Having access to the best meats, freshest vegetables and fine butters and oils and herbs and spices is part of this alchemy — but hardly a secret. The transformative process likely involves some little just-so technique or truc that’s a no-brainer for the pros. Luckily, unlike closed-mouthed stage magicians, wizards of the kitchen are generous with recipes and instructions and experiences and advice.
The exploded balls of color urgently begged two questions: What were they and how do you make them?
Tyler explained that chez Florence cherry tomatoes make a pit stop in the fryer on the race from garden to plate. The 10 – 15 second submersion in hot oil bursts their skins and softens just a little bit of the pulp, rendering them tender and juicy, pretty to look at and oh so delicious to eat.
I did my best to replicate the photo in the galleys of Fresh; the picture with Tyler was taken at our Kitchen of the Year 2011. Shameless self promotion, yes, but nothing new about that.
Recipe
Cherry tomatoes – multi-colored is best and a variety of shapes is even better. Bonus points if the stems are still attached.
Oil for frying
Make sure the tomatoes are thoroughly dry.
In a pan heat enough oil to submerge the tomatoes to frying temperature, 325° - 325°.
Use a slotted spoon or small wire mesh frying basket to slip the tomatoes into the hot oil.
PROTECT YOURSELF AGAINST SPLATTERS: Although not as explosive as popcorn, the tomatoes can throw a shower of boiling oil which can be unpleasant. I armed myself with a splatter shield. Long sleeves and glasses should also keep you from harm. It’s actually pretty tame but still, you’ve been warned.
After 10 – 15 seconds the tomatoes will burst their skins. Lift them from the oil, careful to keep the skins just barely attached. Drain on a paper towel and serve while still warm