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I do my deep-frying outdoors in a big pot with a propane burner. Best part is I can fry chicken then make fries while the chicken is cooling and well wouldn't you know it now we have fries and chicken and the kitchen is clean! Plus the oil I get all over the driveway is ostensibly like a mini sealant right
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May 25, 2021 20:53
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I set up a permanent frying station in my kitchen because I actively enjoy the entire process of frying stuff. I even enjoy scrubbing up the aftermath and filtering the oil. Cooking a fried dinner feels like a meditation. I never end up eating what I make though. I'm always too hot and gross for the heavy food. Actually I wish I enjoyed any of the food I cook. I'm forever in the kitchen snacking on crackers and pickles during dinner because I never want to eat what I make.
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May 25, 2021 21:00
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fizzymercury posted:I set up a permanent frying station in my kitchen because I actively enjoy the entire process of frying stuff. I even enjoy scrubbing up the aftermath and filtering the oil. Cooking a fried dinner feels like a meditation. I never end up eating what I make though. I'm always too hot and gross for the heavy food. Weird! Why not just make something you like...?? Or are you trying to kill someone you live with by making them eat fried food often?
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May 25, 2021 21:13
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I start out making food I want to eat and by the end of it I'm tired and just want snacks and a beer. I always eat what I make but I eat leftovers hours later. I just wish I wanted to eat my very delicious cooking when it's at it's peak. And I'm not trying to kill my boyfriend but he eats like a minimum of 5000 calories a day because he's a landscaper. I'm considering installing a food trough.
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May 25, 2021 21:42
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mystes posted:I made falafel for tonight's dinner and I have to decide if I'm going to deep fry them or just bake them. Have you baked them and had them turn out well before? I never quite managed to get it to work right, I'd try baking them in a mini muffin tin, but they'd always be quite tough.
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May 25, 2021 21:58
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fizzymercury posted:I start out making food I want to eat and by the end of it I'm tired and just want snacks and a beer. I always eat what I make but I eat leftovers hours later. I just wish I wanted to eat my very delicious cooking when it's at it's peak. You sound so much like me in this paragraph, which is slightly worrisome as I'm afraid I might start eating mercury But I lose my entire appetite during the act of cooking, from the prep and the smells and the tasting and the cleanup. Sometimes I just give my wife and daughter the food and eat cold cuts
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May 25, 2021 22:07
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Brawnfire posted:You sound so much like me in this paragraph, which is slightly worrisome as I'm afraid I might start eating mercury What the hell is wrong with you people?! Also, please don’t eat mercury, fizzy or otherwise.
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May 25, 2021 22:54
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Sous vide your mercury so it’s at that jammy stage
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May 25, 2021 22:59
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Scientastic posted:Sous vide your mercury so it’s at that jammy stage Your mercury is ready when you drop some into water and it forms a ball.
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May 25, 2021 23:52
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I prefer to sous vide Uranus.
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May 26, 2021 01:07
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quote:Deep fryers are dangerous. You say to yourself "Oh, I'll just fry up some mushrooms and onion rings for this one special meal." But then you have the same classic conundrum that everyone all through history has had: "poo poo, now I have all this oil and need to use it before it goes bad."
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May 26, 2021 01:41
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tarbrush posted:My attempts at deep frying were delicious beyond my wildest dreams and I've never done it again because the inevitable oil waste and tidying up put me off That's honestly the only thing that saves me. If it wasn't such a bitch to clean up after deep frying outside of a commercial fryer and hood setup, I'd just make doughnuts whenever I felt like it and have to be wheeled out of the house on a pallet when my heart finally gave out. Also, you haven't really lived until you've gone fully down the making perfect fries rabbit hole. Slice the potatoes, rinse. Let sit overnight in a cambro full of cold water to float off the excess starch. Par-fry in peanut oil at 325 until pale. Freeze. Final fry to crisp at 375 before serving.
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May 26, 2021 01:59
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To be fair, I don't even have a deep fat fryer per se. I used to use a big wok, these days I use my soup pot. Less fiddly though yeah oil disposal is still an annoyance. Oh yeah make yourself some Chicken 65 and onion bhajis and maybe samosas. s'legit and that way you get good use out of the oil, even if your dinner that night is going to explode your every artery.
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May 26, 2021 12:12
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Yeah, I use my Dutch oven for frying. Holds pretty much a whole bottle of oil, and I just filter it when it cools and pour it back in the bottle to reuse shortly or dispose of.
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May 26, 2021 13:54
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After a few failures with cold oil fries, and knowing they can be delicious, I think I'm going back to the cast iron vs wok for frying. Am I just delusional though?
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May 26, 2021 13:59
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If you have an outdoor fire pit save your old oil and just dump it in there BEFORE you light the fire. BEFORE!
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May 26, 2021 14:48
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Liquid Communism posted:Yeah, I use my Dutch oven for frying. Holds pretty much a whole bottle of oil, and I just filter it when it cools and pour it back in the bottle to reuse shortly or dispose of. Same! Nut milk bag for filtering is quick and good enough, bottle goes in the garage beer fridge and lasts a dozen uses as long as you don't do fish or a bitter vegetable
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May 26, 2021 15:18
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BrianBoitano posted:Nut milk bag heh
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May 26, 2021 16:56
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It's called a nut milk sack unless you're in canada.
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May 26, 2021 18:01
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mystes posted:It's called a nut milk sack unless you're in canada. Don't know if I've seen nut milk in bags yet
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May 26, 2021 18:18
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Mister Facetious posted:Don't know if I've seen nut milk in bags yet I’ve just PMed you. 
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May 26, 2021 18:28
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Liquid Communism posted:That's honestly the only thing that saves me. Made potato chips/crisps via a similar method a couple times earlier in the pandemic.
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May 26, 2021 23:48
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Duck fat fries are absurdly good. There's a French place here in town that does duck frites, and I adore them.
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May 27, 2021 03:19
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Just tried the angry lady hot pot mix as thread's recommendation and it rocks. But it only calls for 500ml of water, whereas most of the mixes I use call for 1000-1500ml. Do you guys use two packs at a time, or just a very small pot or what? Followup question: Any cheap place online to buy it in bulk?
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May 27, 2021 20:11
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I did falafel again tonight (I made a bunch of extra before and froze them) and I actually fried them this time, and yeah... they're a lot better fried.
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May 27, 2021 22:47
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mystes posted:I did falafel again tonight (I made a bunch of extra before and froze them) and I actually fried them this time, and yeah... they're a lot better fried. I think this is true for basically all cooked foods.
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May 27, 2021 23:12
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You need to double dip your chips when frying them. When you first toss them in the hot oil (I use a wok to avoid having litres of oil to use), it quickly brings the temperature down. If you just leave them in there as the oil warms up, then you get too crispy on the outside while still a bit soggy on the inside. So first dip: let the outside crisp a bit. Then remove and let the oil heat up again. Second dip with half cooked chips: cook them through A good chipper will double dip their chip.
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May 27, 2021 23:24
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I love the idea of applying all this process to cooking, but for things like fries... Is your end result that much better than what you could get if you went out somewhere to your *favorite* fry place for a few dollars? It feels like a lot of work and time for fries, like you'd expect to spend that much time making sous vide duck confit or something. Is this something like you grew up in Fry Country and it scratches an itch?
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May 28, 2021 08:51
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VelociBacon posted:I love the idea of applying all this process to cooking, but for things like fries... Is your end result that much better than what you could get if you went out somewhere to your *favorite* fry place for a few dollars? It feels like a lot of work and time for fries, like you'd expect to spend that much time making sous vide duck confit or something. Is this something like you grew up in Fry Country and it scratches an itch? For me it was being stuck at home for a year+, I made a lot of fried stuff because I felt fries didn't travel well and we didn't want to go out.
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May 28, 2021 09:06
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To me, home deep frying is only worth it for chicken, falafel, and tater tots because other home methods just aren't the same, and home quality vastly surpasses restaurants. For wedge fries, I'm quite happy with par-cook, rough up + starch slurry, convection oven "fry". I even started doing the par-cook in the microwave and it's even faster. I'll still get fries at nicer burg joints because that's a different product, but my method tides me over in between those not-inexpensive trips. Then there's this: https://www.youtube.com/watch?v=UkXy12xVnRs
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May 28, 2021 13:51
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BrianBoitano posted:Then there's this:
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May 28, 2021 14:35
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VelociBacon posted:I love the idea of applying all this process to cooking, but for things like fries... Is your end result that much better than what you could get if you went out somewhere to your *favorite* fry place for a few dollars? It feels like a lot of work and time for fries, like you'd expect to spend that much time making sous vide duck confit or something. Is this something like you grew up in Fry Country and it scratches an itch?
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May 28, 2021 18:27
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I have always been a "one good kitchen knife is all I need" kind of guy but I bought a cheap food processor on a whim today and I feel like I have opened a portal to a whole new world. Now I want a nice one, that's bigger.
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May 29, 2021 01:12
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Tried making biscuits with Lawry's seasoning salt instead of Old Bay, and I almost couldn't taste it at all; not worth using even over plain salt.
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May 29, 2021 03:50
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VelociBacon posted:I love the idea of applying all this process to cooking, but for things like fries... Is your end result that much better than what you could get if you went out somewhere to your *favorite* fry place for a few dollars? It feels like a lot of work and time for fries, like you'd expect to spend that much time making sous vide duck confit or something. Is this something like you grew up in Fry Country and it scratches an itch? I've found it's surprisingly meditative and soothing to fry up little potatoes in a weird way, a chance to burn off some work stress and let my brain chill for a bit
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May 29, 2021 14:27
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https://www.youtube.com/watch?v=mIaAMIUd6WQ Very good with Shanghai bok choy miu rice. Will make again
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Jun 5, 2021 00:51
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My goodness that's a gorgeous video. It looks really good, drat. I can't follow the subtitles at all, though. It took me 5 minutes to get through the first one minute. Videos like this give me dyslexia anxiety. Do I need the on screen audio instructions or is the recipe like it looks on screen? Sometimes they drop in tips and I don't get them. Maybe my roommate will read it to me because that looks amazing.
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Jun 5, 2021 01:13
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fizzymercury posted:My goodness that's a gorgeous video. It looks really good, drat. I can't follow the subtitles at all, though. It took me 5 minutes to get through the first one minute. Videos like this give me dyslexia anxiety. They also have a link to their website that's more straightforward. Their recipe is as follows: 2 oz. Green onions (the white part), julienned and minced 1.5 oz. Ginger, julienned and minced (He also says you can just use a food processor) 5 tbsp. Corn oil (I used canola since it's what I have; it was fine) Added after cooking: 2 tsp. salt 1 tbsp. Sesame oil Refrigerate Heat oil to 400/until shimmering Add ginger and cook 15 seconds Add the green onion and do the same Remove from heat and place in a bowl, then add the salt and sesame oil
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Jun 5, 2021 01:32
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Has something changed in the egg supply chain that results in eggs lower in lechtin or something? I make a small amount of mayo every couple weeks for sandwiches and so on, and starting like two months ago suddenly every loving time the mayo wants to turn into a soupy mess. I've been making mayo for roughly forever and I think I might've had the emulsion fail maybe twice. And now it's every loving time unless it's babied like crazy.
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Jun 5, 2021 02:15
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SubG posted:Has something changed in the egg supply chain that results in eggs lower in lechtin or something? I make a small amount of mayo every couple weeks for sandwiches and so on, and starting like two months ago suddenly every loving time the mayo wants to turn into a soupy mess. I've been making mayo for roughly forever and I think I might've had the emulsion fail maybe twice. And now it's every loving time unless it's babied like crazy. Huh. Do you have a regular brand? There really aren't all that many egg producers in the US unless you're buying from local folks. Iowa is by far the largest producer of chicken eggs in the country but there's only a handful of industrial layers. i had to write about an avian flu epidemic there as a journalist and the actual size of some laying operations staggered me. one local producer had to euthanize 5 millions birds (cant recall of they were broilers or layers) in one go. It wouldn't shock me of an industrial producer changed its feed formulation to save 0.002 cents per dozen eggs or whatever even if it meant the egg was worse. CAFO animal husbandry (and, well, bigtime capitalism) is all about cranking out shaving fractions of pennies to maximize profit. Have you tried a different or a "certified humane" brand or anything?
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Jun 5, 2021 02:33
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