Dips Info (4 of 9)

INGREDIENTS

INSTRUCTIONS

Instructions follow:
the ultimate success of a dip is dependent upon the dipper. Each recipe in
each of the files contains the recommended pairings that will do your dips
proud.
The possibilities are endless, limited only by your ingenuity and your
taste buds.  To help you get started, I have included this file and a few
recipes and suggestions for dippers.
chips are the frontline soldiers traditionally thrust forward by those
armies of outstretched arms advancing on the dip table.
While I fell that it would be somewhat disrespectful to disparage the
troops that have seen the most action (and hence the recipes for homemade
potato chips and tortilla chips), one need not be limited by tradition. You
will also find recipes for preparing a number of novel variations,
including elephant garlic chips, butterflake biscuit chips, noodle chips,
and potato skins. You may also want to try toasted bagel chips. Just cut a
bagel into slices, as thin as possible, and toast them until golden brown.
EASY-TO-MAKE HOMEMADE POTATO CHIPS: Scrub 6 to 7 medium potatoes (about 2
pounds) under cold running water and peel, if desired. Slice the potatoes
as thinly as possible, (thin enough to see through). As you proceed, place
the slices in a bowl of cold water to remove the starch. The water will
turn white.  Drain and refill the bowl, repeating this until the water
remains clear.  Drain and let the potatoes dry.
Fill a heavy skillet or saucepan halfway with vegetable oil or melted
vegetable shortening and cook over medium heat until the oil crackles.
Place the potato slice into the hot oil, a few at a time being careful not
to overcrowd the pan.  When the potatoes are brown on both sides, 4 to 6
minutes, remove from the pan and drain on paper towels. Sprinkle with salt,
if desired.
Makes about 180 chips, or enough for about 3 cups of dip.
either flour or corn tortillas. Corn tortillas are the more familiar breed,
from which the dippers served with salsa in Mexican restaurants are made.
Cut them into either triangular chips or small strips. Fried flour
tortillas will hold up better in the larger chip form, have a stronger,
deep fried taste, more like a toastada.
Cut the tortilla into thin strips (12 to 16 per tortilla) or into
triangles (8 per tortilla).
Fill a heavy skillet halfway with vegetable oil or melted vegetable
shortening and cook over medium heat until the oil crackles. Put the
tortilla strips or triangles into the hot oil a few at a time. Watch
carefully, as they fry very quickly (about 30 seconds). When brown on both
sides, remove from the pan and drain on paper towels.
10 whole tortillas make enough chips for about 1 1/2 cups of dip.
EDIBLE TORTILLA BASKETS: A tortilla basket will lend flair to your dip
table and set off a Mexican dip nicely. Fill a heavy skillet halfway with
vegetable oil or melted vegetable shortening and cook over medium heat
until the oil crackles. Have read an empty 1-lb coffee can (washed, free of
grounds and very thoroughly dried).
Place the tortilla in the hot oil, being careful of spattering.
Protecting your hand with an oven mitt, grasp the coffee can with tongs,
position it over the center of the submerged tortilla, and lower onto the
tortilla. Continue to hold down until the tortilla turns golden brown and
begins to rise up around the coffee can, forming a tulip shape (about 2 to
3 minutes.  Put the hot coffee can aside and remove the tortilla basket
from the oil and drain.  Cool to room temperature before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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