Tag Archives: crispy

“Trisol” for crispier, less greasy frying! – Adventures in Molecular Cooking [6]

“Trisol” for crispier, less greasy frying!

I first learned about Trisol on the Chadzilla website (link below). It’s one of my favorite “molecular gastronomy” blogs and I’m always inspired by the photos and information they post.

Chadzilla wrote:
“We have been working with incorporating the Adria’s Surpises product Trisol into fried food textures. It’s a wheat starch that can be used in a dry mix with AP flour (70% flour: 30% trisol) or in batters.  The great benefit is that it buys time for the chef if the fried product has to sit a minute.  This could obviously be seen as advantageous during large groups or parties, but the real advantage is the texture which is amazingly crispy.”

Trisol Fry-Up, MyLastBite.comMore about Trisol (as noted on La Tienda’s website):
“Trisol : Is a soluble fibre derived from wheat, especially recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture. It is also perfect as a substitute for sugar in the preparation of doughs for biscuits. Characteristics: Available in soluble powder form with neutral taste and smell. It keeps tempura crunchy even with the most moist products.”

I immediately purchased the Trisol and when it arrived a few days later, I was surprised to find it came in a bowling bag size tub! The previous Textura products I’d ordered came in cute, little “V8” juice size cans containing just 100 grams in each. The Trisol tub weighed in at 4 kilos (8.8 pounds)! What a great excuse to have a good old fashioned FRY-UP! All in the name of “research” of course.

Trisol Fry-Up, MyLastBite.comTrisol Fry-Up Test #1 – Buttermilk Onion Rings.

Using a simple buttermilk recipe, I incorporated the Trisol:

I sliced the onion rings and placed in a large container.

Poured buttermilk over, covered and placed in fridge for about 1/2 an hour.

Next I prepped two bowls of all-purpose flour then added salt & pepper.

Then I added Trisol to each.

Trisol Fry-Up, MyLastBite.comIn one bowl I had 70% flour to 30% Trisol.

In the other bowl I had 50% flour to 50% Trisol (just to see if there was a huge difference after frying).

I mixed them both (separately) then heated up vegetable oil for frying (to 350 degrees).

I then drained the onion rings from the buttermilk, but reserved the buttermilk in a shallow pan so I could coat each piece twice.

1. Take wet (from buttermilk) onion ring
2. Dredge in flour / Trisol
3. Dip in buttermilk a second time
4. Dredge again in flour / Trisol
5. Fry in batches for about 3 minutes or until golden brown.
6. Drain on paper towels and add salt immediately (while still hot).

Trisol Fry-Up, MyLastBite.com 
The first batch I fried were the 30% Trisol (as noted on the Chadzilla site). They were still crispy after I left them sitting on the counter for four hours. GREAT for dinner parties!

Trisol Fry-Up, MyLastBite.com

The 50% Trisol were lighter in weight and much crispier of course, but they were almost “too crunchy”.

Trisol Fry-Up Test #2 – Asparagus, Tofu Squares and Mozzarella Sticks.

My sister Janet’s kids loved fried foods. They’re not allowed to have them very often though, because my super-healthy sister does NOT. Needless to say, she was less than thrilled when I showed up at her house carrying the tub of Trisol, for “deep-frying research”.

The twins (ages 13) helped me clean and trim some asparagus and then I asked Janet what things we could grab from the fridge. This is when it got fun! After searching through all the drawers, we decided to fry mozzarella sticks, jalapenos and tofu squares (just for my sister).

We marinated each item separately in buttermilk, then got to the fry-up. This time I decided to test 60% flour to 40% Trisol. Following the same instructions as above, we first fried up the asparagus, then jalapenos, tofu squares, and finally the cheese (in case it oozed).

Janet made a huge garden salad and we sat down to our “Deep-Fried-Enjoy-It-Now” (because it will NEVER happen again dinner)! And what did my marathon-running-healthy-eating sister think of the Trisol? She LOVED it. The fact that it wasn’t so greasy made her enjoy it, and we were all shocked to see her reaching for more.

We dipped some bites in ranch dressing, others in ketchup and ate the asparagus on it’s own. I was surprised how much I liked the tofu, since I had cooked it up especially for my sister, but we were fighting over the last, crispy square. The Trisol did a great job holding the tofu wetness inside and I’m definitely going make agedashi tofu soon.

After trying the three Trisol recipes, I liked the 60/40 combination the best. Unfortunately (or fortunately!) I still have half a TUB (four pounds) of Trisol left, and it’s taking up space in my small kitchen. I really don’t deep-fry too often at home, but I guess I’ll have to plan a few more fry-ups in the near future, all in the name of molecular “research” of course!

Trisol Fry-Up, MyLastBite.com
The Asparagus

Trisol Fry-Up, MyLastBite.com
Mozzarella Sticks, Tofu Squares, Onion Rings, (jalapeno underneath)

Mentioned above:

Chadzilla

La Tienda

My sister

The kids

Agedashi Tofu

Adria’s Textura Website (in Spanish)

Texturas products I have at home

All my “molecular gastronomy (cooking) at home” photos

Adventures in Molecular Cooking 7 (Chimichurri “Air”)

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Animal [10]

I was a little worried about taking our friends, Ron and Diane, to Animal over the weekend. Ever since my first visit to the restaurant last summer, I’d been raving, ranting and downright praising the food heavens for bringing us Jon Shook and Vinny Dotolo. Not only because everything they cook is delicious and adventurous (link to previous posts & photos below), but also the profound sentimentality I feel when I eat it. The food at Animal reminds me of my dad’s cooking and since he lives far away in Scotland, a meal at Animal makes me feel closer to him. A little silly I know, but that’s the magic of food and memories.

For our dinner last Saturday, our server was someone new (to us). Joshua was sweet and very helpful, especially when we were deciding which wine would go with our various dishes. After we tasted a couple of different glasses, we selected the La Salette Valpolicella (Italy) 2006, $54. The new manager, Asher, was also very gracious and made sure I went back to see the guys in the kitchen (I missed them!). Jon (chef & co-owner) came out to say hi to Peter and meet our friends, then had to get back on the line for the busy dinner service.

After Joshua took our orders, I was still a little concerned about Ron and Diane. They’ve eaten in the best foodie towns in the world… from Le Bernardin in New York, to the freshest sashimi in Tokyo’s Tsukiji Fish Market. Would Animal be good enough for them? Maybe I overhyped it. Maybe the food wouldn’t be “refined” enough for them.

I need not have fretted of course because, just like me… they LOVED every bite. 

What we ate:

Fried Chicken Livers at Animal, MyLastBite.com
Fried Chicken Livers w/ Jalapeno Slaw $7

Pork Belly at Animal, MyLastBite.com
Pork Belly, Kimchi, Peanuts, Chili, Soy Sauce & Scallions $11

Rabbit Ravioli at Animal, MyLastBite.com
Rabbit & Kale Ravioli w/ Truffle Butter & Parmesan $22. (This dish forced me to have bad table manners because after finishing the ravioli, I couldn’t stop dipping my finger into the truffle butter sauce!)

Flatiron Steak at Animal, MyLastBite.com
Flatiron Steak w/ Mash, Foie Gras Sauce, & Roasted Cipollini Onions $28

Mexican Shrimp at Animal, MyLastBite.com
Mexican Shrimp, Fennel, Olives, Tomato, Borlotti Beans & Green Garlic $26

Duck Breast at Animal, MyLastBite.com
Duck breast with parsnip, apples, bacon, butternut squash & red wine $25

Desserts at Animal, MyLastBite.com
Bacon Chocolate Crunch Bar w/ S&P Anglaise $8, Tres Leches Cake $7, Joe’s Doughnuts w/ Apple & Caramel $8

Donuts at Animal, MyLastBite.com
A close up of
Joe’s Doughnuts w/ Apple & Caramel $8 (As Bourdain would say…”these are purely EVIL… but in a GOOD way”)

We also ordered: Crispy Hominy with lime $5 (Ron said he loved it, and he could imagine movie theaters selling fried hominy by the bucket!)
and
Melted Petit Basque with Chorizo and Garlic Bread $11

Dining Date: 2/7/09

<- Visits 8 & 9

– > Visit 11

Animal Restaurant
435 N. Fairfax Ave.
Los Angeles, CA 90036
(323) 782-9225
Website

Mentioned Above:

Tsukiji Fish Market

Le Bernardin

La Salette Wines

Bourdain

Eater L.A.

With my dad in Scotland

 

Animal on Urbanspoon

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Filed under Eating Out