Goomba38 wrote:
> Dimitri wrote:
>
>>
>> 1. Get a thermometer which you can put onto the hot oil.
>> 2. For the breading use Panko bread crumbs in addition to your batter.
>> 3. Fry in small batches and never allow the oil to go below 350
>> degrees. Start cooking at a higher temperature say 360 or so.
>> 4. Remember the food will continue to cook even after its removed
>> from the oil.
>> 5. Be sure to drain on a paper towel.
>>
>> Dimitri
>
>
> All excellent suggestions, but also.. are there vast differences in the
> type of batter one uses? Beer batters, tempura batter and the like?
> Could that explain his problem with oil absorption?
> Goomba
>
Probably low temperature.
jim
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