i found a recipe online that I used at work for “tokyo street fries” that called for shoestring and anyway I’m here to shill for the seasoning because it’s really good
basically onion powder, garlic powder, then you take a bunch of sesame seeds and then toast them, grind them up, mix that in, then some salt, pepper, and nutritional yeast
shit’s good, the only problem is the oil content of the sesame seeds makes it really prone to clumping and I’m not enough of a food science nerd to know what to do to reduce that
anyway the recipe was that + shoestring fries and then a spicy aioli that is basically sriracha mayo, A++++++++++++++ fries
maybe, the toasted sesame seed grind kinda tasted different than sesame oil though
I think the Real Answer is some food science anti-caking powder b.s. like I’m pretty sure this is what stuff like silicon dioxide is used for but idk what would be the best thing to use
all I know is that continued dehydration in a low temp oven didn’t really do much. I kinda just dealt with the spice mix being clumpy and the taste was good enough to make up for it
shoestring is underrated
i found a recipe online that I used at work for “tokyo street fries” that called for shoestring and anyway I’m here to shill for the seasoning because it’s really good
basically onion powder, garlic powder, then you take a bunch of sesame seeds and then toast them, grind them up, mix that in, then some salt, pepper, and nutritional yeast
shit’s good, the only problem is the oil content of the sesame seeds makes it really prone to clumping and I’m not enough of a food science nerd to know what to do to reduce that
anyway the recipe was that + shoestring fries and then a spicy aioli that is basically sriracha mayo, A++++++++++++++ fries
instead of adding sesame later, could you maybe fry the fries in sesame oil or mix some sesame oil into the frying medium
maybe, the toasted sesame seed grind kinda tasted different than sesame oil though
I think the Real Answer is some food science anti-caking powder b.s. like I’m pretty sure this is what stuff like silicon dioxide is used for but idk what would be the best thing to use
all I know is that continued dehydration in a low temp oven didn’t really do much. I kinda just dealt with the spice mix being clumpy and the taste was good enough to make up for it