What did everyone cook today?

[Deepwoodsbutcher]

gus4416 thanks

[HerbcoFood]

wdaly I soaked them in buttermilk all day, then used just basic AP flour that I seasoned. Then after breading I put the chicken back in the fridge for about an hour. Soaking chicken in buttermilk is the best thing to do prior to frying it.

[HerbcoFood]

Dave in AZ Exactly what I did, gave them a good all day soak.

[twilliams]

First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.

[Jonathon]

Tex_77 and anyone else what oil do you like most for deep frying?

[processhead]

Jonathon said in What did everyone cook today?:

Tex_77 and anyone else what oil do you like most for deep frying?

Regardless of what kind of oil you use, make sure it’s fresh. Oil is expensive and the tendency is to try and reuse it to maximize its value.
Old oil will make your food taste like the last thing you cooked in it, particularly if it was strong flavored like fish or onion rings.
Plus, used oil goes rancid faster than new oil and rancid oil will ruin the flavor of whatever you fry in it, no matter how fresh and good the food is. Don’t cheap out on oil.

[Tex_77]

Jonathon peanut, its expensive. Canola is another good choice. Good old vegetable shorting works great as well!

[Denny O]

Peanut oil here. I double filter it for reuse till the color starts to darken past my liking.

[twilliams]

Jonathon sunflower oil is my go to, peanut oil is second.

[zbigjeff]

Jonathon Canola now. Peanut is difficult to find sometimes. But, when I do see it, it’s around almost double canola.

[Jonathon]

Yeah I use peanut mostly but it does seem to be climbing in price

[glen]

twilliams That pork looks delicious

[bocephus]

Jonathon Peanut oil for my outdoor deep frier, canola in the house.

[calldoctoday]

twilliams It looks like you already made the show, those look fantastic & that is where the fireworks are.
We have been getting monsooned every day here now something serious. I feel like we must be living in India, across the Big Water.

[calldoctoday]

Jonathon Used to use nothing but Peanut for deep frying, even when they said it was high. However, they have taken it to a new level this year & I just flat out cannot afford it. So, trying different things, I tried Soy Bean, which actually has a pretty high smoke point (higher than Peanut) & it has been working well. I don’t think it lasts as long & survives as many filtering & reuse operations (which someone (A fishing guide that I used to really like a lot, but he had to finally give it up with all the new laws, etc. & move to Alaska) said actually led to oils not being so good) as the Peanut does, but the taste has worked out pretty good & doesn’t burn for our limited fries these days. It is 1/4th cost in bulk compared to Peanut.

[calldoctoday]

twilliams Sunflower has one of the most wonderful flavors, but is also more on the expensive side. It used to be more expensive than peanut, so I only bought it in very small batches when I was looking for lots of flavor.

[johnsbrewhouse]

Canola oil, neutral flavor, pretty good smoke point and doesn’t absorbs off flavors like most oils.

[Tex_77]

Grilled chicken legs and thighs

[calldoctoday]

Tex_77 Hot Short Legs!

[calldoctoday]

johnsbrewhouse I have heard from several folks that Canola Oil works too.