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Post by smokey on Dec 30, 2014 9:09:52 GMT 10
Oz is very big on fish and chips, We have some of the best fish varieties in the world. All those other fried foods are readily available at restaurants and lunch bars etc.
Shrimp are usually sold boiled on the boat that netted them or raw.(green). I don't think at home deep frying is as common as it is in the US. Shallow frying is likely most common.
XO sauce is a paste said to originate in Hong Kong. It's made from shredded Scollaps, garlic,red shallot,shrimp chili and Parma ham all fried up and bottled in the oil. Makes for a great marinade.
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Post by chrisg on Dec 30, 2014 14:38:02 GMT 10
I can't say I like it, Gets to the back of the throat. I just made a simple roué gravy and nobody liked it. Leaving me to think it's specific for what it's good for taste wise. I just can't get past that indescribable taste right at the back of the pallet. Hmm, Any particular brand you used ? I don't think I'd use it to make a gravy, no, the flavour is not neutral. I use it to fry chicken sometimes, beef strips, and prawns, that sort of stuff. Oz is big, big on Fish n'chips Bentley, in another section here I think I introduced Smoky to hot water pastry, made preferably with lard, not exactly a flaky pastry though . It would be I think hard to say which way prawns are cooked more, in my cooking probably sautee. XO sauce: en.wikipedia.org/wiki/XO_sauce very nice with Asian style seafood especially. Cheers
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Post by hoddo on Dec 30, 2014 15:14:13 GMT 10
Prawns are the only thing I deep fry these days, I recon you cant go past the prawn cutlet. I buy them green deep fry in the wok .. I like sunflower oil
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Post by smokey on Dec 30, 2014 15:40:30 GMT 10
Hoddo, those stonkers up top look sureal. Would look great in an aquarium. The fried prawns look superb.
Chris, Yeh, I learned a thing or two. Will try those things.
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Post by hoddo on Dec 30, 2014 15:56:26 GMT 10
I meant to mention the prawn in front is my pet plastic prawn that all others have to measure up to
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Post by Bentley on Dec 31, 2014 4:56:58 GMT 10
I will have you know, after seeing this, when I get down there to visit, somehow I am finding out where you live, coming by and begging you to cook these for me! That is ridicules!
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Post by hoddo on Dec 31, 2014 7:25:52 GMT 10
Bentley I would love to cook you a feed of prawn cutlets, PM me when you hit Sydney
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Post by smokey on Jul 13, 2015 16:35:00 GMT 10
Wondering if anyone else notices the same. Ive gone off using rice bran oil for any kind of frying. To me it tends to have a sweet flavor that detracts from the delicate flavors I'm trying to blossom. Of late Ive switched to sunflower oil and am getting much better results. A recent write up on it seems to say its not a bad oil to use although it has a limited life if filtering and reusing.
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Post by chrisg on Jul 13, 2015 16:51:59 GMT 10
Funny you would say that. I really like rice bran for most things but we tend to a lot of spicy food which was probably masking what you note. I was doing a chicken dish that I haven't written up yet, still evolving and the oil did interfere with the flavour because it was not a spicy dish. Dunno why but not a huge fan of sunflower oil, I'm sort of drifting back to peanut as a general purpose oil but probably only because we cook so much Asian and Asian fusion where a hot oil is needed. I did notice the other day that there is mounting evidence that Coles actually do monitor foodie trends, possibly even here, they now have a home brand rice bran oil We've been thinking of an air-fryer, seems logical, keep the good oil for dressings (That sorta goes against your nuclear wok burner though ) Cheers
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Post by smokey on Jul 13, 2015 18:40:32 GMT 10
Just made a nice panang chicken curry on the nuclear wok Im referring, I guess to deep fried. Those Panko calamari rings I did on the weekend were much better using sunflower oil than the rice bran versions Ive done previous. I took a leaf from hoddo with his prawns above and glad I did. Id still use the rice bran for grilling. It behaves well on the barbecue. I also use peanut oil for stir fry where you only need a table spoon or so. Just did a google on sunflower oil and all the usual clap trap was there. All blogs and not one actual citation but rather "Experts say" or "Studies show" or even worse, The word "Might" or "Could"
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Post by bill44 on Jul 14, 2015 7:19:57 GMT 10
Funny you should say that Smokey (is there an echo in here?) but we've just gone off Rice Bran oil and returned to using peanut.
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Post by smokey on Jul 14, 2015 20:26:50 GMT 10
Hmm, Seems Im not the only one to go off rice bran oil. I was a little hesitant to mention it at first as everyone is or was raving about it all over the net. Two weeks ago I just decided I dont care for it.
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