Don’t put unripe tomatoes on your window sill for days on end. Make chutney with them! 1 kg of tomatoes = 1kg of chutney. Recipe at http://titlisbusykitchen….
Question by FindingNemo: Why must a successful fried green tomato be as dry as possible before frying? What will happen if it is wet?
Why must a successful fried green tomato be as dry as possible before frying? What will happen if it is wet?
Best answer:
Answer by Nikinyx
It kind of boils rather than fries. You won’t be able to get it crisp
Know better? Leave your own answer in the comments!
Operation Green Team gives away tomato plants
Operation Green Team is holding an event at City Hall Friday to kick off Huntsville's Citywide Great American Cleanup and Beautification Day. They will be giving away free Glad trash bags, tomato plants, and hot dogs. You can also register to win a …
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Image by kebabette
Friday 29 March 2013.
Its both easier to cook and eat.
Yeah it’ll boil rather than fry and also:
Water + Hot grease or oil = BAD.
that’s why when you have a grease fire, you throw flour on it instead of water.
Dredge the slices in egg and then in seasoned flour.
If they are wet or too close together in the pan, they will steam and get soggy instead of crisp up. You want a nice crispy golden coating.
Make sure the pan is hot, and don’t keep flipping them. Lay them down and only turn them once when that side is golden brown. Don’t crowd the pan.
The moisture will turn to steam when fried and the coating will fall off. It will also be soggy.
dry because it will be crispy and not belt in your mouth, if it is wet, then all the water will prevent the tomato from turning to the crispyness that you would like to have
During the later part of summer, when my beefeater tomatoes are big and green, I take them from the vine, wash them in very cold water and slice them into thick slices (about 1/2″ thick. The GREENER the tomato the better. Otherwise, the tomato falls apart on frying. I make a flour, salt and pepper mix in a zip lock bag and then I WET the tomato pieces and dunk into the flour and then right straight into the frying pan to be fried to a golden yellow color. It is good to add some stone ground corn meal, this keeps the flour from just disintegrating in the pan during frying and turning.
It is NOT the water you add to the surface of the tomato pieces that counts, it is the RIPENESS level of the tomato itself. Very firm, unripe green tomatoes are necessary to make this late summer treat. If any of the tomato has developed into significant seed or any part of it starts to turn yellow on the inside, the tomato is too ripe and will just cook to mush or fall apart during frying. So remember, as soon as your tomatoes start to get big enough, pull one off the vine and cut it and inspect it. So long as the inner part remains completely green and raw, it is good for frying. Also, one other thing, you must pay attention to the VARIETAL as some varietals, even green ones, do NOT stand up well to frying. I use the beefeater varietal because it produces huge tomatoes that hold up well to fried green tomatoes – I wait all year long for this seasonal treat.