My Head chef taught me another way of doing this that gives you more of a spider web design, omitting your steps after the blending of the rice, you mix the blend with a bit of Avocado or Sunflower oil and putting it inside a squeeze bottle, on a little frying pan, you add little bit of the liquid and move the liquid around in the pan (with the water leaving the rice, you get a nice crisp on the tuile! *note it will splash a bit lol) hope you try out the method :)
Just a thought... This is an awesome idea. Chef ...could I use cooked sweet potatoe in blender and spread the same way? And make sweet potato chips. I'm diabetic. Dr wants me to limit rice. 😬 Which I love.
I wonder how well it would work to add some flavours to the paste before dehydrating? Stuff that won't burn in the oil. I'll have to try this, thanks for the tutorial.
hay que secarlos mas , la cantidad de agua es 3 x 1 de arroz y licuarlo con nada de agua l uego secar hasta q esté rigido como plastico , de esa manera sufla mejor
yes, put your oven on its lowest heat, prop the door open with a wooden spoon, spread the paste on greaseproof/silicon paper on a baking sheet, check it every 5 minutes when cooking
My Head chef taught me another way of doing this that gives you more of a spider web design, omitting your steps after the blending of the rice, you mix the blend with a bit of Avocado or Sunflower oil and putting it inside a squeeze bottle, on a little frying pan, you add little bit of the liquid and move the liquid around in the pan (with the water leaving the rice, you get a nice crisp on the tuile! *note it will splash a bit lol) hope you try out the method :)
Im going to try this ♡
Just made them yesterday for a class at cooking school with basmati rice. Thanks as always for the tips! ALL of your tips and recipes work🎆🎊
Oooo this gives me an idea...thanks for the awesome content, super creative ideas and easy to follow instructions 👍
What is the idea? I'm curious about..
@@rosegerard5736 I made a tuna tartare with wasabi caviar and yuzu foam and served it with these
In Indonesia we've made it for over 500 years. We call it karak. Ussualy blend with garlic or shrimp paste for flavour before dehydrating.
What a great idea you are very creative, thanks.
Amazing🤩 I will try this😊
You microwaved plastic wrap. Mind blown right now.
Great idea!!!!! Thanks a lot!!!!
Genius
讚👍!!
Upami di Sunda mah namina genar
NICE
For real tho why is that rice cracker prettier than me 😅
Thank you!!❤☺
😊😊
Just a thought... This is an awesome idea. Chef ...could I use cooked sweet potatoe in blender and spread the same way? And make sweet potato chips. I'm diabetic. Dr wants me to limit rice. 😬 Which I love.
Thank you.
I wonder how well it would work to add some flavours to the paste before dehydrating? Stuff that won't burn in the oil. I'll have to try this, thanks for the tutorial.
Nice, thank you!
Can we make this rice tuile with various colours???
Is this working if i do this Rice mix and but oven tray. Wrap film Then but on oven(Steam oven) ? And then Deep-fry
Love it thank you so much
Thank you!
does it have to be sticky rice? or regular rice would do?
It's called kool vadagam in Tamil. My grandma makes this everyday😏
கூழ் வடகம்
hay que secarlos mas , la cantidad de agua es 3 x 1 de arroz y licuarlo con nada de agua l uego secar hasta q esté rigido como plastico , de esa manera sufla mejor
how can i get this rice if im not asian
What is an alternative if I don't have microwave oven and dehydrator? I have an oven can I use that?
If you have more time u can put it under the sun. Traditional way
yes, put your oven on its lowest heat, prop the door open with a wooden spoon, spread the paste on greaseproof/silicon paper on a baking sheet, check it every 5 minutes when cooking
Чипсы сначала нужно высушить, а потом только в раскалённое масло помещать.
Music name please?
Très jolie
Devi farli asciugare di più!!!!!
hahhaahah since 200 years in india we are preparing better then this, but well tried
i didn't know india had microwaves since 200 years
Good for you