Text 31464, 57 rader
Skriven 2009-11-27 04:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Friday 427
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 ML> Had deep-fried green beans last night, in a surprising setting.
 ML> Surprisingly good.
 DD> Well, yeah ... you at a TGI Friday's would be a bit of a shocker if
 DD> you were on your own. In a group, not so much. I am surprised that your
 DD> found deep fried green beenz surprisingly good ... or was that that
 DD> they were "surprisingly good" in that venue?

They sure beat the heck out of mozz sticks and potato shells
filled with gummy orange cheese (though the bacon bits sort
of semi-redeemed the latter).

 DD> I have like fried green beans for some time ...
 DD> Title: Fried Green Beans

The saving grace of this nondeep-fried recipe is the
bacon fat.

 DD> Title: Deep Fried Green Beans

These, with the substitution of onion for the garlic,
might be similar to what Friday's offered, though they
would be far fresher in texture. The Friday's ones were
either parcooked before coating or fully cooked, frozen,
and reheated (likely), or both (likely) - they had a
tender-crisp outside (greasy breading) and a soft squooshy
inside.

Silken tofu
cat: full of beans
yield: 3 1/2 lb

2 qt pure soy milk (no additives)
nigari

Nigari is magnesium chloride. It is available in liquid or
dry powder form.

If the nigari is in powder form, dissolve the appropriate
amount in 1 Tb cold water.

Heat the soy milk over medium heat, stirring constantly
with a nonmetal spatula until it is steaming but not yet
simmering, 153F.

Transfer the liquid to a square container just large enough
to hold it. Stir clockwise until a slight vortex forms.
Slowly drizzle in the nigari solution and immediately stir
once counterclockwise. Cover with plastic wrap and let stand
10 min. Eat immediately, drizzled with soy sauce, or it can
be refrigerated, tightly wrapped, for up to 5 days.

after James Kenji Alt, Edible Boston, Spring 2009


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