When you deep-fry, hold each piece of food with long tongs as you
add it to the oil. Hold it just below the oil's surface for five seconds
before releasing it. This will seal the exterior and stop it from
sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City
Read more at: http://www.foodnetwork.com/chefs/articles/100-greatest-cooking-tips-of-all-time.page-2.html?oc=linkback
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