| How to Make Potato Fry Posted: 02 Aug 2020 01:00 AM PDT Aloo fry is a staple in most Indian kitchens. These golden fried potatoes come together quickly and are great with any meal. Kids love the flavor and crunch of simple aloo fry, which you can make by frying small potato cubes until they're browned. If you'd like a more flavorful fry, try it Chettinbad-style. This South Indian way of flavoring the potatoes uses curry leaves, black peppercorns, chilies, and onions. Try aloo fry and just see if it doesn't make it into your weekly meal rotation! [Edit]Ingredients [Edit]Simple Aloo Fry - 2 large potatoes
- of vegetable oil
- 1/2 teaspoon (1 g) of Kashmiri chili powder (lal mirch powder)
- Salt to taste
Makes 2 servings [Edit]Chettinbad-Style Potato Fry - of vegetable oil
- 1/2 teaspoon (1 g) of mustard seeds
- 25 curry leaves, divided
- 4 to 5 long dry chilies
- 1 1/2 cups (150 g) of shallots (sambar onions)
- 3/4 pound (300 g) of baby potatoes
- 2 teaspoons (5 g) of urad dal
- 1 teaspoon (3 g) of whole black peppercorns
- Salt to taste
Makes 2 servings [Edit]Simple Aloo Fry - Rinse 2 large potatoes and peel them. Rinse the potatoes under cold water to get rid of dirt and pat them dry with a clean towel. Then, peel each of the potatoes and set them on a cutting board.[1]
- Use starchy potatoes like russets if you want potatoes with fluffier centers or choose yukon golds if you want the potato fry to have even more flavor.
- Cut the potatoes into cubes. Carefully use a sharp knife to cut the potatoes in half lengthwise. Lay them flat so you can cut them into thick slices. Then, cut across the slices to make cubes.[2]
- Soak the potatoes in a bowl of cold water for 5 minutes. Transfer the potato cubes to a bowl and fill it with cold tap water so the potatoes are completely submerged. Set the potatoes aside to soak while you heat oil in a skillet.[3]
- Soaking the potatoes gets rid of some of the starch so the potatoes don't stick together when they cook. They'll also crisp up more than if you skip the soaking step.
- Heat of vegetable oil in a skillet over medium heat. Pour the oil into a cast-iron skillet or heavy nonstick pan and set it on the stove. Turn the burner to medium and heat the oil for at least 1 minute.[4]
- You'll know the oil is hot enough when you see the surface shimmering.
- Put in the potatoes into a colander and put the potatoes into the skillet. Set a colander or strainer in the sink and pour the potato cubes into it. Shake the colander a little to drain all of the water. Then, spread the potatoes in the skillet with the oil.[5]
- Be careful as you slowly lower the potato cubes into the oil. Avoid dropping them from high up or the oil may splatter.
- Stir the potatoes occasionally and fry them for 12 to 15 minutes. Stir the potatoes in the skillet so they're coated with the oil and leave them to cook undisturbed for a few minutes. This helps them brown on the bottom. Then, stir the potatoes every few minutes and fry them until they're golden on all sides. This should take about 12 to 15 minutes.[6]
- You can test if the potatoes are done cooking by inserting a fork through 1 of the cubes. It should be easy to pull the fork back out if the center is tender.
- Turn off the burner and stir in chili powder and salt to taste. Once the potatoes are crisp on the outside and soft in the center, turn off the burner. Sprinkle 1/2 tsp (1 g) of Kashmiri chili powder over the potatoes and stir them. Then, sprinkle salt over the potatoes and taste one so you know if you'd like to add more salt or chili powder.[7]
- The Kashmiri powder gives the aloo fry a deep, rich color.
- Serve the aloo fry with rice or soup. Aloo fry is a filling accompaniment to any Indian meal. Try it with steamed basmati rice, soup, or rasam. For the best texture, serve the aloo fry as soon as you turn off the skillet so the potatoes stay crisp.[8]
- You can refrigerate leftover aloo fry in an airtight container for up to 5 days, but the potatoes will become soft the longer they're stored.
[Edit]Chettinbad-Style Potato Fry - Peel the potatoes and shallots. Rinse 3/4 pound (300 g) of baby potatoes and use a vegetable peeler to remove the skins. Then, peel 1 1/2 cups (150 g) of shallots. Leave the baby potatoes and shallots whole.[9]
- Shallots are also called sambar onions. They'll give the potatoes a deeper flavor as they fry together.
- Bring the potatoes to a boil over medium-high heat for 8 to 10 minutes. Transfer the whole potatoes to a pot and pour in enough cold water to cover the potatoes by . Set the pot on the stove and turn the burner to medium-high so the water comes to a boil. Boil the potatoes for 8 to 10 minutes or until they're just becoming tender.[10]
- You can skip this step if you don't want to parboil the potatoes, but they'll take longer to fry.
- Put the potatoes into a colander. Turn off the burner and set a colander or strainer in the sink. Wear oven mitts so you can carefully pour the pot of potatoes into the colander. Shake the colander a little so all of the water drains from the potatoes.[11]
- Set the potatoes aside while you prepare the skillet and spices.
- Put the urad dal, 3 of the chilies, 15 curry leaves, and peppercorns into a skillet. Place a heavy skillet on the stove and put 2 teaspoons (5 g) of urad dal into it along with 15 of the fresh curry leaves. Add 3 of the long dry chilies and 1 teaspoon (3 g) of whole black peppercorns. These spices are the basis for your masala.
- To make your chettinad potato fry less spicy, scrape the seeds from the chilies and discard them.
- Toast the spices over medium heat for 1 to 2 minutes. Carefully shake the skillet as the spices cook so they heat evenly and don't burn in spots. Cook the spices until the urad dal turns brown and you can smell the spices.[12]
- Don't walk away from the spices as they're toasting since they can burn quickly.
- Cool the spices and grind them into a fine powder. Once the spices are fragrant, turn off the burner and set the skillet aside so the spices cool. Then, put them into a small spice grinder or small food processor and pulse them into a powder.[13]
- Heat the oil, mustard seeds, 2 chilies, shallots, and curry for 3 minutes. Pour of vegetable oil into a heavy pan and turn the burner to medium. Once the oil shimmers, add 1/2 teaspoon (1 g) of mustard seeds, the whole shallots, the remaining 2 long dry chilies, and the remaining 10 curry leaves. Stir the mixture as it becomes fragrant.[14]
- This spice mixture in oil is called a tadka and it's a great way to boost the flavor of the potatoes.
- Use caution when you stir the oil mixture since the mustard seeds may splatter.
- Add the potatoes and fry them for 3 minutes. Pour the parboiled potatoes out of the colander into the skillet with the oil. Carefully stir the mixture to coat the potatoes with the seasoned oil and cook them until the potatoes start to brown.[15]
- Stir the potatoes frequently so they don't stick to the skillet.
- Stir in the masala and fry the potatoes for 5 minutes over medium heat. Pour the masala powder into the skillet and along with salt according to your taste. Stir the potatoes really well so they covered with the spices. Then, fry the potatoes until they're completely crisp.[16]
- Turn the burner down if the shallots begin to burn.
- Serve the Chettinbad-style potato fry with rice or soup. The spicy potatoes are a great side to serve with milder foods like steamed rice or chapatis. If you like, set out chutneys or raita to cool down the heat of the dish.
- Refrigerate leftover potato fry in an airtight container for up to 5 days.
- Although the flavor of the potato fry improves over time, the potatoes become soggy the longer they're stored. Try to serve the potatoes as soon as you've finished frying them.
[Edit]Warnings - Always use caution when you work with hot oil.
[Edit]Things You'll Need [Edit]Simple Aloo Fry - Nonstick or heavy skillet
- Spatula
- Knife and cutting board
- Bowl
- Strainer or colander
- Vegetable peeler
- Measuring cups and spoons
[Edit]Chettinbad-Style Potato Fry - Pot
- Colander
- Nonstick or heavy skillet
- Measuring cups and spoons
- Spoon
- Vegetable peeler
- Spice grinder
[Edit]References |
| How to Buy a Ukulele Posted: 01 Aug 2020 05:00 PM PDT Is your heart set on the bright-sounding ukulele? Well, now it's time to buy one! Buying a ukulele is definitely not the same as buying a car, but there are a few things you should remember before buying one, so you don't end up with a purchase you regret. [Edit]Choosing a Size and Material - Pick a soprano ukulele if you're just starting out. Soprano is the most common and smallest type of ukulele. They have the jangly, light sound commonly associated with ukuleles. People with larger hands or fingers might have difficulties playing the soprano ukulele, as the frets are closer together, but they are great if you're a beginner.[1]
- If you're ordering online, buying a soprano ukulele is your safest bet.
- Buy a concert ukulele for a fuller, deeper sound. Concert, or alto, ukuleles are a bit bigger than the soprano, so they have a deeper and fuller tone. It has a longer neck and more frets, and it's easier to play if you have large hands.[2]
- If you're just starting out and you're worried about how small the soprano is because your hands are pretty big, go with a concert ukulele.
- Purchase a tenor ukulele if you're a performer. The tenor ukulele is bigger than both the soprano and the concert, so it has an even deeper and more rich tone. If you plan to put on shows with your ukulele, a tenor is your best bet.[3]
- You can still perform with a soprano and a concert ukulele, but the sound might not carry as well.
- Go for a baritone ukulele if you want to play the blues. The baritone is the biggest ukulele size, so it's closer to a small guitar. It won't give you the classic high-pitched notes that soprano ukuleles play, but it's great for folky blues music.[4]
- If you're just starting out, don't try a baritone. Wait until you've had some practice on a more classic ukulele size.
- Try a plastic ukulele for a more affordable option. Although classic ukuleles are made out of wood, you can find starter ukuleles made of plastic that are usually cheaper. These usually come in a range of colors, so they're great if you want a bright, eye-catching instrument.[5]
- Plastic ukuleles won't warp in high temperatures or high humidity like their wooden counterparts, but they also don't have the depth of tone that wooden ukuleles do.
- You can always start with a plastic ukulele and then move onto a wooden one once you save up some money.
- Buy a wooden ukulele for a long-lasting instrument. Classic ukuleles are made out of either solid or laminate wood. These instruments will last you a long time and can range in price, but may be slightly more expensive than plastic ones.[6]
- Solid wood ukuleles will give you a better tone, but they are more vulnerable to temperature and can warp if the humidity is above 60%.
- Laminate wood is less expensive and not as vulnerable to temperature and humidity, but ukuleles made out of this material may not have a quality tone.
- Find an acoustic-electric ukulele if you want to play shows or record. Classic ukuleles are full acoustic, meaning they can't plug into an amplifier or sound recording equipment. If you plan on playing shows or recording music with your ukulele, look for one that's equipped with electric parts to handle your extra equipment.[7]
- Electric-acoustic ukuleles are usually more expensive, so if you're buying one for the first time, you may want to stick with a full acoustic one.
[Edit]Shopping for a Ukulele - Set a budget between $50 and $200. If you get a ukulele much cheaper than that, it probably won't be good quality and may not last you very long. Stick within this range if it's your first ukulele, and go up in price if you want a professional-grade one.[8]
- Professional-grade ukuleles can range from $250 to $1000.
- You can find ukuleles online for $25 to $30, but they aren't good quality and probably won't sound great.
- Check the dimensions of the ukulele if you're shopping online. It's not always possible to go into a physical location to find an instrument, and that's okay. If you are buying a ukulele online, make sure you read the description of the size, material, and quality of it before you make a purchase.[9]
- You may also want to read the reviews before you purchase your ukulele.
- Try finding ukuleles online from reputable music shops, like Sweetwater or Guitar Center.
- Try out ukuleles in a music store before you buy one. The best way to see if you like a ukulele is to hold it and practice strumming. If you can, find a local music store in your area and go in to test out a few different brands, styles, and sizes of ukuleles.[10]
- Hold each ukulele to see if it's comfortable. Depending on the size of ukulele and the length of your arms, you may need a smaller or larger body size. Rest the ukulele in your lap while holding the arm with one hand, keeping the instrument at an angle. Strum the ukulele with your other hand to see if it's comfortable or not.[11]
- If the elbow on your strumming arm feels uncomfortable or trapped, you may need a smaller ukulele.
- If your fingers can't move between frets very well, you may need a smaller ukulele.
- If your fingers are too large to hold 1 fret at a time, try a large ukulele size.
- Check the quality of the ukulele before you buy it. Look for cracks, dings, or damages in the body and neck of the ukulele before you make your purchase, especially if it's used. The body should be solid without any breaks and the neck should be in a straight line without a bend to it.[12]
- Damaged ukuleles may not sound as good and could become unusable very quickly.
- Make sure the frets lay flat on the neck of the ukulele. When the neck of a ukulele gets really dry, the frets can get pushed up and out of the wood or plastic itself. This phenomena, also called spining, is super hard to fix and can make your instrument sound out of tune. Hold the neck of the ukulele up to your eye level and check to see that the frets lay flat on the neck of the instrument.[13]
- The frets are the metal lines on the neck underneath the strings of the ukulele.
- Soprano ukuleles are great for beginners since they are small and easy to strum.
- Since ukulele strings are delicate, you don't need a pick to strum them with.
- Novelty-shaped ukuleles look great, but they can be hard to play or keep a tune.
[Edit]Warnings - Wooden ukuleles can warp in high humidity. If you live in a humid area, consider buying a ukulele case and case dehumidifier to keep your instrument protected.[14]
[Edit]Related wikiHows [Edit]References |
| How to Keep a Loaf of Bread Fresh Posted: 01 Aug 2020 09:00 AM PDT As delicious as bread may be, no one wants to bite into a stale or moldy slice. If you don't keep an eye on the temperature and humidity levels of your bread, it's more likely to go bad at a fast pace.[1] Thankfully, you can use standard household tools and appliances to keep your bread looking and tasting as fresh as possible! [Edit]Opting for Short-Term Storage - Use a breadbox if you plan on eating the bread in 3-4 days. Find a flat, cool, and dry space in your kitchen or eating area to place your box. Arrange 1 or multiple loaves into the breadbox without cramming them into the container.[2] Keep the box closed, and try to eat or use the bread within a few days time.[3]
- You can purchase bread boxes online or in most home goods stores. They're made from a variety of materials like ceramic, bamboo, and more.
- Breadboxes help provide a slightly humid environment for your bread without a lot of air circulation. This helps keep your bread fresh without it turning stale.
- A microwave can work as an impromptu breadbox, as long as you keep it turned off.[4]
- Put a homemade loaf in a paper bag and keep it at room temperature for 2-3 days. Slide your bread loaf into a paper bag before leaving it on a cool, dry, and flat area, like a pantry or countertop. If the bread is already sliced on 1 end, leave the sliced end facing downwards in the bag. Try to keep an exposed or cut parts of the bread covered so the loaf doesn't go stale.[5]
- While you can try storing your bread in plastic, there's a good chance that your bread will spoil more quickly.
- You can also use foil to wrap your bread.[6]
- Don't keep your bread out for more than 5 days.[7]
- Leave store bought loaves wrapped in plastic at room temperature for 2-3 days. Don't transfer or rewrap any bread that you've purchased at the store, regardless of whether it's sliced or whole. Instead, keep the loaf wrapped securely in the plastic bag or packaging that it came in. Leave it in a cool, dry, room temperature area where it won't spoil easily. At this point, continue using this packaging for several days if you plan on eating the bread immediately.[8]
- Avoid storing your bread in warm, moist places, like on top of a refrigerator or dishwasher.
[Edit]Freezing the Bread - Slide your loaf into a large, freezer-safe bag. Find an airtight, sealable bag that's large enough to fit your bread loaf comfortably. If you can't fit the loaf into a single bag, slice it into smaller chunks.[9]
- You can also wrap your bread in plastic or foil before storing it in a freezer-safe bag. However, this isn't required.[10]
- Force out any air inside the bag with your hands. Place both hands at the bottom of the bag and begin applying pressure to the plastic. Move your hands upward to guide any extra air out the top. Repeat this process until you can't feel any air inside the bag.[11]
- If you freeze bread in an air-filled bag, it won't stay as fresh.
- Seal the top of the bag to make it airtight. Use the zipper or seal to completely close off the bag. Once you've done this, double-check that your bag is completely closed so your bread isn't at risk of going bad while in the freezer.[12]
- Place the bagged bread in the freezer. Find an empty space in your freezer that's large enough to fit the sealed bag of bread. Be sure to label the bag with the current date so you can remember when you purchased or prepared the loaf.[13]
- Defrost the bread within 2-3 months. Keep an eye on the date listed on your freezer bag in the coming weeks and months.[14] If you want to defrost your bread, open the freezer bag and place it in the refrigerator for 1 night.[15]
- If you defrost your bread on the countertop, the melted water could make the bread soggy.
- Reheat any frozen bread at for at least 25 minutes. If you're heating your bread directly out of the freezer, set your oven to a medium-high temperature. Place your loaf in the oven and let it reheat for around 25-30 minutes.[16]
- If you're reheating frozen slices of bread, feel free to put them in the toaster instead.
[Edit]Things You'll Need [Edit]Opting for Short-Term Storage - Breadbox
- Paper bag
- Plastic bag
- Foil (optional)
[Edit]Freezing the Bread - Freezer-safe plastic bag
- Permanent marker
[Edit]References |
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