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Old 10-21-2014, 08:35 AM   #4076
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Ghosteater....years ago when I was just learning to cook...I saw a show on PBS (Yan can cook) and he gauged the temp of his grease by putting a chopstick in the oil and if there were bubbles around the chopstick then your grease was hot enough. Since then I have found that "any" wooden implement will do. It also helps if your fish (or whatever) is at room or close to room temperature. And what someone else said about letting your grease come back to frying temp after you have cooked the first batch...and also don't crowd the pan.

I know I should have credited all advice others gave but I forgot all the names.. sorry.
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Old 10-21-2014, 08:00 PM   #4077
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Thanks for the advice! I could even slice the filets down to Catfish Strips and it'd cook even faster. I think the problem I'm having is that I'm using a shallow-oil method. If the oil's shallow the moisture can supposedly escape without making the crust soggy. Needless to say it's not working. I think the pan is getting too hot but the oil isn't as hot as it needs to be so it sinks to the bottom and gets black from the heat. And since it has nowhere to float so it just sits there turning blacker and blacker, but the surrounding oil isn't hot enough to cook the inside. On top of all that I try to keep adjusting the temperature but I can't get a good read so it's all over the place.
You need to get a Deep Fry Stainless steel thermometer or probe thermometer with a clip.
It is the best way to deep fry in a pan. (Cast iron pan with walls that are at least 2-3" high or better yet, a 6 qt. dutch oven!)

A gas stove top is best. Electric is difficult to adjust the heat quickly.
Depending on the height of the pan...use a good inch or more or oil. Of course, far enough below the rim to keep the oil from spilling over and starting a fire.
Fire bad.
You need to get the oil to about *325-350˚* and keep it as close to that when frying. The temp will drop when you add the fillets, so you will need to adjust the temp accordingly. The thermometer is essential to monitor the temp! I like a digital thermometer that I can set my high and low temp. An alarm will tell me if the temp is out of the range I set. I find that fried foods get soggy when the oil is too cold or it sits with direct contact to a paper-lined plate to drain. It will start to steam. Rack it!

I use peanut oil. It has a high smoke point. (Peanut oil is more costly though) It can be filtered with cheesecloth when cool and reused several times if stored properly; saving you money down the line.

5-6oz fillets are a good size to fry.
Depending on the size of your pan you may fry only 2-3 pieces at a time to keep the pan from over-crowding and dropping the temp too low.
Turn the fish a few times. (I know this might seem weird, but do it)
Fish doesn't take that long to cook. (6 mins +/-) The fish is already dead, you don't need to kill it again by overcooking it!

Remove the fillets to a cooling rack set over a paper lined sheet pan to drain excess oil. Keep warm in a 200˚ oven if necessary.

Good luck!


*I like to keep the temp around 335˚ because it keeps the crust from getting to hard before the inside is cooked. It takes a touch longer, but doesn't make the piece greasy.
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Old 11-27-2014, 08:51 AM   #4078
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Shrimp, spinach, and udon noodles with homemade stock. Perfect for this yucky rainy day.


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Old 12-19-2014, 12:12 PM   #4079
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Default Today's breakfast

A classic French omelet with chopped scallions, a Portobello mushroom cap stuffed with cheese and bacon then broiled, and a little more bacon.

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Old 12-19-2014, 08:05 PM   #4080
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Frito chili pie!
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Old 12-19-2014, 09:57 PM   #4081
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Frito chili pie!
Rep given! Its been too long since I've had some frito pie
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Old 12-19-2014, 10:18 PM   #4082
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My favorite: Deviled eggs at 10 PM because why not.

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Old 12-20-2014, 09:52 AM   #4083
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My favorite: Deviled eggs at 10 PM because why not.
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Old 12-20-2014, 02:21 PM   #4084
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A classic French omelet with chopped scallions, a Portobello mushroom cap stuffed with cheese and bacon then broiled, and a little more bacon.

Yummy! Why is your bacon so perfect?? Baked?
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Old 12-20-2014, 02:22 PM   #4085
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My favorite: Deviled eggs at 10 PM because why not.

Now I am craving deviled eggs! They look so good!
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Old 12-20-2014, 05:37 PM   #4086
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Just made my best batch of coquito ("little coconut"). First I made a tea with star anise, cloves, and cinnamon. After the tea cooled, I mixed it with evaporated milk, condensed milk (La Lechera), extra cinnamon, cream of coconut, coconut milk, Bacardi 151 (both bottles), and vanilla extract. It turned out awesome, but I made over a gallon. LOL
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Old 12-20-2014, 07:55 PM   #4087
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Just made my best batch of coquito ("little coconut"). First I made a tea with star anise, cloves, and cinnamon. After the tea cooled, I mixed it with evaporated milk, condensed milk (La Lechera), extra cinnamon, cream of coconut, coconut milk, Bacardi 151 (both bottles), and vanilla extract. It turned out awesome, but I made over a gallon. LOL
That sounds delicious!!
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Old 12-21-2014, 10:50 AM   #4088
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Yummy! Why is your bacon so perfect?? Baked?
SVS -

No, I microwave my bacon. (If it's good enough for Jacque Pepin, then it's good enough for me! ) I place it onto a paper towel and onto a plate. I cover it with a plastic dome thingie to keep from splattering grease all over the inside of the microwave.

I use Kroger's thick-sliced bacon. This was a particularly good batch.
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Old 12-21-2014, 02:31 PM   #4089
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Just made my best batch of coquito ("little coconut"). First I made a tea with star anise, cloves, and cinnamon. After the tea cooled, I mixed it with evaporated milk, condensed milk (La Lechera), extra cinnamon, cream of coconut, coconut milk, Bacardi 151 (both bottles), and vanilla extract. It turned out awesome, but I made over a gallon. LOL
I'm sorry I'm out of rep because I really wanted to give you some 151 rep!
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Old 12-21-2014, 02:56 PM   #4090
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I got him for both of us.
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Old 12-22-2014, 09:22 AM   #4091
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Kung Pao Chicken



I felt like having some Chinese food the other day so I decided to make one of the dishes I usually order when I go out.
Some chicken breast, diced onions, celery and carrots and a bit of mashed garlic and ginger were quickly sautéed in a wok and then some unsalted peanuts were thrown in at the end with some soy sauce, black vinegar, oyster sauce and red chilies.
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Old 12-22-2014, 06:01 PM   #4092
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Kung Pao Chicken



I felt like having some Chinese food the other day so I decided to make one of the dishes I usually order when I go out.
Some chicken breast, diced onions, celery and carrots and a bit of mashed garlic and ginger were quickly sautéed in a wok and then some unsalted peanuts were thrown in at the end with some soy sauce, black vinegar, oyster sauce and red chilies.
Much rep is sent.
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Old 12-22-2014, 07:43 PM   #4093
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I can't send him any rep now. That's not a bad photo for a cell phone.
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Old 12-22-2014, 08:16 PM   #4094
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Chicken and cornbread dressing. So good!

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Old 12-22-2014, 08:26 PM   #4095
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Wow, nice pottery, where'd you get that?
Thanks, my mother is a professional potter, though semi-retired now at 75.
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Old 12-22-2014, 08:29 PM   #4096
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Frito chili pie!
I was just craving this!
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Old 12-23-2014, 05:24 AM   #4097
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I was just craving this!
I was too. It was so good! There are some hot dog pieces buried under there too...I couldn't decide between chili dogs or a frito pie. lol
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Old 12-23-2014, 06:45 PM   #4098
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Late reply but trust me my deviled eggs are on point...
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Old 12-23-2014, 11:38 PM   #4099
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Those deviled eggs gave me a

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Old 12-24-2014, 03:12 PM   #4100
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My son and I have been baking cookies all day! I think Santa will be pleased!
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