Frying

Frying

Fried Beer

You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer. Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and …

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Sausage cooking

Should you prick sausages first? Why would you do such a thing? Fat is flavour, so pricking your snags will let tasty juices escape. To stop them bursting, cook over a low heat.

Pan Heating

“It’s always fine to start with a high flame to warm up your pan, but the minute the protein or vegetables hit the pan, you should lower it to medium. Even when you want to sear something: If you leave it on high, you’ll over-caramelize the surface, and the inside probably won’t yet be cooked.” …

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Potatoes L’Allemande

Potatoes L’Allemande (Mashed potato, coated in almonds and fried) or fish cakes – any patty containing mashed potato. Just make sure the mixture is on the dry side as wet mash won’t fry. If pre-making a mix, season and test-fry before storing to ensure the best results.

Cutting meat for stir fry

Cut meat thinly across the grain when you are stir-frying. This can sometimes be a tricky undertaking and very time-consuming. Then take the meat of out the freezer when it has firmed up a little, but has not frozen yet, and cut the meat at 45 degrees with the grain.

Cooking mince

Blot your ground beef with a paper towel before you brown it. The reason for the blotting is to remove the surface moisture. Any moisture that remains there will be released during cooking. The moisture will sizzle before your meat does. Instead of being properly seared, the meat will get steamed, altering its taste and …

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