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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:
  • 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.


  • No specific 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 (link in main menu)

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