question about deep frying

"MJ" <[email hidden]> wrote in message
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Quoted message said:

This may sound like a stupid question but I have a deep fryer and i wanted
to make chicken wings and fries...Is it ok to cook the chicken in the oil
first then the fries? I was just wondering cause i know chicken is bad for
bacteria any input would be great!!
Thanks
MJ

No problem the temperature of the oil kills the bacteria.

Dimitri

MJ said:

This may sound like a stupid question but I have a deep fryer and i

wanted

Quoted message said:

to make chicken wings and fries...Is it ok to cook the chicken in the

oil

Quoted message said:

first then the fries? I was just wondering cause i know chicken is

bad for

Quoted message said:

bacteria any input would be great!!

The oil is plenty hot enough that bacteria are not an issue.
Any bacteria that can survive in oil that hot won't be in a
chicken wing; it'll be in some volcano vent under the ocean.

The issue is the food flavoring the oil and spilling over into
the next food. Neither chicken nor potatoes have a strong
enough flavor that they will overwhelm the second dish, but
that's a judgement call on your part.

The issue is the food flavoring the oil and spilling over into the next
food. Neither chicken nor potatoes have a strong enough flavor that they
will overwhelm the second dish, but that's a judgement call on your part.

Thanks Doug...that was another concern i had forgot to post...MJ

"Doug Freyburger" <[email hidden]> wrote in message
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Quoted message said:

MJ said:

This may sound like a stupid question but I have a deep fryer and i

wanted

Quoted message said:

to make chicken wings and fries...Is it ok to cook the chicken in the

oil

Quoted message said:

first then the fries? I was just wondering cause i know chicken is

bad for

Quoted message said:

bacteria any input would be great!!

The oil is plenty hot enough that bacteria are not an issue.
Any bacteria that can survive in oil that hot won't be in a
chicken wing; it'll be in some volcano vent under the ocean.

The issue is the food flavoring the oil and spilling over into
the next food. Neither chicken nor potatoes have a strong
enough flavor that they will overwhelm the second dish, but
that's a judgement call on your part.

"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

"MJ" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This may sound like a stupid question but I have a deep fryer and i
wanted
to make chicken wings and fries...Is it ok to cook the chicken in the oil
first then the fries? I was just wondering cause i know chicken is bad
for
bacteria any input would be great!!
Thanks
MJ

No problem the temperature of the oil kills the bacteria.

Dimitri

But do the fries first.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

No problem the temperature of the oil kills the bacteria.

Dimitri

But do the fries first.

--
Peter Aitken

You're right only undercook the fries a little and when the chicken is done
add the fries back.

:-)

Dimitri

MJ said:

This may sound like a stupid question but I have a deep fryer and i wanted
to make chicken wings and fries...Is it ok to cook the chicken in the oil
first then the fries? I was just wondering cause i know chicken is bad for
bacteria any input would be great!!

Fries are usually best if fried then taken out for a while and then fried
again to crisp them up. I wouldn't worry about the chicken contaminating the
oil when it is hot enough to fry. I would be more concerned about the
over-indulgence in fried foods. Deep fried food is not the healthiest thing to
eat, but if you are having fried chicken perhaps you should have some
vegetable sticks with it.

"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

No problem the temperature of the oil kills the bacteria.

Dimitri

But do the fries first.

--
Peter Aitken

You're right only undercook the fries a little and when the chicken is
done add the fries back.

:-)

I dunno, Dmitri, do you want chicken flavored fries?

"Peter Aitken" <[email hidden]> wrote in message
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"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

> No problem the temperature of the oil kills the bacteria.
>
> Dimitri
>

But do the fries first.

--
Peter Aitken

You're right only undercook the fries a little and when the chicken is
done add the fries back.

:-)

I dunno, Dmitri, do you want chicken flavored fries?

IMHO Chicken will hold temperature for a time and fries do not. In addition
under the proper conditions (breading and temperature) the amount of chicken
that flavors the oil is nil.

Dimitri

"Dimitri" <[email hidden]> wrote in message
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"Peter Aitken" <[email hidden]> wrote in message
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"Dimitri" <[email hidden]> wrote in message
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"Peter Aitken" <[email hidden]> wrote in message
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>> No problem the temperature of the oil kills the bacteria.
>>
>> Dimitri
>>
>
> But do the fries first.
>
>
> --
> Peter Aitken

You're right only undercook the fries a little and when the chicken is
done add the fries back.

:-)

I dunno, Dmitri, do you want chicken flavored fries?

IMHO Chicken will hold temperature for a time and fries do not. In
addition under the proper conditions (breading and temperature) the amount
of chicken that flavors the oil is nil.

Dimitri

The solution? Two friers!

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in message
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"Dimitri" <[email hidden]> wrote in message
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"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"Dimitri" <[email hidden]> wrote in message
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>
> "Peter Aitken" <[email hidden]> wrote in message
> news:[email hidden]...
>>> No problem the temperature of the oil kills the bacteria.
>>>
>>> Dimitri
>>>
>>
>> But do the fries first.
>>
>>
>> --
>> Peter Aitken
>
> You're right only undercook the fries a little and when the chicken is
> done add the fries back.
>
> :-)
>

I dunno, Dmitri, do you want chicken flavored fries?

IMHO Chicken will hold temperature for a time and fries do not. In
addition under the proper conditions (breading and temperature) the
amount of chicken that flavors the oil is nil.

Dimitri

The solution? Two friers!

No, no, no, no, no! We just bought a new one my hubby wanted I don't want
him to think it's ok to have 2!

Mom Peagram

Re-visiting the soggy fires dilemma, are we?

I'd probably fry the potatoes, and leave them finishing on a sheetpan in the
oven while the chicken took its dunk. If you prep the chicken , including
first bringing to room-temp, and it goes immediately into the fryer after
the fries exit there shouldn't be a problem. Re-frying potatoes always seem
a bit oilier to me.

Peter Aitken said:

Dimitri said:

"Peter Aitken" wrote

Quoted message said:

"Dimitri" wrote:
> "Peter Aitken" wrote:
>>> No problem the temperature of the oil kills the bacteria
>>
>> But do the fries first.
>
> You're right only undercook the fries a little and when the chicken is
> done add the fries back.

I dunno, Dmitri, do you want chicken flavored fries?

IMHO Chicken will hold temperature for a time and fries do not. In
addition under the proper conditions (breading and temperature) the amount
of chicken that flavors the oil is nil.

The solution? Two friers!

Not a solution... that's poor menu planning, fried chicken and fried spuds is
too much fried on the same plate. Fried chicken goes much better with mashed,
and gravy.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Quoted message said:

The solution? Two friers!

--
Peter Aitken

That was the obvious. Every restaurant I've worked had double friers.. one
side for starch the other for protein (or dedicated to fish) But I assumed
we are talking about occasional situations in the home .

Peter Aitken said:

"Dimitri" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

> No problem the temperature of the oil kills the bacteria.
>
> Dimitri
>

But do the fries first.

--
Peter Aitken

You're right only undercook the fries a little and when the chicken is
done add the fries back.

:-)

I dunno, Dmitri, do you want chicken flavored fries?

Sounds good to me! People ate and perhaps enjoyed McD's beef
fat-flavoured fries for years.

Arri London said:

Quoted message said:

I dunno, Dmitri, do you want chicken flavored fries?

Sounds good to me! People ate and perhaps enjoyed McD's beef
fat-flavoured fries for years.

Yeah, I guess a lot of people did. I don't understand it. I was on the road
for years and ate at McDonalds a few times. I can't say that I ever really
enjoyed their food. It filled the gap.... temporarily. I never knew what a Big
Mac attack was until about 10 minutes after I ate one.