I made the crackers in my convection oven, but didn't leave the door open at any point. They still turned out nicely crispy, so maybe convection is the trick?
Guys I need your help.
I failed with this, i think. The crackers I made dont look good or taste good.
1. I took almond without the skin. I had soaked them in water overnight. Was that a mistake ? I also put in a few walnuts. I guess I should not have experimented....
2. Sesame seeds were both black and white. It was a mix. Was I to use only the white ones ?
3. The just seem bland, blackish brown in color. They are now crispy but taste bland...
Can you suggest some improvements. Can I put in a sweetner or something else for adding a flavor ?
After all the batches I've made, I finally realized that a low temp and long bake (drying) time is the ticket. The last batch I did at 225 degrees F in a regular oven - and they were as consistent as the ones from the convection. Took a longer time - 2 hours or more - but oh was it worth it.She has a convection oven, and the crackers that came out of it were the best I've ever made. They were consistent in color, crispness, everything - as if factory-made. Now I wish I had a convection oven! (see what you started, Optimist?) It took a couple of hours on an adjusted lower oven temp, but the results were brilliant.
My first couple batches nearly burned. I've been experimenting with temps and times and have also found that there's less chance of burning if the temp is low.After all the batches I've made, I finally realized that a low temp and long bake (drying) time is the ticket. The last batch I did at 225 degrees F in a regular oven - and they were as consistent as the ones from the convection. Took a longer time - 2 hours or more - but oh was it worth it.
Could you please send med the link again, in a PM? (I was told it was deleted cause it was in Norwegian...) I have found something called Psyllium FRØ, in bags.. The thing called husk seems to be sold in small medicine-like boxes?in Norway it is called Husk and there is two types of them.