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Bob Parsons Alberta
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by Bob Parsons Alberta » Tue Dec 09, 2008 8:46 pm
How does one get that crispy touch after deep-frying? Discussion welcome!!
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Mark Willstatter
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by Mark Willstatter » Tue Dec 09, 2008 9:34 pm
As opposed to what?
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Bob Parsons Alberta
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by Bob Parsons Alberta » Tue Dec 09, 2008 9:41 pm
The ginger beef I have been served in higher-end Chinese restaurants have a sort-of crunchy crystallized sugar feel. I always thought it was the cornstarch batter?
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Paul Winalski
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by Paul Winalski » Tue Dec 09, 2008 10:01 pm
Yes, you need to use a cornstarch batter, and fry at very high temperatures, to get that effect.
-Paul W.
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by Mark Willstatter » Wed Dec 10, 2008 3:31 pm
Bob Parsons Alberta. wrote:The ginger beef I have been served in higher-end Chinese restaurants have a sort-of crunchy crystallized sugar feel. I always thought it was the cornstarch batter?
The standard treatment in Chinese recipes that start with deep frying the meat is to mix the meat with an egg white and cornstarch and usually a little bit of salt.
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