|
Post by gatsby on May 30, 2015 15:46:23 GMT 10
Hi, Was getting sick of only having freezer stuff so went for seafood (plus had the deep fryer out). Got the normal mix of 4 off everything I could think of (Prawns, Calamari, Scollop, Flake, Mussel) & did some potato scallops. The salad made it healthy Way too much food - but I could pick & choose & pick off the batter/crumbing Cheers
|
|
|
Post by smokey on May 30, 2015 17:35:14 GMT 10
Better than resturant right there.
|
|
|
Post by chrisg on May 30, 2015 19:22:16 GMT 10
Getting me so tempted to get a new deep fryer Gatsby, I swore off them long ago but damn that looks good Cheers
|
|
|
Post by hoddo on May 31, 2015 7:06:10 GMT 10
Nice one Gatsby,you dont need a deep fryer Chris, I do all my deep frying in a wok on the stove. New oil each time
|
|
|
Post by smokey on May 31, 2015 11:13:43 GMT 10
The Recient convo about doing snitzle in an oven and then this about deep fryers has me wondering if those very little oil air fryers are any good. If they can get a result like the pic above Im buying one.
|
|
|
Post by chrisg on May 31, 2015 11:30:53 GMT 10
Hadn't thought of that Hoddo - good idea. I've wondered about air fryers as well Smokey, but, yet another kitchen gadget Cheers
|
|
|
Post by ozymandias on May 31, 2015 22:23:05 GMT 10
I am highly sceptical of these air fryers.... They may make an ok chip, but don't know how they'll perform cooking something crumbed or even worse, battered
|
|
|
Post by chrisg on Jun 1, 2015 7:16:28 GMT 10
Yep, I utterly agree Ozy and I'm not sure I want to put money on the table to find out Cheers
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 1, 2015 20:59:39 GMT 10
G'day Yes the wife wanted one and of course we brought one. A Chambrook Air Chef. It's huge and takes up a lot of space. As for home made crumbed goods, well No. Store bought frozen crumbed and battered "oven fry" stuff it does do a better job than just the oven. But I've also suspect that having a gas oven might make something with it. It's a dry heat. But OMG it makes great dry fry chips. Not your normal favourite local fish shop specials. Real earthy and real pototo"e. Really a favourite in our house and worth the effort to haul the monster out of the cupboard to add those great pototoe part to a meal. Regards dave
|
|
|
Post by smokey on Jun 1, 2015 21:27:36 GMT 10
I'm not a real big chip eater. Much rather the stuff that gets piled on top of them. I think I'll give the air friyer a miss and just go through the psychological pain every month or so of wasting litters of precious oil on one, Mabe two cooks. I keep meaning to buy coffee filter papers but never do. That and my wife said no
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 1, 2015 21:47:50 GMT 10
G'day No great greasy pots of oil. No filtering Just a steel basket in a big bloody hot air blower. Dry fry chips are simple. Cut your chips into what ever size you like. Dry the surface into a teatowel. Into a bowl add 1/2 tablespoon of oil and mix. Into the dry fryer. About 1/2 hr for 5 mm thick ones. More time for thicker , but you have to be consistent in thickness. Take out and shake at least once. It's not a oil fry it's not a baked pototoe, it's somethink different, good diferent Regards dave
|
|
|
Post by gatsby on Jun 2, 2015 6:00:55 GMT 10
So it looks like an air fryer is only really good for limited foods. So it won't be on my list. Cupboard is too full of different appliances. My sister does great oven baked chips, mine never come out the same. Got to figure out her technique! I think she does different temps and times.
|
|
|
Post by chrisg on Jun 2, 2015 8:45:25 GMT 10
Yeah, think I'll pass. Oven chips are one of two things - dead easy if you buy frozen and do actually lay them in a single layer, a minor science if you want to do your own. The tricks are: BIG floury potatoes, peeled and then rinsed, Nadines in the main Consistent sizes, cut them if you want, I just shove them through the chip maker Par-boil, it really does make the difference, five minutes or so at boil in salted water Toss in some oil, rice bran works for me then sprinkle with salt Lay out on cookie sheet and bake at max temp for about 15 mins, it does vary which is why I like having an oven light back To just have chips it really has to be for some special reason, the F&C around the corner is hopeless at fish but $3 of chips - great stuff, so I rarely bother My dad used to make the most incredible chips, he died without passing on his secret, my best guess would be some endless supply of good oil obtained by barter, he was allergic to money, and extremely high heat - no one else wanted to be in the kitchen when he was making them Damn... a lot of years, still miss him... CVheers
|
|
|
Post by hoddo on Jun 2, 2015 8:58:06 GMT 10
I do them your way Chris but on a wire rack. I think par boil is good, I suspect as they cool alot of moisture steams off and you get a drier chip. Lard is the best oil or duck fat, perhaps what your dad used as it was pretty common in earlier years. I like 220c any hotter and they tend to burn
|
|
|
Post by chrisg on Jun 2, 2015 9:05:15 GMT 10
Lard would be a very good guess, I don't think dad ever bought oil but he seemed to always have lard to hand A wire rack does make sense, never thought of it. Cheers
|
|