Posts Tagged ‘deep fried’
I’ve always been fascinated by puffed foods. Maybe it’s because our brains are hardwired to enjoy crunchy snacks… maybe it’s because Snap, Crackle and Pop were sending subliminal messages when I was a kid. In this video, I explain the science of puffing and show you a simple one you can make at home: puffed rice crisps.
Deep frying your Thanksgiving turkey is popular for a reason – it happens to be the same reason that Lipitor is popular, but that’s beside the point. Unfortunately, every year, 10 million* Americans start house fires from attempting to fry their bird. And in addition to the arson hazard, deep frying a turkey requires a ton of oil, which, let’s face it, you’re not going to filter and reuse.
Luckily, the folks at Char-Broil have created The Big Easy Oil-Less Infrared Turkey Deep Fryer, and were kind enough to loan me a unit for testing. This cooker looks and works just like a conventional turkey fryer, except it uses no oil. Instead, a ring of gas burners heat up the inside of the cooking chamber, roasting your meat evenly and allowing the fat to drip down, with no risk of flame-ups.
Rather than test the machine with a turkey, though, I thought I’d try out a few other dishes. Check out my video review after the jump.
If sous vide eggs had been invented two thousand years ago, there would have been entire books of The Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in it’s exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell.
Makes: 6 pieces
Total kitchen time: 90 minutes (30 minutes active time)
Special equipment: sous vide heating immersion circulator
- 6 + 1 organic eggs
- 1/3 cup flour
- 1/2 tsp. baking powder
- 1 tsp. sea salt
- canola oil, for frying
- 1/2 cup fine bread crumbs
- 1 tsp. black truffle salt
- 1 tbsp. fine lemon zest (optional)
- Cook 6 eggs (reserving one) sous vide at 64.5°C for 60 minutes. Let the eggs cool in a bowl of tepid water for 10 minutes.
- Turn on the faucet to very low. Working one by one, carefully crack a cooked egg into your hand, and let the white drip away under the water. Set the yolks aside.
- Heat about 1.5 inches of canola oil in a small saucepan until it reaches 360°F (make sure the temp doesn’t exceed 370°F).
- In a small bowl, combine the flower, baking powder and sea salt. In a second bowl, whisk the remaining (uncooked) egg. Spread the breadcrumbs on a plate.
- Gently roll each yolk in the flour mixture, then dip in the egg wash, then roll in breadcrumbs.
- Fry each yolk for about 30 seconds, or until lightly golden brown. Drain on a paper towel, then sprinkle with black truffle salt and lemon zest.
These fried eggs make excellent tapas, particularly if your guests aren’t expecting what’s inside. Perhaps in another thousand or two years, we’ll discover something even more delicious.