13.125 Not-So-Crispy Squid + Way-Too-Dry Shiitake + Ranch Dip

Cycle 13 – Item 125

10 (Tue) May 2022

Not-So-Crispy Squid + Way-Too-Dry Shiitake + Ranch Dip

1.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

solo

In deep-frying the squid, I made the unforgivable mistake of crowding the pan with too many pieces, creating steam and preventing them from getting crispy.

Currently reorganizing my room, including to box up things that are (literally) collecting dust, such as this Lego set of the United States Capitol Building – once a fond reminder of my work on the Asia-Pacific Parliamentarian Forum on Global Health, now also a bitter reminder of January 6.

Following recent successes in preparing shiitake through various methods (see for example 13.110 Spaghetti with Chicken & Shiitake in Cream Sauce; 13.108 Chicken & Shiitake Skewers; 12.096 Pyogo & Pork Belly), I experimented with deep-fry this time, applying the same technique as the squid – slicing the mushrooms into thickish pieces, dredging them in corn starch, and cooking in oil – but they turned out stiff and chalky.

(See also GLOBAL FOOD GLOSSARY)

Leave a Reply