Don't even try that old oil. You will hate yourself if you even open it up. I refrigerate my used oil and only keep it up to three months or until it turns dark. 375 is my preferred temp. However I usually go by how well a French fry reacts in the oil. Rapid bubbling, without a burn smell is about right. Only little bubbles means too cold. food will taste of oil. I never use oil that has fish in it with other food.
I use waterless cookware. (Towncraft) unbelievable the difference. It's very expensive but well worth it.
I read the book, then gave it away to a friend and don't remember the specifics of why lightly used oil works better, but it does. I save maybe a half of a cup of used but not completely spent oil and add that to fresh oil when I do a complete change in the fryer. The one exception there would be fried dough, that should have virgin oil in a pristine fryer otherwise your donuts will tast like fish etc.
I'll have to look into that, never heard of it, most of my vegetable cooking is steaming in the microwave though.
Campinspecter found a rice cooker with a steamer tray and that is how we do most of our vegetable cooking. savemoney I know you are right about not opening the old oil. it is quite dark already. Oil used to fry fish really can't be used to fry anything else except fries. When the kitchen gets back to normal - we tore it apart to paint yesterday - I will have to try fried chicken with your recipe.
just got done steaming carrots then added butter and brown sugar. Also broccoli and another pot full of potatoes. For potatoes you put a wet paper towel in the bottom of the pot so they don't stick/scorch . you only use two settings, medium and low
I worked in a little known burger/chicken joint when I was still going to HS. They had a pressure cooker deep fryer that made some of the best darn chicken I've ever had. I ate at work whenever I could. My sister made some killer fried chicken back in the day. I've not fried chicken in a long time, since we usually grill or bake it now.
A friend of mine worked at The Red Barn (chain) as a cook and worked up to manager. After it closed he opened a sandwich shop and sold fried chicken. I think he called it "broasted chicken." I still look for places that make it that way! Used to see Chester Fried chicken around this area, but they are few and far between now
Just had Shake and Bake chicken for lunch. Didn't want to take the time for fried chicken. I will make one day before going back to work.
Yeah, I think that's what they called it. I ran the grill and that machine at a place called "Borden Burger".
don't comingle any fried foods with oil fried in fish - except for hush puppies, you'll get a fish taste in other foods we always cook the French fries first then fish then hush puppies. If you get some groceries ask for brown paper bags, throw the fish into it after cooking, holds temp, absorbs grease, and prevents crust from getting soggy. Your oil should be fine just pour it out slowly and reserve the sediment in the jug - once the oil is at 350F no bugs are going to live to hurt you.
Wanted to do some fried chicken, so of course I should search FHC for a recipie before I get started. What do I find? Mr. savemoney post from 2015!!! Here’s how it went.... Cut up two whole chickens, followed the recipie and even did it outside (28 degrees and some light snow) in the cast iron with a maple wood fire!! The chicken turned out awesome and I am extremely full!!!