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Cable cooking (1 Viewer)

Chu Gai

Senior HTF Member
Joined
Jun 29, 2001
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7,270
I don't know where you get your cables, but where I get them from they don't come seasoned and they don't come cooked. Drench your cables in some extra virgin olive oil, place in a shallow glass baking dish, and add 40 or 50 cloves of garlic and maybe a couple of shallots. Marinate in the fridge for one day and then bake at 350 for 45 minutes. If you want a warmer sound, bake an additional 15 minutes.
 

KurtBJC

Agent
Joined
Jun 22, 2003
Messages
47
You forgot a couple of things:

If you like your sound a bit "soft," use a PVC/PE cable; it will soften nicely at 350 F. If, on the other hand, you like your cables al dente, a typical plenum cable with modified PVC jacket and PTFE dielectric is nice; the PTFE will hold up for a bit of "tooth" but the modified PVC is almost gooey after a nice bake. If you're into crunchy, best to go all-Teflon, jacket and dielectric. But some may find that crunchy sound a bit harsh and grating, especially if they're served au gratin.
 

Ted Lee

Senior HTF Member
Joined
May 8, 2001
Messages
8,390
bah ...

deep fried cables are the only way to go. i just love the crunch when i eat the tip.
htf_images_smilies_yum.gif
 

Jim Rakowiecki

Stunt Coordinator
Joined
Sep 2, 2003
Messages
162
I like to throw some onion an just a pinch of hot pepper in the marinate.
Ted, what kind of breading if any do you use when deep frying?
 

Ted Lee

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Joined
May 8, 2001
Messages
8,390
jim - generally, for deep frying i prefer panko bread crumbs. i like how they maintain their "crunchiness", even after deep frying. give it a shot ... it's generally available in any asian food section and definitely in the ethnic markets.

 

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