Go to the Recipe: Crispy Rice Puffs, With Brothers & Co.
this is amazing
Is there any botulism concerns for dehydrating the cooked rice?
You are going to cook the rice crackers at 200 degrees...It's kind of throwing a nuke on any kind of batteria!
@michelangelo ... it's not that easy. Toxin, that is produced by bacteria is destroyed at lover than boiling temperatures (85C for 5min), but bacteria spores that are left are not -- for destroying them you have to heat the food to more than 121C and that can only be achived with pressure. So, if you don't kill the spores, they can then change back to bacteria and again start producing toxin -- that's why you should never leave cooked goods in room temperature. As for 200C, no, deepfrying something in 200C does not mean that food will heat up to that temperature -- water in the food will actually start to boil and not let the food go above the 100C and only outer layer, that is dehidrated part, will start to heat above the 100C mark. That's why you have crisp on the outside and 60C on inside when deepfrying chicken. That means that butalism spores could still be in the inner of food. @Rich As for crackers, we fry them so that we dehydrite them, so there is a chance that they will be above 121 as whole, but main reason why crackers should not contain botulism toxin is they are dehydrated and spores can not produce bacteria in that enviroment. That beeing said, they have to be properly stored
Not sure why you would think botulism is an issue with rice. Botulism bacteria exist in ANAEROBIC (no oxygen) environments; that's why they are a canning hazard. There are no anaerobic conditions at any stage in this recipe.
It was amazing!! i put some dry porchini mashrooms when the rice was ready ......!!!!!!!!
