STEP BY STEP:
Shaping bagel s
1
After kneading, divide the bagel
dough into 8 equal pieces. Roll each
piece into a smooth ball.
2
Poke a hole through the center of a
dough ball with your finger. Hold it so
that one finger is in the center as you
shape the bagel.
5 TIPS for shallow frying
We shallow-fry the chicken, or cook partially submerged in oil, for the Fried
Chicken Sliders on page 11. Follow these tips for easy, safe frying at home.
se a wide,
U
deep skillet.
This gives
the chicken
room to
cook and
keeps the oil
in a shallow,
even layer.
ake sure
M
the oil is
hot. Your
deep-fry
thermo
meter
should read
325°F. If the
oil begins
to smoke,
remove from
the heat and
let it cool
slightly.
L ay the
chicken
in the
pan away
from you.
To avoid
splatters,
add each
chicken
piece to
the pan so
that the end
closest to
you touches
the oil first.
eep
K
adjusting
the tem
perature.
The oil can
cool in a
crowded pan
or get too
hot after the
second or
third batch.
Adjust the
heat as
needed so
the oil stays
at 325°F.
ispose of
D
oil safely.
Cool the oil
completely
in the pan,
then pour
into a
disposable
container
and chill
until
solidified
before
throwing
away.
Q&A
Pork tenderloin
Q: WHAT’S THE DIFFERENCE
BETWEEN PORK LOIN AND
PORK TENDERLOIN?
Pork loin weighs between 4 and 5 lbs and
has a thin layer of fat on the outside. It’s lighter
in color and slightly richer in flavor than pork
tenderloin. Roast it whole or cut into slices for
grilling as in the Pork and Pineapple Tacos on
page 30. Pork tenderloin is a long, narrow cut
that’s milder, leaner, and darker in color than pork
loin. It’s also the most tender cut. Roast whole
for the Hoisin-Glazed Pork with Ginger–Green
Onion Topping on page 57 or cook on the grill.
A:
3
G ently pull the dough outward from the
center as you shape the dough into a
ring (the hole should be about 11/2 inches
wide). Repeat with the remaining dough.
Use this method for the Three-Ingredient
Bagels on page 55.
Pork loin
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