Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)
Eric Wynkoop - Ask Me Anything (Office Hours)
This event was on
Tuesday, July 23, 2024 at 2:00 pm Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.
Question:
I made some croquettes in the deep fryer; but they opened during the frying at 375F and then content got in the oil. I covered with egg-flour-bread crumbs as recommended. Any thoughts?
— ingrid ortega
Answer:
I just wanna make sure that your sequence of the breading, uh, procedure was, uh, correct, and that is that flour comes first, followed by eggs, and then the breadcrumbs. Okay? And that'll allow, uh, the best adhesion through each step. And, um, let's see here. The, um, yeah, the other one is, um, sometimes if there's a lot of, uh, moisture content, a very high moisture content in the mixture, um, it can create a lot of steam that will break open the, the, the, the, the, the breading per, uh, layer that you've, you've created. Um, also if the oil is, uh, too cool, 3 75 sounds fine. Um, but if, if it is cool, um, you know, sometimes, uh, uh, you can get some adverse results as well. Uh, consider using a, a thermometer, uh, an oil thermometer just to double check the, the temperature, okay? As you're moving forward. And, um, you know, see, uh, see how that works. These, these couple three things that I mentioned, thank you.
