Warning: non-scientific (yet yummy) experiments below.
Food experiments in this blog fall into two categories of preparation:
a) planned out ahead of time, with research and getting the right ingredients;
b) Deciding on the spot to test something out with the food I have in my kitchen, usually in a hunger induced haze.
This is something I did on the fly. I had leftover sage. I wanted to have them in fried form.
So what was the best way to get these wise leaves crunchy?
The search for this answer while leaving out thorough research, and we get today’s experiment: what is the difference between frying sage with and then without a flour coating? And what is the simplest, best way to coat them for a good crunch?

BONUS POST: Not all of my food experiments go well, so today we learn the important lesson that failing is OK…
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