GORDON RAMSAY RECIPES

Frying is not all the same, so here is the ultimate guide to perfect frying. Fish, meat, carnival fritters or soft pizza, to avoid making classic mistakes (and let's not talk about oil)

Frying is an art, not at all easy to burn and which requires attention and a meticulous choice of ingredients. Because fried food means party, it is rarely eaten and therefore it is a special occasion, which must be celebrated with the right crunchiness.

Chapters of cookbooks have been written on the method for frying well: temperature of the ingredients (cold), size (small), choice of oil (peanut), of the pan (read our article, here) … the literature is now very wide . But little is said about breading and the choice of dough – the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is the one specially designed for cooking in boiling oil. That's why you should always keep at home, ready for any eventuality, a flour suitable for obtaining a dry and crunchy fried food. The Flour for Frying Le Farine Magiche has been designed for cooking in boiling oil, it releases less odors and makes the fried food beautiful, puffy, crunchy and golden. The fried food is dry, with an appreciated aroma and flavor due to the presence of sourdough and wheat germ.

There is not only one flour

There is no "perfect flour" however, a wide range of specific flours suitable for use with fish or desserts are now available on the market, for a rustic and fragrant result such as wholemeal or for a very puffy Japanese tempura. They are perfectly balanced, designed and calibrated to help you get the dish you have in mind. In other words, to achieve the only desired result: a dry fried, not soaked in oil, crunchy, golden, light and digestible.

For a wholemeal frying

Wholemeal flour gives a lighter fry than normal flour, puffy, crunchy, golden and tasty. It is ideal for all types of vegetables, fish, fruit or balls of grown pasta, but you need the right balance between starches: Flour for Wholemeal Frying of Le Farine Magiche has the right balance between rice and starches to absorb little oil, for a lighter fried than normal flour. In addition, the wheat fiber and wheat germ envelop the fried food for optimal browning.

For the fish, with rice starch

The slightly refined type 1 flour gives an extra touch of flavor to your fried fish, while the rice semolina gives maximum crunchiness and adherence to the fish being cooked. There Flour for fried fish de Le Farine Magiche is ideal for breading and frying squid rings, anchovies, shrimps and also for fried fish in the oven. Only with the best 100% natural raw materials.

For the Japanese tempura

It has become very famous all over the world for its lightness and often the technique used in the East is also used by great chefs to fry Italian recipes and ingredients. But how to do it? With a mix of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and aromas and a pinch of turmeric … Flour for Tempura Le Farine Magiche is the only product on the market designed specifically for home use, guaranteed by experience and strict control over the origin of the raw materials. To batter and fry zucchini, aubergines, carrots, green beans, shrimp, squid, cuttlefish, cod, cod and perch as in the restaurant …

For the mixture of desserts, not very refined

Unrefined flour, expertly dried, with sourdough refreshed with Sicilian citrus fruits, perfect for mixing desserts to be fried: Fried Sweets is the flour for Carnival frying such as struffoli, damselfish, chiacchiere, for apple fritters, caramelized fried fruit, it is also perfect for leavened products with brewer's yeast such as San Giuseppe zeppole, donuts, donuts, krapfen, and sweet panzerotti. Thanks to the skilful balance of type 0 and type 1 soft wheat flour, wheat starch and yeast, it guarantees little oil absorption and a light, dry, puffy and well leavened fried food.

Do you just want to bread and fry?

There is flour Flour and fry Le Farine Magiche, a mix based on soft wheat flour, rice semolina, starch and wheat germ that wraps the fried food, puffing it up and making it crunchy, dry and golden. These ingredients in cooking give an extraordinary aroma and flavor. For super fast, but very high quality frying.

The Magic Flours they can be bought in the best supermarkets, or directly in their online store, where the full range is available.

"Water that does not expect … water that breaks the mountain … water that has made evening and now retires" sang De Andrè. Water to quench their thirst, to purify themselves and, finally, to cook, the mother of all the raw materials that, nevertheless, does not always receive the attention it deserves. It all starts from there.

THE'attention to drinking water it starts to be very tall and is full of waters of all kinds. But when it comes to make a batter, stretch a broth or use it to boil so here is that the water becomes unique and generic, as if it were the same thing. Mind you, those in the trade obviously know how important its majesty is to water, but information on the ideal water for cooking has not yet been sufficiently disclosed.

In steaming, for example, quality water is essential since the undesirable elements present in the tap water (flavors, odors, limestone …) are transferred and absorbed by food, while in the boiled cooking with refined water means that the meat fibers become softer, tastier and more digestible. Even the water with which vegetables are washed is essential and must be filtered (possibly).

173014 Last but not least sometimes we need bubbles, capable of guaranteeing perfect fries: the recipe for a light and delicate but at the same time voluminous batter seems to be water at the maximum gassing and at a degree of temperature.

And yet in a society that pays attention to the quality of raw materials, zero km, biological, biodynamic and healthy food, there is not (not always at least) due care towards what is the most important ingredient, the primigenial. Not to mention that sometimes it is even a protagonist ingredient, like water cake. And when it is not, it seems to contribute not just to the yield of a recipe. True or not anyone who has heard what is said about the focaccia di Recco or the Neapolitan pizza. Or even on mayonnaise. In short, there are rumors that the secret lies in the water. Just an addition, as long as it's quality, and it makes the difference.

173017 Let's start by saying that the ideal water for cooking must be crystalline and poor in salts, but above all he must know how to play an ancillary role, knowing that he is not a prima donna but also knowing that he is the so-called conditio sine qua non; Its task is difficult because it must enhance itself by remaining neutral, without removing or adding flavor. Instead, it must exercise the discreet and balanced task of enhancing the natural taste of the ingredients, without being the protagonist. In addition to the organoleptic aspect of the water, we therefore need the correct temperature and the so-called carbonation perlage. Remember then that sometimes the trick is in the water that would otherwise be thrown. An example for everyone? Artichoke water.

Emanuela Di Pasqua,
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Tag: frying

Whole frying, Japanese, sweet or savory: when flour makes the difference – Italian Cuisine