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And would LOVE ideas, tips, recipes.....anyone know how long it would take to deep fry your standard baking potato or temps thereof?
I saw a recipe for deep fried priime rib....anyone done this?? A good donut recipe? How about onion rings or onion petal things?
ANY info appreciated.....THANKS... :thumbsup:
friend jalapeno strips:
20-30 good sized jalapeno peppers
1 12 oz can of beer
1 cup cornmeal
2 1/2 cups flour
1 egg
2 tsp ground pepper
2 tsp salt
1/8 cup white vinegar (optional but it does kick up the flavor)
3 tbsp creole seasoning (if desired)
you'll also need two very large bowls, knife/cutting board, strainer/collander deep fryer of course.
cut the very tops of the pepper's off, then cut each pepper into 3-4 slices (length wise). clean out the seeds and the white 'meat' of the peppers. then cut each slice into 3-4 strips (again, length wise). once all the peppers are cleaned/cut, rinse them off in the strainer to get rid of all the seeds you missed previously, and set them aside for now.
prepare the batter. in one of the bowls, pour 1 1/2 cups flour, 12 oz beer, vinegar, the egg, the salt, pepper, and teh creole seasoning. mix well using a whisk, or fork, until fully blended. in the other bowl, add the 1 cup cornmeal, and the remaining 1 cup of flour.
work with small batches (6-7 strips at a time) dip in the wet mix, then space them out in the dry mix, throw dry mix on them rather then touching them to coat them. once coated, set aside on a plate, continue doing this until all are coated.
now you have two choices, which i reccomend the second. the first of course being settling for the thin layer of batter present, or give them another coating. work with them carefully, or the first coating will just come off on your fingers. it's also very important to space them out in the wet mix, or they will just clump together and seperating them will remove the first coat. other then that follow the previous procedure, dip in wet mix, space out in dry mix, toss dry mix on them to coat them, remove them to a plate.
deep fry for 3-5 minutes or until golden brown at 350. remove from oil to a paper towled plate or bowl. serve with sour cream, ranch, or your favorite cheese deep.
this batter technique would also work with pretty much any vegetable... okra, onion, etc.
also when working between the wet and dry mix it helps alot if you only use one hand for wet and one for dry.
ooo that sounds delicious and we will give that one a try, thanks. I LOVE onions so anything you can have an onion around is good in my book. Hey slip....weren't you the one talking about cactus? Do you deep fry that too?
nah, that's cooked in a skillet, sauce pan or at resturants on those huge flat metal things they for soem reason call 'the grill' lol. and i love onions too :thumbsup: anytime i'm adding onions to what i cook i snack on the raw strips :DQuote:
Originally Posted by Weedhound
A baked potato as in cut into french fries? If so you can do it two ways. Either cook them for a few minutes at 360-375 degrees until golden brown or you can make them like pomme frites (sp?) which are Belgian style french fries and popular in NYC where you cook them at a lower temp like 300-315 until they are cooked but not golden brown. I think you drain them well on a paper towel or even use a salad spinner. Then when all batches are done you crank the heat up to 375 and fry again for a crisp golden brown finish.
You need to make chicken wings. Either naked without drenching in flour or dust lightly in flour and deep fry at 375 until golden brown. Then you make the sauce and toss them in it. Traditional buffalo sauce is like 1 to 1 butter and hot sauce. I like to use much less butter and add a splash of lemon juice. Then you can play with this basic recipe adding honey, terriaki, a sauce that is spicier than hot sauce like Dave's Insanity sauce for extra hot wings.....
Some keys to deep frying, water is the enemy of the oil, making the oil break down more quickly so make sure you pat things dry if wet. Also, if you overcook the food that is when it becomes greasy because once all the water leaves the food, the oil can penetrate more deeply into the food and make it soggy. If you like salt, after it comes out of the fryer that is when to do it while still hot. A lot of things will float to the top when done. Cook in small batches because things need room and when you add too much it drops the oil temp too quickly.
Slip's recipe sounds good.
oh shit lol
Cactus Recipes
im ahave to give fried cactus a try... but all i've ever had is what i mentioned above
but basicly it's just strips cooked with cilantro, tomato, onion, peppers (usually serrano which is alot spicier then jalapenos, they're up there with habaneros) seasonings (not quite sure what all they put in it)
i can tell you how to make some damn good buffalo wings...
all you need is
chicken wings (the ammount is dependant upon you of course :p)
http://www.peppers.com/images/products/ACFIHUXi0.JPG (i reccomend that kind, but any will do, but we have like 6 bottles of it left lol.. it's really good)
you'll also need a 2 big bowls, oven safe cakepan or cassarole dish, knife and cutting board (if they aren't pre trimmed)
cut each wing into three peices, at the joints, discarding the tip. cook them at 325 in the deep fryer for 5-8 minutes (they'll start getting brown when they're done) no need to use a paper towl to drain them with tho if your deep fryer has a basket, just allow to drip for a minute, then just dump them in the bowl. once all the wings have been fried, pour in a very generous ammmount of hot wing sauce, stir them or toss them, just make sure they all get coated good.
remove them from the bowl, and place them in the cake pan/cassarole dish (make sure you choose a dish that is barely big enough to hold all the wings without bulging over the top) then pour the remainder of the sauce left in the bowl over the wings, cover with a lid or aluminum foil. cook in he oven at 350 for 25 minutes.
remove from the excess sauce, and serve.
FBR....can you stick just a big potato in there or should it be sliced etc....?
Slip...I have to try the cactus thing...AND the buffalo wings....thanks for the recipes. We're going to have a blast trying this stuff out. I'm as horrible at the stove as I am with growing in soil but for some reason seem to understand this thing better.
i wouldn't imagine you could deep fry a whole potato lol... by the time the inside was cooked, the outside would be as black as a black hole...
not to mention all the water content inside the potato could potentially turn your completely safe deep fryer into an oil volcano... o.0
I doubt you could stick a baking potato in whole into the fryer unless you want a soggy outside and an undercooked inside. It is about surface area and with the exception of fried chicken or a deep fried turkey cooked outside in 5 gallons of oil, you need things to have a good amount of surface area or else the outside gets fried and the inside doesn't cook.