yes, i often dice tofu and roll in flour before slicing. it makes for a crispy bite-sized treat with no sticking.
however, often i'll slice slabs of tofu about 1cm thick to fry up and use in a breakfast sandwich on a bagel or the like instead of an egg. it works better in this context unfloured, and a bit of it always sticks to the pan when i do this. i discovered that after the slab is scraped off the bottom of the pan, it won't stick again, and always suspected this was because of how the frying had changed the surface of the tofu, but now i suspect it is because the tofu had heated up enough that whatever makes it stick (rapid expansion perhaps?) doesn't happen anymore. i will test theory this next time i make breakfast sandwiches.
I was determined to go to bed early tonight but now between this talk of fried tofu / pop corn I am clearly going to have to go downstairs and make a snack.
I have found that once you put the food item into the hot oil don't try to move it around for a number of minutes as it does initially stick to the pan and then unstick itself. Moisture is the enemy of hot oil. Every food product has some surface moisture. The food item sticks to the pan until the surface moisture is gone then it is free. FF potatoes (cut by hand, not frozen) stick for a very long time.
If you fry an item that is frozen the surface moisture (frozen water) goes from a solid to a vapor skipping the liquid state hence no noticable sticking.
hmm moisture had always been what i had suspected as the culprit, but then i couldn't figure out why pancake batter doesn't stick in the same way. so much for my rapid heating theory.
Having procrastinated all last week the work that I was supposed have been doing, and having enjoyed the preview of spring weather on Friday and Saturday, hence not running errands, and then spending the last two days secluded in my house doing the aforementioned work, I was scraping by on the last bits of food I had on hand, and knowing that I needed to save the half bag of farfalle, that's bow-tie pasta for you culinary heathens, for dinner, which even so wasn't enough if the rumbling of my stomach now is any indication, I went to my kitchen looking for snacks this afternoon, and had already eaten the fruit, dried fruit, and cookies that I bought last week, but opening my freezer door realized that I could make cop porn, um, popcorn.
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-v-
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however, often i'll slice slabs of tofu about 1cm thick to fry up and use in a breakfast sandwich on a bagel or the like instead of an egg. it works better in this context unfloured, and a bit of it always sticks to the pan when i do this. i discovered that after the slab is scraped off the bottom of the pan, it won't stick again, and always suspected this was because of how the frying had changed the surface of the tofu, but now i suspect it is because the tofu had heated up enough that whatever makes it stick (rapid expansion perhaps?) doesn't happen anymore. i will test theory this next time i make breakfast sandwiches.
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I have found that once you put the food item into the hot oil don't try to move it around for a number of minutes as it does initially stick to the pan and then unstick itself. Moisture is the enemy of hot oil. Every food product has some surface moisture. The food item sticks to the pan until the surface moisture is gone then it is free. FF potatoes (cut by hand, not frozen) stick for a very long time.
If you fry an item that is frozen the surface moisture (frozen water) goes from a solid to a vapor skipping the liquid state hence no noticable sticking.
-v-
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Ah, spoonerisms.
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Good site ! ;)
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