Q). My name is Crispin and I enjoy
your recipes. In the past you said to add salt to the pasta water, but
what will the salt do to the noodles, I mean what happens if you don't
add the salt? All of your recipes sound good. Mr. Pisto, is there a way
to safely serve puffer fish? Can you give me a recipe for batter to fry
my own shrimp? Lastly, are you a better chef than Jacques
Pepin?
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A). First question: No salt in your
pasta water equals NO flavor. The rule of thumb is two tablespoons or
so, per gallon of water. Remember, the cheese you use (parmesan,
Pecorino, etc.) will also add some salt to the finished product. As for
puffer fish, you should avoid that one my boy! In fact, in your case I
would stay away from wild mushrooms too. Question: do you like to take
chances? Following is a recipe for a good all around batter for frying
shrimp, fish, meat or vegetables. But first, this question of whether I
am a better chef than Jacques Pepin - it's like comparing two distinctly
different styles of cooking. Both are good, but at the same time,
different.
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Shrimp Batter
Recipe:
3 cups all purpose flour
2 tsp salt
1/2 tsp black pepper
2 tbsp oil
4 beaten egg yolks
4 egg whites
Combine the first five ingredients, then gradually add 1 1/2 cups or so
of beer (drink the rest), mix well and let it rest for twelve hours in
refrigerator. Just before you are ready to use, whip the four egg whites
and fold into the batter. Finally, add some Sensational Seasonings and
that's it.
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