Loki wrote:
> il Mon, 16 Feb 2004 16:17:39 -0500, "Bob (this one)" ha scritto:
>
>
>>Rule for coating foods to be fried is: If it's wet, dry it; if it's dry, wet it.
>>
>>Clams are wet. Dredge them in seasoned flour, egg wash, crumbs or flour. All stages of coating
>>should be seasoned lightly. Can't go wrong with Old Bay or similar.
>>
>>But you have to have the right sorts of clams. Big ones will be exceedingly tough. Tiny ones will
>>be coated more heavily than you're likely to like.
>>
>>The procedure I use is to toss the clams in a bag with seasoned flour and drop the coated pieces
>>into a large-hole sieve to get the excess flour off. Drop a few into seasoned egg wash and scoop
>>up with a slotted spoon. Drop into final flour coat. Scoop up with hands, shake off excess flour
>>and drop into hot oil (about 350F) for a short time, depending on size. No more than about 2
>>minutes. Serve with lemon wedges and/or some sharp cocktail sauce or tartar sauce.
>>
>>Also good piled into a real-bread roll with shred lettuce and tartar sauce.
>>
>>Pastorio
>
> What is the ratio of water to egg in an eggwash? I've never heard of it before.
An eggwash can be any of several different things starting with just whipped eggs. Beyond that, dry
seasonings and/or other liquids (water, milk, wine, cream, orange juice concentrate or whatever) can
be added. The purpose is to moisten the surface and add a bit of sticking power to it. Helps to hold
on the dry stuff. It's *not* a batter.
> Is it suitable for zucchini flowers? I'm looking for a light batter coating. One that doesn't
> pickup too much oil when cooking. It'll have to be homemade batter, I'm unlikely to have US
> products down here.
Here's an article I wrote a few years ago about just that.
<http://www.epicurus.com/features/members/food/rose.html>
Pastorio