Especially when youre prepping a lot of food at once (fritters!
), some things are going to start browning faster than others.
Its atinydifference in your cooking routine, but hey, sometimes the small switches make all the difference.
So far, we have used the fry deck to drip-dry our breaded chicken cutlets and also empanadas.
Below, Ive chronicled my experience with the fry deck from start to finish for your entertainment.
Once thats done, I form the dough into six round patties.
…
Just like that, theyre ready to go on the pan.
I heat up two tablespoons of canola oil and away I go.
I then place the fry deck over the pan and shepherd the well-cooked fritters onto the fry deck.
Again, a huge win.
In about 10 minutes, the fritters are completely ready to go and Im hungry for lunch.
I serve a couple with tahini,half an avocado, and a couple eggsand Im ready to eat.
The verdict on the fry deck
In short, I totally stan the Fry Deck.
However, I find the price a little steep for the functionality.
Paying $30 for a tool may seem silly when you could just pat your pan-fried goodies dry.
But hey, its definitely more environmentally-friendly than using a paper towel every single time.
This isnt a deal breaker, just a note on its limits.
All in all, Im glad for this addition to my kitchen.
They rid you of one tiny inconvenience that ends up making cooking awaymore enjoyable experience.
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