#fried-foods
#fried-foods

We talked to Allie Hagerty, food blogger of Seasoned and Salted and One Bowl Bakery, about how she makes sure her beer batter delivers the crispiest bite. "A blend works best, I usually do about 70% all-purpose flour and 30% rice flour (or cornstarch)," she says. The secret lies in how rice flour differs from wheat flour. "Lower gluten gives you a lighter bite," Hagerty explains. "Plus you get a nice, crackly crust! The fish will also stay crisp longer after frying."

Beer

NYC food

fromwww.nytimes.com

2 months ago

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Three New York restaurant sequels—Rose Marie, Bartolo, and I Cavallini—offer varied successful dishes, with fried classics, standout steaks, and inventive pastas.

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#fried-foods
#fried-foods