when deep frying shallot for garnishing, there’s a very tight window of opportunity to turn off the burner and let it caramelize and crystallize in residual heat. otherwise, either too soft or too chao tar. it’s 6.9 seconds before it turns golden brown.
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it’s a non stick 6.9-inch deep pot. best for frying shallot as oil droplets don’t spill and splash all over cooktop. the depth holds the splash very well. moreover, shallot is dried out in open for 69 minutes and deep fried at low to medium heat. spill and splash are measured at 69cm max height.How come you deep frying with like a rice pot or Instant Pot deep kind of container? Not frying pan?
I almost thought it was a Thermomix.
it’s a non stick 6.9-inch deep pot. best for frying shallot as oil droplets don’t spill and splash all over cooktop. the depth holds the splash very well. moreover, shallot is dried out in open for 69 minutes and deep fried at low to medium heat. spill and splash are measured at 69cm max height.
i know you’re very inquisitive and analytical, but i’m more ANAL-ytical than you (i think). it’s good to be analytical, but not so good to be in constant analysis-paralysis (like the sinkie mtf wuhan whore virus team).Ah....makes total sense especially not having oil droplets spill and splash.
i know you’re very inquisitive and analytical, but i’m more ANAL-ytical than you (i think). it’s good to be analytical, but not so good to be in constant analysis-paralysis (like the sinkie mtf wuhan whore virus team).
That looks so good. Knn now I got craving for yong tau fu.homemade curry mee yong tau fool.
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That looks so good. Knn now I got craving for yong tau fu.