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  2. Karaage - Wikipedia

    en.wikipedia.org/wiki/Karaage

    The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying in a light oil. The foods are marinated prior to coating. The process differs from the preparation of tempura, which is not marinated and uses a batter for coating. [1]

  3. The Secret Ingredient for Crispy, Crunchy, Never Ever Soggy ...

    www.aol.com/secret-ingredient-crispy-crunchy...

    Use the dry method above for chicken wings and air fry at 400° for 20 minutes, flipping halfway through. Let cool for 5 minutes, spray with cooking oil, then air fry again for 5 minutes.

  4. Dredging (cooking) - Wikipedia

    en.wikipedia.org/wiki/Dredging_(cooking)

    Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating.

  5. Here's Every Recipe You'll Need To Make The Perfect ... - AOL

    www.aol.com/heres-every-recipe-youll-perfect...

    Pouring the batter into a preheated cast-iron creates a sear to the batter (nothing like that sizzling sound when it’s poured in) and speeds up the bake time too. Get the Skillet Cornbread recipe .

  6. A Winning Side Dish Shouldn't Be Complicated—Here's ... - AOL

    www.aol.com/101-side-dishes-weeknight-dinners...

    Get the Fried Rice recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON ... Get the Sichuan-Style "Fish-Fragrant" Eggplant recipe. ... Cornstarch and seltzer help to keep the batter for ...

  7. Shallow frying - Wikipedia

    en.wikipedia.org/wiki/Shallow_frying

    Both deep-fried and shallow-fried foods are often battered, breaded or floured (usually with wheat flour or corn starch) prior to being cooked; this step is sometimes referred to as breading, crumbing, velveting or dredging depending on the ingredients being used.

  8. How to Keep Fish Warm for Dinner - AOL

    www.aol.com/lifestyle/food-how-keep-fish-warm...

    To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...

  9. Gambas con gabardina - Wikipedia

    en.wikipedia.org/wiki/Gambas_con_gabardina

    The batter may have a yellow tint due to the use of saffron. The name of the dish comes from the way the batter covers the shrimp, as it does so in the fashion of a trenchcoat . A variant popular in Murcia is known as caballitos (seahorses), as the peeled shrimp takes the shape of this fish through the use of a toothpick which is then used to ...

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