show us your food GOD DAMNIT
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john
barbecue chips aint shit
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crumbed cod with thick cut chips
seasoned with lemon-pepper seasoning, crumbs mixed with a pepper-based all purpose seasoning
fried in canola oil
topped with lemon juice (i didnt have fresh lemons so i sadly had to substitute with bottled stuff, still nice tho) and served with tartare sauce
first time ive tasted cod and the first time ive also cooked cod; the crumbs (panko) were a little bit soggy despite my best efforts to drain the oil, so ill have to do my research and see if i can find a way to alleviate that problem
suggestions here are also welcome
my next venture will be pork schnitzel i believe, got some grapeseed oil for that
e: believe i may have come across my issue
ive done some research and apparently the heat of the oil may have been the culprit for my soggy panko. it seems to be a reoccurring theme and im seeing a lot of people suggesting that to be a problem.
the other thing may have been that i dried it on paper towel and not a rack.
ill amend these two problems the next time i cook it
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my all time favourite dish is gammon slow cooked in coca cola with black treacle glazed over it. Add in some roasted vegetables and potatoes with a little cranberry sauce on the side, it's out of this world.
john
barbecue chips aint shit
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Mute
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Shwani
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anything with rice
crumbed cod with thick cut chips
seasoned with lemon-pepper seasoning, crumbs mixed with a pepper-based all purpose seasoning
fried in canola oil
topped with lemon juice (i didnt have fresh lemons so i sadly had to substitute with bottled stuff, still nice tho) and served with tartare sauce
first time ive tasted cod and the first time ive also cooked cod; the crumbs (panko) were a little bit soggy despite my best efforts to drain the oil, so ill have to do my research and see if i can find a way to alleviate that problem
suggestions here are also welcome
my next venture will be pork schnitzel i believe, got some grapeseed oil for that
e: believe i may have come across my issue
ive done some research and apparently the heat of the oil may have been the culprit for my soggy panko. it seems to be a reoccurring theme and im seeing a lot of people suggesting that to be a problem.
the other thing may have been that i dried it on paper towel and not a rack.
ill amend these two problems the next time i cook it
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Rabid
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god im so glad i got into cooking
fried chicken w/ thick cut chips and chipotle sauce
boneless, skinless chicken thigh cut of any excess fat followed by a dredge in egg wash and then a thorough coating of seasoned flour (just a pepper-based all purpose seasoning), it was then shallow fried in a cast iron skillet using canola oil at idfk what temperature i didnt really bother to measure it (if a bit of the flour immediately goldens upon entering, it's ready - remember oil reduces in temperature considerably when the meat enters)
following that it was cooled on a wire rack for a few minutes and dabbed with paper towel just to rid it of any excess fat
end result was tender chicken with a crunch on the outside, a bit of a spicy hit from the pepper which was offset nicely by the tanginess of the sauce
first attempt at fried chicken this way; what do i take away from it, though?
i could've used corn starch. if i went with equal parts flour and corn starch i'd have probably gotten a bit more crunchiness out of the outside. i'll also use breast meat next time i think. i may also invest in peanut oil rather than canola.
overall very impressed with my first attempt
fried chicken w/ thick cut chips and chipotle sauce
boneless, skinless chicken thigh cut of any excess fat followed by a dredge in egg wash and then a thorough coating of seasoned flour (just a pepper-based all purpose seasoning), it was then shallow fried in a cast iron skillet using canola oil at idfk what temperature i didnt really bother to measure it (if a bit of the flour immediately goldens upon entering, it's ready - remember oil reduces in temperature considerably when the meat enters)
following that it was cooled on a wire rack for a few minutes and dabbed with paper towel just to rid it of any excess fat
end result was tender chicken with a crunch on the outside, a bit of a spicy hit from the pepper which was offset nicely by the tanginess of the sauce
first attempt at fried chicken this way; what do i take away from it, though?
i could've used corn starch. if i went with equal parts flour and corn starch i'd have probably gotten a bit more crunchiness out of the outside. i'll also use breast meat next time i think. i may also invest in peanut oil rather than canola.
overall very impressed with my first attempt
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Shwani
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sunflower oil all the way through is what I saygod im so glad i got into cooking
fried chicken w/ thick cut chips and chipotle sauce
boneless, skinless chicken thigh cut of any excess fat followed by a dredge in egg wash and then a thorough coating of seasoned flour (just a pepper-based all purpose seasoning), it was then shallow fried in a cast iron skillet using canola oil at idfk what temperature i didnt really bother to measure it (if a bit of the flour immediately goldens upon entering, it's ready - remember oil reduces in temperature considerably when the meat enters)
following that it was cooled on a wire rack for a few minutes and dabbed with paper towel just to rid it of any excess fat
end result was tender chicken with a crunch on the outside, a bit of a spicy hit from the pepper which was offset nicely by the tanginess of the sauce
first attempt at fried chicken this way; what do i take away from it, though?
i could've used corn starch. if i went with equal parts flour and corn starch i'd have probably gotten a bit more crunchiness out of the outside. i'll also use breast meat next time i think. i may also invest in peanut oil rather than canola.
overall very impressed with my first attempt
yeah oils like vegetable oil and sunflower oil are all usually pretty good, high in good fats and low in bad fats
really it's hard to deep fry with the 'wrong' oil; sunflower, grapeseed, vegetable, canola, peanut etc etc all work just fine - it just depends whether or not you want to go the healthier route or if you want a certain taste profile from the oil
as long as u arent a twit and use something like olive oil
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Rabid
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i legit only use olive oil to season my cast iron now and OCCASIONALLY to sear steak
but really, seasoning my cast iron is the only thing i'd definitely only use olive oil for - i could use grapeseed for searing given it has a high smoke point
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its a very heavy oil and it can ruin shit if ur not careful
olive oil is probably better used as a dressing for salads or seafood or something like that; as a cooking oil it's honestly superseded by most other oils
thats just my opinion though a lot of people swear by and exclusively use olive oil for a lot of things
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Olive Oil is the best oil for most mediterranean foods, if you know how to use it, it enhances everything, unless you don’t know how to control your arm and spill too much. Been using it my whole life, especially in pasta is a must!
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oh yeah as an INGREDIENT it's very very good, thats where olive oil shines the most
but as a cooking oil nah imo
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