Crispy fired items?!
Crispy fired items?
How do I keep fried items, such as won tons, crispy (and hot) when I have several dozen to make? Plz help...
Answers:
In a HOT oven, we do that all the time, and we do it with everything from won tons to spring rolls to pot stickers to, well you name it!!!......IF THE FOOD WAS COOKED (read: fried)AT THE PROPER TEMPERATURE, 375F and immediately put into a 325F oven, you have about 20 minutes of "safe" time to do another batch or two......and if they start becoming "limp", just throw them into a skillet and re-crisp them........but, like I say, in 20 minutes, you should have at least 2 more batches (if not 3) to keep everything hot and crispy.......and remember, if you're doing a more substantial food (such as egg rolls, like the frozen kind) make sure that the oil is at 400F, as when you add the partially frozen egg-rolls to the oil, you'll have a dramatic drop in temperature, which can result in soggy, greasy, egg-rolls (I'm just using egg-rolls as an example here.....) Try the methods that everyone listed here, and see which works best for you.....I usually am feeding anywhere from 10 to 20 at a time (this is cocktail time at our house, three times a week) and we serve edamame (soy beans, pan fried in sesame oil and garlic and salt) chicken gyoza (pot stickers) and spring rolls (chicken-lemongrass-garlic and chicken-coconut-curry) and that's enough to nosh on till dinner time.....Enjoy, and good luck!!
Christopher K.