batter up: it's the only way to fry - absorbent paper

by:Demi     2019-09-16
batter up: it\'s the only way to fry  -  absorbent paper
Fried is one of the most violent ways to cook, anyone who wants to fry
Fry something without providing it, at least a thin layer of protective batter, which is simply a barbarian.
If there is no batter, the food will be blown up: crispy, yes, but it will also shrink and wither.
It's not surprising that only tough ones survive, so the food that lasts is usually tough, or at least tough.
But with batter, you can get the best of both worlds.
The coating of chips is crispy and golden;
Steamed inside, moist, delicate, tender.
But which batter to use?
The chef faces a series of confusing possibilities: simple dust removal of starch;
Coating of starch and liquid;
Batter of starch, liquid and protein.
Depending on the taste of the last dish you want, they all have their own benefits.
Michael sarer--
Food scientists and family chefs-
It all depends on how crispy the food you want.
Starch itself--
Usually flour, corn starch, or crumbs. -
Will give you a pretty soft creak with not much coating.
Think about the veal, spread it in flour and fry it.
Add a liquid and the starch will get better (
Make a paste of flour and water, stick to the fried food)and be crisper.
This is because the water in the batter will evaporate, leaving a dry structureout starch.
The world's two most versatile egg beaters only need flour and water. -
Pasta and tempura, Japan.
When using this batter make sure the liquid is icecold.
This makes it better to stick to the food.
For the most brittle shell, add protein, such as eggs or milk.
Protein glue has more flavor than starch glue.
The protein itself is a brittle agent.
This protein can be part of the batter, or it can be used in--
For example, when washing eggs ---
Make the batter stick better
Imagine the crispy brown Viennese cutlet.
If you use eggs in batter, do not prepare food until you are ready to fry.
First, raw eggs are contaminated with salmonella, and batter is the perfect medium for bacterial growth.
The delay can also give the starch more time to absorb the liquid from the batter and eventually make it brittle.
Another popular source of protein is beer.
Not only do you get a good flavor of sticky glue and beer, but the sugar caramel in the beer is combined with sugar and amino acids to produce a very good brown flavor when heated (
Our old friend. .
Depending on the type of beer used, the taste will vary.
Regardless of the nature of the batter, it is best not to add seasoning-Salt in particular
They tend to fall off the suspension and degrade the oil faster.
Instead, before you dip the food into the batter, season the food you want to fry, and then season it after frying. (
Simply seasoning the food after frying will give you a salty shell and a gentle center. )
The type of oil you use to fry will also affect the crispness of the shell.
The more saturated the fat, the more brittle the shell.
There are several reasons for this.
First of all, the more saturated the fat, the more liquid it has at room temperature.
Since quite a bit of oil can be absorbed when frying, more liquid fat can make the food less brittle.
In addition, the more saturated the fat, the easier it is to enter the space between the shell and the food through the batter.
This can be a big surprise when you bite in and break the shell ---
Hot fat chin bath
More saturated fats crystallize inside the shell layer, forming an unpermeable barrier between fat and food.
Good, because baby, it's hot outside.
Fried zucchini flower is one of the classic uses of Italian powder sauce --and-water batter.
The mixture should be thin enough to cover almost no flowers;
You should be able to see the orange color of the petals through the shell.
You can also fry flowers without filling.
This version was released on a day when I was planning to offer another appetizer the masurra salad, inadvertently adding too much garlic.
When wrapped in fried flowers, the taste itself is too strong. 1 (8-ounce)
Bao Xiaoqing new horse pull ball (
Boconccini, ciliegini or ovalini)
2 cloves of garlic, 1/4 teaspoon of red chile, 2 teaspoons of olive oil, fresh ground black pepper 24 zucchini (about 1 pound)
It is best not to have zucchini, 2 cups of flour 1/2 glass of water, about 1 bundle of arugulaGrated peel oil of 1/2 lemon-cut horse-drawn balls, with the taste of garlic, Chilean thin slices of olive oil and salt and pepper.
Marinate for at least 30 minutes.
Soak the zucchini flowers in a large bowl of cold water to clean and fresh.
Take out 1 at a time and carefully open the flowers with your fingertips.
Gently put the mozzarella cheese slices into the flowers. Place on tray.
When all the flowers are filled, stir the flour and enough water in a large bowl to make the mixture as thick as heavy cream.
Heat the oil to 375 degrees.
Dredge flowers once in flour
A mixture of water that makes the top seal.
Put in hot oil immediately.
Don't crowd pan.
Cook for 5 to 7 minutes until the oil stops foaming and the flowers start to turn brown.
Turn around and cook for another 2 to 3 minutes, the second side of Browning.
Remove from the oil, drain the water well, place it on a baking sheet coated with oil
Water-absorbing paper (
Brown paper bags work well).
Salt is light, at 200-
Until the service is ready.
Wash and dry the sesame dish.
Platter on the end.
Put the fried zucchini flower on it and sprinkle it with lemon zest.
Make 8 to 10 copies.
About 213 calories per serving; 146 mg sodium;
22 mg of cholesterol; 9 grams fat;
25 grams of carbohydrates;
9 grams of protein; 0. 37 gram fiber.
When I fixed these for the first time, I thought I had found out how to make a fortune.
These are delicious snacks to start eating.
What a great name!
They are roughly based on some of the food at Gambero Rosso, Vincenzo town, Cinque Terre.
That means they're neither Tuscan nor potato or French fries, but that's marketing.
1 1/2 cup of flour, 1 tablespoon of olive oil, 2 tablespoons of chopped rose oil for flour, 1/4 teaspoon of salt and olive oil in the food processor.
Add eggs and process until the mixture forms a ball on the blade for 1 to 2 minutes.
15 more seconds.
Take out the dough ball, flatten it slightly, wrap it tightly with plastic wrap and place it for 30 minutes.
Knead the dough and roll it out as thin as possible with a hand or pasta noodle machine.
Place the dough on the table and sprinkle it with chopped rosemary.
Fold the paper half vertically and pass through the thin roller again.
Cut Friesthick.
Heat the oil and fry the dough until it bulges and turns yellow for 2 to 3 minutes.
Gently remove and drain the paper towel and salt and serve immediately.
6 copies.
About 159 calories per serving; 159 mg sodium;
71 mg of cholesterol; 5 grams fat;
22 grams of carbohydrates;
5 grams of protein; 0. 14 gram fiber.
Fried kitchen garden in Avery (
Alfredo Frito)
This is from chef Cesare Giaccone.
The owner of Da Cesare, one of the top Italian restaurants.
This is a rough guide to a vegetarian version of the northern Italian staple food fritto misto.
More traditional practices include veal or spareribs.
Red bell pepper, sown and cut into thick ring artichokes, pruned artichokes and octagonal cauliflower, cut into flower plants, sliced 1/2-
Inch thick four-corner tomato, cut in wedge Apple, the core and shredded asparagus, zucchini flowers, cut in the fat stiicgreen beannel ennel, cut and then beaten eggs, then is the homemade crumbs screened.
Put similar vegetables together and put them on a platter. Deep-
Fry it golden in olive oil for about 5 minutes.
Drain paper towels and services while still hot, make sure everyone gets something.
Vary depending on the available vegetables.
There is no available nutritional analysis.
Peach fritters this is an adaptation of the fruit fritters formula by James Beard in the theory and practice of good cooking (
Alfred Knoff, 1977).
The fritters are fried at a slightly lower temperature to avoid burnt caramel. The macaroon-
Some supermarkets, Italian delicatessens and grocers have Italian biscuits called amaretti.
Mix the same amount of sugar with cinnamon to make cinnamon sugar.
2 cups of flour 2 eggs, 2 tablespoons of melted butter 1 cup of light beer, 1 tablespoon of Cognac4 peaches1 tablespoon of granulated sugar for frying 2 1/2 cups of crushedItalian cookies)
Cinnamon sugar sift the flour into a bowl and mix it with eggs, butter, salt and beer to stir until smooth. Mix in Cognac.
Let the batter stand for 2 to 3 hours.
Poaching peaches briefly in boiling water for 30 seconds to 2 minutes (
Mature peaches take less time, stronger peaches take longer).
Take it out of hot water and put it in the ice immediately
Stop cooking water bath barrels.
The skin should fall off easily.
If not, continue cooking.
Quite thick slices of peaches (about 1/2-inch)
In a big bowl.
Add sugar and stir well.
Marinate on one side.
Heat the oil to 350 degrees when preparing for frying.
Dip some peaches in the batter and roll in the amaretti crumbs.
Fry a few slices each time until it is golden around for 4 to 5 minutes.
Take out the paper towel, drain it, and heat it with cinnamon sugar.
6 to 8 copies.
About 357 calories per serving; 169 mg sodium;
98 mg of cholesterol; 9 grams fat;
57 grams of carbohydrates;
8 grams of protein; 2. 15 gram fiber.
Fry the little fish in this dish, and when the wet fish is combined with the flour coating, the batter will form itself.
If you need to prove that
Fried needs to be dry. try these.
The fish almost immediately turned into a crispy bite.
Silver Fish is a very small fish. it is only as big as min fish.
If you can find them (
Probably in the Asian market)
You can use them all.
They don't need cleaning.
If you can't find silver fish or other min fish
Size fish, you can change the white fish sold on the Asian fish market to "rice fish ".
"Or you can use squid.
1/2 pound silver fish or squid 1 cup of milk oil for frying salt, freshly ground pepper Lemon, add wedgesSoak fish in milk for at least 1 hour.
Heat the oil to 375 degrees.
Put the fish well, season it gently with salt and pepper, and put it in flour in a small one.
Add hot oil immediately, fry until 30 to 60 seconds, turn as needed and become crispy and brown.
Remove from the oil and place side by side on an oil-coated baking sheet
Water-absorbing paper (
Brown paper bags work well).
Sprinkle with salt and add lemon horns.
6 copies.
About 153 calories per serving; 86 mg sodium;
91 mg of cholesterol; 11 grams fat;
7 grams of carbohydrates;
8 grams of protein; 0. 01 gram fiber.
Custom message
Chat Online 编辑模式下无法使用
Chat Online inputting...