May 16, 2014

Microwaved Version of Potato Chips and Frozen Extra-Large Korokke/電子レンジで作ったポテトチップと特大の冷凍コロッケ

Today, around noon, I tried Kiki's suggestion about making potato chips: using a microwave instead of deep-frying. I used only a single potato. This was more like an experiment than cooking.
今日は、昼ごろ、Kikiさんから教わった、揚げる代わりに電子レンジを使ってポテトチップスを作るという技を試してみました。じゃがいもは一個だけ使いました。料理と言うより実験のようなものです。
This particular slicer (mandoline) is adjustable to three thicknesses of 0.5, 1.3, and 2.0 mm. I selected 2.0 mm.
このスライサーは厚さを0.5、1.3、2.0 mmに調節できます。私は2.0 mmにしました。
I pierced the slices with two bamboo skewers, and placed them on a Tupperware container. Then, I went out for shopping. I left them on the kitchen counter, hoping that the slices would be dried to some degree.
スライスしたじゃがいもに竹串(たけぐし)を刺し、タッパーの上に置きました。それから買い物しに外に出ました。じゃがいもはある程度乾くことを期待して、キッチンに置いたままにしました。
Thirty minutes later, I microwaved them for a total of 3 + 3 = 6 minutes.
30分後、合計3 + 3 = 6分、電子レンジで加熱しました。
We have two microwaves in our kitchen, by the way.
ところで、うちのキッチンには電子レンジが2つあります。
Still soft. I decided to give up this attempt. I didn't want to use the microwave for as long as 16 minutes or so.
まだ柔らかいままでした。この挑戦は諦めることにしました。電子レンジを16分程度も使いたくなかったので。
I left them on the kitchen counter, hoping that they would get crisp.
キッチンに置いたままにしました。カリッとなるかと期待して。
At around 5:30 in the evening, they were still soft. I decided to deep-fry them.
夕方の5:30頃でもまだ柔らかいままでした。揚げることにしました。
I deep-fried them at 160C for 2 minutes and 40 seconds.
160Cで2分40秒揚げました。
I tasted one. It was tough rather than crisp.
一つ食べてみました。カリッと言うより硬かったです。
Then, I made potato chips in a usual way.
次に普通の方法でポテトチップスを作りました。
I deep-fried them at 160C.
160Cで揚げました。

At 2:30 after the start of deep-frying, they were still soft.
揚げ始めから2:30でもまだ柔らかかったです。
It took me more than 6 minutes to make them crisp.
カリッとさせるのに6分以上かかりました。

I really hated making potato chips in these two ways. I don't want to make potato chips again! Potato chips should be bought, not made!
これら2つの方法でポテトチップスを作るのは本当に嫌になりました。もうポテトチップスを作りたくないです。ポテトチップスは買うもので、作るものではありません!

Then, I took these frozen extra-large korokke out of the freezer, which had been made by my wife the other day.
次に、冷凍庫から、この特大の冷凍コロッケを出しました。先日、妻が作ったものです。
They were so big that they were not fully covered with the oil. I was afraid that I might get "punctures", so I increased the temperature setting from 160C to 180C, and poured some additional oil little by little.
大きすぎて、油が全体に回らないので、パンクするのを恐れて、温度設定を160Cから180Cに上げ、油を少しづつ足しました。
Six minutes passed.
6分経ちました。
I gave up! I took them out of the fryer, wrap them in aluminum foil, and heated them in the toaster oven for 3 minutes.
諦めました!フライヤから出して、アルミホイルでラップして、オーブントースターで3分加熱しました。
The last two ones.
最後の2個。
6-minute deep-frying. I got one puncture in one.
6分揚げました。コロッケ一つがパンクしました。
Again, I wrapped them in aluminum foil. and heated them in the toaster oven.
また、アルミホイルでラップして、オーブントースターで加熱しました。
The oil was now contaminated with starch...
油はでんぷんで汚れてしまいました...。
My portion.
私の分。
I also simmered atsu age. This was the last piece, which I had after washing the dishes.
厚揚げも煮ました。これは最後の一つです。皿を洗ってから食べました。
(I like atsu age, while the rest of my family don't.)
(私は厚揚げが好きなのですが、家族のうち好きな人は他にいません。)

5 comments:

  1. How unfortunate...I said it would take (lots of) time to prepare the chips in the microwave, anyhow I think the variety of potato makes a huge difference too, that and using some oil. Totally understandable you are fed up with homemade chips.

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  2. Kiki: Now I share your frustration about that recipe that just doesn't work. That recipe is not alone.

    Check these recipes out:
    http://cookpad.com/recipe/2442059
    2 potatoes, 900 W microwave, 2 minutes!
    http://cookpad.com/recipe/2523052
    500 W, 5-8 minutes
    http://cookpad.com/recipe/2394654
    1 potato, 500 W, 5-6 minutes

    As for oil, I thought that applying oil would slow down the drying.

    (While I hated those very oily, hard, and partially scorched potato chips, my two children said they were tasty.)

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  3. Sorry to hear you haven't managed chips... I onder how they do it in factories... Maybe they soak them first to remove starch??? Hmmm... It remains a mystery.
    I didn't know korokke could be frozen!

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  4. Sissi: Maybe I should have removed starch, like some recipes tell you to.

    According to How It's Made, 1-minute washing in water and 3-minute frying at 375F (191C) in a factory.

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  5. Remove starch: the step where I padded each potato slice dry with a paper towel - I guess. Soaking in water: I will prepare another batch next weekend and try to adjust a few steps. Today we had 30 degree Cesius outside and I am so not fond of the idea to heat up a wok (laugh).

    ReplyDelete