air-bag POTATO (FLOUR) FEATURES
As its name says, the air-bag stands out for its ability to sufflate, increasing its volume up to 5 times in contact with a hot fatty medium. Without the power to retain moisture, it is a product that works only in purely fatty media (oil or any animal fat) and was specially designed for frying (although it could be cooked in an oven or air-fryer, it is designed for frying by immersion or in a pan). It is a vegan product (suitable for vegetarians and vegans), and contains gluten (part of its formula is wheat flour).
Keep in a cool, dry place to avoid the effect of humidity on the crisp.
APplicaTions
Our potato air-bag, thanks to its neutral flavor, has all kinds of applications, both in cooking and in pastry.
In its finest format (flour), it can be used as a base for batter (croquettes, fritters,…), a complement to a tempura-type dough (partially replacing flour to obtain a crunchier bite), floured fried foods (fish, seafood,…) and even as a part on a plate (powder, sand,…). Perfect for vegetarian and vegan elaboration, because it is plant-based. It is essential to work in fatty media, so that the starch expandas and obtains the desired crispiness.
You can also work in dry media with fat (for example, frying in the oven), although this is not the optimal way to offer the best result.
Curiosities
Frying is one of the techniques that is present in all types of cuisines, from Asian to European through Africa and America.
Although in the last century frying has been associated with fast food and bad eating habits, a well-executed fry is no less healthy than other cooking techniques.
What is clear is that humans love fried food, and this is due to two aspects: the crispy texture and the temperature. Due to the rise of fried food, snacks and fast food, there are numerous studies on the influence of the ear on tasting, which directly relate the pleasurable sensation of eating something fried to the crunchy sound that this food makes produces when biting on it.
Dosage
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