I understand. I really do. Fried food is bad for me. But I’ll be damned if I’m going to let a little fat get in my way of enjoying a good fish fry every now and then. In this episode, we’re experimenting with Trisol, a wheat starch-based additive from Albert & Ferran Adria’s “Surprises” collection. Jo gave me nearly a pound of this stuff to experiment with, and the results were amazing.
When mixed with all purpose flour, Trisol becomes the perfect coating for deep frying. The magic of Trisol is its ability to not retain a lot of the oil you fry your food in. The result is not only incredibly crispy fried food, but non-oily as well. It’s safe to say that, while frying food is inherently unhealthy, this is the healthiest way to go about doing it.
I thought it would only be fitting that the beer I’d pair with this also has Ferran Adria’s stamp on it. Inedit is a Witbier made by Damm, a Spanish brewery. It’s the first beer specifically created to accompany food. It was created by Damm brewmasters and by Ferran Adrià, Juli Soler and El Bulli’s sommeliers’ team.
In this episode:
• No one likes a cheater
• Frying with Trisol
• Estrella Damm Inedit
• Michael Pollan on The Colbert Report
• Negative feedback on Molecular Gastronomy
• Remembering Dom DeLouise
• My Life as a Foodie’s 2nd Anniversary, June 10th
• Paula Deen annoys my wife
• Does race matter with sushi chefs?
Music in this episode from Filter. Download the song from the iTunes store.
For more information on cooking with Trisol, check out Jo’s post at mylastbite.com