HomeRoast Digest


Topic: Frying Coffee (12 msgs / 345 lines)
1) From: Aaron
Ok this topic was started in another post but Ill bring it to it's own.
Deep frying coffee beans.
Any ideas on it?  Has anyone tried something like this?
I  hate to say it but curiosity is killing the cat here.  I might have 
to try it.
question is... deep fry green beans and see what happens or deep fry 
already roasted ones see if it changes texture or what.....  or am I 
getting into a really huge nasty mess here?
As also mentioned, Ive eaten beans before, and from what I remember of 
past postings, others have as well, yet they are really not that great a 
snack (at least to me).  I wonder if roasting them will possibly make 
them more palatable and what will happen to the caffeine,  will it leech 
out into the oil or stick with the bean still...
If I don't hear a definate don't do it, I might give it a whirl this 
weekend..  Ideas or suggestions are appreciated.as I have no clue really 
where to start on this.
and brett if you say start with a pan and some oil Ill drive up there 
and smack you.
Aaron

2) From: miKe mcKoffee
I wouldn't deep fry a coffee bean any more than I'd deep fry a rib eye
steak. Actually I'd deep fry a rib eye steak before I'd deep fry a coffee
bean!
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
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3) From: Aaron
if you deep fry the ribeye, doesn't it become chicken fried steak?   and 
how come we don't have steak fried chicken?
aaron

4) From: Bill Zambon
Wouldn't you end up with the volatile coffee oils completely replaced by the
taste of safflower or whatever?
doesn't sound like a good plan... however, if some adventuresome soul tries
it... please tell us how it goes
Bill Zambon
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5) From: deylat1.1
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Don't know  what  you're talking  about;I never heard of frying coffee
 Don
On Thu, 24 May 2007 23:04:37 -0400 "Bill Zambon" 
writes:
Wouldn't you end up with the volatile coffee oils completely replaced by
the taste of safflower or whatever?
doesn't sound like a good plan... however, if some adventuresome soul
tries it... please tell us how it goes 
Bill Zambon
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Don't know  what  you're talking  about;I never heard =
of 
frying coffee
 Don
 
On Thu, 24 May 2007 23:04:37 -0400 "Bill Zambon" <wzambon> writes:
  Wouldn't you end up with the volatile coffee oils completely =
replaced by 
  the taste of safflower or whatever?
doesn't sound like a good plan=
... 
  however, if some adventuresome soul tries it... please tell us how it =
goes 
  
Bill Zambon
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6) From: Justin Marquez
If you fry coffee - how do you tell when the beans start to show oil?
If you deep fry a ribeye, it becomes a terrible thing to do to a ribeye!!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 5/24/07, Aaron  wrote:
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7) From: Ed Needham
If you were to try it, maybe you should consider doing it like popcorn, with
a little oil and a lid.  Emphasis on the lid, because when the beans start
cracking, or popping, you'll be spattered with hot grease.
A new trend...popped coffee.  Or not.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

8) From: Brett Mason
Ed, good point!
I have done the cooking of the beans, just like popcorn.
I did it in my hot air popper!
Amazing, I got coffee!
Brett
On 5/25/07, Ed Needham  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

9) From: Ed Needham
heheheh

10) From: deylat1.1
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Amazing indeed and hertening also: restore my  faith in hmanity
 Did your airpopped coffee make the  top three in Peruvian cup of
excellence competition? keep sufring  good fortune!
 B the  way: frying  with grapeseed oil adds no taste of oil and also has
the highest smoke  point  of any commonly  available cookinhg oil; avoid
cnola  which is  a sham: rapeseed oil renamed and a huge con perpetruated
on the public. strongly  hyped bu is  tainted  with excssive Omega 6 and
poor in Omega 3, totally  unbalanced. finally  when it reaches its smoke 
opoint:373°F it is seriously suspect of becoming  a carcinogen.Peanut oil
properly filtered is a bit  better smoke  point around 400-410° F.Extra
virgin olive  oil is ine o fryith belo 350°F but best near 300( fry
chicken in OOEV at 300° get soggy skin, meaty porion are better than
average  though. Hav  you ever  tasted canola ol reidue on food? I did
and  it ha a faint tst of hal raw salmon skin: cured me of con-olah oil
investigated bought and still usin grapeseed oil, except  fo chinese
cooking where the  peanut tate is integral with the recipe.I frying ' a
la chinese' try  getting  Chinese poduced oil: less filtered= better
taste for  French fries(Belgin fries actually, get th  mos rfined peanu 
oilnd i will be reusable several time and if never allowed  to cool, 
reusable 100 to 400 times:honestly, improving  with use until collapsing 
sudenly
 fter looking  at data in both Wipedia and Horme's database I'v concluded
that deep frying is a basdbd idea.
sauteing is another  matter u stay aw  fon non0-stick pans. Arguably I
maintain that  your  bes choice  for quikly browning food d 'clad"
stainlesssteel(aluminum core) stinless skin
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Amazing indeed and hertening also: restore my  faith in hmanity
 Did your airpopped coffee make the  top three in Peruvian =
cup of 
excellence competition? keep sufring  good fortune!
 B the  way: frying  with grapeseed oil adds no taste =
of oil 
and also has the highest smoke  point  of any commonly  =
available 
cookinhg oil; avoid cnola  which is  a sham: rapeseed oil renamed=
 and 
a huge con perpetruated on the public. strongly  hyped bu is  
tainted  with excssive Omega 6 and poor in Omega 3, totally  
unbalanced. finally  when it reaches its smoke  opoint:373°F it is seriously =
suspect of 
becoming  a carcinogen.Peanut oil properly filtered is a bit  =
better 
smoke  point around 400-410° F.Extra virgin olive&=
nbsp; 
oil is ine o fryith belo 350°F but best near 300( fry chicken in =
OOEV at 
300° get soggy skin, meaty porion are better than average  though. 
Hav  you ever  tasted canola ol reidue on food? I did and  =
it ha 
a faint tst of hal raw salmon skin: cured me of con-olah oil investigated =
bought 
and still usin grapeseed oil, except  fo chinese cooking where the&=
nbsp; 
peanut tate is integral with the recipe.I frying ' a la chinese' try =
 
getting  Chinese poduced oil: less filtered= better taste for  =
French 
fries(Belgin fries actually, get th  mos rfined peanu  oilnd i =
will be 
reusable several time and if never allowed  to cool,  reusable =
100 to 
400 times:honestly, improving  with use until collapsing  
sudenly
 fter looking  at data in both Wipedia and Horme's 
database I'v concluded that deep frying is a basdbd idea.
sauteing is another  matter u stay aw  fon non0-=
stick 
pans. Arguably I maintain that  your  bes choice  for quikly=
 
browning food d 'clad" stainlesssteel(aluminum core) stinless 
skin
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11) From: Brett Mason
Did I personally make you mad, or are you yelling at everyone who can read
the bold large font you chose?
Is there any coffee left in this thread?
Brett
On 5/25/07, deylat1.1  wrote:
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oil properly filtered is a bit  better smoke  point around 400-410
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 for
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d
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

12) From: Leo Zick
is this a spam list now?
On 5/25/07, Brett Mason  wrote:
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oor
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nutoil properly filtered is a bit  better smoke  point around 400-410
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 did
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