Sweet, Sweet Sunday

Making the Perfect Quick Bread—(Any Flavor You Can Imagine)

To freeze...Wrap in plastic and aluminum foil..can be frozen for up to three months.

Sweet, Sweet Sunday

Facts to Never Forget about Frying Foods

For years I have honestly been afraid to deep fry. Seemed liike every single time I tried to fry something, I end up getting splashed with hot grease and my hysband ends up finishing the job.

I laugh and say that he cookes on top of the stove, and I cook in the oven.

But lately I have been practicing the art of deep frying, and actually enjoy it…especially considering that deep frying gives you such good, but bad for you, foods as onion rings and French fries.

1.Choose the Right Oil…It is important that you choose an oil that has a smoke point higher than the recommended frying temperature…such as canola, peanut, and soybean oil. As far as the amount of oil that you need, you will typically need one or two quarts.

2. Clear the area around your workspace….and create an assembly line…arranging things.in the following order from left to right……

  • Food to be fried
  • Batter
  • Stove with pot of hot oil
  • Wire rack with paper towels underneath to put the food on after it’s cooked.

3. Clean the Oil While Cooking...Keep the oil clean while frying by removing any breading or coating that is simply floating in the oil after taking out each batch. by using a fine mesh stainless steel strainer or spider to remove this debris…Otherwise, these will burn and make your food taste burnt.

4. Cook at a High Temperature…Your oil should be somewhere around 375 degrees before adding your food…otherwise you’ll probably end up with food that has an overcooked exterior and an under-cooked exterior…food that is heavy and  greasy, not crisp and light.

It is best to use a candy thermometer to check the temp of the oil before adding your food.

Believe it or not, it will also take more time to cook your food to cook.

Your ultimate goal is to have the hot oil instantly seal the outside and cook the inside without burning the surface.

5. Cook your food in small batches…Don’t overcrowd the pan. Make sure to let the oil rise to temperature again right after removing the first batch and adding the next batch because this will lower the temperature of the oil quickly..

Your temperature needs to be somewhere between 325 to 375°F before adding in your first batch of food…because your food is always colder than the oil

The temperature of the oil is probably the most important factor in determining how crispy the crust ends up being.

6. Cool Your Food After Cooking…Draining your food on a cooling rack will allow you to quickly absorb any extra oil from the surface. Otherwise your food will not have as much of a crunchy exterior.

Carefully Lower your food into the oil so that you don’t get splashed with hot oil. 

Sweet, Sweet Sunday

Chicken Parm Here at the Farm

Sweet, Sweet Sunday

Pan-frying…Chicken Fried Steak

 

Sweet, Sweet Sunday

Which Kind of Fry Guy are You?!

THE ULTIMATE GUIDE TO YOUR NEXT FRY-UP

Recently we talked about the method of cooking called sauteeing, which is a type of frying…but did you know that there are actually several different types of frying…

These include…

Stirfrying

Panfrying

Shallow Frying

Deep Frying

Let’s take a quick look at each of these different methods, before exploring these different methods even further…

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1.Sautéing…As we previously learned, sautéing involves cooking small pieces of food over medium-high to high heat until browned on the outside and cooked through, all the while keeping the ingredients moving around in the pan, either by using a wooden spoon or by moving the pan back and forth. This method is typically used for cooking onion and garlic, but can also be used to cook fish, beef, shrimp, and tender vegetables such as mushrooms.

 

2.Stirfrying…Stirfrying is very similar to sauteeing…except stirfrying is typically done in a wok and usually is done before adding any sauce and additional ingredients such as meat and veggies.

 

3. Shallow Frying…Shallow frying is another type of frying, but involves cooking food that has been partly submerged in oil at a high temperature. The main goal in this method is to brown the food. Shallow frying is the method used to make such foods as fried chicken, fritters, and eggplant Parmesan.

 

4. Deep Frying…Deep frying involves completely submerging the food in lots of hot fat or oil and then cooking over high temperature. The main goal of this method is to cook food very quickly.