Pearl's Peril : We Get to talk about what we Fry best!




Hey Adventurers, the Relaxing Retreat is sizzling! Today we take a crispy approach to cooking as we get to talk about what we fry best!

We took a peak at Benoît’s cookbook “Crêpes of Wrath” and found out that frying was already a thing in Ancient Egypt and has come a long way since then! The process is simple and the possibilities are endless. With so many fats to choose from, we have invented crackly meals, crunchy treats, and crusty bites for every occasion. From sautéing to stir frying to deep frying, it’s all about the amount of fats required, the tools that are used, and time, always a main component of cooking in general.

Sautéing comes from the French word for “jumping” or “bouncing” and everyone familiar with a frying pan may understand why. The ingredients, cut into small pieces, are tossed in the frying pan, usually with a strong and firm wrist movement. Ingredients are cooked all at once which is one of the main differences from stir frying.

In stir frying, ingredients are always added gradually to a thin layer of hot oil and then stirred, starting with seasoning like scallion, onion, garlic, or ginger to make the oil fragrant. Other ingredients are then added, starting with the one that takes the longest to cook. The main tool used for this technique originated in China: the wok.

Deep frying has been around for millennia but only became popular in the 20th century. It’s a method of cooking used worldwide where foods are submerged in hot fats, mostly oils. The food is usually coated in different styles of batter, from corn to breadcrumbs, as long as they’re starchy. Thanks to the composition of the batter, the foods prevent the oil from seeping in, producing that crispy texture that we all love! Among world famous deep-fried foods are fish and chips, donuts, and French fries.

Fun fact: French fries are not French! Potatoes were first fried in Belgium as a substitute for fried fish which was usually eaten by poor Belgian villagers. During winter the lakes would freeze over, forcing the villagers to look for other substances. Root plants were sliced and fried and would get the villagers through the cold winters.

🍟 What’s your crispy temptation? Do you have any local fried goods you’d like to share with us? Post your meals in the comments below!