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Hanukah and More on Frying….

Posted By GKC On December 18, 2011 @ 2:00 am In Blog | No Comments

photo by sunset.com

The more latkes and doughnuts we taste as we prepare our Hanukah recipes, the more I feel I have to write about the latke and doughnut-making process. What I’ve learned actually applies to frying anything but it makes the difference between a soggy fried item and a crisp, crunchy and decadent dish. So forgive me…a few more frying tips for 2011.

Use enough oil: To cook food evenly, you need about ¾ inch of oil for shallow frying and 1 inch for deep-frying.
Watch the temperature: Between 300 degrees and 350 for latkes and 275 to 350 for doughnuts gives you a crisp crust and tender interior. Too low, and food will suck up oil like a sponge. Too high and the food will burn.
Get a good thermometer: See our great products [1] section for my favorite one.

Try a few more recipes
Latkes on the Lighter Side [2]
Jam Filled Doughnuts [3]

Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/12/hanukah-and-more-on-frying/

URLs in this post:

[1] great products: http://www.gourmetkoshercooking.com/2011/12/taylor-classic-candy-and-deep-fry-analog-thermometer/

[2] Latkes on the Lighter Side: http://www.gourmetkoshercooking.com/2011/12/latkes-on-the-lighter-side/

[3] Jam Filled Doughnuts: http://www.gourmetkoshercooking.com/2011/12/jam-filled-doughnuts/

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