Search results

I use dry-packed sea scallops. After they have thawed, I drain them and pat them dry. However, the moisture left in in them spatters big time when they hit the pan. I have avoided squeezing the moisture out of them for fear of them drying out. Is there a way to reduce spatter, or is it just part...

My ratio of successes to failures is low. I would be happy to get to a 75 percent success rate but I have a way to go. I get better results when I push the slices under, as opposed to letting them rise to the top and stay there. My wife tells me that given the time I have devoted to Pommes...

Thank you so much for your help. I now have a good deep fryer. The results are improving, but most of them are what I call tadpoles (one half puffs but the rest stays flat. Swimming in the oil, they remind me of the polliwogs we used to catch when we were kids). One thing that surprises me is...

Thanks for the tips! I'm off to get a deep fryer. I'm going to master this yet.

My comfort food eggs are over easy with sausage pattys and hash browns. My wife likes my scrambled eggs with cheese (usually parmesan and pecorrino), crumbled bacon and herbs.

I just posted my recipe to describe how I do it. I have tried lowering the initial temp from 325F to 300F but that has not changed the results. A few of them turn out perfectly but the rest are half-puffed or not at all. The potatoes are back to room temp before I place them in the 375F oil...

Here's the recipe: Russet potatoes, peeled and sliced 1/8th inch with mandolin Peanut oil (3-5 inches deep,set at 325F (monitored with high-grade candy thermometer) Rinse and dry the slices, fry one serving at a time (6-8 slices) Cook until light brown (4-5 mintes) Remove and set aside on...

Thanks, Dina, but that isn't the recipe I'm working on. It is pommes soufflees, or souffle potatoes, 1/8th inch slices that are double-fried. They puff out to a paper-thin crisp, and you dip them in bearnaise sauce. I mastered bearnaise sauce, but the souffle potatoes still aren't behaving.

I am trying to duplicate the souffle potatoes that are famous at Galatoire's, Arnaud's and other New Orleans restaurants. After varying the thickness and oil temp, less than one fourth of them puff. If you have done souffle potatoes succesfully, I would love to know the secret to your success...