BYC's Random Funny Posting Thread! Hosts Mike & Sally

Squash and zucchini in Two words:
Deep Fried
Sliced thinly and then either dry fried, or brushed with just the slightest trace of oil and then grilled (broiled in US English I think?), works well for zucchini. Dries it out enough to avoid that soggy slug texture, concentrates the sweetness and the mallard reaction adds flavour.
 
Sliced thinly and then either dry fried, or brushed with just the slightest trace of oil and then grilled (broiled in US English I think?), works well for zucchini. Dries it out enough to avoid that soggy slug texture, concentrates the sweetness and the mallard reaction adds flavour.
Will consider this 👍. Husband is always going on about that Maillard Reaction when searing meat. I never paid attention though. I can boil water and poor a mean bowl of cereal & milk. 😁
 
To be fair, they're kinda right about this!

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