Trinigourmet Q&A #11 – How to get ‘the pocket’ in my fry bakes?
Reader’s Question: Hey, I have been trying to get the "pocket" in my bakes since I began making them. I cannot figure out what I am doing wrong? I have tried your recipe (maybe they were too large), tried margarine, tried butter, tried yeast and still no pocket. What am I doing wrong? Could it be the size?
Hi there! There are two main problems that I think may be contributing to your bakes not having that ‘pocket’.
1) Your bake may not be thin enough. The thinner you can get it the lighter it will and the easier it will ‘puff’. You don’t want it to be to the point of transparent however the thicker it is the more likely it is that the final result will be a dense one.
2) Your oil may also not be hot enough. If the oil is not at the right temperature the result will also be flat. I like to test my oil by dipping the stick of a wooden spoon into the liquid as it heats. When bubbles immediately form around the circumference you know your oil is hot enough!
Until then check my Fried Bake and Fish post for step by step pics and instructions. Best Wishes 🙂
If you have other suggestions for our reader why not leave them in the comments? Thanks!
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