OT -Deep fryer warning - long, boring post
Mort wrote:
> Nunya Bidnits wrote:
>
>> Mort said:
>>
>>> Cleatarrior wrote:
>>>
>>>
>>>> Mort wrote:
>>>>
>>>>
>>>>
>>>>> I like two stage cooks cause you can do stage one the day before.
>>>>> This is especially useful for bound and breaded, i.e. messy, items.
>>>>> Much less mess and very fast delivery on game day.
>>>>
>>>>
>>>> Good point.
>>>>
>>>> But can you do that with fries?
>>>>
>>>> Give this method a try and see what happens. Part of it is simply
>>>> that Yukon golds are so starchy, but ATK proofs their work and this
>>>> one is a fry lover's delight.
>>>
>>> Yes. It works with everthing. Try it and you'll be sold.
>>>
>>> You cannot tell the difference. I was sure I'd be able to
>>> tell but after doing it a few hundred times with all kinds of
>>> different stuff I finally gave in.
>>>
>>> Bad them tight in zip bags and don't fridge them for
>>> more than a day.
>>
>>
>> So the breaded stuff doesn't just get all soggy in the fridge overnight
>> lying there only half cooked? It's definitely counterintuitive. But hey,
>> I'll try anything, so the next batch of O-rings or panko/tempura
>> shrimp I'll
>> try it on a batch.
>>
>> MartyB
>>
>>
>
> It gets totally soggy. You reach into the bag to drop
> the first piece in the fryer and you think, "I'm
> screwed". Then when it comes out of the oil it's as
> good as new.
>
Very cool, thanks again.
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