What's cooking? part 4

YOU GOT THIS STEVIE FUCK THE HATERS

― quincie, Monday, October 15, 2012 2:41 PM (1 minute ago) Bookmark Flag Post Permalink

YO I'M FEELIN YOU GIRL *HIGH 5*

recipes say to season the flour so I will do that.

i mean, if you got a deep fryer .... but it uses so much oil!

why not just pan-fry each side?

silence!

let the man fry

here's where i confess that i saved up to buy a fry daddy when i was in middle school and MADE A HUGE MESS
sob sob sob

i hope your fried macaroni nuggets are pain free!

I'm with tlg and LL; I leave frying things to people with better equipment and who don't make me clean up.

i just pan-fried last nights pasta but failed to brown or crisp it :-(

http://www.iment.com/maida/favs/recipes/pasta/refried.htm

^^ awesome

I've only deep fried at home once or twice but I was fry girl at KFC in my teens so *pins medal on chest*

clean oil, test before using a la quincie
never! turn! your! back!
do not multitask when frying.
do not move pans full of hot oil.
be safe!

Ya I will be using a smallish Le Creuset if I do this; also I think what I will be doing is essentially pan frying in that I fill up the Creuset so that the oil reaches like halfway up the macaroni block, and then I will flip it over and fry the rest.

I don't think I'm ready for submersion.

paula deen says two inches of oil at 350

Yes but I have no thermometer this is the problem!

oh right

that's a good place to start imo

but if you ever do decide to go full pot/full deep fry, it's worth getting a candy thermometer just so you're on point with temperatures. you don't have to do it that way, but it's helpful if you're nervous.

but just follow quincie's advice about testing with a panko crumb, the oil will tell you when it's ready *insert sound of zen music/pan pipes*

maybe ... set the oven at 350, put the creuset in there with the oil?!? (j/k)

lol

call the fire department

the oil will tell you when it's ready

i heard this in jodorowsky's voice from holy mountain

<3

mum used to fry potatoes for sunday roast, in the half-pan like stevie's going to do

you should be able to tell from the the edge of the mac/cheese square when its' ready to turn over. keep a spoon on hand with your flipper to help counter balance

be the oil

http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2012/2/20/1329737727793/Zen-master-Thich-Nhat-Han-007.jpg

i've only ever deep fried one thing (plantains) but i thought it was a breeze; idk

i guess it comes down to how deep the oil is? don't you only need like a half-inch of oil to deep fry a plantain chip?

i always pan fry plantains
deep frying is a very particular experience that involves a LOT more bubbling oil than you're probably used to seeing (unless you have been a fry cook)

they were little chunks not thin chips, prob used 3 inches of oil or so. i mean i'm not in a rush to deep fry chicken pieces or whatever but it didn't seem like a huge deal.

así?
http://the2ndhalf.typepad.com/andys_diner/images/2007/10/18/maduros3.jpg

lil smaller but yeah that with full oil coverage

um hello how is it that no one has yet commented on TLG's link up there???

omg I missed it

lots catsup

it was a bummer to open because I was actually pretty excited about fried pasta

it's like opening a recipe for refried beans to find that it's just someone opening a can and heating them up

On the topic of refried beans: I had the most amazing smokey refried beans at a fancy mexican joint in Houston. TBH my only experience is refried beans from a can. How to proceed? It will definitely involve some time in the big green egg to get some smoke, but. . . what the hell else is involved? Do I start from dried beans? What kind? What other stuff? Lard is not a problem fyi.

whole beans from a can with liquid go into a pan with oil. maybe 1 tbs oil / lard / drippings for every can of beans? you mash them up in the oil with a masher as they fry over medium heat. takes 10-20 minutes. that's it!

if you want you can put a little chopped onion and/or jalapeno and/or garlic in there to start

but i think the amazingness of restaurant fried beans comes down to what they're using for the oil more than anything else, they're generally really simple. like if they have really good rendered pork fat from making carnitas all day, well, the beans are going to be amazing.

i bet you could blend canned with a chipotle pepper and get the same thing with minimal fuss compared to working from dried peppers?

i mean dried beans! stupid me. sorry.

get a deep fryer off of craigslist

I've deep fried a few times, my proudest accomplishment has been deep frying a big mac coated in batter

lies

my deep fryer has been living with Tombot for the past, oh, five years or so.

so really it is Tombot's deep fryer now.

Funny this came up, ive been thinking of gettin' a simple pot and fyer basket set again! I want to make potato scallops (dunno if theyre a thing outside of aus/UK?) but then I had this idea.... CELERIAC SCALLOPS.

I had some leftover pinto beans in the fridge, not getting any fresher or younger -- thread inspired me to cook them down/mash them and make a couple of tacos of beans/onions/tomatoes/cheese and some really hot jalapeno ketchup that my mother bottled last month. That ketchup is hair-raising stuff, and delicious.

I'm so about black beans and pinto beans lately, I want to eat them all the time (and often do)

Yo quince, Bittman's refried beans recipe says you can use butter and OMG SUCH FLAVOR!! Everyone I serve them to wigs out.

Sauté some garlic in that shit first and you are golden.

What sort of oil should I be frying the mac in? Canola is fine, right? I am not going to get spendy w this tbh

Canola's fine.

Totally fine. Or veg, or peanut. Or Crisco. Or lard--what the hell you're frying mac and cheese!

Just told spouse I'm gonna make him refried beans with butter and he has agreed to be my spouse for another year :)