| 1 |
In a wok or deep pot, heat oil to 325 F (165C). Press each skin into a small metal tart pan or fluted broiche pan. Set one of the pans in a long-handled wire strainer. Lower pan slowly into hot oil, holding skin in place with a wooden spoon. If oil is too hot, skin will immediately lose its shape and float out of pan. Lift tart pan slightly our of oil and continually spoon hot oil over sides and into bottom of pastry basket. Fry until crisp and golden brown. With wooden spoon, hold the basket securely in the wire strainer. Tilt over oil, pouring out any oil inside. Cool pan and pastry basket 1 to 2 minutes. Lift cooled pastry basket out of pan. Drain briefly on paper towels; cool on a wire rack. |