Text 24490, 66 rader
Skriven 2009-05-28 11:57:12 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fried calamari 645
==========================
ML> Firstoff, let me tell you never to buy a little Presto fryer
ML> - I was playing with a seldom-used and fairly new one, and
ML> it never got up to temperature. Cranked it to 400F, and in
ML> my estimation it never got past 345 or so. Abandoned that
ML> and just used a deep frying pan and eyeballed the temperature
ML> using various props, such as a wet chopstick and little balls
ML> of cornstarch mixed with squid juice. Worked fine.

One can occasionally find electric deep fryers from the 1960's
or earlier at rummage and estate sales - good, solidly-built
small appliances made in Bridgeport or Rochester, still functioning
like new fifty years on.  If I were in the market for a deep
fryer, I'd be searching out one of those, rather than settling
for the cheaply-made junk that passes for "appliances" these
days.

Your method of a deep pan or pot is best for home use, I reckon.
I use a thermometer when I do it, otherwise we're on the same
channel.

ML> Okay, here was the problem. My friend Annie, a good cook,
ML> and her brother Robbie, a great cook, came to me with the
ML> question - how to make the batter for tempura squid stick.

ML> Approach #1: dip in frothed egg white and cheat by using
ML> a crispy crumb coating. This was deemed too much trouble
ML> and to make a product way different from that desired.

As you said, not tempura.  And also a lot of work.

ML> Approach #2: dip in cornstarch and then into tempura batter.

I probably would have done this.  The reason the batter doesn't
stick, after all, is because of the wet, slick surface of the 
squid; the cornstarch dries the surface and acts like a "primer"
to let the batter stick.

ML> Approach #3: dip in cornstarch and then fry as is.
ML> We decided to use #3, the simplest, and then if it didn't
ML> work, fall back to #2.

ML> Guess what? #3 worked terrifically well and made some of
ML> the yummiest fried squid I've ever had.

Yes.  But also not tempura. [g]  Cornstarch is great for
frying squid this way because there isn't so much starchy
residue to burn at the bottom of the fryer.

= = 

Speaking of seafood, I bought clams Tuesday at Stop & Shop -
steamers were on sale, so I bought 3 pounds for Maryanne and
I.  Those damn clams were the size of pork chops!  I should
have shucked them and fried them, but instead we ate some of
them steamed and I made chowder out of the rest.



---
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Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

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(The extra shelf in Dave's Cupboard.
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