TIPS BY TALLYRAND
the quality and the shape of cut carefully.
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
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.
vegetables prior to deep frying will ensure an added
depth to the final flavour (not recommended if
a flavoured / spiced batter is used).
blanching and refreshing of tubers like potatoes /
kumara (in well salted water) prior to deep
frying will encourage a definitive crispness to the
all foods are as dry as possible prior to cooking
to avoid the oil spitting and to prevent the oil from
degrading too quickly.
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).
ensure the fat is as clean and fresh as possible to
avoid taste contamination.
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.
foods should be placed directly into the friture and
removed with a spider.
foods may successfully be cooked in a basket.
over fill a basket, better to cook small amounts more
often. Overloading the basket will encourage the foods
to stick together.
placing foods into the friture:
place foods into the friture in a safe manner
place foods into the friture in an away motion
from the body to avoid any splashes
drop it from a height
foods to a drainage tray (tray with paper towels)
and place in a warmed oven at 75°C for a maximum
of 5 minutes.
foods must be piping hot when served (if you can
handle them without tongs they are not hot enough)
and the coating still crisp.
and Cooking Tips
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
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 . . .
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 : firstname.lastname@example.org