Year 12 | 19 January 2020 | firstname.lastname@example.org
Which is the frying liquid that should be employed? Here the suggestions of the famous Italian chef, owner of the Don Alfonso 1890 Restaurant in Sant’Agata sui due Golfi, near Sorrento
What I suggest? The extra virgin olive oil without any doubt!
I fry with the extra virgin olive oil, with some tricks. Each product has its own proper frying temperature; the most important thing is to induce the proper thermal difference for the specific food.
For instance, the fish should be very cold in order to create the pastry shell that becomes a shield that preserves the food and keeps the fluids inside.
by L. C.
03 may 2010, Food & Fun > Gastronomy