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/ck/ - Food & Cooking

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20147243 No.20147243 [Reply] [Original]

What has /ck/ deep fried at home?
Just made these pork egg rolls
>pork shoulder, diced fine
>green onion
>garlic
>ginger
>allspice
>black pepper
>salt
>cayenne
>soy sauce
>oyster sauce
>chicken stock
>white wine vinegar (thought I had rice vinegar, I did not)
>corn starch

>> No.20147252

looking good. i seriously don't understand how people consider deep frying at home not worth it, difficult or even dangerous lol. i deep fry at least once a week. one of my top easiest and fastest to make meals are deep fried chicken nuggets. i cut up chicken into bite sized pieces, marinate it in buttermilk and spices and then just coat it in flour and fry it whenever i'm hungry over a course of few days. yesterday i prepared some chicken wings in similar way and i've got some left to fry for dinner

>> No.20147260

>>20147252
Lol. Haha

>> No.20147266

>>20147243
mars bars to shove n cram up my arse

>> No.20147306

>>20147243
I like to make spring rolls. I usually go heavy on the cabbage and try to balance it out with cabbage. I find that when frying, it's always best to soak your veggies in a brine if you want the salt to stay, otherwise I season them post-fry. I usually dip them in monkey sauce and I'm good to go.

>> No.20147335

>>20147243
Deep frying at home is a bad idea.

>> No.20147336
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20147336

I get a wagie to deep fry shit for me. It's not worth the smell to deep fry at home, unless you have a backyard to do it in.

>> No.20147348

>>20147335
why

>> No.20147356

>>20147348
It makes your house stink but I have a backyard and I fry on my back porch

>> No.20147362
File: 1.62 MB, 400x300, frying onions.gif [View same] [iqdb] [saucenao] [google]
20147362

Just made crispy onions for congee

>> No.20147372

>>20147306
I would have added cabbage but my gf is not a fan of vegetables
>>20147335
>>20147356
With adequate ventilation it's not so bad.

>> No.20147399
File: 1.25 MB, 600x450, fried bread.gif [View same] [iqdb] [saucenao] [google]
20147399

Fried bread is a regular for the full English.

>> No.20147407

>>20147399
Usually pan fried bread though, in the fat from the bacon.

>> No.20147416

I used to work at a place that would rush you, but changing the deep frying oil was really time-consuming, so it almost never changed. This is how fries come out too dark. If you ever get fries that seem too dark, it is because the oil was not changed for days.

>> No.20147422

My grandmother made fries at home with a simple pot of oil and a strainer. Her fries are still my favorite fries.

>> No.20147497

>>20147243
i tried making cheese onion rings before, but the breading wouldn't stay on. never tried deep drying ever again

>> No.20147533

>>20147306
>go heavy on the cabbage
i see...
>balance it out with more cabbage
based fartmaximizer

>> No.20148845

I’ve been looking at either a presto brand kettle or a wire basket traditional model. For big batch egg rolls I thought I could just place a bunch vertically filling up the basket and cooking all at the same time. Would that method cause the oil to drop in temp too drastically? Any recs for a oil fryer other than a pot?