Hi I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions. Deep fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone remember my grease fire that burnt a wall in my old house? :-) Funnel cake gone wrong.
Well, I had the grease at 365, added the shrimp, in 45 seconds they burnt and filled the house with smoke Got them out of thwere fast, before the oil was flavored. Got the oil down to 250 and the next batch came out perfect in 1.5 minutes.
Why such a difference in time and temp than the directions said? Well, at least I stink at cooking the least healthful food and I'm ok with foods that are better for us :-) Tara
Hi I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions. Deep fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone remember my grease fire that burnt a wall in my old house? :-) Funnel cake gone wrong.
Well, I had the grease at 365, added the shrimp, in 45 seconds they burnt and filled the house with smoke Got them out of thwere fast, before the oil was flavored. Got the oil down to 250 and the next batch came out perfect in 1.5 minutes.
I suspect your thermometer is drastically wrong. Put on a pot of boiling water and see what it says.
Pastorio
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Why such a difference in time and temp than the directions said? Well, at least I stink at cooking the least healthful food and I'm ok with foods that are better for us :-) Tara
Hi I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions. Deep fry at 375 for 2 1/2 minute. I even bought a thermometer.
(snippage)
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Tara
I don't bother with what the darned directions say, nor with a thermometer. It's a simple matter to figure out if oil for deep frying is not hot enough or too hot. Step back (this is important!) and flick a drop of cold water in the oil. If it freaks out (so to speak), it's probably too hot. If it doesn't do much of anything, it's not hot enough. You want it to start to bubble but not splatter.
You have to figure, if you're tossing in frozen food it's got ice crystals on it. So if a drop of cold water makes it go nuts and try to splatter, turn down the heat. When the same test results in a reasonable bubble but not splatter action, try a piece of the item (in this case, shrimp) and see how it goes.
By the same token, those ice crystals are going to significantly bring down the temp of the oil. So, cook [whatever] in batches and let the oil come back up to what you've determined is the ideal temp before adding the next batch.
Hi I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions. Deep fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone remember my grease fire that burnt a wall in my old house? :-) Funnel cake gone wrong.
Well, I had the grease at 365, added the shrimp, in 45 seconds they burnt and filled the house with smoke Got them out of thwere fast, before the oil was flavored. Got the oil down to 250 and the next batch came out perfect in 1.5 minutes.
Why such a difference in time and temp than the directions said? Well, at least I stink at cooking the least healthful food and I'm ok with foods that are better for us :-) Tara
Hey Tara! Funny you should mention deep frying today. Yesterday my son brought his backyard type turkey fryer over and we filled it half full of peanut oil, then we lit the propane gas to heat it up. We had five pounds of peeled and deveined shrimp to fry. We found that dipping and swishing the shrimp in the batter and then just heaping them on a dinner plate worked well to get them from the kitchen out to the backyard. Then we used tongs to pick up individual shrimp and drop them into the hot fat for cooking. Each one took one to two minutes to brown nicely and then we scooped them out. Everybody seemed to like the shrimp. We also cooked some softshell crabs but apparently I didn't know the proper way to clean the crabs before frying. The gills had been removed from the crabs but they still had this yellow stuff in them that probably should have been removed before frying them. I thought they tasted wonderful but my wife was a little taken aback watching me eat them with those little legs dangling out of my mouth! Kinda like eating fried terantulas!
Something else I discovered doing the backyard frying yesterday. Be very carefull putting only small amounts of food in the hot oil to cook. If you fill the bottom of the fry basket it cools your oil down too much and it takes a long time to heat back up. If you cook like a half dozen or so shrimp at a time, they don't cool the oil down very much and they cook fairly fast.
"Tara & Guy" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions.
Deep
Quoted message said:
fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone remember my grease fire that burnt a wall in my old house? :-) Funnel
cake
Quoted message said:
gone wrong.
You didn't learn from the first time to try deep-frying outdoors? A suggestion: Next time-Outdoors, and use a long- handled basket made just for that purpose.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
don't bother with what the darned directions say, nor with a thermometer. It's a simple matter to figure out if oil for deep frying is not hot enough or too hot. Step back (this is important!) and flick a drop of cold water in the oil. If it freaks out (so to speak), it's probably too hot. If it doesn't do much of anything, it's not hot enough. You want it to start to bubble but not splatter.
I think it would be much safer dropping in a bread cube - the test is the same - if it bubbles up furiously, it's too hot; if it barely sizzles, it's not hot enough, etc. But in this case I'd definitely depend on a thermometer (just test it in boiling water first to make sure it's functioning properly). -- Donna A pessimist believes all women are bad. An optimist hopes they are.
I stink at deep frying. Most recently I bought a box of coconut shrimp with simple directions.
Deep
Quoted message said:
fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone remember my grease fire that burnt a wall in my old house? :-)
You didn't learn from the first time to try deep-frying outdoors? A suggestion: Next time-Outdoors, and use a long- handled basket made just for that purpose.
Then why bother at all... all that will accomplish is keeping the house from burning, but until it's figured out *why*, the food will burn just as well (BADLY) outdoors as indoors. Duh!
It should be quite problem-free to deep fry a few shrimp... the OP is doing something incorrectly and doesn't know what, obviously. The oil is too hot, there is no other reason for burned deep fried food ... but very scanty info is offered, don't even know if it's a thermostatically controlled deep fryer or simply a potful of oil heating on the stove... perhaps that new thermometer is inaccurate. Don't really need any stinkin' thermometer... next time tune in the oil temperature by cooking just *one* shrimp at a time... by the 3rd shrimp, if any kinda cook at all, the proper temperature will be zeroed in.... now just refrain from overloading the batches to prevent sodden/soggy and no one will need to instead *burn* their food outdoors like a friggin' IMBECILE... Kswk is *obviously* NOT any kind of a cook, he's more of a fercocktah fireman. LOL
Ahahahahahahahahahahahaha. . .
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ````````````
