New answers tagged deep-frying
There's so much heat around a turkey deep-fryer I wouldn't see how light or medium snow would affect your cooking. Any snow is going to melt and probably evaporate before it comes into contact with any hot oil, and any that makes contact will be gone in a flash. I've barbequed in 20 below and in snow, all that it really means is that you need more heat. My ...
The shininess is from oil that has seeped into your food. According to About.com, the temperature at which oil starts to seep into food is around 163˚C (325˚F). You need to keep the temperature above that to prevent it getting shiny. Remember to use an oil with a high smoking point so you don't replace the shine with a carcinogen.
From Alton Brown's I'm Just Here for the Food (p. 99): "The number one reason breadings fail (fall off) is too much primer coat (flour). There is nothing to hold the layers together so they unzip from each other and your breading is floating free in the fryer..." If you're going to use a three-stage breading process, which is what you've described, you need ...
Try using Methylcellulose F50, it works very well to help a batter cling. You can see one way to do it using a pre-soak in this Fish & Chips Recipe - a 2% solution of F50 in water used as a dip before battering. I haven't tried it with onions, but I expect it would work well. Note that the methocel has to be well hydrated first.
Top 50 recent answers are included