The Zucchini Chip Experiments Continues

[hrj]

I did a couple more batches with the adjusted protocol (slice with the mandolin and lightly oil the racks) but am still having problems with sticking. So I switched to manual slicing around 3-4mm instead, which seems to work better, though it may not be quite as crisp. I did one batch using Ranch dressing powder for a "sour cream and onion" flavor, and then another with Trader Joe's Zatar spice mix.

I'm still doing the "shelf life" experiment from the first batch, but I'm nibbling on the later batches for enjoyment. I like the fairly light flavoring that lets the taste of the zucchini come through. When dried, it has a sweetish taste with a slight tang. The crispness satisfies my desire for crunchy snacks. While I still need to continue tweaking, I think we've established a winner.

I often get an urge for something to nibble in the evening, so coming up with very lo-cal things that satisfy that urge is a goodness.

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I wonder if I need to start keeping a list of the teas that I've already blogged? I might have done this one already?

Today's tea is "Treasures from the Colonel" from Bingley's Teas, introduced by the quotation, "The air is full of spices." This is a blended black tea with lemongrass, cardamom husks, and "flavor" which presumably is the licorice mentioned in the front blurb. Brewed at 212F for...um...the tine it took to type up notes from my last meeting.

I wouldn't classify this as a "chai type" though it definitely falls in the "spicy" category. The predominant scent of the loose tea is a very mild licorice. I suspect the cardamom husts are there for visual appeal. When brewed, the aroma is mostly just "black tea" and the taste is only lightly spicy. So definitely not in the chai category, but pleasantly varied from plain black tea.

Comments

[hudebnik]

We had similar sticking problems when we tried to make low-carb lasagna noodles out of zucchini. Some of them would come out just fine, while others -- apparently a few percent thinner, or containing a slightly higher ratio of seeds -- stuck to things and fell apart. I don't remember whether we tried oiling or baking-spraying the drying rack.

[hrj]

Hmm, I've never tried drying zucchini noodles, just done the "salt to draw out some of the moisture, then boil very very briefly." I'll add that to the experiments list, although I'm finding the flavored chips to be very addictive.