Always puffy, thick and crunchy Carnival chatter avoiding some common mistakes-wikipedia.it
What would Carnival be without chatter? Delicious fried ribbons dusted with icing sugar that satisfy young and old after the first bite. Sweet delicacies to serve to guests, just in view of the long-awaited Shrove Tuesday. A simple recipe but which requires attention in some steps. So, here are the secrets and common mistakes not to be made anymore for a simply perfect dessert.
A crumbly dough and an inimitable taste make this recipe a true pride of tradition, typical of the period. So, to make a great impression, it will be necessary to clear the field of the most recurring errors. For Carnival chatter that is always puffy, thick and crunchy, some trivial mistakes must be avoided. We are often looking for quick and easy recipes, but even the simplest preparations can hide some rather annoying pitfalls. For example, even in the preparation of a very common pasta and beans, or a versatile shortcrust pastry we can make common mistakes which, in most cases, are made without knowing they were wrong.
Common mistakes
The most common mistake is to get the thickness of the pasta wrong. The latter must be very thin. The use of the pasta-pulling machine is not recommended. The pastry should be as thick as an onion leaf. The second mistake is rather gross but many make it, that is not frying the chiacchiere at the right temperature. To obtain a perfect result, the ideal is to reach 175 degrees of oil (the temperature can be controlled using a special thermometer).
Fry the chiacchiere with peanut oil-wikipedia.it
Frying the chiacchiere with an oil with a lower temperature than that indicated means impregnating the sheet of oil. Conversely, frying in hotter oil may burn the chatter faster. Furthermore, small handfuls of strips of pasta should be cooked and not lowered all together to avoid lowering the oil temperature. In the end, it must be remembered that the best oil for this type of cooking is peanut oil and not olive oil.
Pay attention to the alcoholic component. A little grappa, rum or Marsala can make the difference both in terms of taste and fragrance of the pasta, but many people forget about it.
Extra tips
For Carnival chatter that is always swollen, thick and crunchy, we recommend using the so-called “strength” flouror with a degree of W (i.e. the letter that indicates the strength of the flour) that is greater than 260, because it is suitable for long leavening and favors the formation of bubbles in the dough.
Flours not only all the same-proiezionidiborsa.it
Furthermore, it would seem to make the dough absorb even less oil. For a masterful touch, add a nice and fragrant lemon zest that will make the chatter even better and crunchier.
