salt to taste a few lugs of olive oil (vegetable oil if you wish to be more authentic) After whizzing for a few minutes, it ended up as a very aromatic yellowish paste. Next step was to fry off about four tablespoons of this – use as much or as little as you like, but it’s ...
but from there returned to the old faithful stir fry combo taught to me a thousand years ago by my friend Ricardo: red capsicum, lots of sliced garlic, 3cm batons of green onion, a couple of
So, deep fry in batches. Keep the oil temperature steady at all times. Turn the tempura regularly to ensure even cooking. Pick up crumbs in the oil between batches – You wouldn’t want any burnt crumbs to attach to your new tempura pieces or dilute the oil flavor. How to Make The ...
Pan-fry your fish to perfection. Pan frying gives you the option of being a little more creative with your fish. Not only can you dredge your fish in flour or cornmeal to get a nice crunchy exterior, but you can also make sauces from the juices leftover in the bottom of the pan. ...