I hope you found that useful and are a little less intimidated to deep fry at home! Lets get to the recipe!
Youtube j geils whammer jammer mer windows#
Lastly always keep on your hood range and keep some windows open for air, just a little FYI, helps with that ‘deep fry’ smell. After this you’ll likely only have the wire rack and fry pot left to clean! Like magic. Speaking of the oil and thermometer above, the oil can take longer to heat up than you might think! This is the perfect time to clear those dredge bowls, get your plates out, get the condiments and cutlery out, clean the surfaces etc. It’s much less daunting, and doing micro cleans is a lot easier than a giant mess at the end.
This is my biggest tip in general, you can and should always clean as you go. It’s amazing and I don’t know how I lived without one for so long.Ĭlean as you go. I got mine from Canadian Tire HERE and it even shows the temperature for specific actions ie frying, caramel. All the times I thought the oil was ready and it absolutely wasn’t was too damn many! It’s also great for maintaining oil temperature to avoid it getting too hot or loosing too much heat. I honestly don’t know how I managed to fry without one of these. That being said never fill the pot all the way, leave at least 1/3 room from the top.
It’s much easier to clean and you usually need way less oil as well. If you’re worried about it getting cold you can always hold it in the oven. Most of the things I fry need to be in batches regardless and fried food stays hot for pretty long. A heavy bottomed medium sauce pan does me just fine! By medium I’m talking 3-5qt. Mine can fit in the dishwasher which is a godsend.ĭon’t use your biggest pot to fry! I used to use my big stock pot to fry. I would suggest keeping it medium sized for easy cleaning. I also place the deep fried good back on the tray so it’s already there! It’s perfect. That way I can just bring the whole tray over to the stove and keep the mess in one spot. After I dredge what I’m frying I lay them out on a wire rack overtop a sheet pan. Wire rack and sheet pan are your best friend. I got mine from tap phong, but check your local home hardware or hardware store they should have them for around $5 each. They also fit super well in the dishwasher or are easy to clean.
They are PERFECT for getting your dredge ready which is typically flour, egg and breadcrumb or some other variation. I have about 6 of them and I use them almost every time I cook. My biggest tips for at home deep frying are the following I guarantee you can feed this to meat eaters and vegetarians alike and everyone will be a happy camper. But if you set it up right you can easily clean as you go, also the benefit of being vegetarian is I’m able to use the same wire rack with un-fried and fried goods as cross contamination isn’t really a factor here. I used to be one of those people that though frying stuff at home was a huge deal, super messy, super annoying and smelly. The blend of spices and the slaw in this recipe are so tasty you can even make them on the regular on their own! The french stick is basically just a carrier for them. When I tell you my first bite into one of these fried oyster mushrooms took me back to eating calamari in BC I’m not lying! It was one of those crazy sensory moments you have and I’m hooked.
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