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36

The lower (first) temperature actually cooks the potato so that it is tender, the hotter temperature (second) is what gives the crispy golden coating. If you just did the lower temperature, your fries might be too soft. If you just did the hotter temperature they would be too too tough.


28

It is absolutely OK to filter and reuse deep-fry oil. It's not uncommon at some short-order restaurants for them to filter the oil daily and only change it once a week. Of course, it does start to taste a little "off" when you reuse it that many times. There's also the matter of impurities lowering the smoke point; even when you filter, the result is ...


20

Well, that is part of what is going on. Frying at the lower temperature does get it cooked through without over-browning. However, if you kept cooking, you could get it brown without crisping. So, actually it has a lot to do with the changes to the starch molecules in the potatoes. The lower temperature frying brings the starch and water to the exterior of ...


18

Your cooking oil breaks down because of particulate that suspends in the oil as you cook in it. The ways that you can tell if the oil is bad is by visibility (at my restaurant we change at two inches but you could pull it sooner than that) and excessive smoking (because as noted above, particulate lowers smoke point and combustion point, and nobody wants to ...


16

The trick is to chill the Mars bar in a fridge for a few hours before cooking. Prepare a batter mix (the kind you deep fry fish in) and get your oil heated to temperature. Here's a batter recipe I've used before: Basic Fish Batter (Delia Smith Online) (You can't fault Delia!) You can use sparkling water to introduce more bubbles into the batter ...


14

It definitely sounds like you had some water on whatever you stirred the oil with. When water droplets get in the oil, they sink since oil is lighter than water. Then the water droplets turn to steam because the boiling point of water is much below the boiling point of oil. At this point, the steam rapidly rises out of the oil and escapes with a noise and a ...


13

There are three major properties an edible fat (I am assuming you are not asking about inedible oils like petroleum based products) has that affect how it is best used: Flavor Saturation Smoke point Properties Flavor The flavor of the fat is very important. So called neutral oils (like canola oil or refined grapeseed oil, or refined peanut oil, among ...


12

The potato is probably not as important as the method. Simply frying them will not get you the fry you want. Basically you boil them, then double fry them. Here are the steps for The Perfect French Fry: Ingredients 2 pounds russet potatoes (about 4 large), peeled and cut into 1/4-inch by 1/4-inch fries (keep potatoes stored in a bowl of water) ...


12

The other answers touch on the fact that its the release of water from the turkey that interacts with the oil, causes the oil to overflow, and then ignite the burner. Generally, this happens pretty shortly after you put the turkey in (due do any moisture on the outside of the bird). To do it safely don't bank on the fact that you've removed all the water - ...


12

It is not "food color" in the conventional sense. McDonald's techniques are based on something the 'home cook' can rarely achieve, consistency. Their friers are designed to maintain exactly the same temperature (375F, if I recall correctly). The typical home frier drops 20-30F as soon as food is added, the McMachines have the kind of heating elements that ...


11

As Brendon mentioned, the oil needs to be very hot. Just test this by dropping a cube of bread into the oil. If it 'sizzles' and starts to colour, the oil is hot enough. Also, cook the spring rolls in small batches, say 2 or 3 at a time. Overloading the pan or wok won't help.


11

There's too many factors to have a set percentage of oil that will stay, but lets cover a few common things that determine the oil in your final product. Heat of the oil: Your oil needs to be plenty hot enough to actually fry in. For fries, you'll typically want to shoot for between 350-375 F. If you don't have a thermometer, then get one! If you ...


11

Indeed, Mr. Zable actually applied for a patent -- US application no. 0014320, filed Sept 13, 2010. (Of course, just because he applied doesn't mean the US Patent Office will issue a patent on it.) His process is, in essence: (1) gelling a liquid beverage; and (2) wraping an aliquot of the gel in a raw "farinaceous dough", selected from the group of ...


10

Unless you are prepared to build some industrial strength equipment of your own design and then move everyone in the neighborhood away while you experiment with this, I fear you are taking your life in your hands. Normal pressure cookers add a maximum 15 PSI to achieve a water boiling point of 121 C or 250 F. Autoclaves, used for surgical sterilization, go ...


9

I can think of two approaches. In either case, you are going to want to use dehydrated tomato powder (or ketchup powder), as you certainly don't want to add the water content of the tomato to your fry. Option one would be to mix the tomato powder into a mashed potato, structure that with some hydrocolloid, and fry. The other, much simpler and probably better ...


8

Not much is out there. Food-grade silicone oil (dimethylpolysiloxane, for the chemists out there) is routinely used in medical and food-prep devices, and it has been approved by the US FDA Office of Food Additive Safety for use as a direct additive in diverse foods, like milk, dry gelatin dessert mix, canned pineapple juice, and even salt. Of course, ...


8

The nature of deep frying, contrary to expectation, is that it is a dry cooking method. The heat from the oil vaporizes water at the surface of the food. The steam coming of the food pushes the oil away from the food, and keeps oil from soaking in during the main frying process. This is also what causes the bubbling. The consequence of this is that by ...


7

In the UK Maris Piper potatos are good for making chips. A lot of 'chippies' in the UK use them.


7

Reusing your frying oil can actually add to the flavor, to a point. You can get a few reuses out of the oil, you'll be able to notice when it starts going bad. What I do with my frying oil when I'm done using is is filter it through some coffee filters I put over a funnel, putting it all right back in the container I bought it in.


7

Generally any non-oily fish is fine for deep frying. A relatively meaty fish (though not too meaty like monkfish) with a good thick fillet is best, because this allows the batter to cook without overcooking the fish. As Yellow Croaker is not an oily fish, you should be fine to batter and deep fry it provided you have a nice thick fillet. Traditional fish ...


7

I don't know how exactly you fried them, but normally, the second time you deep-fry them is to get them crisp. Make sure you deep-fry them at a hot temperature (180-190°C or 355-375°F). If they aren't crisp enough for you after two minutes, leave them in for another minute and check again. Another thing I've heard a lot (but without actual proof) is that ...


7

Not to take anything away from the answers already existing for this question, but I want to add one more reference: Kenji Alt's in depth opus on creating the McDonald's style fry at home. In summary, his method is to: Blanche the cut potatoes in water lightly acidified with vinegar, to allow them to cook through while the acid keeps the pectin from ...


6

The calorie intake is the same; a gram of fat has 9 calories.


6

You can buy really large filters for this purpose. It's how some restaurants filter their fry oil on the cheap. We had two conical strainers and put the huge coffee-like filter between the two so it wouldn't slip down as much, also so we could skim out the large bits easier. If you have a laddle you can sorta force it through faster by agitating in a ...


6

If you are saying you cannot get the oil hot enough during pre-heating: You may need a bigger burner than the one you are using. Most resources I've seen suggest over 100k BTU There may be something physically wrong with your setup (i.e., the vessel should be closer to the flame) The ambient temperature at the time of cooking was simply too cold for the ...


6

It is not necessary to have any egg to make a breading. You should instead take a step back: rather than trying to create a substitution for egg in a breading which relies on their unique properties, instead use one of the many breading methods which does not. Among them are: Simply dredging in an acceptable starchy flour (such as corn meal) Using a ...


6

Yes, it is probably true to a small degree, but irrelevant. In any deep fried food, the rapid expansion of water as it vaporizes pushes the oil away from the surface of the food, preventing it from immediately penetrating during the entire frying period. While alcohol may not have the same 1700 (IIRC) ratio of expansion in volume that water does when it ...


5

I want a car that can fly. :P I say you have two options: A quality dutch oven . This can do it all, although steaming might be difficult unless you can find a steamer insert for your dutch oven. It's certainly the closest you're gonna get to a slow cooker. A quality stock pot with a steamer insert (or two). I have a great 12 qt stock pot with 2 steamer ...


5

If you don't have a fry thermometer -- the important part of frying is the bubbles coming off the food in the oil. If you don't have bubbles, the oil's too cold. The trick I use for measuring the temperature (as I don't have a fry thermometer) is to dip the end of a wooden spoon into the oil -- the wood holds enough moisture that if the oil's hot enough, ...


5

I usually dredge the fish in plain flour first and then the beer batter. I actually made beer battered fish tacos for dinner last night and the batter stuck perfectly. It probably also depends on your batter consistency. The recipe I use says the batter should be slightly more liquid than pancake batter.



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