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bhsimon

bhsimon

42 minutes ago, Deryn said:

I am interested though in what temperatures the oil was for the first and second versions above …

 

The oil temperature was 180°C for the lighter-coloured steak on the right and 200°C for the darker one on the left.

 

I am curious about the possible plumping effects in hot water. As you noted, there will be no chance for malliard reactions at 100°C, but if we can get some of those plumping effects than it would be easier to pan fry the flatter surface. This may make it possible to get an even colouration using a pan-fry method in place of deep frying. Next time I purchase some lovely veal chops to make côtes de veau dijonnaise, I will run an experiment and report the results.

bhsimon

bhsimon

The oil temperature was 180°C for the lighter-coloured steak on the right and 200°C for the darker one on the left.

 

I am curious about the possible plumping effects in hot water. As you noted, there will be no chance for malliard reactions at 100°C, but if we can get some of those plumping effects than it will be easier to pan fry the flatter surface. This may make it possible to get an even colouration using a pan-fry method in place of deep frying. Next time I purchase some lovely veal chops to make côtes de veau dijonnaise, I will run an experiment and report the results.

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