Week 3

YOUR GOAL: Golden Brown Deliciousness GBD!

What you need to know:

  1. You are practicing making batters. (Note: the fritter recipe is too watery. Double the flour.)
  2. Remember, to make the batter stick, lightly dredge product in flour. Shake off excess.
  3. Right oil: refer to smoking points of oil
  4. Cut the vegetables evenly and not too big.
  5. If you are working desserts, freezing the product before battering helps a lot.
  6. Have the oil hot before battering the vegetables.
  7. Remember, as the food drains on paper towels, season with at least salt.

Deep Frying:

  1. Have the sauce premade.
  2. Stage your plate.
  3. Hot oil between 325 to 375 degrees F.
  4. A thermometer is handy to maintain temperature.
  5. You will need at least 2 inches of oil to simulate deep frying if you do not have a fryer.
  6. Prepped vegetables or other.
  7. Dredge in flour, then batter, then into fryer.
  8. Japanese drop and tempura. Notice how the chef works the product into the oil.
  9. You are looking for GBD! You may have to gently turn over.
  10. Remove from fryer.
  11. Season at least with salt while draining.
  12. Plate, garnish, sauce.
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