#deep frying

[toyastales]

Chocolate Filled Donuts 🍩

[squishsquishy]

>> munchymoodz

[nolshru]

it's odd that "fried chicken" is such a common way to describe deep fried chicken, when like, normal frying is a *way* more common way to cook chicken

normal frying is probably like, #3, and deep frying's like, #5 - in order of frequency:

roast > bake > fry (normal frying) > stew > deep frying

[bviralmedia]

Deep frying spring roll wrappers to use as a cake topper

[cheeseburgers-for-america]

lmao

[airandangels]

Used frying oil + stearic acid = easily disposable goo

I really like deep frying food like doughnuts and kara age chicken but have been forgoing it for a while because of the difficulty of disposing of the oil. If you filter out any food crumbs after it cools down and/or clarify it using gelatin, you can re-use deep frying oil two or three times, but after repeated use it darkens and tends to develop an unpleasant flavour affecting the food. After that it's got to go.

You shouldn't pour it down the sink because it can contribute to fatbergs forming in the sewers. You can pour it back in the original bottle, put on the lid and put it out in the rubbish, but that means the bottle doesn't get recycled and the oil is trapped inside it in the landfill, unable to biodegrade. Restaurants have access to commercial oil removal services, which nowadays often convert the old oil to biodiesel so it gets another use, but these usually don't take oil from people's homes (kerbside oil collection may be available in some places, but certainly not where I live). I felt stink about the available options so I stopped deep-frying for a while to avoid the problem.

However, I've learned of a clever trick! You can buy stearic acid quite cheaply from the kind of stores that sell supplies for making scented soaps and candles. It's a substance sold in the form of small flakes or granules that has the property of solidifying oils (hence useful for making soaps and candles).

To solidify deep frying oil, either do this shortly after you finish cooking with it, or (if you're me) reheat some old oil you have sitting around in a bottle that you don't feel right about throwing away. It doesn't need to be super duper hot, just anywhere above about 100ºF/38ºC. For each cup of oil, add three tablespoons of stearic acid and let it dissolve (it will be pretty quick). Turn off the heat and put the pot at the back of the stove or somewhere else that it can cool down undisturbed.

The time it needs to solidify will vary depending on things like the quantity of oil and how well the pot retains heat, but I found that within a couple of hours four cups of oil in a cast-iron pot had gone cold and turned to a soft jelly consistency that could be easily scooped out of the pot and dropped in the rubbish bin. Grand.

There are, of course, packaged mixtures you can buy that do the same thing (one brand is called Fry Away) but plain stearic acid is cheaper so yay!

[jcdonkey]

I just woke up from a 3-hour nap and banged out this masterpiece.

[c98sancturary]

콘플레이크치즈핫도그 -- korean cornflake cheese corndog F2U with source

[culinary-vagabond]

Recipe Off the List: Hush Puppies from Gullah Geechee Home Cooking

This was the second recipe I fried in a week. This one I used a pot. I was about to use a wok, but Partner looked at me funny and asked why I wasn't using the little red pot. Out came the little red pot.

The recipe for the batter is excellent. I used Measure-for-Measure gluten-free flour instead of the all-purpose called for because we had a friend with celiacs over that evening. Everything still worked, so no issues there.

I did have issues with the amount of oil called for in the recipe: 2 cups was not enough. Maybe it could have been in a pot with a smaller diameter but we definitely need more oil to give the puppies room to float. They also needed to be turned over in the middle of frying which was not stated or implied in the recipe, but that's simple enough.

Partner is from Charleston SC, so hush puppies are a childhood staple, if not something his parents made in the house. I got an eyes closed, 'oh gods that's good' from him and a thumbs up another Southern at the table.

Recipe: Keeper

[ohthisisgonnasuck]

Made fried apple pies, with brown sugar glaze + cinnamon, last night ; about to make more for breakfast. Each one was better than the last.

First one was good... But the crust wasn't quite right.

Second one, I double-crusted & added a tiny pinch of salt... Omg, so fucking right, but still not perfect.

Third one (made like the second), but with a tiny pinch of chili powder. HOLY FUUUCK!

[lacewise]

You should not deep fry, make caramel, or otherwise melt sugar or use a lot of oil if you do not have the right equipment or experience. You need a deep fryer for frying at home. Home cooks should not be eyeballing BOILING HOT OIL. I am begging the people who say thinks like “maybe we just understand safety standards better” to take a candy-making class before interacting with MOLTEN HOT SUGAR—

*forcibly dragged off the stage*

[titanorosa]

Limp Turkey.mov

[legumepowered]

fries and tofu tenders

- freeze and defrost tofu

- press, slice, marinate [I used tomato powder, seasonings, water]

- bread in Maseca corn flour [the type used to make tortillas] mixed with seasonings [must be fairly dry]

- deep fry until golden + drain on paper towels.

- don't cause grease fire by trying to fry slightly wet steamed veg.

[cheeseburgers-for-america]

french fries

[culinary-vagabond]

Recipe Off the List: Sweet-and-Sour Fish "Tiles" (Tang Cu Wa Kuan Yu) from Every Grain of Rice

I don't fry things often, it's not a texture that's been high on my list of things I enjoy. I think that's because I mostly had mediocre to bad fried things growing up or am just not a heavy crust frying things kinda person. Once I encountered tempura, I became more open to eating fried food but doing the frying myself? Wee bit intimidating! There's hot oil I could splash on myself!

Slightly hilarious I decided to do two fried things in one week given that attitude, but it sure is doing good things for getting over that. Any rate, this was the first of the two.

I did my frying for this one in a wok. I like the sloped sides for the purpose and more relevantly, the recipe came out of a book focused on Chinese cuisine so I pulled out the wok. Just how my brain works. But this one will work just fine frying things in a Western-style pot. I would recommend a pot over a pan though, just to get a deeper layer of oil for the fry though. I would also say, if you keep the oil for another frying adventure, only use it for other fish. You're going to add a fishy taste otherwise.

Something I learned through experience this time: Keep the oil temperature up. I turned the stove down a bit too much and things got too cool to cook properly. That was an issue with my inexperience frying things and now I've learned more about how much heat my stove outputs. The first few batches ended up a bit paler than they should be, but the following batches came out better.

For the sauce, I thickened a bit more than Partner prefers but I liked it that thick. I saw his point though, so next time, I'll give it a minute or too less in the wok.

The kiddo ate this one, which has been a trial for a few weeks.

Recipe: Keeper

[nikademus1969]

Cleaning My Frying Oil with Cornstarch