CookingfromBon Appetit3 days agoClassic Potato LatkesUse 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.
CookingfromTasting Table1 week agoHow Thin Your Slices Of Meat Should Be For The Best Fried Bologna Sandwich - Tasting TableSlice bologna 1/4 inch thick for fried bologna sandwiches to achieve a crisp sear and juicy center without drying or excessive curling.
CookingfromTasting Table1 month agoThe Pantry Staple That Will Give Your Apple Fritters The Crunch They Deserve - Tasting TableSubstituting a small portion of flour with about a quarter cup of cornstarch in apple fritter batter yields a noticeably crisper exterior.
Food & drinkfromTasting Table1 month agoYour Fish And Chips Will Fail To Be Crispy If You Make This Cooking Mistake - Tasting TableAvoid overcrowding the fryer to maintain oil temperature and prevent soggy, oily fish; keep cooked fish warm on a wire rack in a low oven.
CookingfromTasting Table3 months agoThis Type Of Flour Is Key For Crunchy Fried Green Tomatoes - Tasting TablePre-cooked, ultra-fine Wondra flour creates a low-gluten, fast-crisping crust that prevents soggy, oil-soaked fried green tomatoes.