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fromcooking.nytimes.com
6 days ago

Jeon Is a Korean Favorite for a Reason. Here's Why.

I had never noticed jeon in my youth, not like I do now. Maybe because they were always there, at every party, holiday, Tuesday night dinner. While the mothers gathered in the kitchen to fry up brimming platters of the Korean fritters with ingredients like meat (wanja jeon), kimchi (kimchi jeon) and cod (daegu jeon) the fathers played cards in the dining room, drinking soju and beer, and we children ran amok upstairs playing video games. The smell in the air, fried oil, was singular.
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fromBon Appetit
2 months ago

Classic Potato Latkes

Use high-starch russet potatoes and potato starch, fry in neutral oil (or schmaltz at lower heat), and serve latkes hot with sour cream and applesauce.
Cooking
fromTasting Table
3 months ago

How Thin Your Slices Of Meat Should Be For The Best Fried Bologna Sandwich - Tasting Table

Slice bologna 1/4 inch thick for fried bologna sandwiches to achieve a crisp sear and juicy center without drying or excessive curling.
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fromTasting Table
4 months ago

The Pantry Staple That Will Give Your Apple Fritters The Crunch They Deserve - Tasting Table

Substituting a small portion of flour with about a quarter cup of cornstarch in apple fritter batter yields a noticeably crisper exterior.
Food & drink
fromTasting Table
4 months ago

Your Fish And Chips Will Fail To Be Crispy If You Make This Cooking Mistake - Tasting Table

Avoid overcrowding the fryer to maintain oil temperature and prevent soggy, oily fish; keep cooked fish warm on a wire rack in a low oven.
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fromTasting Table
6 months ago

This Type Of Flour Is Key For Crunchy Fried Green Tomatoes - Tasting Table

Pre-cooked, ultra-fine Wondra flour creates a low-gluten, fast-crisping crust that prevents soggy, oil-soaked fried green tomatoes.
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