Traditional Preparation
Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~1 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow fried in bacon fat for a few minutes each side, or until golden brown. Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato. This negates the need for a 'wash' (see below).
Alternatives include using breadcrumbs or flour instead of cornmeal, and frying in vegetable oil or other fat.
A 'wash' may be used; in this case, the sliced tomatoes are first dipped in a liquid before the cornmeal is added. This liquid is usually buttermilk, or occasionally beaten egg. Using beaten egg results in a slightly firmer texture than using buttermilk. 'Washes' are used because cornmeal does not readily stick to raw green tomatoes. Adding the liquid helps the cornmeal stay in place during the cooking process. This also results in the coating on the tomato becoming thicker and less crunchy when compared with tomatoes cooked without a 'wash'.
Read more about this topic: Fried Green Tomatoes (food)
Famous quotes containing the words traditional and/or preparation:
“The community and family networks which helped sustain earlier generations have become scarcer for growing numbers of young parents. Those who lack links to these traditional sources of support are hard-pressed to find other resources, given the emphasis in our society on providing treatment services, rather than preventive services and support for health maintenance and well-being.”
—Bernice Weissbourd (20th century)
“Living each day as a preparation for the next is an exciting way to live. Looking forward to something is much more fun than looking back at something—and much more constructive. If we can prepare ourselves so that we never have to think, “Oh, if I had only known, if I had only been ready,” our lives can really be the great adventure we so passionately want them to be.”
—Hortense Odlum (1892–?)