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Felice Friese

"Randy Johnson" > wrote in message
...
>
> On 2-Mar-2007, wrote:
>
>> i'm learning how to improve my cooking skills and would like to see if
>> there's any recipe suggestions i can try that's yummy.
>
> Deep fried pudding skins:
>
> make pudding, any flavor you like
> let sit in fridge, oncovered, until a nice thick skin forms on top
> gently remove skin with spatula - lay, wet side down, on floured board
> then, move floured skin to deep fryer, remove when flour side is a nice
> golden shade
> place fried skins on an upside down wire rack, with newspaper under it, to
> drain.
>
> Put the deskinned pudding back in fridge to allow new skin to form, then
> repeat above steps when it has.
>
> Fried skins do no keep well, picking up moisture very fast; make only what
> you plan to eat within a couple of hours. High rumidity reduces the
> window
> for freshness.

First thought: Great piece of trollwork.
Second thought: Wait a minute! I make chocolate pudding in wide soup plates
so I get more skin. If pudding skin itself is great maybe deep-frying will
make it better. Will advise.

Felice

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