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30 Apr 20, 08:37 AM |
#11
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slightly serious Dibber
Join Date: May 14
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30 Apr 20, 11:17 AM |
#12
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Thread Starter
Imagineer
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just normal vegetable/sunflower oil
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”Change the way you look at things & the things you look at change” |
30 Apr 20, 11:32 AM |
#13
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Imagineer
Join Date: Jun 07
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Ooh I wanna try these. I don’t know if I want to use that much oil for a couple of funnel cakes though haha
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30 Apr 20, 11:56 AM |
#14
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Thread Starter
Imagineer
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If you use a small 6" omelette pan or even a small saucepan you only need a small amount of oil just enough to give a couple of millimetres depth.
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”Change the way you look at things & the things you look at change” |
30 Apr 20, 12:39 PM |
#15
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Imagineer
Join Date: Oct 13
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Tried these this morning.
This is what I’d do differently: Ditch the mason jar lid (or large scone ring in my case) Make them much larger as the small ones merge into one big blob. The oil needs to be much hotter than you’d think as it really needs to start cooking as soon as it hits the oil. |
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