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The day I ruined 11 pounds of mushrooms taught me everything about batter
Honestly, I was so proud of myself for scoring 11 pounds of cheap mushrooms at the farmer's market in Austin. Thought I'd try deep frying them like the fancy taco spots do. Did zero research. Just chopped, battered, and dropped them in 350 degree oil. The batter slid right off every single piece. Looked like sad, naked fungus swimming in grease. Took me 3 more attempts with ice cold water and cornstarch in the mix before the crunch actually stuck. Now I got a system that works, but my kitchen smelled like regret for a full day. Anyone else got a food that humbled them real quick when you tried to fry it?
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the_paul15d ago
The "sad, naked fungus swimming in grease" line got me good because I have stared into that same oily abyss once before myself. Mine was fried pickles, and I figured hey, pickles are already wet and salty, how hard could it be. Turns out batter does not care about your confidence, it just slides off into the oil and laughs. My first batch came out looking like wrinkled green fingers that had given up on life. The fix for me was drying everything like crazy and keeping the batter so cold my fingers went numb mixing it. My dog would not even eat the failed ones, which honestly hurt worse than the wasted oil.
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