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Post  Matt on Wed Nov 24, 2010 4:57 pm

I know it aint rocketscience but......
I crumbed some rings tonight and they were great, I think the best I have done. Over the season cooked up quite a few batches but never really nailed it.
The stuff tonight was from some hoods that have been in the freezer for probably two months – Is this the secret? It’s always been fresh in the past
It was also only very just thawed when crumbed and cooked – Is this also part of the secret??
They were fried in the wok in ½ inch of grapeseed oil
Crumbs were thicker then I normally do - A mixture of crumbies plus own blend of crumbs with a few herbs and a bit of chilli

Posts : 90
Join date : 2010-05-30
Age : 48
Location : Manly

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