Blanching:
the purpose of blanching is so that your foods can be heated quick and your food become soft.
Examples: blanching carrots so the strips will be soft and duriable so that you can use them as a bar to tie pastrie's
The definition of deep frying is foods that is immersed in hot fat/oil and is not in contact with any surfaces of the frying vessel.
Pressure deep frying:
Pressure deep frying is when you completly immers your food in the hot oil
and apply slight pressure until the whole food is cooked and brown
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