Re: Substitute for deep frying oil
Giusi
<marie...@none.com> ha scritto nel messaggio
news:pie9351lg0p38dsvs...@4ax.com...
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
You try it and report back. I eagerly await.
Omelet
"Giusi" <deco...@gmail.com> wrote:
<snicker>
There are so many ways to cook other than frying... I only do it on rare
occasions any more when I want deep fried catfish nuggets. I also deep
fry bacon to avoid the mess pan frying bacon makes.
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Miche
marie...@none.com wrote:
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water?
Because that's boiling, not deep frying.
> Or maybe there is some other
> substance. What else is there?
You could try not deep frying stuff.
Miche
--
Electricians do it in three phases
jmcquown
news:ompomelet-3916A...@news-wc.giganews.com...
> In article <79jsc1F...@mid.individual.net>,
> "Giusi" <deco...@gmail.com> wrote:
>
>> <marie...@none.com> ha scritto nel messaggio
>> news:pie9351lg0p38dsvs...@4ax.com...
>> > We keep hearing that deep frying is bad for us. Too much oil in our
>> > diets leads to high cholestrol. The question is why must we use oil
>> > to deep fry stuff? Why not just water? Or maybe there is some other
>> > substance. What else is there?
>> >
>> > Marie
>>
>> You try it and report back. I eagerly await.
>
> <snicker>
>
wait, that's called poaching. Or boiling. Or even steaming. <G>
> There are so many ways to cook other than frying... I only do it on rare
> occasions any more when I want deep fried catfish nuggets. I also deep
> fry bacon to avoid the mess pan frying bacon makes.
> --
> Peace! Om
>
I bake bacon on a broiler pan rack (line the pan itself with foil to make
cleanup even easier). No muss, no fuss. Pour the bacon grease right out of
the drip pan into a "bacon fat jar" (some people save it to cook with, I
don't except on rare occasions) or a grease can for disposal at a later
date. It barely takes any elbow grease (heh) to clean off the broiler pan
rack. It's an excellent way to cook bacon without the splatter of
pan-frying. (Surprisingly it doesn't pop or splatter in the oven much at
all.)
My mother thought I was making up this method of cooking bacon until she saw
Rachel Ray do it on her show... this despite the fact I'd already prepared
bacon for her in this manner a few times prior to that. Apparently it
wasn't "real" until she saw it on television.
Jill
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
> "Omelet" <ompo...@gmail.com> wrote in message
> news:ompomelet-3916A...@news-wc.giganews.com...
> > In article <79jsc1F...@mid.individual.net>,
> > "Giusi" <deco...@gmail.com> wrote:
> >
> >> <marie...@none.com> ha scritto nel messaggio
> >> news:pie9351lg0p38dsvs...@4ax.com...
> >> > We keep hearing that deep frying is bad for us. Too much oil in our
> >> > diets leads to high cholestrol. The question is why must we use oil
> >> > to deep fry stuff? Why not just water? Or maybe there is some other
> >> > substance. What else is there?
> >> >
> >> > Marie
> >>
> >> You try it and report back. I eagerly await.
> >
> > <snicker>
> >
> Yeah, Marie, try frying things in water and see how that works out. Oh
> wait, that's called poaching. Or boiling. Or even steaming. <G>
I suspect that post was a troll. ;-)
But given that I've recently become more familiar with the number of
totally clueless newbie cooks, perhaps not. I guess we should be more
tolerant!
>
> > There are so many ways to cook other than frying... I only do it on rare
> > occasions any more when I want deep fried catfish nuggets. I also deep
> > fry bacon to avoid the mess pan frying bacon makes.
> >
> I bake bacon on a broiler pan rack (line the pan itself with foil to make
> cleanup even easier). No muss, no fuss. Pour the bacon grease right out of
> the drip pan into a "bacon fat jar" (some people save it to cook with, I
> don't except on rare occasions) or a grease can for disposal at a later
> date. It barely takes any elbow grease (heh) to clean off the broiler pan
> rack. It's an excellent way to cook bacon without the splatter of
> pan-frying. (Surprisingly it doesn't pop or splatter in the oven much at
> all.)
I've not had an oven now for 3 years. I've had other priorities for my
income and my stove is unplugged, so I'm cooking on hot plates, electric
grill, table top roaster and microwave. I'm considering a toaster oven.
This stove was $800.00 new 8 years ago. Might be cheaper to replace than
repair. I'm doing ok with what I'm doing right now and I need to put
about 2K into repairs for my truck.
Money is tight. So are priorities for "extra income" which is an
oxymoron. <g> I've also been driving with no truck AC for 3 years. If I
did not work night shift, that would be intolerable here in Texas. Right
now it's noisy as the muffler has come undone from the exhaust system.
But it still gets 23 mpg. :-)
>
> My mother thought I was making up this method of cooking bacon until she saw
> Rachel Ray do it on her show... this despite the fact I'd already prepared
> bacon for her in this manner a few times prior to that. Apparently it
> wasn't "real" until she saw it on television.
>
> Jill
<laughs> I understand!
As for deep frying bacon, it does not lay flat but it only takes 2
minutes, cooks a LOT of fat out of it, and it does not spatter.
Norman Paperman
<marie...@none.com> wrote in message
> We keep hearing that deep frying is bad for us.
Who is "we"?
> Too much oil in our diets leads to high cholestrol.
Huh? How do you get cholesterol from any type of vegetable oil?
> The question is why must we use oil to deep fry stuff?
Because it tastes so good.
> Why not just water?
Try it. You just might like it. Try it the next time you want fried
chicken. With that nice battered crust.
> Or maybe there is some other substance.
One of those "No oil! frying pans. Don't you watch TeeVee?
> What else is there?
Baking? Broiling? Grilling? Sushi?
John Kuthe
> <mariejes...@none.com> wrote in message
>
> news:pie9351lg0p38dsvs...@4ax.com...
>
> > We keep hearing that deep frying is bad for us.
>
> Who is "we"?
>
> > Too much oil in our diets leads to high cholestrol.
>
> Huh? How do you get cholesterol from any type of vegetable oil?
Dietary intake of cholesterol is not the majority of the problem. Your
body makes cholesterol from the available fats consumed, be them
animal or vegetable in origin.
John Kuthe...
Andy
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol.
Everything in moderation. Nothing in excesss.
>The question is why must we use oil to deep fry stuff?
Because.
> Why not just water?
Because.
> Or maybe there is some other substance. What else is there?
Do you know how to bake chicken, etc.?
Andy
--
"I only know what I read. NOT what I'm talking about!"
--Andy
Omelet
"Michael \"Dog3\"" <don'ta...@donttell.huh> wrote:
> "Giusi" <deco...@gmail.com> news:79jsc1F...@mid.individual.net: in
> rec.food.cooking
> I think Marie's first effort should be French fried potatoes. Dontcha'
> think?
>
> Michael
<giggles>
Omelet
"Michael \"Dog3\"" <don'ta...@donttell.huh> wrote:
> Omelet <ompo...@gmail.com>
> news:ompomelet-9BF72...@news-wc.giganews.com: in
> rec.food.cooking
>
> > I suspect that post was a troll. ;-)
>
> Ya' think?
<laughs>
>
> > But given that I've recently become more familiar with the number of
> > totally clueless newbie cooks, perhaps not. I guess we should be more
> > tolerant!
>
> Oh how true!
I help them in the produce section of the store whenever I can. Imho
it's fun!
> I ran into an elderly lady last week at Petsmart. She was
> wondering if the Pill Pockets were worth buying to give her old dog it's
> daily medication. I told her that I had used them for Missy and she took
> her medication readily. I then told her that sometimes I'd grind her
> pills up with the mortar and pestle and sprinkle them in her food. She
> stared at me and said, "You know what a mortar and pestle is". She then
> said, "My daughter is about your age. If it doesn't come out of a box,
> she has no idea what to do with it". Gawd... I wonder what the
> grandchildren (if any) are like.
>
> Michael
It's almost scary...
Omelet
<c3eb6143-3809-43b0...@k38g2000yqh.googlegroups.com>,
John Kuthe <john...@gmail.com> wrote:
Your body makes more cholesterol to process simple carbs.
Look it up.
blake murphy
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
it can be easily done. but the catch is you need a special kind of water
that can be heated to 350 degrees, but it's very expensive, and usually
available only by mail order. you might ask your grocer to stock it for
you, though.
blake
Chemiker
wrote:
>As for deep frying bacon, it does not lay flat but it only takes 2
>minutes, cooks a LOT of fat out of it, and it does not spatter.
DIdn't we have a bacon thread not too long ago?
FWIW: I caught a deal (don't I always?) on a Foreman
countertop System 5 (I think that's the name on it) grill.
It has interechangeable tefmon grilling plates and drains
oil off pretty well. I've done bacon it and been pleased
with the results. I also use the microwave with the
bacon pressed between layers of paper towel. That
removes a lot of fat, too.
Alex, who always shops for bargains.
Chemiker
<don'ta...@donttell.huh> wrote:
>"Giusi" <deco...@gmail.com> news:79jsc1F...@mid.individual.net: in
>rec.food.cooking
>
>>
>I think Marie's first effort should be French fried potatoes. Dontcha'
>think?
>
>Michael
Nope. She should make some water-fried hush puppies.... <G>
Alex, who wonders about using liquid silicone. BTW: Cooking in
mineral oil does not contribute to high cholesterol. I understand
there are *other* reasons for NOT doing this, though. I think
this line of thinking is dangerous.
Terry
<prussia...@verizon.net> wrote:
>
>Alex, who wonders about using liquid silicone. BTW: Cooking in
>mineral oil does not contribute to high cholesterol. I understand
>there are *other* reasons for NOT doing this, though. I think
>this line of thinking is dangerous.
Yep, it's dangerous to use mineral oil for frying. Consider: a
teaspoon of mineral oil is a good laxative. How much would soak into
the food? How long do you want to spend on the pot in the morning
(and afternoon, and evening...)? :-)
Best -- Terry
Terry
>We keep hearing that deep frying is bad for us. Too much oil in our
>diets leads to high cholestrol. The question is why must we use oil
>to deep fry stuff? Why not just water? Or maybe there is some other
>substance. What else is there?
>
>Marie
Yes, Marie, water can be used for deep frying. The technical term is
"boiling" if the water is brought to 100 deg C, "simmering" if
slightly below, "poaching" if significantly below.
Motor oil is quite inexpensive (compared to cooking oils), especially
the recycled variety. I have never tried it but am sure it adds its
own piquant flavor to the food. Non-detergent 30W oil is probably
better than multigrade for this purpose.
Terry
Terry
>mineral oil does not contribute to high cholesterol. I understand
>there are *other* reasons for NOT doing this, though. I think
>this line of thinking is dangerous.
Actually, there is a substitute but I'm not sure how available it is
to the consumer..... Olestra.
I know... "sucrose polyester". ACK! Plastic oil!! Actually, Olestra
is chemically very similar to ordinary cooking oils which are mostly
"triesters". The differences are: Olestra has more than three ester
groups (hence the name), and the molecule is so darned big that it's
not digestible.
However, it does have the minor inconvenience of behaving something
like mineral oil in the digestive system. I believe the term "anal
leakage" was coined to describe a side effect of consumption of (large
amounts of) food made with Olestra...
Best -- Terry
...this kind of thinking brings out the chemist in me, sorry....
Elder
@none.com says...
> The question is why must we use oil
> to deep fry stuff?
>
much better, it isn't so healthy and you can't so easily convert it
afterwards to run a diesel car.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553
Janet Wilder
> Your body makes more cholesterol to process simple carbs.
> Look it up.
Some one please tell the American Diabetes Association and the American
Dietetic Association (in league with each other, for certain) that.
They make millions of diabetics sicker by telling them to stay away from
fat and failing to significantly limit carbohydrates. (sorry for the
rant. It's a pet peeve) Those idiots have never read a label. Fat-free
products are often significantly higher in carbs than full-fat or even
low-fat. (okay, I'm off the soap box)
Many people on the Atkins diet lower cholesterol their readings even
though they live on meat fat and butter fat. It doesn't work for
everyone, though.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Janet Wilder
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
I suspect this is a troll, but I'll post a response.
My late mother told me that if you fry foods in more oil, the oil is not
absorbed. I have tried this theory and measured oil in a pan after
shallow frying, mid range (an inch or two) and deep frying. Mom was
right. Shallow frying makes the food absorb more oil from the pan.
Deep frying and draining the food on paper towels probably puts less
actual fat into the food than say, sauteeing. Try it.
cshenk
> Omelet wrote
>> But given that I've recently become more familiar with the number of
>> totally clueless newbie cooks, perhaps not. I guess we should be more
>> tolerant!
Lets add a filip thats been in the back of my mind since i saw this. In
japan, they (at least in the egrish laden Sasebo) use a term called 'water
frying'. This is a high heat small water amount to fast cook some tidbit.
No, not crunchy but not meant to be.
> Oh how true! I ran into an elderly lady last week at Petsmart. She was
> wondering if the Pill Pockets were worth buying to give her old dog it's
> daily medication. I told her that I had used them for Missy and she took
> her medication readily. I then told her that sometimes I'd grind her
> pills up with the mortar and pestle and sprinkle them in her food. She
> stared at me and said, "You know what a mortar and pestle is". She then
> said, "My daughter is about your age. If it doesn't come out of a box,
> she has no idea what to do with it". Gawd... I wonder what the
> grandchildren (if any) are like.
Lots of folks like that! Its easier to keep that way too now than it used
to be.
Chemiker
wrote:
Um, Terry?
Some years ago there was an epidemic of poisoning in India. It seems
some jerk was selling reycled motor oil as cooking oil. It was
piquant, all right, and the left over oil could be used at the
cremations.
Alex
Kswck
<marie...@none.com> wrote in message
news:pie9351lg0p38dsvs...@4ax.com...
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
Try deep frying something in water at 350degrees and report back to us,
Mark Thorson
>
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
I saw a program about a chef that was doing innovative
things with food -- this was on Deutsche Welle, I believe --
and one of his experiments was deep frying food in
sugar syrup. You can get sugar syrup very hot, into
the range of temperatures used for deep frying.
Chemiker
wrote:
I've never heard of this, Mark. Does the sugar not
caramelize? I'm not a sugar expert, so I don't know.
I'm sure there are bunches of confectioners on this
NG who can quote the temps by heart.
Can you really fry in syrup at 365?
Alex
Mark Thorson
I'm just reporting what I saw on TV. I don't know
how well it worked, or how long the frying syrup
lasts.
gloria.p
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water?
Because that would be called "boiling".
gloria p
Terry
Sorry, Alex. I suppose I should have included a smiley. Never
thought anyone would use motor oil for cooking, recycled or otherwise.
The odor is (to me, at least) unmistakeably nonedible.
Terry
jmcquown
news:jn4a35dbb38nusaso...@4ax.com...
> On Sun, 14 Jun 2009 06:31:23 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
>>As for deep frying bacon, it does not lay flat but it only takes 2
>>minutes, cooks a LOT of fat out of it, and it does not spatter.
>
> DIdn't we have a bacon thread not too long ago?
>
> FWIW: I caught a deal (don't I always?) on a Foreman
> countertop System 5 (I think that's the name on it) grill.
Glad you got a bargain. I simply don't need yet another gadget on which to
cook bacon... or sandwiches or whatever. Pans and the stove and oven and
oven broiler work just fine for me :)
Jill
Chemiker
wrote:
>"Chemiker" <prussia...@verizon.net> wrote in message
>news:jn4a35dbb38nusaso...@4ax.com...
>> On Sun, 14 Jun 2009 06:31:23 -0500, Omelet <ompo...@gmail.com>
>> wrote:
>We *always* have a bacon thread ;)
HA! True, True!
>
>Glad you got a bargain. I simply don't need yet another gadget on which to
>cook bacon... or sandwiches or whatever. Pans and the stove and oven and
>oven broiler work just fine for me :)
Whatever works for you, girl.
I'm glad to be back to needle you again....
Alex, laughing into his sleeve.
jmcquown
news:ompomelet-9BF72...@news-wc.giganews.com...
> In article <79k48nF...@mid.individual.net>,
> "jmcquown" <j_mc...@comcast.net> wrote:
>
>> > There are so many ways to cook other than frying... I only do it on
>> > rare
>> > occasions any more when I want deep fried catfish nuggets. I also deep
>> > fry bacon to avoid the mess pan frying bacon makes.
>> >
>> I bake bacon on a broiler pan rack (line the pan itself with foil to make
>> cleanup even easier). No muss, no fuss. Pour the bacon grease right out
>> of
>> the drip pan into a "bacon fat jar" (some people save it to cook with, I
>> don't except on rare occasions) or a grease can for disposal at a later
>> date. It barely takes any elbow grease (heh) to clean off the broiler
>> pan
>> rack. It's an excellent way to cook bacon without the splatter of
>> pan-frying. (Surprisingly it doesn't pop or splatter in the oven much at
>> all.)
>
> I've not had an oven now for 3 years. I've had other priorities for my
> income and my stove is unplugged, so I'm cooking on hot plates, electric
> grill, table top roaster and microwave. I'm considering a toaster oven.
>
> This stove was $800.00 new 8 years ago. Might be cheaper to replace than
> repair. I'm doing ok with what I'm doing right now and I need to put
> about 2K into repairs for my truck.
>
> Money is tight. So are priorities for "extra income" which is an
> oxymoron. <g> I've also been driving with no truck AC for 3 years. If I
> did not work night shift, that would be intolerable here in Texas. Right
> now it's noisy as the muffler has come undone from the exhaust system.
> But it still gets 23 mpg. :-)
>
> As for deep frying bacon, it does not lay flat but it only takes 2
> minutes, cooks a LOT of fat out of it, and it does not spatter.
> Peace! Om
>
I haven't deep fried anything in years. I pan fry from time to time in a
little bit of oil, but I couldn't live without my oven (and I'm not even a
baker). I understand economic issues, certainly. But the price of
replacing the oven/stove unit might be more economical in the long run than
using all those separate appliances for everything you want to do. Or maybe
not. I haven't investigated such a thing so I don't know. I agree your
truck should be your priority.
OB Dinner: Baked cod accompanied with wild rice and a combination of
steamed fresh broccoli and cauliflower florets.
Jill
Dimitri
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
You failed home Ec. 101 right?
Just in case you have not heard - using water is called BOILING.
Duh.....
Dimitri
Ed Pawlowski
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:4chZl.35211$ZP4....@nlpi067.nbdc.sbc.com...
It may be frying if you can heat the water to 360 degrees.
Giusi
"Michael "Dog3"" ha scritto nel messaggio
> "Giusi" in > rec.food.cooking
>>> diets leads to high cholestrol. The question is why must we use oil>>>
>>> to deep fry stuff? Why not just water? >>>
>>
>> You try it and report back. I eagerly await.
>
> I think Marie's first effort should be French fried potatoes. Dontcha' >
> think?
>
> Michael
Maybe, but I think fried clams or tempura might be even better. What say?
Giusi
"Mark Thorson" ha scritto nel messaggio
> I saw a program about a chef that was doing innovative
> things with food -- this was on Deutsche Welle, I believe --> and one of
> his experiments was deep frying food in> sugar syrup. You can get sugar
> syrup very hot, into> the range of temperatures used for deep frying.
Yummy! Candied fried clams!
John Kane
> "Dimitri" <Dimitr...@prodigy.net> wrote in message
>
> news:4chZl.35211$ZP4....@nlpi067.nbdc.sbc.com...
>
>
>
>
>
>
>
> > <mariejes...@none.com> wrote in message
> >news:pie9351lg0p38dsvs...@4ax.com...
> >> We keep hearing that deep frying is bad for us. Too much oil in our
> >> diets leads to high cholestrol. The question is why must we use oil
> >> to deep fry stuff? Why not just water? Or maybe there is some other
> >> substance. What else is there?
>
> >> Marie
>
> > You failed home Ec. 101 right?
>
> > Just in case you have not heard - using water is called BOILING.
>
> > Duh.....
>
> > Dimitri
>
> It may be frying if you can heat the water to 360 degrees
I think you'd need a boiler-maker's licence to even think of trying
this.
John Kane Kingston ON Canada
Chemiker
wrote:
>
>"Dimitri" <Dimi...@prodigy.net> wrote in message
>news:4chZl.35211$ZP4....@nlpi067.nbdc.sbc.com...
>>
>> <marie...@none.com> wrote in message
>> news:pie9351lg0p38dsvs...@4ax.com...
>>> We keep hearing that deep frying is bad for us. Too much oil in our
>>> diets leads to high cholestrol. The question is why must we use oil
>>> to deep fry stuff? Why not just water? Or maybe there is some other
>>> substance. What else is there?
>>>
>>> Marie
>It may be frying if you can heat the water to 360 degrees.
>
Ed, this is actually possible. Years ago when I was working
in a Dow Pilot Plant, water was heated to great temperatures
by keeping it in a closed system under pressure. They called
it superheated steam. Leaks in the pipeline were exceptionally
dangerous to be around. This stuff was used to heat volatile
materials through heat-exchangers, which avoided locating
electrical heaters or gas fired equipment near the processing
of volatile flammables.
Alex, thinking of frying with water in a high-pressure cooker.
From a distance.
James Silverton
I don't think either Blumenthal (Fat Duck) or Keller (French Laundry)
has tried that and it sounds dangerous. Liquid Carbon Dioxide, as used
in dry cleaning and making caffeine-free coffee, might be safer but the
equipment sounds very expensive.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Omelet
Janet Wilder <kellie...@yahoo.com> wrote:
> Omelet wrote:
>
> > Your body makes more cholesterol to process simple carbs.
> > Look it up.
>
> Some one please tell the American Diabetes Association and the American
> Dietetic Association (in league with each other, for certain) that.
> They make millions of diabetics sicker by telling them to stay away from
> fat and failing to significantly limit carbohydrates. (sorry for the
> rant. It's a pet peeve) Those idiots have never read a label. Fat-free
> products are often significantly higher in carbs than full-fat or even
> low-fat. (okay, I'm off the soap box)
>
> Many people on the Atkins diet lower cholesterol their readings even
> though they live on meat fat and butter fat. It doesn't work for
> everyone, though.
I totally understand your angst!
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
Janet Wilder <kellie...@yahoo.com> wrote:
There is a reason I deep fry bacon. <g>
More than one actually...
Omelet
"jmcquown" <j_mc...@comcast.net> wrote:
> I haven't deep fried anything in years.
I don't deep fry as often as I did when I first bought it.
You know how it is with "new toys". <g>
> I pan fry from time to time in a
> little bit of oil, but I couldn't live without my oven (and I'm not even a
> baker).
The table top roaster is a godsend. Cooks baked/roasted items in about
2/3 the time and cleanup is SO much easier as it has a removable insert
that can be soaked.
I DETEST cleaning ovens.
> I understand economic issues, certainly. But the price of
> replacing the oven/stove unit might be more economical in the long run than
> using all those separate appliances for everything you want to do. Or maybe
> not. I haven't investigated such a thing so I don't know. I agree your
> truck should be your priority.
<lol> Right now my back and neck issues are my priority.
Over budget income is going in to traction therapy and physical therapy.
;-) Health care is expensive, even with insurance so I'm a bit broke at
the moment, as well as being "broken". <g>
>
> OB Dinner: Baked cod accompanied with wild rice and a combination of
> steamed fresh broccoli and cauliflower florets.
>
> Jill
I'm eating leftover mustard grilled pork this week. Tossed some into a
salad for lunch today.
blake murphy
> On Sun, 14 Jun 2009 14:58:11 GMT, blake murphy wrote:
>
>> On Sun, 14 Jun 2009 03:55:38 -0500, marie...@none.com wrote:
>>
>>> We keep hearing that deep frying is bad for us. Too much oil in our
>>> diets leads to high cholestrol. The question is why must we use oil
>>> to deep fry stuff? Why not just water? Or maybe there is some other
>>> substance. What else is there?
>>>
>>> Marie
>>
>> it can be easily done. but the catch is you need a special kind of water
>> that can be heated to 350 degrees, but it's very expensive, and usually
>> available only by mail order. you might ask your grocer to stock it for
>> you, though.
>
> I've seen it sold in powder form at many grocery stores. You just
> have to reconstitute it. One packet will last a lifetime.
>
> -sw
<snort>
your pal,
blake
blake murphy
> marie...@none.com wrote:
>> We keep hearing that deep frying is bad for us. Too much oil in our
>> diets leads to high cholestrol. The question is why must we use oil
>> to deep fry stuff? Why not just water? Or maybe there is some other
>> substance. What else is there?
>>
>> Marie
>
> I suspect this is a troll, but I'll post a response.
>
> My late mother told me that if you fry foods in more oil, the oil is not
> absorbed. I have tried this theory and measured oil in a pan after
> shallow frying, mid range (an inch or two) and deep frying. Mom was
> right. Shallow frying makes the food absorb more oil from the pan.
>
> Deep frying and draining the food on paper towels probably puts less
> actual fat into the food than say, sauteeing. Try it.
i thought that was the scoop also (assuming proper temperature for the
deep-frying oil), but a brief romp through google didn't turn up anything
conclusive. the theory being that deep oil at the right temperature seals
the food against absorption of the oil, or that the out-migration of steam
works to prevent it.
your pal,
blake
George
> On Sun, 14 Jun 2009 03:55:38 -0500, marie...@none.com wrote:
>
>> We keep hearing that deep frying is bad for us. Too much oil in our
>> diets leads to high cholestrol. The question is why must we use oil
>> to deep fry stuff? Why not just water? Or maybe there is some other
>> substance. What else is there?
>>
>> Marie
>
> that can be heated to 350 degrees, but it's very expensive, and usually
> available only by mail order. you might ask your grocer to stock it for
> you, though.
>
No special water required. All that is needed to achieve a 350F cooking
temperature is a pressure cooker that could maintain about 130 psia.
Steve Pope
>On Sun, 14 Jun 2009 11:37:53 -0500, Janet Wilder wrote:
>> My late mother told me that if you fry foods in more oil, the oil is not
>> absorbed. I have tried this theory and measured oil in a pan after
>> shallow frying, mid range (an inch or two) and deep frying. Mom was
>> right. Shallow frying makes the food absorb more oil from the pan.
>i thought that was the scoop also (assuming proper temperature for the
>deep-frying oil), but a brief romp through google didn't turn up anything
>conclusive. the theory being that deep oil at the right temperature seals
>the food against absorption of the oil, or that the out-migration of steam
>works to prevent it.
Surely Harold Magee would know.
It seems logical to me that at the oil-air interface, there is
a creeping zone of un-sealed food exterior that oil can travel
through or around in macro quantities.
Steve
Ed Pawlowski
"George" <geo...@nospam.invalid> wrote in message
>
> No special water required. All that is needed to achieve a 350F cooking
> temperature is a pressure cooker that could maintain about 130 psia.
Duct tape the lid on.
Janet Wilder
Do you remember those old Crisco commercials? The ones where the lady
would fry the chicken in several inches of Crisco oil then measure the
oil in the frying pan and announce "all the oil comes back except 1
tablespoon"?
I really did try an experiment with frying in three levels of oil. I
measured the oil before and after frying and the deep frying used the
least amount of oil. I did use a deep-sided electric skillet so I was
sure of the temperature. I fried breaded flounder so there was no
question of the food putting fat back into the oil like chicken would.
I'm not America's Test Kitchen, but I thought it would be an interesting
experiment. It was.
We have a favorite seafood restaurant here and they are excellent at
frying stuff. They make an onion blossom that is clearly the best I have
ever had and it's not at all greasy. I always order my fish fried and
take off the breading if I'm watching calories. It is less greasy this
way than even grilled. When restaurants grill fish they load it with
butter. Tastes good but looks bad on my butt.
I think that the "Fat Police" have got it wrong if the frying is done
with good quality oil at a consistent and proper temperature.
JMTCW
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Janet Wilder
Nancy2
> We keep hearing that deep frying is bad for us. Too much oil in our
> diets leads to high cholestrol. The question is why must we use oil
> to deep fry stuff? Why not just water? Or maybe there is some other
> substance. What else is there?
>
> Marie
Broth. But, boiling stuff in something other than oil isn't
"frying." Frying means frying. You can't fry in water or broth - you
can braise, simmer or boil. Frying requires grease of some kind.
N.
Nancy2
> In article <79jsc1F1qjdk...@mid.individual.net>,
>
> "Giusi" <decob...@gmail.com> wrote:
> > <mariejes...@none.com> ha scritto nel messaggio
> >news:pie9351lg0p38dsvs...@4ax.com...
> > > We keep hearing that deep frying is bad for us. Too much oil in our
> > > diets leads to high cholestrol. The question is why must we use oil
> > > to deep fry stuff? Why not just water? Or maybe there is some other
> > > substance. What else is there?
>
> > > Marie
>
>
>
> There are so many ways to cook other than frying... I only do it on rare
> occasions any more when I want deep fried catfish nuggets. I also deep
> fry bacon to avoid the mess pan frying bacon makes.
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.
>
> Subscribe: recfoodrecipes-subscr...@yahoogroups.com
Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
strips out on the broiler pan, and "fry" them that way - no mess. I
have one of those ridged microwave trays that makes perfect fried
bacon - can't tell the difference between it and regular pan-fried.
No mess there, either, and it goes in the dishwasher.
N.
James Silverton
Not really, but "frying" is the cooking of food with a little or a lot
of liquid at temperatures above the 100C boiling point of water. I
can't think of any liquid that is harmless or does not involve expensive
equipment. The "oil" or whatever transfers heat quickly to the food.
That's why "oven frying", good tho it may be, does not produce the same
results as deep fat.
Omelet
<84296c52-c2ed-4780...@h18g2000yqj.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
> Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
> strips out on the broiler pan, and "fry" them that way - no mess. I
> have one of those ridged microwave trays that makes perfect fried
> bacon - can't tell the difference between it and regular pan-fried.
> No mess there, either, and it goes in the dishwasher.
>
> N.
I'm currently sans oven.
And even if I did have one, I HATE cleaning ovens!
I imagine it'd spatter mess all over the walls of it?
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Goomba
> In article
> <84296c52-c2ed-4780...@h18g2000yqj.googlegroups.com>,
> Nancy2 <nancy-...@uiowa.edu> wrote:
>
>> Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
>> strips out on the broiler pan, and "fry" them that way - no mess. I
>> have one of those ridged microwave trays that makes perfect fried
>> bacon - can't tell the difference between it and regular pan-fried.
>> No mess there, either, and it goes in the dishwasher.
>>
>> N.
>
> I'm currently sans oven.
> And even if I did have one, I HATE cleaning ovens!
> I imagine it'd spatter mess all over the walls of it?
You've been "sans oven" for years now if I recall?
No one cleans their oven each and every time they use it (do they???)
and bacon splatters aren't a huge issue or problem. Certainly easier to
do as well as clean up after than frying, IMO.
Nancy2
>
> Nancy2 <nancy-doo...@uiowa.edu> wrote:
> > Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
> > strips out on the broiler pan, and "fry" them that way - no mess. I
> > have one of those ridged microwave trays that makes perfect fried
> > bacon - can't tell the difference between it and regular pan-fried.
> > No mess there, either, and it goes in the dishwasher.
>
> > N.
>
> I'm currently sans oven.
> And even if I did have one, I HATE cleaning ovens!
> I imagine it'd spatter mess all over the walls of it?
> --
> Peace! Om
Nope, it doesn't.
N.
Omelet
Goomba <Goom...@comcast.net> wrote:
> Omelet wrote:
> > In article
> > <84296c52-c2ed-4780...@h18g2000yqj.googlegroups.com>,
> > Nancy2 <nancy-...@uiowa.edu> wrote:
> >
> >> Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
> >> strips out on the broiler pan, and "fry" them that way - no mess. I
> >> have one of those ridged microwave trays that makes perfect fried
> >> bacon - can't tell the difference between it and regular pan-fried.
> >> No mess there, either, and it goes in the dishwasher.
> >>
> >> N.
> >
> > I'm currently sans oven.
> > And even if I did have one, I HATE cleaning ovens!
> > I imagine it'd spatter mess all over the walls of it?
> '
> You've been "sans oven" for years now if I recall?
At least 3.
I've had other priorities for my money.
> No one cleans their oven each and every time they use it (do they???)
I used to clean it frequently when I used it. I can't stand dirty ovens.
It's why I like the roaster. It has an insert that I can soak and clean
easily.
> and bacon splatters aren't a huge issue or problem. Certainly easier to
> do as well as clean up after than frying, IMO.
The deep fryer eliminates the problem completely. ;-)
And it works. It's fast, mess free and cooks a LOT of fat OUT of the
bacon. One time when I was pre-cooking a box of ends and pieces for
making some bacon stock for lentils, I actually had to bail the deep
fryer.
Omelet
<f1ccded0-0980-4061...@k2g2000yql.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
Thanks. I may have to try it then once I get "civilized" again.
Either that or try it in the Roaster Oven.
It's max setting is 450.
Bob Terwilliger
>> Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
>> strips out on the broiler pan, and "fry" them that way - no mess. I
>> have one of those ridged microwave trays that makes perfect fried
>> bacon - can't tell the difference between it and regular pan-fried.
>> No mess there, either, and it goes in the dishwasher.
>
> I'm currently sans oven.
> And even if I did have one, I HATE cleaning ovens!
> I imagine it'd spatter mess all over the walls of it?
Not if you put a sheet pan on top of it: Not only does the bacon come out
flatter, the pan on top prevents spatters.
Bob
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
Ok, I'll keep that in mind once I'm back to "normal".
brooklyn1
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:0071243f$0$32428$c3e...@news.astraweb.com...
> Om replied:
>
>>> Deep-frying bacon? Why not turn your oven up to 450 or 500, lay the
>>> strips out on the broiler pan, and "fry" them that way - no mess.
450-500 deg... when it ignites, then you'll meet a mess.
I
>>> have one of those ridged microwave trays that makes perfect fried
>>> bacon - can't tell the difference between it and regular pan-fried.
>>> No mess there, either, and it goes in the dishwasher.
>>
>> I'm currently sans oven.
>> And even if I did have one, I HATE cleaning ovens!
>> I imagine it'd spatter mess all over the walls of it?
>
> Not if you put a sheet pan on top of it: Not only does the bacon come out
> flatter, the pan on top prevents spatters.
>
>
Won't work with a sheet pan, needs to be a mesh sheet or the bacon will
steam. I've cooked tons of bacon in the oven, but only small quantities or
prefried is safe... a bacon grease fire is nasty. A deep fryer is better
and safer, fry the rashers between fryer baskets, can be stacked 3-4 high,
many restaurants do this, in fact they spend hours the day before prefrying,
then the short order cook can easily finish frying so it's done with the
eggs... they do the same with breakfast sausages, they also fry up
beautifully in the deep fryer, and no turning.