Culinary Conversations

[worth1]

They're a lot better for you than salty greasy potato chips or salty greasy Fritos.
Some of the Mexican ones still have a ton of lard in them though.
They're like a crunchy lard things.

[worth1]

Made 10 ounces of Pork Panko in a jiffy with the food processor.
I have shrimpies waiting in the isles.

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[worth1]

Well I'll be, I didn't even know they had these.
I'm almost tempted to go back.
Yummy.

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[worth1]

Yesterday I used an egg wash in a brand new batch of fresh frying oil.
Today I did the potato test and it was starting to get foamy meaning it's either not going to crisp up the food and it's going to be soggy and oily.
Not healthy!!!
One confounded cook with brand new fresh oil and is ruined.
Just because I used an egg wash.
Got it hot and dumped it on a big weed.
Here take that big weed.
Eggs ruin deep frying oil.
On the other hand I fried a bunch of times with oil and not have this problem because I didn't use an egg wash.
Just catfish and potatoes.
Not for sure what chemical or protein is in the eggs but it's going to send your oil south fast.
I always do the potato test before frying with used oil.

[JRinPA]

How does egg ruin the oil exactly?

[worth1]

How does egg ruin the oil exactly?

I don't know but it stars having small foaming bubbles and the food doesn't fry right and it becomes greasy.
It's really gross.
I've seen it so bad the foam comes over the top of the skillet.
What ever it is I think it's in the yolk.

[worth1]

It's like cooking something in warm oil like you would a duck.
It just gets soggier and soggier until it's mush.

[worth1]

I'm going to have to start getting some of my produce from the Mexican market.
The onions are horrible and expensive in the 3 pound bags and the single ones are too much by the pound.
HEB1.44 a pound and Jalisco .69 a pound.
Frigging ridiculous.

[pepperhead212]

Correct me if I'm wrong (no expert on deep frying), but isn't tempura batter part egg? How could the egg be ruining all that oil?

[worth1]

Correct me if I'm wrong (no expert on deep frying), but isn't tempura batter part egg? How could the egg be ruining all that oil?

I have no idea.
And I can't find answers on line.

[karstopography]

https://www.hungryhuy.com/tempura-batter-recipe/

No idea as to the veracity of any of the statements included in the link.

I do know I like food fried in batter.

[pepperhead212]

I remember my favorite batter I would make, especially for seafood, was a beer batter, which did have egg in it, too, though I don't remember proportions. And some starch added, in addition to just flour, made it better. I remember we tried some jasmine rice flour for about half, but the flavor was barely noticeable, but still good. Been close to 20 years since I've cooked that stuff - not something I cook for 1 or 2 people, and not something for leftovers.

[worth1]

Not a real fan of food fried in batter but I can appreciate it if done correctly.
I can do it and many others as well.
Maybe it's my experience with really greasy food that disgustes me so much.
As @pepperhead212 said it's not for leftovers.
At the BOC chow hall in Prudhoe Bay Alaska they put out this nasty leftover cold stuff to warm up in a microwave the next day.
The leftover fried mushrooms and cod were absolutely disgusting, garbage you wouldn't feed to the pigs much less a human being.
It was in a big trough with the greasy batter falling off and looked like a mess of slop.
We used to look around and see if anyone was around and dump it in the trash.

It really turned me off on batter dipped fried food.

[karstopography]

https://www.recipetineats.com/crispy-be ... ered-fish/

Here’s my favorite beer batter recipe. No eggs in it. 3:1 flour/rice flour. The rice flour makes it extra crispy. Baking powder, salt and ice cold beer are the remaining ingredients.

[worth1]

https://www.recipetineats.com/crispy-be ... ered-fish/

Here’s my favorite beer batter recipe. No eggs in it. 3:1 flour/rice flour. The rice flour makes it extra crispy. Baking powder, salt and ice cold beer are the remaining ingredients.

That's the ticket.
I can't remember using eggs in a frying batter.
Bush beer believe it or not makes a great beer batter.
If you can't stand the taste of the beer don't use it in a batter.
But I've never used rice flour either but will have to try it.
Maybe I can grind some at home.
Why I'll be it might work.
I used a modified Cuisinart bur mill coffee grinder to grind it down pretty fine..the modification was a put shims under one of the burrs soi it was only off the other Burr by a couple or so thousands of an inch at the finest setting.
I think I spent all day on it and experimenting.
Any who I got two cups worth of a pretty fine white rice flour out of it.
Not for sure just how fine it needs to be.

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[worth1]

Well if this works out it's pennies on the dollar big time.
5 pounds of HEB long grain rice is .4 cents an ounce.
Well not really but less than half the price.
Besides it fun and I wasn't doing anything with the grinder anyway.
I ended up pumping out 1 pound 10 ounces of rice flour a little less corse than semolina flour.
I've never used or bought rice flour in my life.
This is the grinder I used.
Had it for years.

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[bower]

I do use eggs in batter, for frying up cauliflower or other veg. No recipe just flour of some kind(s), salt, pepper, egg and milk stirred up with a fork. It does produce bubbles in the oil, too right. This is one reason I prefer a shallow fry instead of deep frying. Use up the oil at one go and no worries about wasting it because it's gone wierd.

[worth1]

I was heading to the store to get a certain kind of fish decided to look in freezer.
Couldn't find a darn thing but a bunch of stuff I wasn't ever going to use or didn't know what was so I filled up a giant trash sack.
Been telling myself to do it for days.

[worth1]

I was baffled as to what I was going to eat for supper but the fish and chips thing took hold.
I've got the dry ingredients in the refrigerator getting cold and the fish and shrimp thawing out.
I added a little of my homemade curry powder to the dry ingredients because several English people did.
The chips are Yukon Gold because a chef for the royal family uses them here in the states where he has moved to.
I added a little more rice flour to the mix because I felt like it.

[worth1]

James Garner contemplating having another one.

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