Light coatings for deep fry...

OmManiPadmiOmelet said:

Ok, at Bob's request, I'll try to post more about cooking than jokes.
<lol> I think tho' that I LEARN more here than I can contribute on the
cooking end but I'll give it a shot!

After experimenting this weekend with both shrimps, and chicken
drumsticks, I plan to expand my experimentation to......

Squid.

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

I had fried Calamari last night. You have to be really quiet when you
eat it. Otherwise, it emits a cloud of black smoke and falls on the
floor. -- Steven Wright

;-)

Rusty

OmManiPadmiOmelet said:

After experimenting this weekend with both shrimps, and chicken
drumsticks, I plan to expand my experimentation to......

Squid.

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

I love deep fried Calamari. It's very simple. Take the cleaned squids, yank
off the tentacles and slice the bodies into rings. Soak them in milk for an
hour or so then drain thoroughly. Mix 3 parts flour with one part corn meal
and toss the squid pieces in the flour mixture and then deep fry in batches
for 2 minutes. Cooking longer than 2 minutes will make them tough.

I serve it is a sauce of thick yoghurt (or yoghurt and sour cream) with grated
and drained cucumber with a little crushed garlic seasoned with salt and
pepper.

Quoted message said:

Over the weekend, I used Arrowroot powder (easily can substitute corn
starch for that) mixed with salt free chicken fajita seasoning and a bit
of garlic powder.

Coated both chicken and shrimps with that using only water to wet the
meat. The coating stuck nicely and fried up with a delightfully light
coating that did not absorb a lot of grease. I think an egg coating
would NOT have worked as well.

Granted, the fajita seasoning is a mix. One could probably substitute
some ground black pepper, garlic and onion powder for that, along with
just a dash of chili powder.

I like the mix. It's Fiesta brand from our local grocery store.

I have some lovely pre-cleaned squids thawed in the 'frige right now and
will slice those into rings and tentacles later on today, and will
probably grab the remaining fresh brocolli and give it the same treatment.

Yes, I'm having LOADS of fun with the new Presto fry daddy. <lol>

Will post the joke du jour shortly and hope that this post satisfies Bob
and the rest that hate me for posting a daily joke. ;-)

Hugs all!

Om

Rusty said:

OmManiPadmiOmelet said:

Ok, at Bob's request, I'll try to post more about cooking than jokes.
<lol> I think tho' that I LEARN more here than I can contribute on the
cooking end but I'll give it a shot!

After experimenting this weekend with both shrimps, and chicken
drumsticks, I plan to expand my experimentation to......

Squid.

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

I had fried Calamari last night. You have to be really quiet when you
eat it. Otherwise, it emits a cloud of black smoke and falls on the
floor. -- Steven Wright

;-)

Rusty

<snicker>
Sure goes with the Joke Du Jour...... ;-D

Om

Dave Smith said:

OmManiPadmiOmelet said:

After experimenting this weekend with both shrimps, and chicken
drumsticks, I plan to expand my experimentation to......

Squid.

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

I love deep fried Calamari. It's very simple. Take the cleaned squids, yank
off the tentacles and slice the bodies into rings. Soak them in milk for an
hour or so then drain thoroughly. Mix 3 parts flour with one part corn meal
and toss the squid pieces in the flour mixture and then deep fry in batches
for 2 minutes. Cooking longer than 2 minutes will make them tough.

Can't eat flour. I have a wheat sensitivity.
Hence my experiments with corn starch and arrowroot, but thanks!

And thanks for the cooking time.
When deep frying, I stand over it and go more by color/texture than
actual time but that's handy.

Quoted message said:

I serve it is a sauce of thick yoghurt (or yoghurt and sour cream) with grated
and drained cucumber with a little crushed garlic seasoned with salt and
pepper.

Ooh, I eat it by itself with maybe a bit of catsup or ranch dressing!
No need to get fancy. <G>

Om
\

OmManiPadmiOmelet said:

Calamari is IMHO really best served coated and deep fried.

Oh, I love deep fried calamari too! Grilled tubes with lemon is great as
well. Haven't bought it to make at home in ages, must remember to get
some... Having good old roast chicken tonight - also thanks to Bob 😉

--
Cheers
Chatty Cathy

Chatty Cathy said:

OmManiPadmiOmelet said:

Calamari is IMHO really best served coated and deep fried.

Oh, I love deep fried calamari too! Grilled tubes with lemon is great as
well. Haven't bought it to make at home in ages, must remember to get
some... Having good old roast chicken tonight - also thanks to Bob 😉

<grins>

Out of lemon pepper, but I do have black pepper, and ground orange and
lemon peel so I can make my own!

Om.

Om said:

Can't eat flour. I have a wheat sensitivity.
Hence my experiments with corn starch and arrowroot, but thanks!

How about rice flour? A mixture of club soda and rice flour is a quick
tempura batter.

Bob

Om said:

Ok, at Bob's request, I'll try to post more about cooking than jokes.
<lol> I think tho' that I LEARN more here than I can contribute on the
cooking end but I'll give it a shot!

Oh, I wasn't referring to YOU! I was referring to Mwhatever who was trying
to ride your coattails. (I don't remember her handle and she's killfiled now
in any case.)

Quoted message said:

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

Squid cooked for hours in a red curry sauce is sublime.

Quoted message said:

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

Jillie in Roseville has my gratitude for once mentioning a local restaurant
which serves deep-fried Meyer lemon slices along with their deep-fried
squid. It's a very nice combination.

Quoted message said:

I have some lovely pre-cleaned squids thawed in the 'frige right now and
will slice those into rings and tentacles later on today, and will
probably grab the remaining fresh brocolli and give it the same treatment.

Yes, I'm having LOADS of fun with the new Presto fry daddy. <lol>

Stir-frying is another good way to cook squid; the tricky part is cutting
them into a shape that is conducive to that cooking method. The most
successful stir-fried squid recipe I have calls for you to slit the tube
lengthwise, which results in a triangular steak. That steak gets lightly
scored and then cut into strips. The scoring helps it to hang onto the
sauce better, and the strips are better for stir-frying because they don't
have an "inside" section. I can post the recipe if anyone's interested.

Quoted message said:

Will post the joke du jour shortly and hope that this post satisfies Bob
and the rest that hate me for posting a daily joke. ;-)

<leer> If I said it didn't, what ELSE would you do to satisfy me?

Bob

Bob Terwilliger said:

Om said:

Can't eat flour. I have a wheat sensitivity.
Hence my experiments with corn starch and arrowroot, but thanks!

How about rice flour? A mixture of club soda and rice flour is a quick
tempura batter.

Bob

Hmmmm... cool idea, thanks!
I'm sure I can get rice flour at the oriental market, or at Sun Harvest.

Om

Bob Terwilliger said:

Om said:

Ok, at Bob's request, I'll try to post more about cooking than jokes.
<lol> I think tho' that I LEARN more here than I can contribute on the
cooking end but I'll give it a shot!

Oh, I wasn't referring to YOU! I was referring to Mwhatever who was trying
to ride your coattails. (I don't remember her handle and she's killfiled now
in any case.)

It's ok. ;-)
I'd heard it before anyhoo so was not offended whether aimed at me or
not. <G>

Quoted message said:

Quoted message said:

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

Squid cooked for hours in a red curry sauce is sublime.

Hours?
At what temp?
What technique?

It comes out chewy no matter what I do which is ok for me, as I have
good teeth.

Not so good for dad who does not. If I could make it tender for him.....

I've never, ever tried pressure cooking seafood. Edible is one thing,
mush is another. <G>

Quoted message said:

Quoted message said:

But there is nothing like a really nice deep fried squid rings and
tentacles. ;-d

Jillie in Roseville has my gratitude for once mentioning a local restaurant
which serves deep-fried Meyer lemon slices along with their deep-fried
squid. It's a very nice combination.

Deep fried fruits and veggies was in the eventual plans. <G>
But not citrus fruit???? Sliced thin and coated/battered?

Quoted message said:

Quoted message said:

I have some lovely pre-cleaned squids thawed in the 'frige right now and
will slice those into rings and tentacles later on today, and will
probably grab the remaining fresh brocolli and give it the same treatment.

Yes, I'm having LOADS of fun with the new Presto fry daddy. <lol>

Stir-frying is another good way to cook squid; the tricky part is cutting
them into a shape that is conducive to that cooking method. The most
successful stir-fried squid recipe I have calls for you to slit the tube
lengthwise, which results in a triangular steak. That steak gets lightly
scored and then cut into strips. The scoring helps it to hang onto the
sauce better, and the strips are better for stir-frying because they don't
have an "inside" section. I can post the recipe if anyone's interested.

I've done thin strips of cuttlefish.
Similar to squid just a lot BIGGER! ;-D

Quoted message said:

Quoted message said:

Will post the joke du jour shortly and hope that this post satisfies Bob
and the rest that hate me for posting a daily joke. ;-)

<leer> If I said it didn't, what ELSE would you do to satisfy me?

Bob

<smirk>
Keep it up.
Pretty soon you'll be in the same class as Shel' baby! ;-D

Om

Quoted message said:

Om replied:

Quoted message said:

Quoted message said:

Squid cooked for hours in a red curry sauce is sublime.

Hours?
At what temp?
What technique?

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get tender.

Quoted message said:

Deep fried fruits and veggies was in the eventual plans. <G>
But not citrus fruit???? Sliced thin and coated/battered?

Yes, exactly.

Quoted message said:

Quoted message said:

<leer> If I said it didn't, what ELSE would you do to satisfy me?

<smirk>
Keep it up.
Pretty soon you'll be in the same class as Shel' baby! ;-D

"Keep it up?" No problem THERE, it stays up all by itself! |==>

But at Sheldon's age, it's probably just fantasy and reminiscence.

Bob

Bob Terwilliger said:

Om replied:

Quoted message said:

Quoted message said:

Squid cooked for hours in a red curry sauce is sublime.

Hours?
At what temp?
What technique?

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get tender.

The rule I heard for cooking squid to make it tender was 2 minutes or 20
minutes.

Bob Terwilliger said:

Om replied:

Quoted message said:

Quoted message said:

Squid cooked for hours in a red curry sauce is sublime.

Hours?
At what temp?
What technique?

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get tender.

So a long braise.
I can do that. :-)

Curry is good.
Have red rice to go with.

Quoted message said:

Quoted message said:

Deep fried fruits and veggies was in the eventual plans. <G>
But not citrus fruit???? Sliced thin and coated/battered?

Yes, exactly.

Quoted message said:

Quoted message said:

<leer> If I said it didn't, what ELSE would you do to satisfy me?

<smirk>
Keep it up.
Pretty soon you'll be in the same class as Shel' baby! ;-D

"Keep it up?" No problem THERE, it stays up all by itself! |==>

<giggles>

Braggart!

Priapism can be dangerous. ;-)

Quoted message said:

But at Sheldon's age, it's probably just fantasy and reminiscence.

Bob

Ooh, that was mean!

Well done! ;-D

Om

Quoted message said:

Dave Smith said:

Bob Terwilliger said:

Om replied:

Quoted message said:

>Squid cooked for hours in a red curry sauce is sublime.

Hours?
At what temp?
What technique?

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get tender.

The rule I heard for cooking squid to make it tender was 2 minutes or 20
minutes.

He seems to be implying a lot longer?????????

Om said:

Quoted message said:

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get
tender.

So a long braise.
I can do that. :-)

Curry is good.
Have red rice to go with.

Not exactly a braise, because you shouldn't brown the squid before putting
it into the liquid, and there's a lot more liquid than you'd have in a
braise. (Typically, the braising liquid comes about halfway up the item
being braised. In this, the squid rings are completely submerged.) But I
think you get the idea.

Bob

OmManiPadmiOmelet said:

Quoted message said:

Quoted message said:

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get tender.

The rule I heard for cooking squid to make it tender was 2 minutes or 20
minutes.

He seems to be implying a lot longer?????????

I should rephrase that... less than two minutes or more than 20 minutes. Anything
in between makes it tough. The only time I stewed squid it was for about a half
hour. It was okay, but I like it fried so much better.

Om said:

Quoted message said:

Quoted message said:

>> Squid cooked for hours in a red curry sauce is sublime.
>
> Hours?
> At what temp?
> What technique?

I guess you'd call it stewing: You make the curry sauce and then slowly
simmer the squid rings. Eventually, they kind of balloon up and get
tender.

The rule I heard for cooking squid to make it tender was 2 minutes or 20
minutes.

He seems to be implying a lot longer?????????

The rule I follow is "until done." It's done when it's tender, and that can
take two hours or more. It probably depends on the age/size of the squid or
how it's been treated prior to cooking.

The important thing is NOT TO BOIL, just keep the liquid at a low simmer.

Bob

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Ok, at Bob's request, I'll try to post more about cooking than jokes.
<lol> I think tho' that I LEARN more here than I can contribute on the
cooking end but I'll give it a shot!

After experimenting this weekend with both shrimps, and chicken
drumsticks, I plan to expand my experimentation to......

Squid.

Calamari is IMHO really best served coated and deep fried. Up to this
point, I did not own a deep fryer so was reduced to using it in chowders
and stir fry's. Not that there was anything wrong with that. Squid in a
Paella (sp?) over rice is excellent.

A deep fryer is totally unnecessary. All you need is a proper size pot,
such as stainless steel, an accurate thermometer, and a spider or other
lifting/draining tool. Most important you need to know how to deep fry.
Dumping a wad of stuff in the oil and coming back in 5 minutes will not
cut it - perhaps with commercial fryers it works but not at home. You
need to pay attention and be able recognize when the oil is too hot or
too cold.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

You might want to try chickpea flour. I LOVE samosas from the local
Indian place, and I believe all they do is a quick dusting with
chickpea flour before hitting the deep fryer. Try this with veggies or
fish or even chicken, serve it with tamarind sauce or raita.