Cooking Journal #25

Dried Kale Chips

If you remember that dehydrator I got a while back, it was not successful. Well, it was, but too high maintenance for me. Here is the commercial version of the kale chips. The thing that may be surprising is how expensive this thing is. Definitely not your everyday consumption. Okay for occasional snack, though.

Another thing that I find objectionable is that there is too much salt. Okay, so I prefer things "pure" without any spices added, but this is clearly too much!

I find it very surprising at the weight. These are almost weightless! The chips crumbles very easily, so I'm guessing that they really evaporated the water completely!

You may want to try these out, but too salty for me! I much prefer the homemade one. Maybe one of these days, I'll try it using regular oven.

Cooking Journal #22

Cooking #22 Dehydrator

Yep, got myself a dehydrator. It works fine. What you see there is a bunch of kale leaves being dried. Kale chips are rather popular, don't you know? So, I dried them. It works well enough, I suppose, but what happens is that I have to rotate the tray every so often. The end result is great, though. So, this technique is certainly doable.

I'm unsure about contamination. My thinking is that the warmth will cause bacteria to multiply rapidly. So, I don't know. Perhaps if you maintain a septic kitchen it's alright. For me, though, this dehydrator is going back out.

Got to admit, though, those dried kale chips were terrific!

Cooking Journal #20

Potato Chips

I know I did potato chips cooking last time. However, For this one, I use a special slicer board. Grab yourself a bag of Russel potatoes from your local supermarket and do it.

I fry them using medium heat, as usual. The whole process took 45 minutes. The way I do it is to just hold the slicer on top of the pan and just slice the potato right into the pan. I can usually fit 20 slices at a time. Then wait until they're done.

I like it when they're stops being yellow and starts to become golden, but not so much. I experimented with the thinnest slice and the second thinnest (1/32) and prefer the second thinnest. You may have a different preference.

The subsequent slices would cook faster due to the oil warms up as it goes. And that's the trouble. Whenever I do this, it's upwards one hour for the whole thing to finish. I usually just eat the first batch while the second batch is cooking, and so on.

I have to say that the end result is terrific! I thought that I'd need to use salt or something to make it taste good. I had Sriracha sauce prepared, but it turns out, I don't need it. That's right. I just eat it without salt or anything. They're that good!

So, if you're wondering whether or not you should invest in potato chip microwave thing, I'd say, no. This is good enough. I will admit that doing this takes a very long time, as it is not a hands-off operation. I need to watch the whole cooking process from start to finish.

Nintendo Journal #6

Does it matter if you're black or white?