Frying Twizzlers

[GlorifiedRice]

Hi,

I had a concept idea in my head for a few months. I know if you drop dry or fresh pasta in hot oil it puffs up and gets crispy

so knowing Twizzlers/RedVines are basically sugared pasta, I thought lets try dropping them in hot oil and see them puff up!

Here are the results (for your future reference)

 

 

Top: Fried in Medium Oil...Initially it turned white but then just turned floppy and sticky and never puffed or got hard

Left Top: Uncooked Control

Bottom Left: Fried in hot oil turned black pretty fast and house filled with stinky oil smell

Bottom Right: Dipped in flour water mixture then fried in hot oil, crispy outside soft gooey inside...

 

This concludes the experiment

 

 

[Shelby]

Sooooo, I would guess the flour mixture was the winner?  How did it taste?  Will I be seeing this at the next State Fair?

[CatPoet]

GlorR: What about making your own twizzlers and deepfrying them?

[GlorifiedRice]

I didnt taste it. Im on a diet at the moment, plus I hate Twizzlers.

I was going for a puffed up crisp pinkish tuby thing, it didnt happen.

So its over for my concept.

[CatPoet]

You are giving up too easily!!  It took me four years to perfect my kladdkaka recipe. There must be away to make this happen!

[Darienne]

The experiment was bold and innovative.  Good for you. 

ps.  I hate Twizzlers also.  Loved them as a kid...but maybe they tasted different back in the 40s.  OTOH, DH still loves them.  He bought a package in Moab and ate them at his leisure over a 2-month period. 

[rotuts]

indeed  bold and innovative

 

congrats

 

what about just taking reg. twisty pasta, as its thicker  and doing a very brief fry and then

 

making some sort of pasta from that ?

 

 I say this because a billion years ago there was a big, of the bazillion I collect and watch from the C.I.A

 

upstate NY, not those Others

 

where the chef sauté 'd a formed pasta to get some browning then made a pasta dish

 

I can't tell you much more

 

I did contact various Italian Pasta makers for help

 

they never heard of a sauté of a pasta before finally cooking

 

wish I could see that CIA ( upstate NY ) chef do this again.

[GlorifiedRice]

I did it again with sugarfree Twizzlers and it was even worse. They didnt get soft and never changed at all. Frankenfood is crazy!

[radtek]

Dehydrate or freeze dry them first? 

Edited May 25, 2015 by radtek (log)

[jrshaul]

If you don't mind, I'm going to steal the idea for deep-fried battered Red Vines, get myself a trailer, and set up shop at the State Fair.

 

I think I'll have my vintage Maserati in white, please.

Edited May 26, 2015 by jrshaul (log)

[GlorifiedRice]

Go right ahead

[CatPoet]

I told a friend this, his comment was I must try, fast forward a day and   I got back: After losing our  eye brows, we  decided to make churroz  with   the same flavouring as   red twizzlers and we had some form of weird success, it taste right but  the soft texture played tricks on the mind and our jaws hurts.

 

He said he need more time and if he ever get it right, he will post a picture here.

Edited May 28, 2015 by CatPoet (log)

[cakewalk]

Wow. Twizzlers are one of nature's most perfect foods. How can they be improved upon? They are particularly excellent in two scenarios: road trips and movie theaters. Straight out of the plastic, no deep-frying needed. (But it was fun to read about.)

[Tri2Cook]

How can they be improved upon?

By putting the lid to the trash can over them after depositing them in said trash can.