-presents


Playing Now

-

-

Michelle Jenneke


PLAYING NOW
Get Happy w/Michelle Jenneke



Can't Get This Blog at Work?

 BEAT THE MAN

http://feeds.feedburner.com/CurmudgeonlySkeptical


Terrific stock and custom leather holsters, and you name it. 100% American by a 100% American
 

Prescription Machine Gun  For Better Mental Health

**

Free Juke Box

Wonder prolly makes the vitamins you're using now. Been using for 4 years. All fish oils are molecularly distilled. CLICK

The Web C&S

            Thursday, December 03, 2015



                                                           FOOD






BONUS- How does the carrot in deep fryer trick work?


So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies or whatnot can be substituted in place of the carrot?

Could you possibly share some more information about the trick and how you went about it? Did you put the carrot in heated oil or cold for instance? – Richard ten Brink Jan 7 at 13:07
          
@Richard I put it in after the oil heated up, right before I started lowering food in the basket. I was extremely skeptical but figured it couldn't hurt to try. What happened was is the carrot turned blacker and blacker with each batch and shriveled up. I told showed it to the kids and told them it was a hot dog. They fell for it:) – user6591 Jan 7 at 13:49
          
@Richard I fried quite a few pounds of batter dipped chicken nuggets. Towards the last few batches it seemed the carrot was 'used up' as the oil was getting somewhat darker and smoking a bit. Next time I'll switch out the old carrot halfway through for a new one and see if that helps. –
1        
Poor carrot. Your sacrifice shall not be forgotten. – Jason Schock Jan 9 at 18:52

show more comments
2 Answers


Aside: I seem to remember that Escoffier (free download) recommended that, after straining cooking fats after each use, adding some lemon juice would help keep the oil bright.    Also from Escoffier, once cooking fats turn brown they may continue to be used for frying fish. It works.

Labels: ,

            Carrot Oil Posted by Rodger the Real King of France | 12/03/2015 10:45:00 AM | PERMALINK Back Link (4) | Send This Post | HOME
Share/Bookmark


Comments:

"The MSM Rule of Inverse Electoral Correlation:
The closer the presidential race gets, the louder the MSM declares that it’s over. And all this comes even as Clinton has had a terrible week—arguably her worst week ever, as the billowing smoke of financial scandal clouds herself and her family."


#####
I call the fryer/fry pan dregs flavor crystals.
 
~
#####
We use sawdust as flux when casting lead. It binds up all the impurities and the oxides and then floats to the top. Spoon it off about halfway through the casting session if using a bottom pour pot. a spoonful of Borax also works, and makes a thin disc of glass at the top that keeps the tin from evaporating.

The carrot ... or any vegetable carb? ... is working like a flux here, to collect up the dross in the oil.









 
~
#####
All right, Drew. Great idea. I'm gonna put some sawdust in my cooking oil next time I do chicken fried steak.

jd
 
~
#####
I had a Jewish grandmother who told me the way to make chicken soup is to make sure you include one large parsnip. It soaks up the excess fat.
 
~
Post a Comment






This page is powered by

Blogger.

Some of the blogs I like
Grouchy Old Cripple
Brian The Movie Guy
Newsbusters
SondraKistani
Hot Air
Parkway Rest Stop
Jawa Report
The O Club
American Digest
Watts Up With That
Moon Battery
Free Republic.com
TigerHawk
KA-CHING!
Doug Ross
Best of the Web
Chicago Boyz
Aggravated DocSurg
American Thinker
House of Eratosthenes
Mychal Massie
View From The Porch
Mostly Cajun
bizzyblog
Interested Participant





Defining Articles


Site Meter


Boycott the New York Times -- Read the Real News at Larwyn's Linx




Amazon.com Widgets