Deep Electric Skillet
This recipe I owe to my friend Suvir Saran, a great Indian chief cook in the U. S. . He claims that the dish originated in China Town in Calcutta, where the street is sold and eaten with a toothpick. Wherever it comes from, everyone loves it. It's a bit of work, a two-step process where you have to fry, but it is quick and the dish will steal the show at any dinner party. Put about 5 cm of oil in an electric fryer or deep pan on the stove and heat to a temperature of 180 C (see Fried on page 26). Beat the egg with the cornstarch in a large bowl. Bring the mixture to taste with salt and pepper, then add the cauliflower in it and make sure it all well coated with batter. Fry the cauliflower florets with a few at a time (not too much) and bring the temperature of the oil coming back to between 180 C. Fry the cauliflower florets 5 minutes, until a light beige color with some brown edges, drain on kitchen paper. Heat 1 tablespoon oil in a large non-stick pan or wok and add the garlic. Cook for about 2 minutes, until fragrant but not browned, then add the ketchup. Boil 5 minutes, stirring constantly, until sauce boils, thickens and at the edges of the pan begins to caramelise. Add the cayenne pepper and season to taste with salt if necessary. Spoon the cauliflower florets into the sauce and serve immediately. Also delicious with yogurt or sour cream-garlic sauce, a clove of crushed garlic, maybe some chopped chives or chopped parsley, cup creme fraiche there stirring and season with seasoning salt. I serve it cold with the sauce. What I often do: Pizza with artichokes, rocket and pesto. Be yourself make pesto, people. = Really fast and made a thousand times better. Here . . . . Oil and grease have the nasty property that they spontaneously catch fire if the temperature exceeds a certain value (250C) is. It makes no difference how the oil or fat is heated. An electric deep fryer, or a deep fryer, electric fondue set and have a thermostat. Such a thermostat ensures the temperature remains at the set value. This interrupts the flow when the temperature gets too high, for example because the thermostat (right) works. Through such double protection, the chance of fire in the pan is very small. Can also be caught behind. Too long cord is also easily accessible to children. Too short is not good, then you're depending on the location of the outlet. Vapor mixed with air in an open flame or spark a big flame or even an explosion could result. So avoid open flame (pilot flame, cigarette) when filling the burner. Make sure no water in the hot oil or hot fat can be. Make what you want fried dry and make sure that no ice crystals in frozen foods on the outside. Instead of using a sheet metal or stone dish fondue under the tablecloth to avoid catching fire when it leaks spirits. Fill the burner in the vicinity of fire. Think in this connection the example of your water heater pilot light. Smoke when filling is also taboo. Avoid water in the hot oil or fat is hot. Splashing oil with meat fondues can be somewhat counteracted by the salt to add oil (two teaspoons per liter) and the meat thoroughly with paper towels to dry. The latter means for deep electric skillet fondue that no long cord from the electrical outlet to run the fondue. The closer to the wall better. Use a special fire blanket or a damp (not wet) cloth to place over the burning pan explains. Keep that fire blanket or cloth as a shield when approaching the fire and put it quiet. If clothing catches fire, the victim directly in a fire blanket or a clean cotton or woolen cloth (eg a sheet or large towel) wrapped. Moreover, the flames look way up. Be therefore on the ground and try to roll through, possibly in a rug to extinguish the flames. If you are not at hand and you are in possession of an ABC powder extinguisher, you can try out a pan fire to extinguish itself. Be careful so the pan does not blow. . . .
