감자를 썰어서 전분을 찬물에! 씻어내는건 바삭한 감자요리를 위해서 인듯 합니다. 감자가 익으면서 전분섞인 수분이 빠져나오는데 그게 바삭한 감자요리가 아니라 쫀득한 감자요리가 될테니까요. 그리고 후에 전분가루를 넣는 이유는 슬라이스 된 감자들끼리 서로 밀착..달라붙게 하려고 하는것 같구요..어디까지나 제 개인적인 생각입니다. 일단 감자를 찬물에 씻으면 바싹한 식감을 얻는데 도움이 되긴합니다.
I just made this with only 2 potatoes and one layer. I put shredded cheese on top when potatoes were done. Delicious. With a tomatoe/cucumber salad on the side it was a full meal, no meat needed. Thanks
I made it this morning Some got crispy..others dont. But still it is yummy. My son and hubby love it. Will try again for better crisp. Thanks alot From indonesia with love ❤❤❤🥰
@@3-n-Me I wrote this as another reply, but a lot of people are a bit confused by how starch removal and starch addition works when cooking, so I'll leave this here as well. I apologise in advance for the long-windedness: when you have high-starch produce like potatoes, you should remove as much starch as you can so that they can better become crispy. rinsing off some of the excess sugars will reduce the risk of your potatoes burning and turning black while frying. Within a freshly cut potato, the purpose of starch as a carbohydrate is to provide long-term food, thus it is a highly structured carb. Starch is highly-coiled to maximize the amount of long-term food the plant will have through seasons it cannot flower. A starch molecule is also highly involved in the cells of the potato because it will break down into smaller sugar molecules to provide nourishment later on. Kind of like how green bananas are really starchy until you allow them to ripen: the banana is breaking down its starches and turning them into usable sugars to survive for as long as possible. This is what causes a fried potato that hasn't been washed to become chewy or gooey. So, removing starches at the beginning will ensure that the potato doesn't quickly break down into sugars and become soggy. the purpose of dried starch is to provide and improve textures, such as crispiness. the reason why they added the dry potato starch before frying is because dry starches like corn and potato starch can help to crisp-up your fryed foods. when used as a coating they are not actually involved in the cells of the fresh potato due to the fact that they cannot easily move into the cell walls when not in a aqueous form. As a similar example, you pat-dry a block of tofu to remove as much water and whey-like protein as possible. you could fry it up as is, but you run the risk of it burning, not frying nicely, and just generally falling apart. now, toss some tofu cubes in a bowl of seasonings and corn/potato starch? it will fry super well! in essence, the purpose of removing the natural starches within potato and then adding starch as a coating will maximize crispiness. this is why you can commonly find crispy, moist fried chicken at Asian restaurants: they typically use potato/cornstarch in their batter and double-fry, allowing for a golden, crisp, and delicate exterior. I am a botanist and I love to cook, so it's interesting to me when the biology of a food is somehow so intricate for such a simple recipe. So, I just hope it makes sense that the structure of potatoes impact a lot of the ways potatoes can be used -- form lending to function. I find it fun to talk about! but, all the mumbojumbo aside, it is still super funny to think of going through all of the trouble to remove as much starch as you can just to add much more starch. I hope this helps!
Tbh, I soak my potatoes in water just so that they won't darken as I'm prepping other ingredients, even though I am aware it removes starch. I would like to share though that its very common for asians to coat food that will be fried (example velveting for meat, or coating veggies) with any form of starch so that outside will be crispy, but inside is still soft and juicy.
Removing starch from the inside helps to make potatoes crispy and not mashy,and later it was added to hold pancake together and to take less oil in,because starch makes kinda of a cover to prevent it.
아, 정말 궁금해서 아랫쪽 댓글 전부 다 찾아봤는데요....ㅎ 감자에서 나온 전분은 축축(?)한 전분이라서 구웠을때 바삭하지 않대요. 반면에 뽀송한 가루전분은 구웠을때 더 바삭한 식감을 준답니다. 아.. 목마른 사람이 우물 판다는 말을 실감했어요~ㅋㅋㅋ 솔로몬(?)같으심 그 분 댓글이 저~~~~~~~기 밑에 있던데.. 그 분 글을 '쿠킹하루'님이 고정 좀 해주셨더라면 좋았을텐데, 하는 아쉬움이..^^;;
You're drawing the starch out of the potatoes themselves. When you add the powdered starch it doesn't soak back in, just stays on the surface to promote browning.
I simply admire how professionally you cut vegetables, I would like to learn it too :) the dish looks perfect maybe more for winter time but when you crave for potatoes it could be an option:)
Tried making this and it came out so delicious! It was my first time so there was a few flaws, such as not sticking together but that's only because I had smaller potatos on me and I probably didn't put enough of parmesean! Other than that it tasted WONDERFUL. My mom loved it and it's very easy to make, so glad I had all the ingredients for this recipe. Must try! Def making this again.
you could wash the potatoes (and let them drain) and leave the bowl with the starch water standing around for a while. Then you discard the water and add the concentrated starch that's left on the bottom of the bowl to the potatoes again (and maybe add a little more potato starch if you like). Like that you can coat the potatoes in starch an make them crispy the same way. Also I would add frying butter (butter without salt that won't burn from frying) instead of cooking oil - butter goes very well with these kind of potato dishes
I like the visual treats 😂 like the wooden spoon on the side of the bowl. It seems easy enough for a cooking shy person like me to try but l can't understand why you would get rid of the natural starch of the potatoes and then add powdered starch?
I’m not sure if by not bathing the potato slices, they would not stick together. Austrian potato rosti is made in a similar way and there is no need to add starch
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
1. 감자 찬물에 담가 전분 제거
추후 물버리고 물기있는 상태
2. 소금 1/2 티스푼 + 후추
3. 전분 6스푼+고추가루 2티스푼+파마산 치즈가루 선택 +파슬리
4. 기름 뿌리고 중불 + 끓으면 뚜껑닫고 약불
하는 종종 뚜껑 물기제거
5. 5분에서 7분이면 다익음
기름 뿌리고 뒤집어서 다른 한쪽도 만들기
+사이 치즈
정리짱이시네요.감사.ㅋ
저처럼 물기제거하시면 망해요 ㅎㅎㅎ
감자를 썰어서 전분을 찬물에! 씻어내는건 바삭한 감자요리를 위해서 인듯 합니다. 감자가 익으면서 전분섞인 수분이 빠져나오는데 그게 바삭한 감자요리가 아니라 쫀득한 감자요리가 될테니까요. 그리고 후에 전분가루를 넣는 이유는 슬라이스 된 감자들끼리 서로 밀착..달라붙게 하려고 하는것 같구요..어디까지나 제 개인적인 생각입니다.
일단 감자를 찬물에 씻으면 바싹한 식감을 얻는데 도움이 되긴합니다.
cheese is good. but up over the potatoes). and not too much fire.
I just made this with only 2 potatoes and one layer. I put shredded cheese on top when potatoes were done. Delicious. With a tomatoe/cucumber salad on the side it was a full meal, no meat needed. Thanks
재료도 있고 감자류 과자 좋아해서 한번 만들어봤는데 감자전이나 감자채전하고는 또 다른맛이나고 과자보다는 5배쯤 맛있음 치즈넣고 3층은 일이 커져서 그냥 감자로 1층만했는데도 정말 맛있어요.
베이컨 살짝 구워놧다가 피자치즈넣을때 넣고 캐첩찍어먹으면 맛잇겟네요
안그래도 외할머니 입맛없어서 맨날 밥안드시는데 저거 한번 해드리고싶네요! 좋은 영상 감사합니다!
맛이 없을수가 없는 조합이다...
물에 넣어 전분을 제거하고, 감자전분가루를 넣으세요?
볼때마다 느끼지만 참 영상이나 요리나 너무 아름답네요 잘보고 있습니다^^
너무 맛있어요! 맥주안주로 딱이네요😍
바삭하게 익히기 위한 꿀팁 배우고 가요
뚜껑에 수분을 닦아주면 되는걸 처음 알았네요 ㅎㅎ
감자 진짜 좋아하는데 정말 맛있어보여서 꼭 한번 해 보고 싶네요
I made it this morning
Some got crispy..others dont. But still it is yummy. My son and hubby love it.
Will try again for better crisp. Thanks alot
From indonesia with love ❤❤❤🥰
Am I the only one who wonders why you wash the spuds to remove starch and then ADD six spoons of potato starch?
I was looking for the same question because I thought the same thing
I was thinking same thing lol
I asked the same question. Why not just leave the natural starch and skip those steps?
I heard that starch in liquid makes food chewy, but starch powder makes food crispy. (I don't know the reason)
@@3-n-Me I wrote this as another reply, but a lot of people are a bit confused by how starch removal and starch addition works when cooking, so I'll leave this here as well. I apologise in advance for the long-windedness:
when you have high-starch produce like potatoes, you should remove as much starch as you can so that they can better become crispy. rinsing off some of the excess sugars will reduce the risk of your potatoes burning and turning black while frying.
Within a freshly cut potato, the purpose of starch as a carbohydrate is to provide long-term food, thus it is a highly structured carb. Starch is highly-coiled to maximize the amount of long-term food the plant will have through seasons it cannot flower. A starch molecule is also highly involved in the cells of the potato because it will break down into smaller sugar molecules to provide nourishment later on. Kind of like how green bananas are really starchy until you allow them to ripen: the banana is breaking down its starches and turning them into usable sugars to survive for as long as possible. This is what causes a fried potato that hasn't been washed to become chewy or gooey. So, removing starches at the beginning will ensure that the potato doesn't quickly break down into sugars and become soggy. the purpose of dried starch is to provide and improve textures, such as crispiness. the reason why they added the dry potato starch before frying is because dry starches like corn and potato starch can help to crisp-up your fryed foods. when used as a coating they are not actually involved in the cells of the fresh potato due to the fact that they cannot easily move into the cell walls when not in a aqueous form. As a similar example, you pat-dry a block of tofu to remove as much water and whey-like protein as possible. you could fry it up as is, but you run the risk of it burning, not frying nicely, and just generally falling apart. now, toss some tofu cubes in a bowl of seasonings and corn/potato starch? it will fry super well! in essence, the purpose of removing the natural starches within potato and then adding starch as a coating will maximize crispiness. this is why you can commonly find crispy, moist fried chicken at Asian restaurants: they typically use potato/cornstarch in their batter and double-fry, allowing for a golden, crisp, and delicate exterior.
I am a botanist and I love to cook, so it's interesting to me when the biology of a food is somehow so intricate for such a simple recipe. So, I just hope it makes sense that the structure of potatoes impact a lot of the ways potatoes can be used -- form lending to function. I find it fun to talk about!
but, all the mumbojumbo aside, it is still super funny to think of going through all of the trouble to remove as much starch as you can just to add much more starch. I hope this helps!
이야.. 진짜 맛있어요ㅎ 재료도 간단하고 고추가루가 들어가 살짝 매콤하니 느끼하지않아 좋네요ㅎㅎ 파슬리 파마산가루는 생략했는데도 대만족입니다ㅎ
마침 집에 감자가 한 뭉텅이가 있었어 처치 곤란했습니다. 그래서 맛있으면서도 간단하게 요리할 수있는게 없을까 찾아보다가 이 영상을 접하게 됐습니다. 오늘 저녁은 이걸로 해봐야겠습니다. 그리고 영상 음악도 너무 좋아서 집중이 잘 됩니다.
"Remove the potato starch"
"Add 6 tablespoons of potato starch"
It makes no sense
i suggest adding rice or corn flour
In my opinion, it’s very unhealthy…
우와~~ 최고입니다.. 감사히 잘배워갑니다 꿀꺽!!
I love the enhancement of all the sounds created by adding the stuff up. Also the slapping and scratching of the food. Very cool!
감자자체에 전분기를 안빼주면 예를들어 냉면삶을때 면들이 다 뭉쳐버리는 삶았는데 면이아닌 떡진 그런 결과가 됌.
전분기뺀 감자에 전분가루추가는 크리스피해지는데 도움이됌. 어쨋든 오늘 해먹어야겠다. 좋은영상 감사합니다 ❤
설명이 너무 재미있어서 집중하게 됩니다. ^^
어차피 감자 전분을 첨가하는데, 굳이 생감자 속 전분을 빼는 이유가 뭐에요??😯
ㅇㄷ
감자속 전분을 제거해서 감자 식감은 바삭하게 하고, 부칠때는 전분을 추가해서 서로 잘 붙어있게 하는 목적이 아닌가…하는 생각….
식감이 다를 겁니당
감자 속 전분은 음식을 끈끈하게 하고 전분가루는 음식을 바삭하게 합니다.
@@Rubylovey-j4d감자 속 전분은 그러하군요. 감사합니다 😊
짱 맛있겠당~ ㅎㅎ 근데 해먹기 귀찮음.
누가 해줬으면 좋겠네 ㅋㅋㅋ
Tbh, I soak my potatoes in water just so that they won't darken as I'm prepping other ingredients, even though I am aware it removes starch. I would like to share though that its very common for asians to coat food that will be fried (example velveting for meat, or coating veggies) with any form of starch so that outside will be crispy, but inside is still soft and juicy.
As an Irishman, I have to try this!
감자3개 앏게 썰고 물에 씻는다.
소금반티스푼 후추 파마산치즈2 고추가루2 전분6 파슬리 넣고 감자 마사지.
팬에 올리브유 넉넉히 두르고 감자를 겹쳐서 깔고 불 켠다. 뚜껑 덮고 익힌다. 올리브유 뿌리고 뒤집는다. 2장 바삭하게 만든다.
사이에 치즈 넣고 익힌다.
Remove starch... Add 3 spoonfulls of potato starch...???
My question exactly
,
Removing starch from the inside helps to make potatoes crispy and not mashy,and later it was added to hold pancake together and to take less oil in,because starch makes kinda of a cover to prevent it.
Like what Julia said, you want the starch on the outside, not the inside.
Lmao why is this so funny to me hahah
yuor cooking skills are amazing.
love the way you prepared this recipe.
nice sharing
Thank you for adding English subtitles, you make some really yummy dishes, they are different and yet simple to do, you got a new sub thanks Haru.
Looks absolutely deliciousssss ps: Why did you first remove the starch from the potatoes and then add potato starch? Just curious ;D
감자 얇게 써는게 제일 중요할듯. 편집 예술이네요
Brother.greetings from South Africa. Love the recipe. Will try it definately
I made these tonight and they turned out great! Super crispy as well. I put in some pressed garlic und it was so good
Nice to meet the gentle spatula this time. 😄
궁금해서요..
어차피 감자전분가루를 넣으실껀데, 굳이 물에담궈서 감자의 전분을 빼는 이유가 있을까요?
아, 정말 궁금해서 아랫쪽 댓글 전부 다 찾아봤는데요....ㅎ
감자에서 나온 전분은 축축(?)한 전분이라서 구웠을때 바삭하지 않대요.
반면에 뽀송한 가루전분은 구웠을때 더 바삭한 식감을 준답니다.
아.. 목마른 사람이 우물 판다는 말을 실감했어요~ㅋㅋㅋ
솔로몬(?)같으심 그 분 댓글이 저~~~~~~~기 밑에 있던데..
그 분 글을 '쿠킹하루'님이 고정 좀 해주셨더라면 좋았을텐데, 하는 아쉬움이..^^;;
전 감자끼리 달라붙어서 요리과정이 귀찮을까봐... 오래걸릴까봐 그러는줄 알았어요^^;;
해봤는데 감자를 얇게 썰어야 하더라구요. 감자전분도 물기가 많은것이 더 잘달라붙더라구요
Why do you remove the starch from the potatoes? You’re adding it back in right after. Wonderful recipe all the way regardless!
potato starch makes them soft and crumbly so when we soak and remove it, they cook and turn out crispier :)
You're drawing the starch out of the potatoes themselves. When you add the powdered starch it doesn't soak back in, just stays on the surface to promote browning.
1. soak potato in water to remove starch
2, add 6 spoon of potato starch ..............
the soaking is to prevent the potatoes from being mushy when you fry it.
the potato starch flour is to make the crispy crust when frying ………..
Pls whoever likes this comment clearly doesnt know cooking technique
I simply admire how professionally you cut vegetables, I would like to learn it too :) the dish looks perfect maybe more for winter time but when you crave for potatoes it could be an option:)
감자 전분을 제거하고 감자전분을 다시 넣으시는데 그러면 감자 전분을 제거 안해도 되나요??
Excited spatula, walking scallions, eggs with attitude and good food. You rock Haru!
I've made your recipe today and it was delicious! I only used instead of potatostarch (not at home) arrowroot powder and that worked very well. 👌🏻😋
Doors open in front door. Eggs and cheese, and the dogs will eat the food.
Eggs, and chicken breast 7-0 ounces each…? And some other veggies.
Ink not working for the same thing immediately and (on!) the printer has a new one.
Plymouth County Council voted unanimously Thursday. But a new report, filed in June County’s Court House on Monday morning.
감자에 전분을 제거햇는데 왜 다시 감자전분을 넣나용? 판매되는 전분가루는 뭐가 다르나요?
바삭하게해줌. 감자안에 전분은 물이랑 섞어서 걸쭉해짐
수분기없이 존재하는 감자전분이 감자자체에 들어있는 감자전분과 다르게 식감측면에서 바스러지는?바삭한식감을 줍니다
[washes starch off potatoes]
[adds 6 tbsp of potato starch]
cooking is funny sometimes
Ha ha ha! I thought that too. 🤣
Potato: You removed my starch to add it back in powder form?
His goals are beyond our comprehension
이거 에어프라이어로 하면 바삭이...! 오오 고맙습니당
아기 간식으로도 훌륭허것네요 ㅎㅎ 고춧가루만 빼면 딱이것네요 ^^
아기는 강하게 키워야 합니다만
@@ericljunseolchoi4928 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
아가는 고추가루 빼고 구워 캐첩뿌려 주면 될거같아요 😂
Tried making this and it came out so delicious! It was my first time so there was a few flaws, such as not sticking together but that's only because I had smaller potatos on me and I probably didn't put enough of parmesean! Other than that it tasted WONDERFUL. My mom loved it and it's very easy to make, so glad I had all the ingredients for this recipe. Must try! Def making this again.
instead of
@@thecomment9489 lmao why does that matter to you? Nitpicky for no reason
@ monkeycore
❤
@@thecomment9489 ❤
@@brianbadonde9251
😢
А для чего мы промывали картошку от крахмала- чтоб потом добавить 6 ложек крахмала????
Есть разница между крахмалом внутри картошки и поверх картошки)
Love crispy potatoes and with a little mozzarella DELICIOUS. Thank You for sharing this tasty recipe😋
알고리즘으로 이 영상 떴는데 알아서 두배 세배속 해주시니 좋네요. 맛있어 보여요!
감자전분 추가할건데..감자의 전분은 물에담가 왜 빼는건가요? 궁금합니다.
Just in time, gonna make some for dinner
With another layer of potato...
More cheese
And some meat
Can't wait
Thanks for the idea
Good idea, adding some meat/ham would make it more flavourful, but the flavour might be unbalanced without vegetables tho
Very nice presentation. Looks delicious. Can I use Corn starch instead of potato starch?
I used Arrowroot starch
Nothing is better than going home to family and eating good food and relaxing.
조리기구가 좋아 뵌다
you could wash the potatoes (and let them drain) and leave the bowl with the starch water standing around for a while. Then you discard the water and add the concentrated starch that's left on the bottom of the bowl to the potatoes again (and maybe add a little more potato starch if you like). Like that you can coat the potatoes in starch an make them crispy the same way.
Also I would add frying butter (butter without salt that won't burn from frying) instead of cooking oil - butter goes very well with these kind of potato dishes
I didn't know it was so easy to collect the starch from the starch water! Thank you for your tip :)
So much work
@@yumihara14 It's not THAT much work...
Why did you soak it??? Normally you need patotoes's starch ....it's looking delicious!! Thank you for share
Как всегда вкусно и просто =)))
중간불 기름 지글지글
끓으면 뚜껑닫고 약불
뚜껑 물기 수시로 닦아 바삭하게
5-7분이면 익음
식용유뿌리고 뒤집기
중약불 굽기
오늘 저녁에 해먹겠숩니다!!
Potato and cheese is the best combination 😋
I like the visual treats 😂 like the wooden spoon on the side of the bowl.
It seems easy enough for a cooking shy person like me to try but l can't understand why you would get rid of the natural starch of the potatoes and then add powdered starch?
요알못인데 감자전분 제거하고 다시 넣어주는 이유가 뭔가요? 궁금해요
양념이 잘 안 묻어서?
후라이팬 어디꺼에용?
진짜 맛나겠다
チーズとじゃがいも💜最高の組み合わせですね😍作ってみます
감자전분 대신 옥수수전분을 사용해도 될까요? 요리하는 동안 큰 차이가 있을까요?
별로 없어영 전분이면 돼요 대신 고구마전분은 특유의 맛이 좀 날수도 있어유
@@minseopark5439 당신의 조언에 정말 감사해요 😊
Wait- you water the potatoes to get out the starch. And then you add potatoe starch. Could you please explain this to me?
I also didn't get this part
So they become crispy and one solid pancake?
I’m not sure if by not bathing the potato slices, they would not stick together. Austrian potato rosti is made in a similar way and there is no need to add starch
Spanking the potatoes ensures maximum flavor.
😆
정말 예쁘고 간편하고 맛있겠네요
우와~~~ 깔끔한 요리에 넘나 멋진 편집까지~~ 👍🏻👍🏻😍😍😍 감사히 잘 배워 갑니다
This type of preparation, usually done in the oven instead of stovetop, is called "Scalloped Potatoes" in the U.S. south.
감자3개가있지만 감자전분과 파슬리가없음
I making this or my hubby as an evening snack. He loves cheese n turned vegetarian 2 days ago. This recipe seems apt for him. Thanks for sharing
최고네요.❤
소금통 재밌네요. 구매처는..?
나중에 감자전분을 추가하는데 굳이 앞부분에서 전분기를 빼려 물에 담그는 이유도 궁금합니다.
내말이
I have three potatoes…i just don’t have all the other things.
😂
use other stuff
so get the other stuff.
Get the knife at least...ㅠ
😂 lache mich kaputt über diesen Kommentar. So lustig.
preparation method looks so grand and eye-catching. that looks absolutely amazing, incredible and delicious 🌸
From where you are?
너무 맛있어 보여요❤
Haru is teaching me new dishes I may only have dreamed of until now
Thank you Haru-San
궁금해서 질문 드려용~감자전분을 나중에 넣는데 왜 처음에는 감자 자체에 있는 전분을 찬물에 여러번 씻어 낼까요?
둘다 바삭하게하는법
@@아수라발발이-g5r 감자에 원래 있던 전분을 물로 씻지 않고 그대로 두고, 감자 전분을 추가 하지 않으면 바싹함이 없나용?
Промыть, чтобы удалить крахмал, а потом всыпать крахмал..? М-мм, обожаю логику.
전부가루 넣을바에 감자전분기를 왜 빼주나요?
sicher gut
I love the sound affects.
You dont want the stach in the potato, only on the surface to coat the outside to make it crispy when you fry it
Soak in water to remove starch
Add five tablespoons of potato starch
Exactly
Powder starch = crispy
Natural starch = mushy
@@Hhhh22222-w Starch is unhealthy either way.
@@Hhhh22222-w 9zz
요알못인디 물에담궈 전분을 제거하고 감자 전분가루를 넣는 이유는 먼가요?
저도 이게 궁금 ㅋㅋㅋㅋㅋ
@@jijistory_ 어무이가 겉은 바삭하게 속은 포슬거리게 하려면 이렇게 해야된다하시네요
최고입니다
진쨔 맛있어용 짭쪼롬하게 먹고싶으면 소금을 넣은 만큼 더 넣으니 짱이네용
가공 치즈에도 나트륨 함유량이 높으니 적당하지 싶어요
이런 스타일로 한번씩 전을 부쳐먹는데 중간에 치즈 넣는 방법은 생각을 못했네요 ㅋㅋㅋ 처음에 전분을 빼고 다시 전분을 넣는 이유가 있을까용??
The potatoes getting patted so aggressively got me laughing
Just curious, why remove starch from potato only to then add 6tbps?
요리와 재미가 영상 가득~
당신의 요리는 늘 웃음을 주고
맛있어 보입니다
저는 곧 음식 만들기를 시도해 볼것입니다
(번역 버젼 말투)🤗🥔🥚🥕🌽🌶🥒🧄🍆
The music and the sound of cooking is fantastic.
조리도구들이 다 이쁘네요.특히 뒤집개랑 큰 접시는 어디서 구입해야 하나요?
신해식한테 물어보삼 ㅋ
@@아리아리-h9m 님은 김털보한테 물어봤겠삼 ㅋㅋㅋㅋㅋ
This is a stupid question, I know, but why did you remove the starch and add it back in?
the starch on top makes them crispy but if it's inside the potatoes it makes them more soft and less crispy
I had the same question! Thanks for asking. And thanks Alisar for answering!
Parece fácil pero tiene su dificultad voy a intentarlo y ya os contaré, gracias por tu receta y por hacer tan divertidos los vídeos
作ってみました！
美味しかったです！
素敵なレシピをありがとう！
Wash it in water to remove potato starch, then add potato starch later🤣
Looks soooo delicious!!! And the editing is entirely too cute! ☺