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- September 20, 2008
Lasang Pinoy, Sundays: Fried to a Golden Brown
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!
17 Responses to “Lasang Pinoy, Sundays: Fried to a Golden Brown”
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 maver on Sep 20, 2008
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 Jay on Sep 20, 2008
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 Jenn on Sep 20, 2008
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 maiylah on Sep 21, 2008
Here are my glowing goldies (oops! lumabas ang tunay kong kulay!). Sige, “foods of gold” na lang.
Enjoy what’s left of the weekend and have a great new week ahead! Mabuhay!
By Weng on Sep 21, 2008
Hi sis! Your summer is almost over, that means… hello summer way down under! Yipee! I can almost smell the barbecue… UM!
iska’s last blog post..Golden & Fried - Lasang Pinoy na, Litratong Pinoy pa!
By iska on Sep 21, 2008
mine is up
hi ces, really love all your food photos: http://www.elegancefoodandwine.com/2008/09/lasang-pinoy-6-friedgolden.html
By Living the Healthy Life! on Sep 21, 2008
ate Ces….
may mali po yata sa dates ng LaPiS theme List. sadya po bang 2 weeks yung “colorful” theme?
Jay’s last blog post..La.Pi.S.# 14: Colorful & La.Pi.S.# 15: Fried (Golden)
By Jay on Sep 21, 2008
Hi Ces, I was finally able to update my site with all the LaPiS back entries. Thank goodness.
I must agree that frying is probably the easiest way to cook food. I remember doing this when I was younger. I always get paranoid, though, whenever the oil starts to sizzle so now I just leave the cooking to my wife, Pinky, while I do all the eating. It is more fun that way
Clicking Away’s last blog post..LaPiS 015 - Fried to a Golden Brown
By Clicking Away on Sep 21, 2008
Hmm, nagcomment na ko kahapon bakit wala…Anyway, thanks for the tips you posted mejo hindi ako mahilig sa deep frying at mas gusto ko nga ang oven kaya thanks! Porkchop is the only pork dish hubby eats so I will try to perfect mine just like yours!
Glad that I am able to join again - http://kitchenmaus.blogspot.com/.
G_mirage’s last blog post..Food Friday - Sweets by McCafe
By G_mirage on Sep 22, 2008
Hi Ces! Many thanks for the faux-frying techniques…will give them a try one of these days
I find that broiling food is more healthy than frying though - but I must say that there really is no substitute for that greasy, deep-fried goodness (in moderation, of course!).
BTW, have an award for you here as well:
http://chinois972.wordpress.com/2008/09/22/my-green-award/
Pinky’s last blog post..My ?Green? Award
By Pinky on Sep 22, 2008
bahala na si batman, pero i love fried food. ang saya that i live here in the south - home of the fried anything.
at least hindi super late ang aking LaPiS this week.
http://myparty.mrsworkinggirl.com/2008/09/22/lp15-golden/
By Meeya on Sep 22, 2008
Yumm! Tater tots… they always bring back memories of school cafeteria lunches
I think that’s why I still love them to this day even knowing how bad they are for this aging body. lol!
JMom’s last blog post..By: Weng
By JMom on Sep 22, 2008
I’m a bit late but I already posted my entry!
Thanks for the tips, Ces!
By Zriz on Sep 22, 2008
oops, changed my entry’s permalink to here: http://myparty.mrsworkinggirl.com/2008/09/27/lp15-golden/. thanks!
By Meeya on Sep 27, 2008