Portobello Fries ja Ponzu-kastike
Tämä resepti tulee kohteliaasti kokki Edward Brown of Sea Grill New Yorkissa.
Lähde: Martha Stewart Living Television, tammikuu 2001
Tarjoilut
Tämä resepti tulee kohteliaasti kokki Edward Brown of Sea Grill New Yorkissa.
Lähde: Martha Stewart Living Television, tammikuu 2001
Tarjoilut
Karson
27.04.2023 @ 03:13
This recipe is from the courteous chef Edward Brown of Sea Grill in New York. Source: Martha Stewart Living Television, January 2001. The ingredients include 5 cups of chicken oil, 8 portobello mushrooms with stems and branches removed, 1 3/4 cups of all-purpose flour, plus more for dredging, 2 cups of soda, 2 large eggs, 1 teaspoon of coarse salt, sea salt, and ponzu sauce. To prepare, heat the oil to 325 degrees. Cut the mushrooms into 3/8-inch thick slices. Soften them lightly with 2 tablespoons of flour. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter. Dip the portobello fries into the batter. Dredge in hot oil. Drain on paper towel-lined baking sheet. Let cool. Heat the oil to 375 degrees. Fry the fries in hot oil until golden brown and crispy. Drain on paper towel-lined baking sheet. Season with sea salt and serve with ponzu sauce.