What did I cook this weekend.....

[Staestc]

Friday Night Funnel Cakes! (if that isn't a thing, it should be). My secret is extra vanilla in the batter.

View attachment 755660

View attachment 755661

Agree, it should be a thing!!

 

[passedpawn]

I'm on a deep-fried kick lately. Just made some coconut shrimp. This was a big hit with the wife.

 

[wetmk]

Wonderfully roasted chicken! Looks so much better cooked.

 

[Staestc]

Wonderfully roasted chicken! Looks so much better cooked.View attachment 756140View attachment 756141

Very pretty! Skin looks awesome!

 

[Staestc]

I'm on a deep-fried kick lately. Just made some coconut shrimp. This was a big hit with the wife.

View attachment 756098

Those look great Andrew!!

I'm curious what you and others are here doing with your oil after frying. Do you filter and reuse? If so how and with what? Any special storage between uses? Just curious, because I seem to waste a lot of oil when deep frying stuff, mostly because I leave it in the fryer or pan and forget about it till I have to toss it.

 

[davidabcd]

I'm a deep fryer person.
For me, oil usage and the amount of waste depends on what's being cooked. Turkeys use a ton of oil to begin with so if you don't do a lot of turkeys back to back (weeks apart) or a lot of deep frying with smaller things, it's a write-off. There's a lot of turkey juice that gets into the peanut oil. It burns off but the particles degrade the oil. That's where a real filtering system would be good but I don't bother with it. We can return used oil to a place and they recycle/repurpose.
But with normal sized things like chicken, tortilla chips or vegetables, I cool and funnel back into the container. I make sure I don't let any of the darkened particles in. So I don't use a filter or even a sieve. The debris sits on the bottom and is the last to come out and there's little waste.
I store the oil in a cool place. It will last months and the obvious thing of using the old oil first and supplementing with new.

I'm curious what you and others are here doing with your oil after frying. Do you filter and reuse? If so how and with what? Any special storage between uses? Just curious, because I seem to waste a lot of oil when deep frying stuff, mostly because I leave it in the fryer or pan and forget about it till I have to toss it.

 

[passedpawn]

I'm curious what you and others are here doing with your oil after frying. Do you filter and reuse? If so how and with what? Any special storage between uses? Just curious, because I seem to waste a lot of oil when deep frying stuff, mostly because I leave it in the fryer or pan and forget about it till I have to toss it.

Tfal: https://www.amazon.com/dp/B00NQ7QFGM/ref=cm_sw_em_r_mt_dp_Z82W48THCBQFQ7V57NR1?_encoding=UTF8&psc=1

When you're done and the oil has cooled, just turn the dial on front to Filter and the oil drains right into a removable oil reservoir, filtered clean. Slide out reservoir and toss in fridge until next use. Next use, open spout and pour into fryer. I've used it a bunch and it is painless. Filter really does clean the oil up perfectly. Below is oil that was used for funnel cakes, shrimp, cheese sticks, fries, tots, and oysters.

 

[Temptd2]

I seldom use a deep fryer but I do fry in 2" -3" often. Let it cool completely then carefully pour off all but the last bits with any stuff left in it into appropriately sized Mason jars, then use the attachment on my Foodsaver to vacuum seal the lid on it, write on the lid with a whiteboard marker what kind of oil it is, and then use the old hash system to keep track of how many times it has been used. And I use the "sniff system" to tell me when it's time to start fresh. I keep separate oils for meats and for non-meats.

 

[passedpawn]

I seldom use a deep fryer but I do fry in 2" -3" often. Let it cool completely then carefully pour off all but the last bits with any stuff left in it into appropriately sized Mason jars, then use the attachment on my Foodsaver to vacuum seal the lid on it, write on the lid with a whiteboard marker what kind of oil it is, and then use the old hash system to keep track of how many times it has been used. And I use the "sniff system" to tell me when it's time to start fresh. I keep separate oils for meats and for non-meats.

Yea, I made some stanky crabcakes in it a few weeks ago and had to toss the oil after.

Tonight, corn fritters and onion rings.

 

[OleBrewing]

For re using oil I put a ss scour in a funnel and pour into separate oil container. I use fresh oil in fry daddy for fries etc then I find the used oil works best for frying fish in cast iron then the oil is pretty much done. Using dry batter on fish there is some that drops off.

 

[Hoppy2bmerry]

Yea, I made some stanky crabcakes in it a few weeks ago and had to toss the oil after.

Tonight, corn fritters and onion rings.

Maybe it’s an old wives tale, but frying some potatoes is said to pull fishiness and other smells from oil and adds flavor to the taters.

 

[TwistedGray]

Went to the woods for dinner. Found some oysters, a big cauliflower, two porcinis, and a couple handfuls of candy caps. I made a chorizo and beef wild mushroom meat sauce for dinner. For dessert I made some candy cap mushroom crisps. Now, if another few days off rain could come through that would be super!!

Porcini

Crappy photo

These had quite a nice crunch to them

 

[Staestc]

Tfal: https://www.amazon.com/dp/B00NQ7QFGM/ref=cm_sw_em_r_mt_dp_Z82W48THCBQFQ7V57NR1?_encoding=UTF8&psc=1

When you're done and the oil has cooled, just turn the dial on front to Filter and the oil drains right into a removable oil reservoir, filtered clean. Slide out reservoir and toss in fridge until next use. Next use, open spout and pour into fryer. I've used it a bunch and it is painless. Filter really does clean the oil up perfectly. Below is oil that was used for funnel cakes, shrimp, cheese sticks, fries, tots, and oysters.

View attachment 756181
View attachment 756182View attachment 756183

Oh, that's just awesome! I can't believe I have not seen that before! Back when I was a kid and worked at Shakey's Pizza we did fried chicken and fried breaded potatoes for a lunch buffet in two big industrial pressure fryers. Those would pump the oil through filters which we did after each shift. Your fryer is like a home scale version of that with gravity instead of a pump and the convivence of a storage system! Just absolutely cool!

No wonder you are on a "deep frying kick"!!

 

[passedpawn]

Oh, that's just awesome! I can't believe I have not seen that before! Back when I was a kid and worked at Shakey's Pizza we did fried chicken and fried breaded potatoes for a lunch buffet in two big industrial pressure fryers. Those would pump the oil through filters which we did after each shift. Your fryer is like a home scale version of that with gravity instead of a pump and the convivence of a storage system! Just absolutely cool!

No wonder you are on a "deep frying kick"!!

I tried making homemade tortilla chips last night, complete failure. I mixed up some masa, pressed, and fried. Grease sponges.

 

[Staestc]

I tried making homemade tortilla chips last night, complete failure. I mixed up some masa, pressed, and fried. Grease sponges.

Bummer. Did you make and cook the tortillas first? Corn tortillas are so cheap I just start with them when making tortilla chips

 

[Staestc]

I forgot to post this. I made brownies from scratch last night at the request of my wife. Almost too chocolaty by themselves, but just AWESOME with a scoop of vanilla ice cream

 

[passedpawn]

Bummer. Did you make and cook the tortillas first? Corn tortillas are so cheap I just start with them when making tortilla chips

I should have dry-fried the tortillas first (I do make corn tortillas fairly often, so I have a bunch of corn flour on hand already). I'll try again this wkend. Anyway, I want to make it from scratch as much as possible. Also, I think off-the-shelf tortillas would be too thick. When I made my masa last night, I mixed it extra wet so I could press it really thin.

 

[TwistedGray]

Much better - thicker cookies and cut the bake time a few minutes.

Candy Cap Mushroom Cookies

 

[pshankstar]

Sous Vide a ribeye steak tonight at 132. Seasoned with fresh pepper, sea salt and garlic powder. Turned out amazing!

 

[Hoppy2bmerry]

Steak here too!

 

[user 263363]

Simple roasted chicken with homegrown green beans and smashed potatoes. No money shot as I was starved and forgot!

 

[Hoppy2bmerry]

Simple roasted chicken with homegrown green beans and smashed potatoes. No money shot as I was starved and forgot!

View attachment 756314

That golden skin is enough.

 

[kaffeenjunkie]

Chicken Ballotine
Chicken deboned. Breast pounded out. Dark meat puréed in food processor and then rehydrated black trumpets, chestnut boletes, marjoram, salt and pepper were folded in. Skin was laid out over plastic wrap. Breast meat was placed on top and seasoned. Dark meat was added down the middle and then rolled up, tied and placed into the fridge overnight. Bones were roasted and then used to make stock. Next Day - Sous vide cooked for 2 hours at 155f and then reverse seared.
Other stuff on the plate.
Boiled redskins until they slide off the knife, chilled, diced, then mixed with a little garlic and seasoned. Pushed into oven proof ramekins with a pat of butter on top and baked at 350.
Butternut squash diced and roasted in the oven. Tossed with butter, parsley, salt and pepper.
Mustard Sauce- shallots, white wine, whole grain mustard, cream. Sweat the minced shallots. Add white wine reduce. Add mustard and cream, reduce. Season with salt and pepper.

 

[davidabcd]

I tried making homemade tortilla chips last night, complete failure. I mixed up some masa, pressed, and fried. Grease sponges.

We have a large Mexican population in Detroit and they sell the raw, corn tortillas from their stores which make beautiful chips. I can't make them any better so I buy theirs.
Sorry to hear about the sponges. The grease sponge factor occurs when the temperature is too low or goes too low. Is that what happened?
I've cooked hundreds of pounds of chips and that's what I come up with.

 

[davidabcd]

I think off-the-shelf tortillas would be too thick.

Saw more info. They were a little moist to begin with? That would make sense.
I saw you'd rather go for homemade (nice).
In any case, I've found the thicker ones make the best chips. Temp control (ha-ha just like beer) is vital. The chips get a titch more brown but the family and friends like those more.
Not saying your version wouldn't blow all contenders out of the ring.

 

[wetmk]

Chicken Ballotine
Chicken deboned. Breast pounded out. Dark meat puréed in food processor and then rehydrated black trumpets, chestnut boletes, marjoram, salt and pepper were folded in. Skin was laid out over plastic wrap. Breast meat was placed on top and seasoned. Dark meat was added down the middle and then rolled up, tied and placed into the fridge overnight. Bones were roasted and then used to make stock. Next Day - Sous vide cooked for 2 hours at 155f and then reverse seared.
Other stuff on the plate.
Boiled redskins until they slide off the knife, chilled, diced, then mixed with a little garlic and seasoned. Pushed into oven proof ramekins with a pat of butter on top and baked at 350.
Butternut squash diced and roasted in the oven. Tossed with butter, parsley, salt and pepper.
Mustard Sauce- shallots, white wine, whole grain mustard, cream. Sweat the minced shallots. Add white wine reduce. Add mustard and cream, reduce. Season with salt and pepper.

Now you're just showing off!

 

[davidabcd]

Three and a half pounds prime rib. Cooked to 120°F. Used a convection oven for the first time. I did 475°F for 17 minutes and then an hour and ten minutes at 275°F.
No real complaints but I wouldn't mind a better method (only with oven) if it's out there. It's possible I just got used to USDA Prime and the one above was USDA Choice.
Don't get me wrong--if the above was as good as it gets, I'm okay.

 

[Staestc]

Chicken Ballotine
Chicken deboned. Breast pounded out. Dark meat puréed in food processor and then rehydrated black trumpets, chestnut boletes, marjoram, salt and pepper were folded in. Skin was laid out over plastic wrap. Breast meat was placed on top and seasoned. Dark meat was added down the middle and then rolled up, tied and placed into the fridge overnight. Bones were roasted and then used to make stock. Next Day - Sous vide cooked for 2 hours at 155f and then reverse seared.
Other stuff on the plate.
Boiled redskins until they slide off the knife, chilled, diced, then mixed with a little garlic and seasoned. Pushed into oven proof ramekins with a pat of butter on top and baked at 350.
Butternut squash diced and roasted in the oven. Tossed with butter, parsley, salt and pepper.
Mustard Sauce- shallots, white wine, whole grain mustard, cream. Sweat the minced shallots. Add white wine reduce. Add mustard and cream, reduce. Season with salt and pepper.

OMG, that's just epic! Very nicely done!

 

[passedpawn]

Chicken Ballotine
Chicken deboned. Breast pounded out. Dark meat puréed in food processor and then rehydrated black trumpets, chestnut boletes, marjoram, salt and pepper were folded in. Skin was laid out over plastic wrap. Breast meat was placed on top and seasoned. Dark meat was added down the middle and then rolled up, tied and placed into the fridge overnight. Bones were roasted and then used to make stock. Next Day - Sous vide cooked for 2 hours at 155f and then reverse seared.
Other stuff on the plate.
Boiled redskins until they slide off the knife, chilled, diced, then mixed with a little garlic and seasoned. Pushed into oven proof ramekins with a pat of butter on top and baked at 350.
Butternut squash diced and roasted in the oven. Tossed with butter, parsley, salt and pepper.
Mustard Sauce- shallots, white wine, whole grain mustard, cream. Sweat the minced shallots. Add white wine reduce. Add mustard and cream, reduce. Season with salt and pepper.

That is a Michelin star-worthy.

 

[Staestc]

So it's a balmy 21 degrees here this morning. But I made chicken tortilla soup for dinner last night That's a little Cholula on top, BTW.

And, just as an aside, this arrived yesterday Love this stuff. Used the last of my previous bottle on some leftover beef stew a couple of days ago!