Carrot steaks
Print outWith a wonderful golden color and wonderful taste from the fried carrots, you can easily make these carrot steaks. The carrot can of course be replaced with other vegetables such as kale, broccoli, spinach etc.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Carrot steaks
Ingredients
- 3,1 kg Dry Simsubas
- 70 grams Garlic powder
- 70 grams Onion powder
- 33 grams Ginger
- 90 gram Salt
- 41 grams Smoked paprika powder
- 33 gram Turmeric
- 70 grams Baking powder
- 600 grams Potato flour
- 800 grams Maize flour
- 4,1 kg water
- 0,8 kg Rapeseed oil
- 120 gram Tomato paste
- 2,5 kg Carrot coarsely grated (see tips below)
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Sauté the carrot in the oil on a griddle or in the oven until about half the liquid in the carrots has disappeared.
- Mix the dry ingredients
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. Do not run for too long as the texture can become too tough.
- Shaping steaks by hand or in a mincing machine
- Quickly fry on a griddle or ipinium tray with rapeseed oil and then temper to 92 degrees at 110 degrees, 10% humidity
Tips:
- Try using finely grated carrots if you have difficulty preparing the carrot.