Hey Chefs, I’m working on a new tartare set and I want to put this wagyu fat tuile on it but I can’t get the recipe right. It comes out of the oven crispy and perfect but after an hour or so becomes this soft almost cloth like tuile that doesn’t hold its integrity well at all. Does anyone have a recipe that’s tried and true?
by WeTrippyMayne
6 Comments
I use rice flour. 60 grams rice flour, 35 grams egg white, 35 grams melted butter, 5 grams whatever seasoning I like. It works well in molds but I’ve never tried it in a pan. Stays crispy for days.
What is your recipe?
Not a recipe but have you considered trying some baker’s ammonia in the recipe? It may not work great for the lace shape you have but can totally elevate crispiness~
325 ml water, 120ml oil, 40g flour. Best recipe I’ve come across it’s from Gronda
This may or may not help your situation but my kitchen gets incredibly humid in the summer. I store my tuilles on a paper towel in an air-tight fish tub and throw one of those silicone moisture absorbers they put in with nori paper. Then I just make sure the bin gets close tightly after each use. This will keep mine crispy for 2-3 days.
Dehydrate caulfat