Sometimes I wonder what Freud would think if it came in my kitchen and, through it, in my head.
I mean, I do not fry almost never.
not crazy for fried foods, I think I'm one of the few people in the world who do not go crazy for potato chips.
Sure, I happen to cooking fry, but this is a task that I do so with restraint and in any event before I braise the vegetables in a finger of water and then frying, so they absorb less oil as possible . And yet ... guess what the category of cookware I own a greater number? They are their own, pans! I have a dozen, of various sizes and types, from large cast of 32 cm in diameter at the tiny diameter of 10 cm, perfect for a fried egg, passing through the saltapasta, the pan for crepes and deep pan for frying. The curious thing then, is that a store of household pots and pans that first attracted my attention are the very pans, and often I find myself arguing with myself to convince me to desist dall'ennesmo buy one of them.
Fry is also a problem for me for another reason: oil.
not the type of oil, is clear: use the peanut, the high smoke point which I'm sure, and I feel good. Only frying so rarely, the poor often rancid and I'm regularly with things ready to be fried and the oil unusable, with consequent race to buy in the supermarket downstairs. Virtually every frying costs me crazy, because it ushers in a new bottle of oil and then leave her there for months, only to throw it away. If only it were fried diet ... and returning to Freud, from which I left, probably enough for a look at my pots and pans that do not understand is that I do not like them fried, I avoid them just to keep myself in shape ... but my subconscious would like them all right and pushes me to buy more pans!:-D
Today I pulled out the pan for deep fritti.La I already have 8 years or so, but I opened for the first time Almost a year ago, June 2, 2010, preparing the cups of potatoes for the first MTChallenge. I wanted a dish of shellfish (mainly because I had shrimp in the freezer) and I thought to fry them in batter, indeed, already was there, I prepared two batters ... because du gust is better than a wild . :-D
shrimps fried in two lipsticks
30 shrimp
75 g flour 00
50 ml of wine dry white
1 tablespoon plus 1 / 2 of extra virgin olive oil 1 egg
1 / 2 teaspoon Madras curry
1 / 4 teaspoon salt
1 / 4 teaspoon baking powder chemical pies (it's good enough for the cakes)
parsley oil for frying lemon
Sift the flour with the baking powder (I used one for desserts, in addition to the former for pies has only the vanilla flavor, but in small quantities so you do not hear) and salt. Place in a bowl of adequate capacity, dilute with wine and oil and mix until the batter is very thick and let it rest.
Meanwhile peel the prawns keeping the tail and remove the intestinal gray wire.
Add the yolk to the batter and incorporate well. Mount the egg whites until firm and incorporate, then pour half the batter in another bowl and add the curry, stirring well.
Put oil in large skillet and heat it for fried (do the test with a drop of batter: if it comes out immediately, the oil is ready), then dip the shrimp in half white batter and half in the curry.
Fry the shrimp, a few at a time so as not to cool the oil, drain with a spider and place them on two plates (to divide the taste) with a double sheet of kitchen paper.
Serve with a sprinkling of lemon juice.
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