So I'm marinating some beef for dinner tomorrow night, as I quite fancy crispy beef... I'm using this recipe:
http://www.bbc.co.uk/food/recipes/d...eef_81504.shtml

(obviously I used splenda thingie instead of sugar! heh)

Anyway - it says I need cornstarch to coat. So what I'm wondering, what would be better, pork rind crumbs (I have a new hand blender so can finally make these!) - or is the coating to thicken the sauce, in which case I should use agar-agar ( http://en.wikipedia.org/wiki/Agar ) which I have strips of but have never used.

Help! (Am marinating overnight, so hopefully someone will let me know something by tomorrow! heeh)

Thanks for your help guys!

t0rie

As long as your oil is good and hot, you can fry the beef without the cornstarch, to get a crispy coat, though you might want to blot the meat once out of the marinade so it goes into the oil WITHOUT a wet coat. Pork rinds or almonds or whatnot simply won't make the same kind of very fine thin coating that absorbs the moisture from the marinade.

I like it quite fine without as all the flavour is in the marinade and the (and once fried, the thickening powder is pretty much gone, so you don't need it for that, either).

Hope this helps.

Thanks IslandGirl! Will try that tonight. And leave out the agar agar AND the pork rinds.
You're a star!

It was very tasty! It wasn't crispy though, I just think I don't have the patience for making crispy things. Could never make a decent crispy roast potato when I ate them either...

Must be a secret art to it that I'm missing!

t0rie