Fried food

Lyndon Watson wrote:

Speaking of paying for it, there is nothing better for frying potatoes than
duck fat, and that's if you can find it. I can find shmaltz at a nearby
supermarket, but not duckfat. Rendering a few ducks is a costly way to get
cooking fat, but there is the side benefit of eating the duck.

;-)

MartyB
 
On 2/7/2011 10:36 AM, Dave Smith wrote:

The big thing that makes or breaks tempura is how quickly it is served.
For really good quality you need to go to a place that features it where
they basically cook it and put it on your plate. Next is you need
someone making it who knows what they are doing. The batter needs to be
made properly and kept cold and the oil needs to be at the right
temperature.
 
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