popcorn

Discussion in 'Professional Chefs' started by aric87, Jun 8, 2012.

  1. aric87

    aric87

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    I am trying to figure out a way to reconstruct shepherds pie. I was thinking of frying some mashed potato coated in popcorn instead of panko or flour. Has anyone ever tried using popcorn as a coating for fried food? 
     
  2. itswhoiam

    itswhoiam

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    Have'nt tried it but it seems to me that the popcorn has too much air in it to make a good crust for anything deep fried. Have you tried it yet?
     
     
  3. aric87

    aric87

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    Havn't tried yet. I'm wondering I it will just absorb the grease? I will let ya know what happens when I do try.
     
  4. prettycake

    prettycake Banned

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    How about corn flakes ? or any cereal that has not sugar in it.
     
  5. twyst

    twyst

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    What about using a "high quality" instant mashed potato (or dehydrate your own potato flakes) for a crust on a fried potato cake?  Would that work?
     
    Last edited: Jun 17, 2012
  6. aric87

    aric87

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    That could work. We use a mashed potato and leek cake that gets seared as a starch on the menu already. I like the idea. Trying to find the meat, corn, potato... so with a fried potato cake, how would you change the corn? 
     
  7. steve walker

    steve walker

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    doesn't pop corn have a hard section from the original shell?

    wont this affect your uniform coating? perhaps through a coarse sieve you could -after a mild blitz- you could start with a uniform substance?
     
  8. steve walker

    steve walker

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    we do a shepards pie with polenta and parmesan
     
    Last edited: Jun 18, 2012