I am not a deep-fry kinda guy. Eat it? Oh yeah, right into a heart attack. Actually deep fry food myself? Nope, never have done much of it. The occasional fritter and hush-puppy here and there, maybe a chicken finger or ten, but that is about it.
Have you ever just gotten a bug to play with something?
I plan a salad today for the Wife's lunch, Something with chilled shrimp perhaps. Then I said to myself, "Self, why not a crispy shallot thing like we saw on that TV show?" Hmmm.... crispy deep fried slivers of shallot. How good could that be?
Instead of heating a metric crap ton of oil in the big cast iron, which has always been 'frying' to me, I instead chose my smallest sauce pan. Just big enough to hold a cup and a half of veggie oil. The was set to heating on the stove, seeking 375 degrees.
I sliced a shallot into nice easy-to-fry slivers sure to get crispy, and when the oil hit temp in they went. I fried in two batches so it would not overload.
Really quite superb as a crunchy salad topper. This notion of *small Batch* deep frying could be a game changer. Why have I never done this before?
Oh, I was also slicing radish and carrot to pickle, and as long as the oil was already hot...
My sweet, gentle, loving wife took one slice to try and promptly snatched the dish from my hand. "You didn't want any of these didja good you ain't getting any these are mine now".
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