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| DEEP
FRYING GUIDE |
FOOD
TIPS BY TALLYRAND |
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 Choose
the quality and the shape of cut carefully.
- Cut
vegetables into shapes and sizes that will suit your
final presentation, using the natural shape of the
vegetable as much as possible is best, or using exaggerated
oblique cuts (long and 45° angled) gives the best
results.
- Deep
frying battered vegetables is traditionally a Japanese
technique (tempura). The vegetables are cooked
from raw so that they retain a natural crispness,
so the way they are cut and their thickness needs
to be carefully considered.
- Marinating
vegetables prior to deep frying will ensure an added
depth to the final flavour (not recommended if
a flavoured / spiced batter is used).
- The
blanching and refreshing of tubers like potatoes /
kumara (in well salted water) prior to deep
frying will encourage a definitive crispness to the
final product.
- Ensure
all foods are as dry as possible prior to cooking
to avoid the oil spitting and to prevent the oil from
degrading too quickly.
- Prior
to battering all foods must be floured first to ensure
the batter clings to the food (cornflour is an
excellent flour for this and adds a crispness).
- Always
ensure the fat is as clean and fresh as possible to
avoid taste contamination.
- Battered
foods are never cooked in a basket, as the foods will
sink to the bottom of the basket and the liquid batter
will wrap itself around the holes in the basket, cook
and end up sticking to the basket.
- Battered
foods should be placed directly into the friture and
removed with a spider.
- Panéed
foods may successfully be cooked in a basket.
- Never
over fill a basket, better to cook small amounts more
often. Overloading the basket will encourage the foods
to stick together.
- When
placing foods into the friture:
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ALWAYS
place foods into the friture in a safe manner
-
ALWAYS
place foods into the friture in an away motion
from the body to avoid any splashes
-
NEVER
drop it from a height
- Remove
foods to a drainage tray (tray with paper towels)
and place in a warmed oven at 75°C for a maximum
of 5 minutes.
- All
foods must be piping hot when served (if you can
handle them without tongs they are not hot enough)
and the coating still crisp.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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