A stranger approached the Abbey, or so the story goes, and hammered on the door of the old oak tree.
Like the sound of his knock echoed through the inside and went out, he felt approaching footsteps. The old portal will open, revealing a figure in a brown gown and clutching a gnarled old hand pan.
"Are you his brother?" asked the stranger.
"No," replied the figure. "I'm the chip monaco".
*____________*
Wok this wayPlease
Fry is one of the basic forms of cooking, but surprisingly, it is that goes wrong seems to be more common. Cooks who do not have any problem dealing with the creation of a wok, still make a mess of things when it comes to the humble cup.
There are generally two reasons. One is that the pan is often too hot or too cold. The other is that the food is more or less left to themselves, and either left or burns caused by cooking. So here is the number oneTip:
Fry is not a passive activity.
Slaps give something back to the pan and stirring occasionally, is not the way to go. You need to move the food to an almost continuously, just as you would when cooking in a wok.
To fry successfully - that is, without absorbing too much fat - you must cook at high temperatures. In fact, the fat should be smoking in the pan if the food goes in but it was the heat.
Two things happen. It will be aInstant sealing of foods to reduce moisture and inhibit fat absorption, the more the pan to cool slightly while maintaining a temperature of cooking.
You must do two things: reduce the oven temperature to about half of the heat in the pan - and keep the food moving. You can shake the pan, toss the food in it or simply do with a spatula. That's all there is to it. Imagine being in front with a wok dish.
This also applies toOmelets? Yes, it works. They will cook quickly and well with this method. They can also easily burn if left in such a way that takes the mixture cooked with continuous design in the center of the pan and tilt the board to understand the things going on, must reflect the pan to the fire only when it is obvious that the kitchen is finished.
Remember to always treat food in the pan, as if it were in Boot Camp. You can take a break from time to time, but no longer than necessary to heat the cooking potin
Frying
In addition to the fries - or "chips" as the French chefs call it - almost everything fried there must be some kind of cover for protection. This is usually either pasta or bread.
Both are easy to do, but somehow made it more complicated with the passage of time and the amount of celebrity status of chefs.
In these days of bread crumbs are simple. Just buy a packet of breadcrumbs to follow one-step from the supermarket andInstructions on the package.
Too simple? Ok, once for the heck of it, find the stale bread, reduce it to crumbs in a food processor (about half a loaf should do it), is the line with a plate with a bowl of flour and eggs.
Now coat the food in flour, dip in beaten egg and coat in breadcrumbs, making sure one side to the dry and wet ingredients for another use.
If you have had enough, try it my way:)
Keep it simple
Pastais nothing more than flour, a liquid is added and the air raid was launched from sustainable. And that's all.
Do not believe me?
Sydney's famous seafood restaurant, Doyle, razor-sharp, light batter, known in fish and cooked. It consists of only three ingredients: flour, water and elbow grease.
To beat the secret to a batter as light as air as possible - this is one reason that the chilled water or soda beer work so well.They are already full of gas that remains trapped in the mixture as it expands during cooking.
There are no fixed rules on the set. Pretty simple, beat liquid into the flour to give the desired consistency. I like my batter mix to coat the back of a spoon dessert, when immersed in it and removed immediately.
To finish, dust the fish lightly with flour and pat your hands before dipping the fish into the batter. Keep the thread from one side to drain, notexcess liquid and transfer immediately into the fryer.
Too little heat spells defeat
Again, the trick really is to heat the fat before you get cooking. And I mean hot. Like, smoking hot. The higher temperature of the fryer is allowed in other words. (If you cook with an open pot and place, please be very careful about this, burning of fat are not a pretty sight).
Yes, I know there are some nice graphics' on the side of your stove will tell you what temperature to use when looking for fish,What kind of chicken and so on. Ignore them. First heat the fat, at most, then add the food, then turns the rear wheel at the temperature recommended by the manufacturer of the product.
How do you know if the food is ready? It floats on the surface of the fat. Pull it out, drain it and do it well, and remember that it will continue to cook for some time. Therefore, the chicken can be maintained until such time as the fish to be served almostimmediately.
Follow the simple guidelines above, you are using very fresh ingredients and should not be a success to success. That's really all there is to it.
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