Subject: | |
From: | |
Date: | Wed, 20 Nov 1996 09:03:36 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Regarding gluten free deep frying - If you're
going to be doing things like french fries/chips,k then you
don't need to worry. After all, they haven't got any batter.
However, I've found that to make the best chips you've got to
fry them TWICE - fry them for four-five minutes at ~370F
( I don't know what this is in centrigade offhand, sorry),
then take them out, raise the oil to ~400F (200C) and fry them
until brown, for about a minute.
You'll probably find that using binding like egg in the batter
for deep frying would be better...
Nathan Justus
[log in to unmask]
|
|
|