Deep frying at Home.

Sure deep fried food is evil, and will kill you(but so can the # 5 bus), but it tastes so damn good. Post your home deep fried creations here.

I consider myself pretty adept @ frying foods , either my deep fryer, or deep frying stuff in my wok.. Tonight I hd a hankering for some deep fried shrimp. Grabbed up 2 lbs. @ Ultra Foods(probably from Vietnam or some 3rd world shrimp farm, it is what it is)..

On the ride home to Gods Country I remembered I had some double yolk duck eggs.... Thats my base for the Tony C's breading I bought. (1) double yolk ducks egg and a cup of milk whisked. Shrimp tossed in the wash, then breaded. End result was magnificent., The extra yolky duck eggs added an extra crunch and level of flavor to these shrimp we loved. Thank me later for sharing this tip once you try it.

Best fried shrimp I have ever had... ? Perhaps.

Double yolk ducks egg:



deep fried camarones:



my plate:

jimswside wrote:deep fried camarones:

I'd walk the 90-miles to your house for a taste of that shrimp!

And if it does you in, I promise to send flowers. Keep eating & posting.

Only do deep frying at home one day a year, but we do go all out.

Here's the full spread: viewtopic.php?p=367554#p367554

Just a couple of snippets

Batter dipped curds


Corn dogs


Batter dipped brownie

nice, corn dogs, curd, brownie, right up my alley.

G Wiv wrote:

jimswside wrote:deep fried camarones:

I'd walk the 90-miles to your house for a taste of that shrimp!

lol.

tasted alot like some of the preserved egg yolk fried items i have had in Chinatown.

Lovely!
Where did you get the eggs?

How long have you had that saucer the eggs are in?

I think when I was dating my wife in the '70's my MIL had that pattern as a complete set. Is it a melamine material or china?

I got the double yolk duck eggs at the asian market just south of Tank Noodle(on Broadway, and has its own parking lot). $.75/ea.

The plate set was handed down to me by my mom, it is the set we ate on back in the 1970's. I saw the complete set at one of the antique shops on Belmont a few years ago, and was surprised at how much they wante for it.

jimswside wrote:The plate set was handed down to me by my mom, it is the set we ate on back in the 1970's. I saw the complete set at one of the antique shops on Belmont a few years ago, and was surprised at how much they wante for it.

Just showed the photo to the wife. She said her mom got the whole set by collecting them from shopping at Jewels, a few pieces at a time. I also remember drinking water from smoked color highball glasses with the Bears logo on it collected from Shell gas stations back when gas was 75 cents a gallon in the 70's.

needed some eggrolls to serve with some Vietnmese style smoke roasted chix.

Dungeness crab & spam eggrolls:

filling:
-minced sauteed spam
-green cabbage
-broccoli slaw
-scrambled egg
-dark soy sauce
-green onion
-dungeness crab
-garlic
-peanutbutter







Really solid egg roll, Spam worked well with the other ingredients for sure.

That looks delicious, but my aversion to deep frying at home has less to do with my arteries than it does with cleaning up the oil afterwords. I would gladly soil up your kitchen for some crispy fried goodies, though...

had some left over shrimp from the lumpia I made yesterday(and a fresh refil of oil for the wok) , so I fried the shrimps up for a snack:

Seasoned Wondra, egg wash, seasoned wondra/corn flour blend. Stood in the kitchen and ate them by the 1/2 dozen or so as they came out of the oil:



these little guys were great with some Hienies style hot sauce:

Jim,

The only other sauce to even come close to your Hienies in color and power to glow in the dark is Speed Queen's!!



Geo

Geo wrote:Jim,

The only other sauce to even come close to your Hienies in color and power to glow in the dark is Speed Queen's!!
Geo

Not sure ive heard of/seen the sauce from Speed Queen, still around? Whats it like?

been denied 2x for a live dungeness crab @ Hmart the past 2 weekends, had to make do with a live lobster..

Been playing around with the wok as the deep fryer, for small batches and quantities it is great. 2nd shot at a "oil poached" lobster, Hacked up, then dredged in unseasoned corn flour and fried in the oil..





I do the tail first, then the body, then the claws as they release alot of liquid when cooking.



also got the lumpia thing down according to Vangie..







bonus... did up some filipino style garlic rice as well..

I have limited kitchen space in my 1BR condo, so I've pared down my kitchen appliances to a just the stuff that I will either use regularly, plus the stand mixer that I just can't bring myself to get rid of. I've studiously avoided buying deep fat fryer because of the hassle of filtering and storing oil... until now.

Clean Cooking Oil with Gelatin (Serious Eats)

This is a game changer.

Any recommendations on a fryer? Small is better, but I'd still like to be large enough to fry a chicken every now and again.

Hi,

I have a Fry Daddy, which holds no more than three cups of oil. It could fry a chicken leg(s), wings and such, but not a whole chicken all at once. It will fry small batches of falafel, fries and such.

I do have an electric frying pan for stuff like chicken or potato pancakes. I situate it in my sink with a box of baking soda on the edge, just in case of fire. This set up largely confines the mess to a manageable area.

Regards,

I still do all my deep frying inside my high sided enameled cast iron dutch oven. It takes a while to get up to temp but holds heat well and splatter is minimized.

Independent George wrote:... I've studiously avoided buying deep fat fryer because of the hassle of filtering and storing oil... until now.

Clean Cooking Oil with Gelatin (Serious Eats)

This is a game changer.

This is a very cool idea that I'm eager to test out. Thanks for posting it!

There's just this one part of the Serious Eats post that concerns me:

"... all I had to do was pop out that disk of hardened gelatin, complete with all the trapped flotsam and jetsam, and toss it in the compost."

Even though the gelatin disk will be mostly gelatin and water and burnt bits of flour, my understanding is that you should never put anything containing fat or smelling at all of fat, not even so much as a bit of fat trimmed off the edge of a pork chop, in a compost bin unless you want to invite raccoons, possums, chipmunks, mice, and other varmints to the compost dinner and risk being greeted by one the next time you lift the lid.

He may be referring to the city compost. Many areas take food scraps as part of their recycling.

Ah, did not know that.

Katie wrote:Even though the gelatin disk will be mostly gelatin and water and burnt bits of flour, my understanding is that you should never put anything containing fat or smelling at all of fat, not even so much as a bit of fat trimmed off the edge of a pork chop, in a compost bin unless you want to invite raccoons, possums, chipmunks, mice, and other varmints to the compost dinner and risk being greeted by one the next time you lift the lid.

Rotting vegetative stuff has relatively no odor. Add bone and scraps of protein, then you have those strong odors which attract critters and irritate neighbors.

Regards,
Cathy2