The best SoCal taquitos can be found at Cielito Lindo. Located on Olvera street in LA., they are cooked in a very large discado (farm disc frier). On the border they are also known as "clavos" (sp for nails)
@jainthomas6223
2 ай бұрын
Those come out even better if you add american cheese along with the chicken..... Yum....
@sourdoughdogs7879
2 ай бұрын
Alaska sez,” keep posting, we love your videos “!
@IWantToCook
2 ай бұрын
Thank you so much! I cannot wait to visit your amazing state someday 🙏
@laujeanne
2 ай бұрын
I actually prefer flour tortilla taquitos. The tool looks like some type of meat tenderizer tool. Perhaps specifically for cube steak because of the tools' width. I don't think it is for perforating doughs because the "spines" seem to be too close together, nor can I think of any fruit or vegetable that would need perforation for processing.
@IWantToCook
2 ай бұрын
My better half prefers them, too. Flautas tend to be lighter and even crunchier. Being gluten-sensitive, I stick with the corn tortillas, though.
@bevintx5440
2 ай бұрын
Regarding the pan, After looking at the sale description of Presto Pride pans, it is 18/8 stainless steel, copper bottom, vintage cookware from the 1950s. They have Bakelite handles and knobs with brass trim. They feature an indentation into which the lids fit, and during the cooking process moisture on the lid falls into the indentation forming a wet seal. Since all moisture is trapped, items being cooked formed their own cooking liquid. This method is called waterless cooking. If the mystery device was a cooking implement, possibly a meat tenderizer. However, I strongly suspect that it has absolutely nothing to do with cooking,
@IWantToCook
2 ай бұрын
Great info! It reminds me of some similar vintage Revere with copper bottom. That “waterless” cooking idea is quite a trip. Thanks again 🙏
@smpbiker9233
2 ай бұрын
I have one exactly like yours but it’s labeled Revere so maybe it’s also who made yours. I like mine and it’s so useful. Just the right size and I have a lid with mine too.
@IWantToCook
2 ай бұрын
🙌
@LadyK347
2 ай бұрын
These look delicious! I never would have thought of using mashed potatoes. Can I ask what’s the best way to dispose of the leftover frying oil?
@IWantToCook
2 ай бұрын
Great question. First and foremost, check with your local waste management company for guidance or possibly recycling. And definitely do NOT put it down your drain. For smaller quantities such as this, I personally soak up as much as possible in old paper towels/newspapers and discard.
@janicedegen2626
2 ай бұрын
@@IWantToCook A tip from your "Waste not, want not" Mummie-- Refrigerate the leftover oil & reuse it to brown or sear meats. This is especially helpful before putting them into a slow cooker. --No need to throw away perfectly good oil!!!
@IWantToCook
2 ай бұрын
Oh this is such good advice, and I’ll be sure to include it in an upcoming video!
@SaoirseSorrel
2 ай бұрын
I think your tool is a Pastry Cutter.
@JLg-ny5hb
2 ай бұрын
Pastry docker
@PoofyPuff1
2 ай бұрын
My guess is meat tenderizer.
@bryantallansmith8303
2 ай бұрын
I would guess that the trivia item is for tenderizing meat or piercing the meat so marinade will penetrate. I can't think of another use unless it is a medieval torture device.
@IWantToCook
2 ай бұрын
😂
@normapeters8029
2 ай бұрын
That’s gross putting can chicken in the shell with out even draining it I have been making these with leftover roast for 40years you sir are no chef
@IWantToCook
2 ай бұрын
… to think, years of culinary school and the associated degree down the drain… 😂 The taquitos were amazing, btw. Any excess broth got fried out. Leftover roast beef is a great idea for these. I bet they are delicious.
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