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#1
Jul 29 2011 04:30pm
Hey guys, what are you all up to tonight?

I'm deep frying ice cream in Frosted Flakes. :)
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#2
Jul 29 2011 04:37pm
Quote (hedonism @ 29 Jul 2011 14:30)
Hey guys, what are you all up to tonight?

I'm deep frying ice cream in Frosted Flakes. :)


nice.. i cant wait to go to the LA fair and try the deep fried selections

what are you using to deep fry? i've never been sure how technical deep frying is. is it ok to just pour a bunch of oil in a pot and put it on high to deep fry? how does one know how to make the oil reach a certain temperature?

today im eating roast beef sandwhiches.. not very difficult to make lol.
for the coming week or so i have groceries to make seaweed and beef soup, chive and seafood pancakes, and eggplant mushroom potato curry.
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#3
Jul 29 2011 04:43pm
We're off to a local bbq/burger/sports bar tonight, but--crap--I just had to make post. I never thought I'd see the day...
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#4
Jul 29 2011 05:23pm
Quote (eriot @ Jul 29 2011 06:37pm)
nice.. i cant wait to go to the LA fair and try the deep fried selections

what are you using to deep fry? i've never been sure how technical deep frying is. is it ok to just pour a bunch of oil in a pot and put it on high to deep fry? how does one know how to make the oil reach a certain temperature?


Oil selection is somewhat important, you should use something like a peanut or canola oil, as opposed to an olive oil, which has a lower smoke temperature. You also want to make sure your oil is fresh and not over used (it can get a little pricy though).

I bought a home deep frying machine that I LOVE, it has a couple baskets, and a digital interface that tells me the temperature of the oil, and has a timer also. It cost me like $60, a great investment. If you don't have one of these you can put your oil in a deep pan, just get a kitchen thermometer to stick in it to make sure it's the right temp. If it's too cold, the oil will soak in your food and it will become greasy.
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#5
Jul 29 2011 05:42pm
Quote (hedonism @ Jul 29 2011 07:23pm)
Oil selection is somewhat important, you should use something like a peanut or canola oil, as opposed to an olive oil, which has a lower smoke temperature. You also want to make sure your oil is fresh and not over used (it can get a little pricy though).

I bought a home deep frying machine that I LOVE, it has a couple baskets, and a digital interface that tells me the temperature of the oil, and has a timer also.  It cost me like $60, a great investment.  If you don't have one of these you can put your oil in a deep pan, just get a kitchen thermometer to stick in it to make sure it's the right temp. If it's too cold, the oil will soak in your food and it will become greasy.


Got a brand/model for the deep fryer? I'm interested in buying one :P
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#6
Jul 29 2011 05:44pm
nice on getting the forum passed i didnt notice it !!
Just made me some beef ribs tonight with some potatoes nothing special but tomarrow its ribeye or t-bones on the grill + mushrooms and onions in worshteshire sause + butter omfg im excited lol
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#7
Jul 29 2011 05:52pm
Quote (TeaRs- @ Jul 29 2011 07:44pm)
nice on getting the forum passed i didnt notice it !!
Just made me some beef ribs tonight with some potatoes nothing special but tomarrow its ribeye or t-bones on the grill + mushrooms and onions in worshteshire sause + butter omfg im excited lol


You should make garlic infused butter and melt a slice right on the steak right as it comes off the grill, it will add so much moisture and flavor.
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#8
Jul 29 2011 05:55pm
Quote (hedonism @ Jul 29 2011 06:52pm)
You should make garlic infused butter and melt a slice right on the steak right as it comes off the grill, it will add so much moisture and flavor.


u mean just a melted butter/garilic mix ??
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#9
Jul 29 2011 06:00pm
Quote (TeaRs- @ Jul 29 2011 07:55pm)
u mean just a melted butter/garilic mix ??


Leave the butter out at room temp until it softens, then mix in some garlic powder, re-shape it and regrigerate it until it hardens again.
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#10
Jul 29 2011 06:05pm
Quote (hedonism @ Jul 29 2011 07:00pm)
Leave the butter out at room temp until it softens, then mix in some garlic powder, re-shape it and regrigerate it until it hardens again.


k gonna do that tonight before bed lol thanks for the idea sounds SUPER tasty lol
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