For excellent frying it is a matter of time
Our chef Salvatore Butticè was in Longarone (Belluno) yesterday on the occasion of the Dolomiti Ho.RE.Ca, at the invitation of APCI Italia, for the use and use of seasoning oils starting from extra virgin olive oil up to the oils and frying produced by Olitalia.
Chef Butticè with OLitalia at LOngarone
The secrets of frying
The secret?
Brillat Savarin in Physiology of Taste .. “The surprise”.
Frying is like immortalizing in a given moment, the food caught off guard in that thermal shock as it is subjected, there is no progression, the very hot oil immobilizes and induces it to reveal itself for what it is.
The golden color, frying gives a golden light, gives a revealing emotion, and the secret is given by the time of frying.
In that contact, strong and revolutionary, the change is immediate: that cold and insignificant batter or breading becomes gold for the eyes and a hot delicacy to be enjoyed greedily.
Tempura or frying….
Frying therefore, time, temperature and temperament, the secret of time.
On the other hand, the current frying most in use globally “tempura” they say Japanese, but “tempura” derives from the Latin tempora, “the times”.
So let’s reveal another secret, fried vegetables in batter in Japan were introduced in the seventeenth century by Portuguese missionaries of the Society of Jesus, only then did the samurai people convert to frying in batter making it quickly become the national gastronomic religion.
Today tempura is a symbol of modernity, of immediate consumption, of its just-in-time living.
The preparations of our Chef Salvatore Butticè
Dedication to Camilleri Thief of Snacks Il Moro Monza
