spiCes» Blog Archive » Lasang Pinoy, Sundays: Fried to a Golden Brown

Lasang Pinoy, Sundays: Fried to a Golden Brown

September 20, 2008 at 8:31 pm , by Ces

Summer flew by so fast that grilling outdoors will have to be put on hold for now…and what is the next best thing to cooking fast and easy? FRYING! By far this repertoire of cooking is so common in most households that almost anyone even those with no affinity to cooking can actually do it with the exception of young children, of course. Frying is a technique of cooking food in oil or fat, be it fish, chicken, beef, pork, vegetables even nuts and fruits. Although the method lessens the nutritional value of food due its fat content, “the food emerges sterile and dry, with a relatively long shelf life.” These deep fried tater tots for instance…pretty delicious and an instant crowd pleaser, but bursting with fat, cholesterol and calories! Really bad for the waistline, I should say. However, as they say…everything in moderation is quite alright. Plus, one can opt for frying in a ‘healthier’ kind of cooking oil such as olive, canola or peanut oil. Talk about easy and well…less fat-saturated frying?…try oven frying instead! or…

..pair it with sauteed vegetables or any other guilt-free sides…just like these Montreal Chops with Sauteed Bean Sprouts. Recipe is here.

Now here are some Flawless Faux-Frying Techniques:

* Use a small amount of oil to coat the surface of the food, then brown in the oven instead of deep frying.
* Add moisture to meat by marinating it in buttermilk, then oven-fry.
* Give fried yeast breads like donuts time to rise on their own. Coat the outside with canola cooking spray and brown in the oven.
* Batters offer a bit of a challenge, but you can do two things: First, sometimes you can thicken the batter with a starch ingredient so it stands up better to oven-frying — versus a thinner batter that is deep-fried in hot oil to cook quickly. Second, you can change from a wet batter to a drier crumb coating (crumb coatings generally oven-fry very well.)
* Make a crispy crust by adding crispy ingredients to the outside of the food, then oven-fry, instead of deep-frying in hot oil.
* Broil foods to quickly add color and a crispy texture.
Source: WebMD

La.Pi.S. is a weekly Food Photography Meme, Pinoy style and our theme for this week is anything fried to a crisp and crunchy golden brown, healthy or not, therefore…have it your way! Please link back here and sprinkle some spiCe so we can visit your golden entries!

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by maver

On September 20, 2008 at 10:29 pm

Weee! I’m first!

Appreciate the tips, Ces. Frying never was my forte.

Here’s my entry for this Sunday, by the way:
http://maver.wifespeaks.com/2008/09/lapis-wk14-goldenfried.html

Happy Lapis and have a great week ahead!

by Jay

On September 20, 2008 at 11:20 pm

nakakagutom naman yan ate i like the chops & sprouts

Hapi LaPiS to all :0

Jay’s last blog post..La.Pi.S.# 14: Colorful & La.Pi.S.# 15: Fried (Golden)

by Jenn

On September 20, 2008 at 11:37 pm

My LaPiS entry is now posted the new food blog (Yey for me!)Mung Bean Sprouts are a good side dish! Sarap ng porkchop!

by maiylah

On September 21, 2008 at 1:44 am

hehehe … akala ko “colorful” pa yung theme for this week… kasi eto nakalagay:
Sept. 14-27 ׀ Colorful…
i posted something colorful … LOL. will post something Fried, too.

happy weekend, Ces!

maiylah’s last blog post..Lasang Pinoy, Sundays: Colorful

by Weng

On September 21, 2008 at 3:04 am

Here are my glowing goldies (oops! lumabas ang tunay kong kulay!). Sige, “foods of gold” na lang.