![]() ![]() When using all purpose flour (AP) for batters, the addition of cornstarch and corn meal can be added to the lessen the negative effects of gluten in the flour. However, gluten also aids the clingy properties of your batter so you don’t want your flour to be completely gluten free. Too much gluten can produce a tough, bready coating. When making batters for deep frying, use a flour that has a lower gluten content such as cake flour.It will also allow for even and thorough browning. The flour will give the fish a nice protective coating, keeping the flesh from becoming fibrous and chewy. The salt will bring a protein rich fluid to the surface of the fish which will allow for better adhesion to the flour. When frying fish, first salt with a little bit of kosher salt and then dredge in flour.The higher boiling point allows the food to cook without as much moisture loss, ultimately resulting in a juicier finished product. ![]() Also, potato chips are usually fried at about 300-310 degrees F to allow enough time for all the water to be fried out of them before they become burnt.įast food joints use special pressure cookers that raise the internal boiling temperature of water to 250 degrees F (which is usually 212 degrees F at sea level). ![]() Use a lower frying temperature for items that take a little longer to cook such as frying chicken at 325 degrees.
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