New answers tagged frying
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Leave out the flour, boil it in chicken broth and you've got some matzah ball soup!
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I have experienced this with so called sole from the Pacific. It seems there is a virus that affects the fish meat and doesn't harm humans! When you cook it, however, it is gelatinous slop. Has happened several times with fish purchased from Whole Foods. Flounder or Sole should remain firm when you cook it I don't think overcooking is a problem unless you ...
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Colour is never going to be consistent when estimating doneness of meat, so the best way to check is to take its temperature using an instant-read thermometer - general advice recommends at least 75C or 165F. Especially with chicken, it's always better to overcook than to undercook as it carries the risk of salmonella. With chicken though, you can be sure ...
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Colour is a fairly inaccurate method of determining if a protein is safe to consume. I would recommend getting a thermometer to determine if the chicken has reached a safe internal temperature.
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Here's a life hack for you:
When heating your oil, constantly poke a chopstick into the heating oil to touch the bottom of the pot/fryer. When micro bubbles begin to come out of the tip of the chopstick when you make it touch the bottom of the pot in the oil, it should be the right temperature to fry soggy fires.
If you are going to use the standard frying ...
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the reason you haven't found any recipes for soggy sweet potato fries is because of one simple fact: soggy is the default state for oven fries, unless you do something to specifically make the crispy.
So, in search of non-crispy fries, here is a list of things you could try:
Cook at a low temperature; over 400°f makes crispy fries, so closer to 350°f will ...
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If you fried it in oil, it’s a type of latke. Breadcrumb latkes actually predate the potato latkes which are common today, as potatoes are a ‘new world’ crop
If it’s just cooked on a griddle or in a pan, then you might consider it to be a pancake, but depending on the stiffness of the batter and the ratio of eggs to starch, it might be closer to a dumpling (...
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I'd say "pancake" is indeed the correct name.
For something as simple as a pancake the number of different recipes is astonishing. You'll find variations with more or less eggs, with or without whipping the eggs, with or without baking powder, with or without added milk or water, sweet and savory variations. Some recipes substitute some flour with ...
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According to this article about Blumenthal's method, which also explains the other ingredient/method choices: https://www.nytimes.com/2007/03/07/dining/07curious.html
The key to the Fat Duck batter is the alcohol, which does a couple of
very useful things. It dissolves some of the gluten proteins in the
wheat flour, so no elastic network forms and the crust ...
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When you cut into Allium like onions or garlic a chemical reaction occurs which gives you that fresh onion smell/flavor. As time goes by that reaction will continue, unless it's stopped by heat or acid. Basically if you wait, start with 15-20 minutes, after chopping your onions you can maximize the pungency. Which I think could help in masking the sweeter ...
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From The Times of India:
Add a hint of tanginess:
Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.
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