I'm trying to make a potato ring for a garnish. I want it to be between 2-3 in. in diameter, about 1/2" in width, and a golden crisp brown color when finish.
I've tried peeling a 70 cnt potato into thin sliced ribs, blanched them in 300 degree oil, then wrapped the ribbons around a 3" molding ring and tried to frying them in 350 degree oil for my finished look.
I ran into two problems with this approach: 1) the potato cooked to the molding ring and had to be scrapped off. 2) the potato unraveled from the ring and did a free float.
This cannot be as difficult as I'm making it. So, any help in solving my problem would be much appreciated.
Anxiously awaiting your ideas, thoughts.
Cooking_Sherry
I've tried peeling a 70 cnt potato into thin sliced ribs, blanched them in 300 degree oil, then wrapped the ribbons around a 3" molding ring and tried to frying them in 350 degree oil for my finished look.
I ran into two problems with this approach: 1) the potato cooked to the molding ring and had to be scrapped off. 2) the potato unraveled from the ring and did a free float.
This cannot be as difficult as I'm making it. So, any help in solving my problem would be much appreciated.
Anxiously awaiting your ideas, thoughts.
Cooking_Sherry
