That is an excellent question My! My theory is that when the potato get to a certain temp, the moisture inside created steam that makes the potatoes puff and depending how long and what pâte à choux you used and how long you cook them the ball inside will be different size. This is why it is important to let them cook for a long time so they get to that steaming point, if the oil is to hot they will cook to fast and won't have time to puff correctly. I hope that help. Cheers my friend.
That is an excellent question My! My theory is that when the potato get to a certain temp, the moisture inside created steam that makes the potatoes puff and depending how long and what pâte à choux you used and how long you cook them the ball inside will be different size. This is why it is important to let them cook for a long time so they get to that steaming point, if the oil is to hot they will cook to fast and won't have time to puff correctly. I hope that help. Cheers my friend.
Nice remember from school
That is an excellent question My! My theory is that when the potato get to a certain temp, the moisture inside created steam that makes the potatoes puff and depending how long and what pâte à choux you used and how long you cook them the ball inside will be different size. This is why it is important to let them cook for a long time so they get to that steaming point, if the oil is to hot they will cook to fast and won't have time to puff correctly. I hope that help. Cheers my friend.
Why does the Potato form a ball on the inside of the Croquette?
That is an excellent question My! My theory is that when the potato get to a certain temp, the moisture inside created steam that makes the potatoes puff and depending how long and what pâte à choux you used and how long you cook them the ball inside will be different size. This is why it is important to let them cook for a long time so they get to that steaming point, if the oil is to hot they will cook to fast and won't have time to puff correctly. I hope that help. Cheers my friend.