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How
To Preserve Crispy Coatings
Gail asks:
How do I keep my crispy foods crisp? I just made crab-stuffed shrimp, rolled them in egg wash and seasoned flour and deep fried. To keep them warm until they were all cooked I put them on a rack over a cookie sheet in a 350 oven. They lost the crisp. What should I have done? Tom sez: The problem was with the oven temperature. Next time you're just keeping something like that warm while finishing a batch, have the oven at 200. The higher temperature steams the moisture out of the middle and right into the crust. The lower temperature makes the crust even crustier. When the oven temperature is 200 or lower, there's a drying effect that supersedes the cooking effect. And the lack of crispness comes from an overabundance of moisture. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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