Deep Fat

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Deep Fat to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Deep Fat, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cups flour
• 2 tblsp sugar
• 6 tblsp sherry
• 1/2 tsp salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions: ------------- Sift the flour and add sugar and salt

Step 2: Technique & Execution

Make a well in the center, add the sherry and work to a smooth, fairly stiff dough (add a little more sherry if necessary)

Step 3: Technique & Execution

Knead the dough on a lightly floured board for 10 minutes until smooth and elastic

Step 4: Technique & Execution

Cover and chill in the refrigerator for 2 hours

Step 5: Technique & Execution

Remove from the refrigerator and allow dough to reach room temperature

Step 6: Technique & Execution

Roll as thinly as possible and cut into 3 1/2 inch circles