Lifestyle guru Martha Stewart has a recipe for Korean-inspired fried chicken with a rice-flour batter, and celebrity chef Bobby Flay introduced a fish and chips recipe using rice flour and panko breadcrumbs that rivaled classic English recipes on his show Throwdown! with Bobby Flay. Some versions of Creole dumplings and pancakes are still made with rice flour.īut it’s rice flour’s frying qualities that put it in the spotlight. In the Carolinas and the Deep South in the 19th century, rice flour, then just a by-product of the mills, was often cheaper and more available than wheat flour. Stateside, rice flour has been used in Southern-style cooking for generations. It also has a strong presence in Italian cooking, where chefs use finely-ground arborio rice to make such classic dishes as Tuscan-style fried chicken, calamari fritti, and the region’s signature breaded zucchini, thinly sliced and sautéed in olive oil. In Asia, it’s used in everything from Japanese tempura vegetables to Korean fried chicken, lending Asian fried foods their characteristic pillowy crunch. Though it’s been recently popularized in the U.S., the technique of frying with rice flour is universal. Substituting rice flour for wheat flour in practically any fried food is a refreshing alternative that is weightless, crispy, and tender. ![]() Frying doesn’t have to involve a thick, heavy batter that creates a greasy, bready crust. ARLINGTON, VA - Trends show that both in the restaurant and at home, chefs are increasingly using rice flour to fry foods.
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