ROUSES.COM
21
DONNY ROUSE'S FRYING TIP
Frying should only be done outdoors on a
flat, hard surface like a concrete driveway.
Use a fresh or fully thawed turkey because
moisture from a defrosting turkey may cause
oil splatters. I fry our Thanksgiving turkey
in peanut oil. I use a brine or an injector to
season the bird beforehand.
Order Rouses baked and fried turkeys for the holidays.
Holiday Turkey Tip
up. For your cooking fat, many people choose oil (a reminder of the
miraculous Hanukkah menorah, which burned for eight nights),
although clarified butter — also known in Indian cuisine as “ghee”
— makes for excellent frying. I’ve always been partial to frying
up my latkes in
schmaltz
, which is rendered chicken fat, or if I’m
feeling particularly extravagant, duck or even goose fat. Whatever
you choose, just make sure to cook the latkes the day you make
them to ensure excellent crispiness.
Finally, it’s on to the accompaniments. The annual battle, formany Jews,
is whether to go with the traditional applesauce or sour cream, both of
which are popular choices. Me, I love a cool, herbaceous creme fraiche,
or even, being a New Orleanian, a spicy remoulade sauce. Whatever
you decide to pair with your latkes, make sure to do so with plenty of
family and friends. Latkes love nothing more than good company!
.
This year the first night of Hanukkah falls onThanksgiving.
