Cycle 13 – Item 125
10 (Tue) May 2022
Not-So-Crispy Squid + Way-Too-Dry Shiitake + Ranch Dip
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
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.
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)