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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.
God I love this place....thanks for the info guys.....you guys are great....:thumbsup:
1/2 onion
1 1/2 russet (Baking) potatos
creole seasoning
(or one whole onion to 3 potatoes)
cut the potato into 1/2 inch cubes, set aside in a bowl. clean the onion (cut off the ends and remove the skin) cut it in half (NOT lengthwise) cut into about 2-3 seperate 'slices' (like you would for onion rings) then cut in half lengthwise, leaving you with various sizes of 'strips' dump into bowl.
coat generously with the seasoning (you will have to toy around with it to find the right concentration for you) and toss it all together, making sure to break apart the onion peices.
deep fry portions at a time at 375 4-5 minutes or until golden brown, serve as a side dish. goes great with breakfast too.
Wubbles man Wubbles its two pieces of toast with a hole in between the both of them and then you put whatever it is you want between them as long its not bologna. Then you coat the thing in sugar and deep fry it its wonderful. Paten on that one boys that little baby is going to make me millions ya hear millions. Well enjoy the Wubbles guy and if you want some I got a warehouse full so i can set ya up:)
Maybe some of our British friends will give you a good recipe for fish and chips. I guess the key in this one is the batter. Fish fry very quickly.
I like to make crab rangoons. The recipe is easy but the hard part is sealing the wontons so everything doesn't leak out.
wonton skins or wrappers (found in most grocery stores in the refrigerated produce section or near sandwich meats)
1 8 ounce package of cream cheese
1 8 ounce container of pasteurized crab meat
1 green onion chopped
lemon and lime juice to taste (about 1 tablespoon each)
salt and pepper to taste
Bring the cream cheese up to room temperature. Mix in the lemon and lime juices and the green onion. Gently fold in the crab meat. Folding not stirring because you don't want to break up the crab meat to bits. You can also adjust the crab meat to cream cheese ratio slightly to taste. This is one recipe I do very little measuring.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
I LOVE fish and chips as well...I had no idea you could cook all this stuff with a deep fryer. I used peanut oil, which was recommended but what else does everyone use....or do they even have a favorite?
peanut oil hands down but it's expensive as hell here... (like 15-20 bucks a gallon) so we just use regular vegetable oil..
hey FBR thanks for that recipe i'ma definately check it out as soon as i can...
we also have a turkey deep fryer (the ones with the huge pot, that you cook on out side)
deep fried turkey is the best thanksgiving turkey ever... (use peanut oil for it as well) takes awhile tho o.0 like 2 hours or so.. so it takes a semi skilled cook...
when you inject the flavoring into it you gotta do it under the skin, and you can' ttear it or the turkey will burn... (you basicly pull all the skin back :p then put it back when you're done injecting)
you also gotta carefully monitor the oil temp..
I was WONDERING about the injecting thing.....you can buy marinades that you inject right? Or do you make them up? That's what we bought....the big turkey fryer thing. DELICIOUS turkey. :thumbsup: glad to know peanut oil is the way to go.....interestingly there is a restaurant supply in our little town and we ended up buying 4gals/$25.00. I read you can use the oil up to three times if you store it correctly?
yeah, but you really should get an oil pump if you plan to save the oil becuase it will have alot of crap in it you don't want in your stored oil...Quote:
Originally Posted by Weedhound
you can keep it for up to 6 months as long as it's stored in an airtight container as far from light as possible (light degrades oil)
and there are marinades pre-made or you can make you own, it's realy up to you... if you're cooking a turkey, just peel the skin back carefully, and marinade it in the fashion the jar tells you to, then replace the skin...
remember tho, to lower the turkey in EXTREMELY slowly... i spaced mine out about 45seconds ot a minute.
weedhound, at my restaurant we cut potatoes into about 1/4 inch slices and deep fry them...they're pretty good if you're wanting to do something with potatoes other than french fries..:thumbsup:
French fries are SOOOO....90's. :D What I'm specifically thinking of some easy side dishes that you can pop into the oil after the turkey comes out (and before you turn the oil off...) and is quick and simple I LOVE potatoes and onions....anything with those rocks...but also veggies....deep fried veggies????
Slip we DEFINITELY found out about lowering the turkey thing the hard way.;) I thought 10-15 secs would be plenty.....WRONG!!!...... :wtf:
The book I have says to strain the oil because of the crap in it (like you mentioned) and to refrigerate it between usings. They actually said I should treat the oil (after use and for storage issues) as a "meat product." Does this sound right to everyone? And when you guys DO really get rid of the oil....what do you do with it? It's not like motor oil or something is it????
lol... no..Quote:
Originally Posted by Weedhound
just put it in a container and put that container in the trashbag right before you drag it out to thhe curb or w/e. or if you got a buttload of it call up a resturant and ask them if they take old used cooking oil for recycling...
never heard of refregerating it, but you are definatley supposed to keep it cool (70 or lower?)
fi you're just gonna strain it, i'd suggest finding a way to incorperate using either a coffee filter or cheese cloth or something (unless you have a strainer with very small mesh)
also, make sure you let the oil sit awhile before straining it so all the sludge floats to the bottom, and leave an inch or two of oil in the bottom (don't try to strain it all) just throw the left overs away.
well refer to my last recipe <.< sounds right up your alley lol, and yeah, you can fry alot of veggies... you should definately try some okra..Quote:
Originally Posted by Weedhound
14 Odd Deep-Fried Foods | SenseList
Recycle cooking oil
err... maybe there might be an issue withd umping it in the trash, but it's what i always do with it anyways... not like it's toxic, and i'm sure there's alot worse things that could drip into our water from a landfill other then used cooking oil :D
Yeah....makes you think about ANYTHING you get rid of these days....which is as it should be. :) Thanks for the link. ;)
Ablondigas de baccalao- or however you spell it- I can't speak Portugese...
1 box salt cod, soaked overnight in a couple changes of cold fresh water, then simmered in another change of water 15 minutes, drained, and flaked
1 medium onion, shredded
2 potatoes, peeled, cooked, and smashed
2 cloves garlic, peeled, cooked along with the potatoes, and mashed wiht them
2 eggs
Mash all the above ingredients together, season with:
pinch saffron
white pepper
plenty of parsley
blend but leave some texture to the batter.
If it is too thin, add some bread crumbs until it is stiffer.
Scoop into your hot oil and allow to fry until golden brown, drain on paper towels, and serve REALLY hot with this dip:
1/2 c unflavored yoghurt - full fat is best- or sour cream if you don't 'do' yoghurt
red bell and chipotle peppers to taste
1 tbsp lemon juice
pinch sugar
pinch salt
I think there's something else in there too but I forgot. Oh maybe garlic. But there's enough in the fritters.
Slip, those peppers are the shit probably my favorite food. Must try even if you don't like peppers. :thumbsup:
Are you looking for recipes for a countertop deep fryer or are you going to use one of those big propane powered fryers to cook in or do you have both? You could be pumping out a lot of french fries and mozzerella sticks if you are using a propane powered turky fryer but that would be hell to use inside! ;)Quote:
Originally Posted by Weedhound
I'm confused now......
It's a propane powered thing FBR....30qt. You do have to use it outside. We figured if we got it out and heated it....why not make a bunch of stuff at once since the oil is there and ready to go. If it were inside it would be on a stove.....and I can't handle a stove....that's ACTUAL cooking.....:wtf: :D