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/ck/ - Food & Cooking

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18311379 No.18311379 [Reply] [Original]

I made fried wings n’ tatos, were juicy on the inside but outside looked over cooked. Post things you’ve fried.

>> No.18311384

>>18311379
Adam Ragusea says deep-frying at home is a waste of time

>> No.18311386
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18311386

>>18311379
Inside, used egg wash and Marion-kay and flour, fried at 350.

>> No.18311402
File: 82 KB, 854x676, adam raguesa cuck rage.jpg [View same] [iqdb] [saucenao] [google]
18311402

>>18311384
>giving that cuck views
people actually do that?

>> No.18311403

>>18311379
Bought one months ago. Haven't used it.

>>18311384
"XYZ says so and so is dumb" - Some dipshit.

>> No.18311422

>>18311402
>cuck
The guy is married with children you loser NEET faggot. And it's irrelevant anyways. He's right. Frying at home is dangerous and account for most home cooking accidents and fires and it's honestly just a better idea to get fried food from restaurants if that's what you're aiming for. There is a high chance they'll make it better than you at an affordable price.

>> No.18311425

>>18311422
>Jewish hands typed this post

>> No.18311433

>>18311425
>Incel hands typed this post

>> No.18311457

>>18311386

dang that looks perfect

>> No.18311538
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18311538

>>18310779

>> No.18311583

>>18311379
what do you use for frying in? I haven't used mine since learning about seed oils

>> No.18311595
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18311595

>>18311583
Canola (rapeseed) or vegetable oil. How do others compare? Peanut, for example? I use olive oil, sesame oil, sichuan peppercorn oil, etc for other uses but only ever used canola or veg for frying.

>> No.18311597

>>18311379
Why do you need a "deep fryer"? I just use a big ol' pot of oil.

And tonight I'm making chinese, including my favourite dish; crispy chicken in salt & chilli

>> No.18311608

>>18311595
Peanut oil is pretty neutral. I didn't find it to have any negative effects on flavour.

>> No.18311619
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18311619

>>18311597
I tried deep-frying the normal way, but the thermometers kept cracking/breaking immediately despite it being well below the max temperature.
>crispy chicken
you better mean la zi ji, fren!

>> No.18311627

>>18311595
The main difference is the heat tolerance. Avocado oil you can get really hot and it won't oxidize. It's expensive though. Beef tallow doesn't have the PUFAs that oxidize easily so it's pretty good if you can source enough of it.
Vegetable/rapeseed oil is pretty bad for you overall https://www.youtube.com/watch?v=rQmqVVmMB3k
I don't think the flavoring oils like sesame are worth avoiding because you use so little of them

>> No.18311671

>>18311379
>juicy on the inside but outside looked over cooked
No better feeling in the world.