HomeRoast Digest


Topic: Very OT: Frying (was Cholesterol (was Re: coffee and cholesterol (2 msgs / 40 lines)
1) From: Kit Anderson
Aaron wrote:
<Snip>
350F or it burns on the outside and the inside is gross. Ask me how I 
know :p  Try to find a recipe that calls for 400-450F for deep frying 
anything. There aren't any. A higher smoke point means it breaks down 
slower and you can use it longer providing you filter it. Harold McGee's 
'On Food and Cooking'  is the goto source for the information on this.
<Snip>
If you can't deep fry it, what good is it? Seriously...I don't deep fry 
turkeys. It was a great spectator sport at Texas football tailgates to 
watch a bunch of drunks playing with hot oil over open flames. But the 
product has great skin and the rest is bland. Injecting stuff to help it 
is a crutch. It is a pain to do and not worth the effort. I would much 
rather put a turkey on my Weber Smokey Mountain on a load of maple coals.
<Snip>
Born and raised in the South and never heard of deep fried peanuts. 
Boiled, roasted, blanched, dry roasted (?), and peanut butter. Not that 
it isn't a good idea. I just never heard of deep fried peanuts.
Kit

2) From: stereoplegic
doesn't deep frying over 400 become a fire hazard very quickly 
thereafter? @ least that's what my 12" stem deep-fry thermometer says in 
that area of the temp spectrum (to keep this somewhat coffee related, 
these work really well for air poppers using taller-than-normal soup can 
chimneys-such as my 1400w Popcorn Pumper w/ hacked and 
thoroughly-cleaned can of scrubbing bubbles-the Cooper that Tom sells 
works great, but not if your chimney extends more than 8").
kit wrote:
<Snip>


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