Hey, thank you for putting subtitles on your videos! It makes these so much easier for me to understand (I'm just more used to reading English text than hearing spoken English). Not nearly every youtuber bothers to do those.
i just discovered this channel and i'm addicted i feel like most people watch cooking videos cuz theyre satisfying instead of actually cooking the recipe in the video
Here's the clear recipe playlist! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-etN46kwQEVU.html I can clearly see (get it) that you want to try this for yourself..... so, the steps and write up is here www.myvirginkitchen.com/recipe/clear-crisps/
From my experiences in cooking with potato starch (my mum has celiac / is gluten intolerant, & while I don't have it, I do actually prefer the stuff for making gravies over using wheat or corn starch as a thickener), you actually did it the better way. Having it on heat before dumping in the starch quickly cooks the starch, causing many sad & sorry lumps. Best to mix it while it's still cold, really; you can get the lumps whisked apart far easier before they can cook into miniature potato starch gnocci. p.s. Never never never never never use tapioca flour as a thickener for gravies; it comes out the consistency of ectoplasmic snot, a la the original Ghostbusters movie...just sayin'.
I've been loving these crazy recipe videos and pinterest tests lately! I've just had my wisdom teeth (3rd molars) removed and I've been having a Barrathon all day. Thanks for brightening my day, Barry! xx
Color free jelly taste test for barshens, where you make transparent jelly and make the barshens crew guess the flavor? Like you could go from rare tropical fruits to something like a century egg stock?
@@mrbarrylewis 2 questions 1. How do you oven bake potatoes as I only ever baked potato sliced in the pan 2. Do you got to keep the rind on or can you cut it away with one of those peelers
There was only one other time I saw this, Corrine from Threadbanger tried this out but as much as I Love Corrine, your vid was tons more fun and you had a much better outcome!
I would say yes, but if I do, next thing you know I'll be sitting on a glass bench at a glass table with a glass fork and plate, eating clear food while wearing plastic wrap. It's a slippery slope.
felixthemaster1 Can also add cream and sauteed onions to make a lovely potato chowder! I add bits of bacon to my potato chowder, with a spoonful of sour cream topping each serving.
Soaking potatoes removes potassium. My dad had kidney issues and had to reduce/remove potassium from his diet. Mom had to soak potatoes overnight so he could have a teeny bit. Bananas were right out. Sad.
Hi Barry you are getting into the clear zone! Was so happy to see you are trending. Think a twist on a traditional recipe is a winner. Also, I’ve just started working in a home economics dept at a special school so will be using a lot of your recipes with immense enthusiasm!
It has always been good. His real fans would agree. A lot of us come from his friendship with Ashens and have watched his videos for a long time ... What a thing to say though. Like he was bad before. :@
The potato starch, it's similar to corn starch. We use it for example to make berry soup in my country. Take berries and some sugar, put them in a pot with water or juice and water to boil. Take a class of room temp water and add potato starch to it, stir with a spoon. Add potaro starch in a thin line while whisking, let it heat to boil and take off the heat as soon as it boils. If left too long the soup will go back to runny. Unlike corn and tapioca starch, potato starch doesn't tolerate heat for long. Something like 1 liter of liquids and 2 tablespoons of potato starch is the ratio for soup. If you intend to use up the bag, note that potato flour is a different ingredient alltogether.
You just need a spoon to make these. Just put a blob of gel on the sheet with spoon and then spread it with the help of the back of the spoon, that simple. Why complicate things.
I had these ever since I was a kid. They have them premade where you just have to fry them and do so until they were nice and puffy. Amazing stuff. (Ignore profile name and pic, old account)
I once made a Goldfish in a pond for a little girls birthday feast. The water was jelly made of Tropical Fruit flavour vegetarian jelly crystals, which have a pale colour and makes a slightly cloudy jelly, which you can see into and looks quite like pondwater but tastes much more delicious. Waterlilies were made from little pieces of Apple. I used a type of apple that has a red skin & the colour kind of blushes into the sub dermal flesh. I think I used Lemon Balm leaves or similar for leaves. I carved the Goldfish out of a carrot. It took a little practice. Unfortunately my carving upset the little girl, who despite my assurances that it was made from Carrot was fully convinced that a genuine Goldfish was stuck in jelly.
I am very particular about the channels i subscribe to. Usually i watch random videos i think are interesting but hardly ever subscribe. But ive seen about 3-4 videos of yours and you have more than earned my viewership (:
I have a recipe for you. Slice potatoes thinly, arrange in a microwave safe pie pan like you would apples for apple pie. Mix up a thing of Italian dressing (get the powdered stuff where you have to mix in water oil and vinegar), pour the entire thing over the potatoes, cover in plastic/saran wrap, put in the microwave (like, 1400 watts?) For 10 minutes. Make sure you take the potatoes out (with oven mitts) immediately, and take the plastic wrap off (if left, it will sink down and melt into the potatoes).
That was awesome! I’ve been dying to watch but was to sick yesterday then had company come to say goodbye. You did the best out of all the people I’ve seen do it. 💜🐢
Potato starch can in most cases be used exactly the same way as corn strach and for the same things. In sweden you can buy it of the shelf at every supermarket. It's great for gluten-free baking.
