Comments on: Patatas Bravas with Allioli https://norecipes.com/patatas-bravas-with-allioli-recipe/ Sun, 28 Jul 2019 03:01:33 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-25002 Sun, 27 Jan 2019 16:10:32 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-25002 In reply to Margo Haynes.

Hi Margo you can use chicken fat (a.k.a. schmaltz), or something like olive oil will work too (though it won't have quite as much flavor).

]]> By: Margo Haynes https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-25000 Sun, 27 Jan 2019 15:50:36 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-25000 What is the best substitute for Duck fat?

]]> By: Bob Pope https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11760 Thu, 05 Nov 2015 21:10:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11760 I used bacon fat and it came out great.

]]> By: Федор Ковалев https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11759 Sun, 22 Feb 2015 09:35:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11759 Thanks. Will try if I find any.

]]> By: Marc Matsumoto https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11758 Sun, 22 Feb 2015 09:15:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11758 You could use any type of oil, but the duck fat give the potatoes extra flavor.

]]> By: Федор Ковалев https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11707 Fri, 20 Feb 2015 20:25:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11707 Is duck fat important (we're kinda low on ducks around here)?

]]> By: Luis https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11708 Wed, 14 Aug 2013 05:47:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11708 Hello, I read your blog and I'm glad you like the Catalan culture because it is the best in the world. I am Catalan and Barcelona, I will tell you a secret. The aioli sauce garlic and oil is translated only that but very hard to prepare, you have to crush in a mortar 6 or 7 garlic with salt and go hechando the oil moving slowly drops until it has a white body and very strong flavor, this would be the original, then no egg or mayonnaise.

Regarding pumps mashed potatoes are cold and filled with spicy beef burgers such as.

I hope you have helped a little. If anyone wants to know a recipe typical of barcelona I leave my email: luis-rg@hotmail.es

Greetings i bon profit ...

]]> By: Marc Matsumoto https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11757 Thu, 08 Aug 2013 22:57:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11757 Hi Matt, thanks for the tip!

]]> By: Matt https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11709 Thu, 08 Aug 2013 09:10:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11709 If you go back to barcelona..
I was there three weeks ago and my fiancee and I stumbled across an absolute gem. Place is called 'la bombeta' and it is in barceloneta, 12 mins walk from las ramblas. They speak no english, but it doesnt matter. Best bravas, croquettes and bombas in all of spain!

]]> By: Marc Matsumoto https://norecipes.com/patatas-bravas-with-allioli-recipe/#comment-11756 Wed, 24 Jul 2013 23:50:00 +0000 https://norecipes.com/recipe/patatas-bravas-with-allioli-recipe/#comment-11756 Hi Jon, Davidson's makes pasteurized eggs you can use. Otherwise if you have the ability to maintain a water bath at 135 degrees for 75 minutes, you could pasteurize them yourself. Killing any bacteria and viruses in eggs is a function of time and temperature. The higher the temperature, the faster the the eggs are pasteurized. The problem is if you raise the temperature too high the egg will coagulate as coagulation is also a function of time and temperature. The trick is to find a temperature where the egg won't coagulate in the time it takes to kill most of the harmful organisms . The microwave technique sounds dodgy because you can't regulate the temperature of a microwave (only the power level), microwaves also tend to have hot spots, so chances are you'd be cooking the egg in parts and not pasteurizing other parts. I hope that helps.

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