Topic: "Elements of culinary decoration"
Tapioca chips
That's a long time I admire these chips in various colors interpretations, but the full recipe never seen. Well digging on the internet, I found some mention even on the amount of water for a certain amount of tapioca. And I can tell you that on the culinary decor such tips are already very much. Without thinking, I began to experiment. Surprisingly, it turned out the first time, experience and culinary intuition I still exist. The result amazed me. This easy-to-prepare splendor - a real treasure for connoisseurs. Taste also did not disappoint, these chips can be eaten just like that. Besides, I want to note that I boiled them to the chicken broth, I thought it a great idea to give additional flavor notes. And so it happened! Those. it can be concluded that the cooking tapioca can be in any desired transparent broth, adding the appropriate chips dish taste. I want to talk a bit about the color: this time I painted chips cuttlefish ink, but I have an idea as to paint them herbal mashed potatoes, beetroot or carrot juice, adding them to the soup. Just met a variation where white neutral chips sprinkled on top of the match tea powder or dust beet.
Ingredients:
Tapioca - 60g. (Sold in stores or molecular sites with Asian products)
Transparent broth - 400g.
Dye - 5g (in my case cuttlefish ink)
Olive oil
Preparation:
It's all very simple and does not require from you a lot of effort. First of all, we bring the broth to a boil and pour it into tapioca. Cook at low boil for about 20 minutes to actively stirring within 5 minutes of preparation. Pearl tapioca should turn from white to transparent and increase in size, and the broth in a thick sticky jelly. You will see for yourself the desired degree, the mixture will be similar in consistency to pureed vegetables, if your broth you still seems liquid, then increase the heat and actively interfere. At the end, add the chosen dye and mix well.
Next, the pan was covered with a silicone mat and distribute it on our thin layer of the mixture (See photo). Try to tapioca pearls were very close to each other, only then at the exit you will turn out chips with bubbles. Preheat the oven to 70 ° C and leave the mixture to dry on a 5h 30m or 6. When the get, you have a mixture would be tight, but not very attractive chips, and it will be easy to break and separate from the carpet.
Pour the oil in a saucepan, heat and very well, of course, not boiling. The hot oil for these chips - the better. Use scissors or a hand Break large chips into separate parts. The greater part of the wider "cup" of Chips you will succeed. Do not forget that during frying in oil at the edge of the chips are bent inwards, so if you need a large area chips, where you want to put the stuffing, it means that the source and take more. Chips and dip only once we pull out, they swell very quickly if overdo, the chips will turn yellow and the taste is a little bit burnt.
Done! Ingenious thing someone invented!
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