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Hello & Help!

post #1 of 6
12/22/06 at 11:39am
Thread Starter 
Hello & Happy Holidays to Everyone!
I'm new to Chef Talk forum but have found lots of interesting comments & suggestions to read. Look forward to spending alot of time on this website as I like to cook and am always looking for new recipes to try. I am wondering if anyone can tell me how to keep fried tomatoes crisp after deep frying? I salt, drain and pat my tomatoes dry before breading, they come out of the cooker nice and crisp but shortly after putting them to drain on paper towel, they turn mushy. It doesn't affect the flavor but I can't figure out how the restaurants keep them so crisp. Anybody have any suggestions.
TIP: For anyone who finds themselves out of milk for a recipe. If you have sour cream, mix equal parts of sour cream with water. Beat it with a whisk to mix thoroughly and it makes a wonderful substitute. I keep sour cream on hand all the time for cooking . . . .it keeps longer than milk.
Thanks!
Marthd
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post #2 of 6
12/22/06 at 12:07pm
Welcome to Chef Talk, Marthd. We hope you take time to browse the site, including articles, recipes and cookbook reviews as well as the forums.

I'm moving your post to the general cooking forum as it's mostly a cooking question.

Enjoy!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 6
12/26/06 at 2:02pm
How long are you leaving them to drain once you salt them? Could be there is still too much moisture trapped inside the slices. Also they get served right away at a restaurant, how long are they sitting on the paper towel?
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #4 of 6
12/26/06 at 2:36pm
Well I am from the South and they do not last long enough to get mushy where I am from. Good Luck.

Rgds Rook
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post #5 of 6
1/15/07 at 7:59am
Thread Starter 
Mike,
Thanks for your response. I am leaving them at least 30 minutes. Any suggestions. I only leave them to drain while I cook a second batch. Maybe I need to use my electric frying pan which could hold quite alot at one time and then serve them immediately. Yes?
Martha
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post #6 of 6
1/15/07 at 8:46am
Another think to consider is your draining rig.

Instead of setting on paper towels, where the fat soaks into the paper and --then your food in sitting on oil-soaked paper, try using a grid rack over a half sheet pan. Invert the grid and place on the paper towelling. That way, the paper can wick away and absorb the oil, but the food stays above the oil.

Of course, if you've got the room and you're frying a lot at home, you can use a full sheet sized grid (sometimes sold as an "icing grid" or "icing rack") over a full sized sheet pan.
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