Fish`n`Chips, what you call fries I guess.
I think what Andrew is referring to, you would call crips.
__________________
Caine is offline   Reply With Quote
Old 04-01-2007, 04:49 AM   #10
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
You're right. I didn't see where you were from, or I'd have gotten that one!
__________________

__________________
Claire is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.