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Deep Fried Peanut Puree with Blood Orange Bourbon Sauce (VEG RECIPE) |
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#6
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Step 5: Unfortunately, I had to divide my cooking time into two sessions. The end product didn't darken through the middle, possibly because it got cold and never really warmed up again. As a result it stayed a bit softer in the middle than was probably intended. Then again, you could probably make the same complaint about me. |
#7
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Step 6:
Turn the cooled puree onto a cutting board. |
#8
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Step 7: Slice into 1/4 to 1/2 inch slices. |
#9
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Step 8:
The stuff is a little difficult to work with because of how soft it was in the middle. I recommend a cheese knife or a piece of wire for cutting, as other knives have the potential to tear out chunks if you're not careful. |
#10
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Step 9:
That said, it's not too bad to manipulate if you're careful. We'll fry this stuff in the usual way: right to left, seasoned flour, egg, panko. |