Is there a possible typo in your crispy chickpea recipe in Vegtable? I think it's on page 225 (I am going from memory here). The first stage of crisping is at 150C, then for the second stage it says something along the lines of "increase the temperature to 150C". I can't tell if that means you switch off the oven for the 30 minute cooldown period (to save power?) or if there is a typo and the second temperature should be something like 180C? Thanks
Thanks for sharing your IG video, Nik and helping to debunk the myth about frying with olive oil. The clarification is really helpful. I have friends in Italy who produce olive oil and it's pretty much the only oil they use, though some folks also use sunflower oil for frying. The biggest obstacle to using EVOO for deep frying (for me) is the cost (I steer clear of cheap olive oil produced by large conglomerates, which tastes like petroleum jelly). My solution is to use EVOO for shallow-frying and sunflower oil for deep frying.
You make science fun, Nik! I wish I'd had someone like you as a teacher growing up, I might have ended up in the sciences and not the humanities.
Fascinating chemistry about mustard seeds! Thank you
Hi Nik
Is there a possible typo in your crispy chickpea recipe in Vegtable? I think it's on page 225 (I am going from memory here). The first stage of crisping is at 150C, then for the second stage it says something along the lines of "increase the temperature to 150C". I can't tell if that means you switch off the oven for the 30 minute cooldown period (to save power?) or if there is a typo and the second temperature should be something like 180C? Thanks
Thanks for sharing your IG video, Nik and helping to debunk the myth about frying with olive oil. The clarification is really helpful. I have friends in Italy who produce olive oil and it's pretty much the only oil they use, though some folks also use sunflower oil for frying. The biggest obstacle to using EVOO for deep frying (for me) is the cost (I steer clear of cheap olive oil produced by large conglomerates, which tastes like petroleum jelly). My solution is to use EVOO for shallow-frying and sunflower oil for deep frying.