How Can I Get The Best Results With My New Electric Deep Fat Fryer?
Hello! I would like to know how to best use the deep fat fryer I recently purchased. I tried making some tempura zucchini, but the tempura stuck to the basket and the zucchini were overcooked. Second problem: Sweet potato fries – I would like a crispy outside and a tender interior. Any ideas on how long the fries should cook the 1st time – how long for them to rest and how long for the 2nd cooking.
If you have any good websites, I will choose your answer as the best. The websites I have visited are either too vague or don’t address my exact concerns. I am looking for mainly vegetable recipes (including falafel!)
Many thanks!
The best results would come when you throw it in the trash because all deep fried foods ever did for anyone was balloon them up and made them fat. So unless you want a cornary or heart attack…I recommend ditching it.
Comment by Chris, CC — October 5, 2009 @ 4:35 pm
Firstly I would like to congratulate you on the purchase of your deep fryer!
Contrary to popular belief, deep fried foods in moderation can actually be quite good for you. Oils are an essential part of good food nutrition your body needs. It is essential, however, that you understand that the oil you choose, and how you treat it, can have a profound effect on you and your family’s health. Be sure to fry your foods at a temperature of 300-350ºF. This is the optimal temperature for frying, any lower and your food will come out greasy. Any higher will cause the oil to deteriorate quickly.
Oils should never be heated to the smoking point to avoid decomposition. Just before the smoking point, oil starts to decompose rapidly forming free radicals and accroloin, a toxic smoke. Overheated oils are a severe health hazard as they cannot be properly digested by the liver and can cause irrevocable liver disorder, resulting in overall reduction in the body’s ability to digest food. Now that we’re finished with all that, let’s move on.
Though there are heated arguments on both sides of the case, non-hydrogenated coconut oil or peanut oil is best for frying. Be sure your coconut oil is non-hydrogenated. Frying with hydrogenated fats is extremely dangerous to your health. Another great oil that I’ve come across in virtually every fine dining establishment I’ve had the opportunity to work at is canola oil. There is a lot of controversy surrounding this oil, as it is made from genetically engineered rapeseed, which is a very toxic plant. Canola oil, however, has 93 percent unsaturated fat and is free of “bad” cholesterol and trans fat. It also contains the lowest amount of saturated fat of any common cooking oil. I’ll leave that up to your judgment, however.
A great way to make crispy homemade fries is to parboil them first in water. You’ll need to boil them until they start to get tender and translucent in color. I usually let my fries sit for a few minutes after parboiling, then finish them off in my 350ºF oil. They will have a nice golden brown color, the crispy outside and soft inside you seek. Parboiling is effective because you’ll need to cook your fries slowly and at a lower temperature to get the soft inside. After the parboiling period, your fries are completely cooked, the hot oil simply provides the crispy outer coating.
Once again congratulations on your purchase and good luck.
Comment by Catherin — October 5, 2009 @ 4:49 pm
check out http://www.cooks.com
do a search on the food you want to prepare. I will paste a recipe at the bottom from their site. They seem to have you boil the foods before deep frying.
VEGETABLE TEMPURA
2 carrots
1 green pepper
1 potato
1 zucchini
1 c. broccoli florets
12 mushrooms
1 c. ice cold water
1 egg
1/4 tsp. each salt and baking soda
1 1/3 c. flour
1 c. vegetable oil
1/4 c. soy sauce
Cut up vegetables into pieces. Can be stored up to 3 hours in refrigerator.
Prepare dipping sauce. In small pan, combine vegetable stock and soy sauce. Bring to a boil, then cool to room temperature.
Tempura batter: Lightly beat egg, water, soda and salt. Add 1 cup flour. Mix until just blended. Sprinkle 1/3 cup flour on top of batter. With a fork, stir only 1 or 2 times. Put bowl of batter on large bowl of ice. Dip vegetables in batter and then deep dry until crisp. Serve immediately with dipping sauce.
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