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06/25/2003 02:23:06 PM · #1 |
| OK, this is not photography related at all. My wife loves those Cinnamon Twists that you can buy at Taco Bell. I want to make them at home for her. I know that all they do is fry pasta and coat it with cinnamon sugar, but I think they have to use a rice-based pasta (or else it won't puff up like that when they fry it). How do I know if my pasta is rice-based? Is there a brand of pasta that is rice based? I really want to make them for her tonight, because she's been sick today. |
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06/25/2003 02:25:34 PM · #2 |
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06/25/2003 02:31:52 PM · #3 |
| I found that too, but that's way more complex than they actually do at Taco Bell. I used to work there, and they really just fry these pasta things. The trick is to be able to find the rice-based pasta in regular grocery stores or something. |
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06/25/2003 02:35:16 PM · #4 |
Look in the Asian section, lots of rice-based pasta there.
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06/25/2003 02:37:36 PM · #5 |
Originally posted by kavamama:
Look in the Asian section, lots of rice-based pasta there. |
Ahhhh - good idea.
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06/25/2003 02:39:02 PM · #6 |
Taco Bell Cinnamon Twists
Ingredients:
1/2 C. Sugar
1 Tbsp. Cinnamon
rotinni noodles (You must use a rice based noodle !!! )
3 C. of oil (I recommend peanut oil)
Preparation:
Combine cinnamon and sugar in a small bowl and mix well.
Heat oil to about 500 degrees, be careful not to let the oil to smoke.
When the oil is hot enough, drop a handful of uncooked noodles, drop only a few at a time. Deep fry for 30 seconds. You will know when they are done because they will sink to the bottom and then resurface. Place cooked noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar mix over them.
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06/25/2003 02:42:07 PM · #7 |
Right, in the Asian section, I think they're clear when uncooked.
Here's a recipe which includes the technique for cooking them:
Rice Noodle/Chicken Salad.
That other recipe looks more like one for Churros--a Mexican donut-like pastry fried in long strips, although I've usually seen those piped from a pastry bag. |
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06/25/2003 02:45:34 PM · #8 |
Originally posted by GeneralE:
Right, in the Asian section, I think they're clear when uncooked.
Here's a recipe which includes the technique for cooking them:
Rice Noodle/Chicken Salad.
That other recipe looks more like one for Churros--a Mexican donut-like pastry fried in long strips, although I've usually seen those piped from a pastry bag. |
Those rice noodles are different from the rice pasta I am thinking of, and that is used in the recipe provided by mavrik. Rice pasta looks just like regular pasta, but instead of using wheat or semolina flour it uses rice flour. The rice noodles your link refers to are those little thin "celophane noodles" often used in asian cooking. |
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06/25/2003 02:46:58 PM · #9 |
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