{"id":85090,"date":"2024-01-08T02:00:52","date_gmt":"2024-01-08T07:00:52","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=85090"},"modified":"2023-10-07T16:09:56","modified_gmt":"2023-10-07T20:09:56","slug":"crispy-hashbrowns-you-suck-at-cooking-episode-161","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2024\/01\/08\/crispy-hashbrowns-you-suck-at-cooking-episode-161\/","title":{"rendered":"Crispy Hashbrowns &#8211; You Suck at Cooking (episode 161)"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"854\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/7wnR5tIPyHs?si=cveW6lvBcat3tT9M\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>You Suck At Cooking<\/strong><br \/>\nPublished 7 Oct 2023<\/p>\n<p>Hashbrowns. Also known as fried potato shreds. Also known as 2D potatoes. Also known as even greasier potato chips. Also known as hashbrowns. <\/p>\n<p>If you&#8217;ve never fried before or you want to brush up on the details, check this out<br \/>\n<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqa3RlcnVoenloTmhzUi1CVllNdmFCSG9FX3JUQXxBQ3Jtc0tsY1FlVjlIQzNqRDZEb2ZiWjJJWWxIQU9Pakc4YjFtOW9iSEpKNF9NbFJxcXkwQUhnSUkwaW40WXJzUlozRGR3RTBfYzl3QTZyUEZQR0xBQmZXUlpxZ0VZQUNrWDFLbHhnc1Z6SURHbzlRNXR5NTduWQ&#038;q=https%3A%2F%2Ffood52.com%2Fblog%2F18669-the-do-s-and-do-not-s-of-shallow-frying&#038;v=7wnR5tIPyHs\" rel=\"noopener\" target=\"_blank\">https:\/\/food52.com\/blog\/18669-the-do-&#8230;<\/a><\/p>\n<p>This deep fry safety page is also very good<br \/>\n<a href=\"https:\/\/www.youtube.com\/redirect?event=video_description&#038;redir_token=QUFFLUhqbUt2XzRXQVdEUEs5bGRlSHpXRnlsclM1MFNIUXxBQ3Jtc0ttT1lzaE11cXlZTWtWUW5VT3RDQ1ZIazVuLWYyMlJoTkptcVphNVhSVHYxdXdrQjlxbWdtMGF1OExSRUU4QUZma2w2aVVRVUMxemwtZW9VWlBDa2JPSnM2N2FoaFotNHIxeEREMDFITHV2MlRiUkZ1OA&#038;q=https%3A%2F%2Fwww.bbcgoodfood.com%2Fhowto%2Fguide%2Fhow-deep-fry-safely&#038;v=7wnR5tIPyHs\" rel=\"noopener\" target=\"_blank\">https:\/\/www.bbcgoodfood.com\/howto\/gui&#8230;<\/a><\/p>\n<p>Basically hot oil can get out of control so you need to monitor your temperature and not let it get too hot. Electric stoves are deceptive in that they can get the oil very hot even at a lower settings, there&#8217;s just a longer delay. <\/p>\n<p>RECIPE<\/p>\n<p>Capture potatoes<br \/>\nApologize to potatoes<br \/>\nRemove outer thermal membrane<br \/>\nDisintegrate potatoes<br \/>\nRinse potato smithereens or soak them if you want them less starchy<br \/>\nWrap them in some cheesecloth or a clean dish towel and squeeze the hell out of them (but mainly the water and leave some of the hell)<br \/>\nCook them in a non stick pan with a tablespoon of oil for around ten minutes so they won&#8217;t be medium rare<br \/>\nLet them cool off a bit<br \/>\nPut them in a bowl<br \/>\nFor each potato add<br \/>\n1 teaspoon corn starch<br \/>\n1 teaspoon garlic powder<br \/>\n1 teaspoon onion powder<br \/>\nsome pepper pepper pepper<br \/>\nWangjangle<br \/>\nForm into patties or triangles but NO OTHER SHAPES<br \/>\nHeat your oil in a cast iron skillet but not so hot that you burn your house down<br \/>\nMost recipes recommend around 350 degrees Fahrenheit but as long as you get a sizzle going when you put them in it&#8217;s hot enough<br \/>\nFry until the first size is golden brown. Somewhere between 4-8 minutes<br \/>\nFry the other side until golden brown which is gonna happen faster, probably 5 minutes max<br \/>\nLay them down on a paper towel and tell them they did a good job<br \/>\nLet them cool or spray a heat resistant gel inside your mouth and eat immediately<br \/>\n<!--more--><\/p>\n<p><a href=\"http:\/\/instagram.com\/yousuckatcooking\" rel=\"noopener\" target=\"_blank\">http:\/\/instagram.com\/yousuckatcooking<\/a><br \/>\nThreads @yousuckatcooking<br \/>\n<a href=\"https:\/\/twitter.com\/yousuckatcookin\" rel=\"noopener\" target=\"_blank\">https:\/\/twitter.com\/yousuckatcookin<\/a><br \/>\nBook <a href=\"http:\/\/yousuckatcooking.com\" rel=\"noopener\" target=\"_blank\">http:\/\/yousuckatcooking.com<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>You Suck At Cooking Published 7 Oct 2023 Hashbrowns. Also known as fried potato shreds. Also known as 2D potatoes. Also known as even greasier potato chips. Also known as hashbrowns. If you&#8217;ve never fried before or you want to brush up on the details, check this out https:\/\/food52.com\/blog\/18669-the-do-&#8230; This deep fry safety page is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[74,57],"tags":[1276,1388],"class_list":["post-85090","post","type-post","status-publish","format-standard","hentry","category-food","category-humour","tag-cooking","tag-recipes"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-m8q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/85090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=85090"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/85090\/revisions"}],"predecessor-version":[{"id":85091,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/85090\/revisions\/85091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=85090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=85090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=85090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}