How To Make Spanish Croquetas
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Date: 2020-05-17
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Comments and reviews: 10
Guest
A woman completing a STEM degree decides to spend a lot of time in the kitchen. Feminists all around the world TRIGGERED lol--Joking aside, Chef Katie Button you have a very positive personality and I really enjoyed this dish. You are a natural in front of the camera. You obviously love what you do and it shows on screen and in the food. --Looking for another video with her.
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A woman completing a STEM degree decides to spend a lot of time in the kitchen. Feminists all around the world TRIGGERED lol--Joking aside, Chef Katie Button you have a very positive personality and I really enjoyed this dish. You are a natural in front of the camera. You obviously love what you do and it shows on screen and in the food. --Looking for another video with her.
reply
commatoes
Is every story about Jose Andres about what an awesome guy he is? -Everything I've heard makes him sound like the opposite of almost every boss I had cooking. -And my mom (Korean) used to make a Korean/Japanese dish called korokke (the Korean/Japanese pronunciation of croquette) that was filled with a mixture of coarse mashed potatoes and meat and prepared the same way.
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Is every story about Jose Andres about what an awesome guy he is? -Everything I've heard makes him sound like the opposite of almost every boss I had cooking. -And my mom (Korean) used to make a Korean/Japanese dish called korokke (the Korean/Japanese pronunciation of croquette) that was filled with a mixture of coarse mashed potatoes and meat and prepared the same way.
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Sarah
My Spanish family makes these a bit different. Their technique is way more labour intensive but I feel it really makes a difference for an amazing interior. We start by making almost like a dough, slowly adding more milk and flour, then we continue to mix and fold until it becomes super thick and creamy, then we add the meat at the end before putting it in the fridge.
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My Spanish family makes these a bit different. Their technique is way more labour intensive but I feel it really makes a difference for an amazing interior. We start by making almost like a dough, slowly adding more milk and flour, then we continue to mix and fold until it becomes super thick and creamy, then we add the meat at the end before putting it in the fridge.
reply
CommentCop
People at home who are shallow or deep frying need to keep a cup of bamboo skewers beside the stove or near by if you don't have a cooking thermometer. Use it to test the oil like she did with the piece of croquette. Same way a Chinese chef uses their wooden chopsticks to test their oil's temp.
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People at home who are shallow or deep frying need to keep a cup of bamboo skewers beside the stove or near by if you don't have a cooking thermometer. Use it to test the oil like she did with the piece of croquette. Same way a Chinese chef uses their wooden chopsticks to test their oil's temp.
reply
Aki
Amazing! I love my moms chicken croquetas, she usually makes it for Christmas. I-m more keen on them than the turkey jaja. Also, using the croquetas as a measure of restaurant quality is a legit method. So cool that Jose Andres came over to help you! He seems like such a nice person
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Amazing! I love my moms chicken croquetas, she usually makes it for Christmas. I-m more keen on them than the turkey jaja. Also, using the croquetas as a measure of restaurant quality is a legit method. So cool that Jose Andres came over to help you! He seems like such a nice person
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Guillermo
If we'd any dish more typical in Spain, is the croqueta, nobody dislike it. The recipe is nice, without weird ingredientes or steps, just the regular. Maybe the paste needs more whole milk and simmer for a few minuts, the texture will be amazing with the extra milk
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If we'd any dish more typical in Spain, is the croqueta, nobody dislike it. The recipe is nice, without weird ingredientes or steps, just the regular. Maybe the paste needs more whole milk and simmer for a few minuts, the texture will be amazing with the extra milk
reply
Sam
I like to freeze the bechamel in ice trays first. Then whenever I want croquetas I just pop out a few and bread them. They're way easier to bread like that, and you can just make a ton at once. Also if you do this you can make them as creamy as you want.
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I like to freeze the bechamel in ice trays first. Then whenever I want croquetas I just pop out a few and bread them. They're way easier to bread like that, and you can just make a ton at once. Also if you do this you can make them as creamy as you want.
reply
B.
Nice and very similar to the French croquette but with different ingredients (maybe even influenced by it. The Spanish croquetas I'm familiar with is made with ham (Iberian ham is the best) and fried in olive oil.
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Nice and very similar to the French croquette but with different ingredients (maybe even influenced by it. The Spanish croquetas I'm familiar with is made with ham (Iberian ham is the best) and fried in olive oil.
reply
G.
During the 80 year war (war between Netherlands and Spain fought on Dutch grounds) the Spanish got introduced to the croquette. After the war they took the croquette with them and made it a Spanish dish.
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During the 80 year war (war between Netherlands and Spain fought on Dutch grounds) the Spanish got introduced to the croquette. After the war they took the croquette with them and made it a Spanish dish.
reply
NoddyBebe
This individual is a glib talker: bechamel is perfectly white, curate means to heal yourself (with laughter)--And that is a chicken nugget, neither creamy nor looks delicious.
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This individual is a glib talker: bechamel is perfectly white, curate means to heal yourself (with laughter)--And that is a chicken nugget, neither creamy nor looks delicious.
reply
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