Yield: 8 Servings
Serving Size: 2 slice
Flour, as needed
Egg wash, as needed
Panko bread crumbs, as needed
Salt, to taste
Method of Preparation:
- Gather all ingredients and equipment
- Heat deep fryer to 350ºF
- Slice to tomatoes about a half and inch thick (about 4 slices per tomato).
- Coat the tomatoes using the standard breading procedure.
- Fry until golden brown.
- Drain excess oil on wire rack and season with salt.
- Serve immediately.
This dish was use for the Caribbean menu. Caribbean Cuisine is widely known for the use of ingredients such as coconut, yucca, plantain, curry, okra, and many other exotic products. There cuisine was influenced by Aztec, Maya, Spanish, and African culture. The main cooking methods in these countries are boiling, grilling, deep/shallow-frying, barbecuing, sautéing, and stewing. Almost all dishes are accompanied by a form of rice, bean, coffee, corn, or pepper.
The Fried Tomatoes uses the deep-fat fry cooking method. Deep-fat frying is a dry heat cooking method. This cooking method is best used for tender foods. The result provides a crispy exterior and moist interior. In order for a product to be considered deep-fat fried, the product must have been completely submerged in fat during the frying process. After following the standard breading procedure and fried, the product must be drained in order to remove excess oil. Acidic foods most commonly accompany fried foods.
Day 5 is our second day of production. During service hours I was in charge of cleaning. The purpose of cleaning during service hours is to give the class less things to do during closing hours in order to go leave on time and on extreme cases early. During production our group was in charge of making fried tomatoes, sofitas, yucca fries, and deep fried red snappers. Our opening duties were: wash and sanitize tables, place green and red pails with the appropriate solution and rags around the room, and set up blanching pot. Our closing duties were: Organize shelves, cages, and cabinets, clean tile walls around the kitchen, clean and sanitize vegetable and hand sinks, and clean windows.
Overall, I think Day 5 so far was my personal best day I had in New World Cuisine. Unlike previous days, I was able to stay active during the entire time from opening to closing duties. During opening duties I went straight to doing placing green and red pails around the room. During production, we mise en place for the sofritas (by cutting the garlic onions, peppers, and herbs), Snappers, and fried tomatoes in a fast and organized fashion. I also learned how to handle yucca for the first time. During service hours, I was really determined to be able to get out on time by decreasing the work load during closing duties. I figured that we are able to clean unused equipment (such as grills, stoves, tables, etc.) set up the table for class feast, and manage dishes we could possibly get out earlier. As a result we were able to finish our closing duties a few minutes after eight. This was the fastest time we ever got out of class since day 2. One thing our group was unable to do during mise en place until instructed by the instructor was to set up the fish fryer. My goal for day 6 and future days is to be able to finish our closing duties as a class before eight as well as to remember everything for mise en place.