Subj : fryers
To : DALE SHIPP
From : JIM WELLER
Date : Mon Jul 04 2022 22:36:00
-=> Quoting Dale Shipp to Dave Drum <=-
DD> a conventional deep fryer - because some things need to be
DD> cooked in hot oil to taste/feel proper in the mouth.
Mine was free. I was doing a checkout inspection on a rental unit I
managed for the owner. It was a penthouse condo that a major diamond
mine had leased for one their foreign executives. There were a few
overlooked odds and ends in the back of a bottom shelf in a kitchen
cupboard including an used fryer in its original box. I called the
company relocation specialist and asked her if she wanted to send
somebody over to pick them up and she asked if I could simply dispose
of them. I agreed, tossed the junk items down the garbage chute and
took the fryer home.
I deep fry things so seldom, maybe once a month, that I got
tired of it taking up counter space and gave it away to someone
else.
I can fry stuff quite nicely with a large sauce pan, a slotted
spoon and a thermometer.
DS> We used to have one of those little fryers ... Our problem was
DS> that we did not use it very much and so the oil tended to get
DS> an off taste or even rancid.
The trick is to filter the oil after every use to get out the burnt bits
and crumbs while it is still warm (but not too hot) then store it in
a sealed container such as the original jug from the store in a cool
place (basement or fridge). My oil lasts 6 months or more, and at
least 12 uses, starting with doughnuts when it is brand new, then
potatoes and finally breaded or battered things with fish going in
last.
DS> The only think I can now think of that needs to be fried in oil would
DS> be crispy fried chicken. Popeye's does a good job at that!
Lately my fried chicken is coming from Loblaw's deli counter. It is
superior to KFC, as good as Mary Brown's and much, much cheaper.
Also more convenient as the store is directly across the street
from my office.
I had Popeyes once in the States and would definitely patronise them
if they opened up here.
DS> This could be a good alternative.
DS> Title: Panko Baked Chicken Breast
DS> Heat the oven to 400 and arrange a rack in the middle position.
DS> Line a baking sheet with foil and place a wire rack on top of the
DS> sheet pan. Lightly oil the rack and set aside ....
DS> Bake until the chicken is brown and cooked through About 30 - 40
DS> minutes.
That's pretty much how I oven "fry" things which happens far more
often than I deep fry.
DS> Signature dish of Amy Wisniewski, CHOW.
She knows what she is talking about!
Cheers
Jim
... Some people don't understand that food is supposed to be tasty
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