Keep your snacks small in size and also simple by adding a little salt to taste and mild pepper for the festive season, says an expert.
Chef Tushar from McCain Foods Kitchen has shared convenient snacking tips for this festive season.
Keep your snacks bite-sized: Keep your snacks small in size so that they can be easily picked up from the plates with hand or tooth-picks.
Use minimum spices: Strong spices such as chillies and peppers can rob your taste buds of the refined tang of the wine you are having. Keep your snacks simple with just a little salt to taste and mild pepper seasoning.
Oil them right: Go for an oil with a high smoke point. Canola, sunflower and rice bran oils are considered good as they can be heated to high temperatures without burning.
Fry in parts: To ensure that your snacks are evenly cooked and crispy, fry them in parts. The less amount of snacks you fry in one go, the more evenly they will turn out.
Signature dishes: Let there be no more than two signature dishes. Do not confuse your guests. Let two unique dishes outshine.
Prepare close to serving time: Snacks should be prepared as close to serving time as possible to ensure the desired freshness and crispiness, otherwise they might get soggy.
With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.know more