🔕 🔔
Loading…

My Basket ()

All questions

How does one make those paperthin crispy slices of apple or pear that look so great as a garnish? I think it's in a low oven, but how low and for how long?

asked by Nora almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 4169 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 7 years ago

Nora, here's a recipe for pear crisps -- you could skip the seasonings if you want to serve them plain. To keep them flat, you need to do them between pieces of parchment, weighed down between 2 baking sheets. http://bit.ly/gcUfPl

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

You will also need a tool like a mandoline aka Robespierre to get the slices thin enough in the first place.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Or really, really good knife skills and a really, really sharp knife.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 7 years ago

Oh boy, can't wait. Will be doing the apple version today. Thanks, Amanda, and to the original poster. I hadn't thought of naming my mandoline, but it makes perfect sense to me. I'll call mine Terese. That was Mme. Defarge's first name. Of course, Henry VIII was good with a blade, too...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

And a convection oven really helps as well. The fan action really speeds the drying process. I also find that doing them on a silpat works best.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 7 years ago

I tried the method and the seasoning mix with an apple and a sweet potato. I cooked. I did the apple first. I love the snap, the texture. The taste is off, to me. It has a bitter edge to it. My guess was that I may have overcooked. I cooked the sweet potato 20 minutes per side, then let them sit an extra five minutes in the oven, turned off with the door cracked. I didn't weight them, just to see what would happen. They curled in a very nice way, and like the apple have a nice crisp "chip" quality. Still not happy with the flavor, although it's better. I'll definitely keep playing with this technique, and Terese had fun, too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.