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Posted on 2007.01.10 at 16:21


ximo at 2007-01-11 00:57 (UTC) (Link)
...I found a recipe which reversed what I usually do - this once called for dredging the goods through flour prior to coating it with egg. I'd always done the egg first to make the flour stick. I tried this new way and whoa! Came out much crisper...

yep, also, if the item to be fried isn't quite so fresh, you can lower the cooking temp, cook it prolly around 30% longer, and double coat it (flour, egg/batter mixture, flour, egg/batter, then fry). I do this _alot_ with my cooking (tempura and katsu mostly). Also, adding alittle potato or cornstarch will help prevent it from getting soggy if you've got several batches.
ehowton at 2007-01-11 01:03 (UTC) (Link)
Thanks for the tip! I'll try the cornstarch - will that help it stay crispier after baking in the liquid too?
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