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RE: Pan and Fire: Cooking Dreams One Ingredient at a Time

From my experiments mas malutong talaga ang fry kapag cold batter, hindi siya ganun ka talsik basta you stick with one to one ratio sa batter mix mo at water. I suggest ready mo muna yung timpla mo sa batter before adding cold water. Then chopstick ang pang halo para hindi mag build ng gluten sa batter in that way mas lulutong talaga ang fry. Sa method kasi ng cold batter hindi mo na kailangan mag double fry which saves up so much time.

To be able to help others is a noble dream. Yung tipong makakapag iwan ka ng lesson at legacy sa community. That is what I aspire to become being a professor/educator.

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Ahh. Double frying kasi talaga ang technique ko ma-try nga yan pag nagluto ako ulit.

I did not know agad agad na teaching pala ang gusto ko gawin sa buhay ko kaya hindi educ ang kinuha kong course. Though I'm planning on enrolling this coming year. Sana i-allow ng circumstances na makapag push through sa plans.

Basta fry in batches para control ang temperature. Next cooking experience ko will be trying cold batter sa chicken wings.

Yes it's never too late. Currently my student ako sa nursing 50 years old na siya then na mention niya same age kami ng anak niya.