Timeline for What causes gnocchi to pop violently when fried?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 22, 2017 at 19:39 | comment | added | john3103 | Also - gnocchi are BIG compared to most pasta. There's lots of interior volume for moisture to hang-out. | |
| Feb 10, 2015 at 20:54 | comment | added | rumtscho♦ | @JWiley popcorn seems utterly dry and yet has enough moisture to explode. I would expect gnocchi to have more moisture than dry popcorn. | |
| Feb 10, 2015 at 19:33 | comment | added | Cindy | For store bought gnocchi, frozen is a possibility also. Frozen would not be dehydrated. | |
| Feb 10, 2015 at 19:19 | comment | added | JWiley | @Jefromi Ah, yes, yes it was. For some reason I thought he was deep frying the gnocchi without precooking, not sure why. That explains it then, thanks! | |
| Feb 10, 2015 at 19:17 | comment | added | Cascabel♦ | @JWiley Sure, it was partially dehydrated (not anywhere near as thoroughly as pasta) but then it's been cooked in boiling water before frying, right? | |
| Feb 10, 2015 at 19:14 | comment | added | JWiley | Really? Most gnocchi I've cooked was very dry, since the store bought is similar to its pasta counterpart in that it's dehydrated for packaging. Possibly the video is using homemade gnocchi and thus there is more moisture? | |
| Feb 10, 2015 at 19:11 | history | answered | Sarumanatee | CC BY-SA 3.0 |