Is your cooking improving in isolation?
Apr 26, 2020, 4:05 pm
#76
Suspended
Join Date: Jun 2013
Location: Ontario, Canada
Programs: Aeroplan, IHG, Enterprise, Avios, Nexus
Posts: 8,355
Apr 26, 2020, 4:12 pm
#77
FlyerTalk Evangelist
Join Date: Sep 2003
Location: HH Diamond, Marriott Gold, IHG Gold, Hyatt something
Posts: 33,539
An air fryer works pretty nicely. We use it for tater tots, onion rings, spring rolls, dim sum, spicy chicken wings, chicken nuggets, and so many other things.
Apr 26, 2020, 6:47 pm
#78
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
Programs: AA Exp|VA Platinum
Posts: 15,504
I sometimes do roast potatoes on the kettle which come out as good as fries or wedges. I run that thing so hot like 260c and it does something that is less like a roast potato and more like a chip.
Last edited by bensyd; Apr 26, 2020 at 6:52 pm
Apr 27, 2020, 12:52 am
#80
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,598
Apr 27, 2020, 12:53 am
#81
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,598
This
You do not need a deep fryer....use a dutch oven and a fry thermometer. gaobest, I don't know how often you want to make fries but it is a lot of work and is messy and then you are dealing with all of that leftover oil. The best fries are fried twice...first at a lower temp and then a second fry to crisp up. Plus. you should use a mandolin to cut the potatoes. Unless there is a big demand for authentic fries in your house I would stick to frozen french fries done in the oven. Or you can just make thicker and not as crispy oven fries with fresh potatoes.
You do not need a deep fryer....use a dutch oven and a fry thermometer. gaobest, I don't know how often you want to make fries but it is a lot of work and is messy and then you are dealing with all of that leftover oil. The best fries are fried twice...first at a lower temp and then a second fry to crisp up. Plus. you should use a mandolin to cut the potatoes. Unless there is a big demand for authentic fries in your house I would stick to frozen french fries done in the oven. Or you can just make thicker and not as crispy oven fries with fresh potatoes.
Apr 27, 2020, 1:10 am
#82
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,598
My spouse wants sushi from our local place and I’m not going to be able to cook sushi as assumed. So my “no restaurants” goal is amended in that I won’t be suggesting or initiating restaurants but will still order & eat the carry out.
Thus one sushi supper will cost about 3 days worth of groceries (amortizing the infrastructure groceries like oil / baking / butter / etc) ... hopefully it won’t be a weekly thing.
Thus one sushi supper will cost about 3 days worth of groceries (amortizing the infrastructure groceries like oil / baking / butter / etc) ... hopefully it won’t be a weekly thing.
Last edited by gaobest; Apr 27, 2020 at 1:11 am Reason: Vowel
Apr 27, 2020, 5:27 am
#83
Suspended
Join Date: Jun 2013
Location: Ontario, Canada
Programs: Aeroplan, IHG, Enterprise, Avios, Nexus
Posts: 8,355
http://www.thegarlicbox.com/products...G-%252d-Retail
Apr 27, 2020, 5:29 am
#84
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 51,050
This
You do not need a deep fryer....use a dutch oven and a fry thermometer. gaobest, I don't know how often you want to make fries but it is a lot of work and is messy and then you are dealing with all of that leftover oil. The best fries are fried twice...first at a lower temp and then a second fry to crisp up. Plus. you should use a mandolin to cut the potatoes. Unless there is a big demand for authentic fries in your house I would stick to frozen french fries done in the oven. Or you can just make thicker and not as crispy oven fries with fresh potatoes.
You do not need a deep fryer....use a dutch oven and a fry thermometer. gaobest, I don't know how often you want to make fries but it is a lot of work and is messy and then you are dealing with all of that leftover oil. The best fries are fried twice...first at a lower temp and then a second fry to crisp up. Plus. you should use a mandolin to cut the potatoes. Unless there is a big demand for authentic fries in your house I would stick to frozen french fries done in the oven. Or you can just make thicker and not as crispy oven fries with fresh potatoes.
A deep fryer is a pain, because you have to deal with the used oil and the space the machine takes up.
If you must have something, look at an air fryer or if you have an Instant Pot, you can buy an air fryer lid.
Apr 27, 2020, 6:13 am
#85
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
Run it through a strainer, store it, and re-use it for frying. You will need to throw it out eventually, or I should say that I do that at least. I don't bother when using smaller amounts of oil, but when I'm filling the dutch oven for french fries, or fish & chips, those are pretty expensive fries if I don't re-use the oil. Even your favorite fast food restaurants probably only change their fryer oil once a week...and imagine how often it's used.
Apr 27, 2020, 7:07 am
#86
FlyerTalk Evangelist
Original Poster
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,243
Run it through a strainer, store it, and re-use it for frying. You will need to throw it out eventually, or I should say that I do that at least. I don't bother when using smaller amounts of oil, but when I'm filling the dutch oven for french fries, or fish & chips, those are pretty expensive fries if I don't re-use the oil. Even your favorite fast food restaurants probably only change their fryer oil once a week...and imagine how often it's used.
Apr 27, 2020, 8:49 am
#87
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
.
Apr 27, 2020, 11:32 am
#88
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,742
Run it through a strainer, store it, and re-use it for frying. You will need to throw it out eventually, or I should say that I do that at least. I don't bother when using smaller amounts of oil, but when I'm filling the dutch oven for french fries, or fish & chips, those are pretty expensive fries if I don't re-use the oil. Even your favorite fast food restaurants probably only change their fryer oil once a week...and imagine how often it's used.
Regardless, you are still stuck with storing a large amount of oil and unless you are planning on using it in a timely fashion it could get rancid.
Apr 27, 2020, 11:35 am
#89
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,742
My spouse wants sushi from our local place and I’m not going to be able to cook sushi as assumed. So my “no restaurants” goal is amended in that I won’t be suggesting or initiating restaurants but will still order & eat the carry out.
Thus one sushi supper will cost about 3 days worth of groceries (amortizing the infrastructure groceries like oil / baking / butter / etc) ... hopefully it won’t be a weekly thing.
Thus one sushi supper will cost about 3 days worth of groceries (amortizing the infrastructure groceries like oil / baking / butter / etc) ... hopefully it won’t be a weekly thing.
Sushi is something that you are not likely to make on your own so take out is the smart way to do it.
Buying it from a small company in Southwestern Ontario.
SMOKED GARLIC SEASONING - Retail - The Garlic Box Inc. - RETAIL STORE
SMOKED GARLIC SEASONING - Retail - The Garlic Box Inc. - RETAIL STORE
Apr 27, 2020, 12:42 pm
#90
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,594
I don't think you should use the oil more than 3 times total. I think that it degrades each time and the smoke point gets lower. I don't know the details but I would look into that.
Regardless, you are still stuck with storing a large amount of oil and unless you are planning on using it in a timely fashion it could get rancid.
Regardless, you are still stuck with storing a large amount of oil and unless you are planning on using it in a timely fashion it could get rancid.
"If you are planning to reuse the oil, strain it through a cheese cloth or sieve. Store the used oil in a sealed and light-proof container for up to 3 months. For best quality, refrigerate used frying oil that you want to use again."
Which is only partially helpful...my guess is that 3 months doesn't assume multiple uses during that time, and that reusing probably does cause it to turn rancid more rapidly. For the average home fry-chef, your 3 use guideline seems smart. Since I don't deep fry that often, I'd guess that's roughly about the average number of uses for me.