cuddlefish (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cuddlefish) wrote2007-06-14 02:53 pm
cuddlefish) wrote2007-06-14 02:53 pm
(no subject)
On a happier note,
♥ I made croquettes in the toaster oven ♥
Of course my number one food lust object is curry, but I like my curry croquettes, too. Nothing compares to the flavors of curry and croquette sauce together, or the texture of Japanese rice and mashed potato together *_* Yes!!! Double your refined carbs and DOUBLE YOUR FUN.
But deep-fryers are a pain and unhealthy, and I can't remember my family using theirs any time in the last year. I had potato-based croquettes in Japan, but I don't remember getting them in America, so...I went without. But the interbutt taught me how to bypass the deep-fryer, and then I finally had a chance to use the curry croquettes that had been sitting in my freezer and turning into a block of ice for upwards of six months.
1. Procure croquettes and transport them to your home. You can buy them, or CREATE THEM FROM NOTHINGNESS MWA HA HA. They should be breaded, but not fried.
2. Thaw however many croquettes you want in the microwave, ON A MICROWAVE-SAFE PLATE PEOPLE OH MY GOD. My microwave took a minute and 30 seconds for two croquettes. You should only bring the croquettes up to near room temperature, because the real cooking happens in the toaster oven. If your microwave is old and crochety and has no carousel (like mine) you might want to consider giving the plate a quarter turn halfway through for even cooking.
3. Coat croquettes lightly with cooking spray. Actually, this step may not even be necessary, but it seems like a good idea. (And certainly less oil than deep-fried.) At this point you should probably be holding the croquettes with a spatula because they might be hot and they might fall apart.
4. Put croquettes on a baking sheet or something (aluminum foil is fine) in your toaster oven and cook them. You want them to be hot and soft on the inside, and crunchy and golden brown on the outside. Yes, I totally faked this part, no, I don't have specific times and temperatures. Just flip them over midway, and watch them carefully.
5. When you decide that your croquettes are done, you may consume them ASAP, possibly with one or more of the following: Japanese rice, shredded cabbage, croquette/tonkatsu sauce, booze. Or add it to Japanese curry rice with a fried egg.
DISCLAIMER: People say that oven croquettes aren't as good as deep-fried ones. WELL OF COURSE YOU'RE NOT GOING TO LIKE IT AS MUCH IF IT'S NOT DRENCHED IN ANIMAL FAT. Fuck, people. I didn't find the difference overwhelming or upsetting or anything, though I was hungry and desperate for croquettes at the time, so who knows.
My cold is moving out of the rhinorrhea stage and into the coughing-up-a-lung stage. Yee haw.
♥ I made croquettes in the toaster oven ♥
Of course my number one food lust object is curry, but I like my curry croquettes, too. Nothing compares to the flavors of curry and croquette sauce together, or the texture of Japanese rice and mashed potato together *_* Yes!!! Double your refined carbs and DOUBLE YOUR FUN.
But deep-fryers are a pain and unhealthy, and I can't remember my family using theirs any time in the last year. I had potato-based croquettes in Japan, but I don't remember getting them in America, so...I went without. But the interbutt taught me how to bypass the deep-fryer, and then I finally had a chance to use the curry croquettes that had been sitting in my freezer and turning into a block of ice for upwards of six months.
1. Procure croquettes and transport them to your home. You can buy them, or CREATE THEM FROM NOTHINGNESS MWA HA HA. They should be breaded, but not fried.
2. Thaw however many croquettes you want in the microwave, ON A MICROWAVE-SAFE PLATE PEOPLE OH MY GOD. My microwave took a minute and 30 seconds for two croquettes. You should only bring the croquettes up to near room temperature, because the real cooking happens in the toaster oven. If your microwave is old and crochety and has no carousel (like mine) you might want to consider giving the plate a quarter turn halfway through for even cooking.
3. Coat croquettes lightly with cooking spray. Actually, this step may not even be necessary, but it seems like a good idea. (And certainly less oil than deep-fried.) At this point you should probably be holding the croquettes with a spatula because they might be hot and they might fall apart.
4. Put croquettes on a baking sheet or something (aluminum foil is fine) in your toaster oven and cook them. You want them to be hot and soft on the inside, and crunchy and golden brown on the outside. Yes, I totally faked this part, no, I don't have specific times and temperatures. Just flip them over midway, and watch them carefully.
5. When you decide that your croquettes are done, you may consume them ASAP, possibly with one or more of the following: Japanese rice, shredded cabbage, croquette/tonkatsu sauce, booze. Or add it to Japanese curry rice with a fried egg.
DISCLAIMER: People say that oven croquettes aren't as good as deep-fried ones. WELL OF COURSE YOU'RE NOT GOING TO LIKE IT AS MUCH IF IT'S NOT DRENCHED IN ANIMAL FAT. Fuck, people. I didn't find the difference overwhelming or upsetting or anything, though I was hungry and desperate for croquettes at the time, so who knows.
My cold is moving out of the rhinorrhea stage and into the coughing-up-a-lung stage. Yee haw.