I need some guidance here. OK, I used the toothpick test to establish the oil temperature. But how do I keep that temp as I put in the room-temperature calamari? I have a laser thingy that records oil temperatures, but it fell to 107 C degrees when I put them in, and I had to increase the flame. Or can I let the temp fall to an X level? In the end my calamari had shed almost all their flour . Very edible in the end, but...... a bit hard and not what I see on the video. So...what's the secret?
Love hearing his wife she seems so kind to everyone!!! Thank - you
😊looks great
Yummy!!!
Love 💕 that stuff.
I love my Pasquale calender
Chef can you make stuffed baked clams? I would appreciate it! Thanks and God bless
I need some guidance here. OK, I used the toothpick test to establish the oil temperature. But how do I keep that temp as I put in the room-temperature calamari? I have a laser thingy that records oil temperatures, but it fell to 107 C degrees when I put them in, and I had to increase the flame. Or can I let the temp fall to an X level? In the end my calamari had shed almost all their flour . Very edible in the end, but...... a bit hard and not what I see on the video. So...what's the secret?
The "plastic" is called a quill 👌
Canola oil is so unhealthy,I wouldn’t use it. I know he’s using peanut oil. Someone asked about canola.
Love listening to Pasquale-not side comments.