Duros
[Duros (Mexico)]
These unique pastas are very popular street snacks in Mexico. They are
formulated to puff up when deep fried, simarly to Rice Noodles. They make
excellent vegetarian Chicarrónes for use here in North America. The
two forms shown in the photo are the most common, with a piuffed square to
the right.
Squares are 1.8 x 1.6 inches and .085 inch thick. Wheels are 1.3 inches
diameter and 0.12 inch thick. Ingred: wheat flour, cornstarch, iodized salt,
sodium bicarbonate and color FD&C Red #40 and FD&C Blue #2.
See Vegetarian Soup Stock for an unusual
use.
Buying and Storing:
These are easily available in
North American markets serving a significant Mexican population. They
are most commonly found in the two forms shown in the photo above. In a
sealed plastic bag they can be kept for years.
Frying:
Just heat deep frying oil to 375°F/190°C
or a little hotter in a wok or
Kadhai. Drop in a few Duros and swirl them around with your
Spider until evenly puffed (just a
few seconds). Scoop out and drain on a wire rack, preferably convex side up.
Serving:
In Mexico these are served as a street snack like
Chicharrónes, variously seasoned with chili powder, salt, lime juice,
lemon juice, hot sauce, etc. I have also served them plain with Philippine
Lumpia Dips. They don't actually have Duros in the Philippines, but they
should!
Vegetarian Soup Stock:
When I first bought Duros,
back in the days before Wikipedia, I didn't know what to do with them, so
I tried cooking them like regular pasta. Though that didn't work all that
well, while experimenting, I found something amazing. A few Duros tossed
in with the vegatables made a vegetarian stock with an almost meaty taste.
In fact, they made a very serviceable vegetarian broth all by themselves.
pa_duros 260523 - www.clovegarden.com
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