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Friday, April 1, 2011

Weekly Report 31/3

The experiment of the day: Black Pepper Fritter with Jack Fruit. The varied variables will be through the amount flour added to test the crispiness of fritter and the absence of water and egg. The chosen ratio of flour is 7 : 3 parts of rice flour to all-purpose flour.

2.30 pm: Start Mise en Place
Description:

Basic Ingredients:
3 cups pineapple, coarsely chopped
4 cups jack fruit, julienne
3 cups beansprout
5 1/2 cups sweet potato, julienne
5 cups somtam, julienne
black pepper, to taste 
 salt, to taste
 

Subject A: 2 1/2 Cups of Rice Flour and 3/4 Cups of All-purpose Flour

Method:
1. Add in all the dry ingredients together.




2. Mix all dry ingredients evenly.




3.20 pm: Start Frying
Description:

Heat fat. Deep-fry batter until golden brown.





 
4.45 pm: Finished Frying
Description:
The result of the experiment:







Subject B: 3 Cups of Rice Flour and 3/4 Cup of All-purpose Flour with 1/2 Cup of Water
All ingredients are the same except for the total cups of flour and addition of water. Preparation method and frying method remians the same.

Subject C: 4 Cups of Rice Flour and 3/4 Cup of All-purpose-Flour with 1/2 Cup of Water and an Egg 
All ingredients are the same except for the total cups of flour and the addition of water and egg. Preparation method and frying method remains the same.


Results:
1. Subject B is less crispy compared to Subject A.
2. Subject C is the soggiest among all subjects.
3. Subject A has the crispiest fritter.

Overview:
Absence of water and egg contributes to the crispiness of fritter.















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