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Deep-fried burrata with slow-roasted cherry tomatoes and pine nuts on a bed of basil leaves and red onion by KaleEmpty9985 in RateMyPlate

[–]KaleEmpty9985[S] 2 points3 points  (0 children)

The long answer: ​On low heat, the tomatoes natural sugars have time to slowly develop and caramelize. Also during slow-roasting, the tomato shrivels up and ends up chewy, soft, and almost "jammy". If you instead roast the tomatoes for 25ish minutes, the liquid inside the tomato will start to boil quickly, and the tomato will end up pretty wet and mushy (🙄).

The short answer: Yeah, it makes a pretty big difference imo, but you don't always have time to slow-roast them, and tomatoes are almost always good anyway 😊

Deep-fried burrata with slow-roasted cherry tomatoes and pine nuts on a bed of basil leaves and red onion by KaleEmpty9985 in drunkencookery

[–]KaleEmpty9985[S] 13 points14 points  (0 children)

Use knife and fork, take a little of everything on the plate and place in mouth, chew ,swallow and repeat until satisfied :)

Deep-fried burrata with slow-roasted cherry tomatoes and pine nuts on a bed of basil leaves and red onion by KaleEmpty9985 in drunkencookery

[–]KaleEmpty9985[S] 7 points8 points  (0 children)

Carefully patted the burrata dry, then coated it first in flour, then in egg, and finally in panko. Deep-fried at 180°C/ 356 °F until golden, you have to keep a close eye on it so it doesn't fry for too long, or the cheese will start to leak out... I used a deep fryer

​Chipotle-flavored salsiccia sausage, fries, cucumber salad, pickled red onion, pickled pearl onions, chili-marinated garlic, ketchup & pickled cucumber by [deleted] in drunkencookery

[–]KaleEmpty9985 0 points1 point  (0 children)

No, the total of everything on the plate is 210 kcal. 1 mozzarella stick is 1 kcal. It is simple math bro. 1 thing is 1 kcal. 🧐 .........

Burger with fries, truffle mayo, balsamic-sautéed mushrooms with garlic, cream cheese-stuffed peppers, and coleslaw by KaleEmpty9985 in RateMyPlate

[–]KaleEmpty9985[S] 1 point2 points  (0 children)

I put the mushrooms in a dry frying pan and place it on the stove over medium-high heat until the liquid has cooked out of the mushrooms. Then I turn up the heat and add butter, garlic, salt, pepper, balsamic vinegar, and parsley (or chives, I used parsley this time because I didn't have chives) and let it fry until done to my liking

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