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MY LUNCH/DINNER/BREAKFAST/SNACK/SUPPER Thread for sharing your meals/food/cooking

nayr69sg

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eatshitndie

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Asset
when deep frying shallot for garnishing, there’s a very tight window of opportunity to turn off the burner and let it caramelize and crystallize in residual heat. otherwise, either too soft or too chao tar. it’s 6.9 seconds before it turns golden brown.
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nayr69sg

Super Moderator
Staff member
SuperMod
when deep frying shallot for garnishing, there’s a very tight window of opportunity to turn off the burner and let it caramelize and crystallize in residual heat. otherwise, either too soft or too chao tar. it’s 6.9 seconds before it turns golden brown.
View attachment 124966

How come you deep frying with like a rice pot or Instant Pot deep kind of container? Not frying pan?

I almost thought it was a Thermomix.
 

eatshitndie

Alfrescian (Inf)
Asset
How come you deep frying with like a rice pot or Instant Pot deep kind of container? Not frying pan?

I almost thought it was a Thermomix.
it’s a non stick 6.9-inch deep pot. best for frying shallot as oil droplets don’t spill and splash all over cooktop. the depth holds the splash very well. moreover, shallot is dried out in open for 69 minutes and deep fried at low to medium heat. spill and splash are measured at 69cm max height.
 

nayr69sg

Super Moderator
Staff member
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it’s a non stick 6.9-inch deep pot. best for frying shallot as oil droplets don’t spill and splash all over cooktop. the depth holds the splash very well. moreover, shallot is dried out in open for 69 minutes and deep fried at low to medium heat. spill and splash are measured at 69cm max height.

Ah....makes total sense especially not having oil droplets spill and splash.
 
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