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Foods to Fry
Æthelred
Registered User regular
Registered User regular
University halls are terrible places and both the ovens near me don't work. The one downstairs does however have a workable hob. My question to ye is, what foods can be cooked, that is to say, made non-deadly, through the means of frying alone? I'm thinking mostly meats, since my tastes run that way. I've already availed myself of an egg or two - I'm just about to embark upon a burger, which I figure I can at least do in slices to not kill me. Suggestions?
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One of my current favorites is to get some chicken breast, melt some butter in the pan, squirt a good bit of lemon and/or lime juice on the chicken, toss it in the pan juiced side up, sprinkle pepper and pesto and "robust italian" (that's what it's called on my seasoning container) on it, and fry away. Flip over part way through, juice and season the other side and finish cooking.
There are also these excellent Jimmy Dean things in the frozen breakfast food section at walmart. Sausage, potatoes, corn, beans, and peppers all cut up. You stick it in a frying pan, add 6 scrambled eggs, mix it all up and have a tasty ass dinner in like 10-15 minutes.
You should check out http://allrecipes.com/ though. Tons of recipes there. Just poke around for something that looks good.
Like, what's on top of an oven, the rings. I've just done a burger and it seems cooked enough; rather oily though. I shall give stirfry a go some time for sure.
It's delicious but it can, and will, kill you.
An (electric) range?
I know of two different meanings for frying: a frying pan on top of a range, and a deep-fat frier.
Frying also can mean one of two things, it can be short of either of these:
Deep-Frying: Immersing the uncooked food in hot oil (usually canola oil at about 350 degrees) to cook it.
or
Pan-Frying: Cooking food with a small amount or no oil directly in a frying pan, non-stick is usually preferable.
Pan-frying is by far the safest of the two, and can be used to cook a variety of foods, even more if you have access to a frying pan with a lid.
Beef, chicken, and pork can all be pan fried reasonably well in their whole forms (such as steaks, breasts, and chops, repectively) or any of those can easily be sliced and cooked (this is actually the easiest way to achieve safely cooked food).
Many vegetables also lend themselves to pans, in the form of stirfry. Celery, Green and Red Peppers, Beansprouts, Zuchinni, and Onions all function nicely, though it may take some experimentation on your part to get the cooking times down, especially for multi-ingredient stirfries (some vegetables take longer to cook).
An oft overlooked panfriable is the versatile Perogie. These are especially good if microwaved for a short time, then panfried with diced bacon and onions until golden brown on either side.
Salmon fillet.
Lemon juice.
Cook.
Flip.
Lemon juice.
Dill.
Cook.
Mmm...
So I instead leave you with this, anything less then about 2 inches thick can almost certainly be safely cooked on a stove top, the thing to remember is that what makes a cooked food "safe" or "unsafe" is the internal temperature it reaches during the cooking process, a general guideline would be:
45 °F Beef, lamb and veal steaks, roasts and chops cooked medium rare (cooked medium to 160 °F).
Fish.
160 °F Egg dishes.
Ground beef, veal and lamb.
Pork, all cuts.
165 °F Leftovers.
Poultry.
Stuffing and casseroles.
I'm going to assume that's 145, and anyways, there's no point giving temps in anything other than Celsius. If you've never cooked before make sure meat is piping hot in the inside, don't bother trying to cook it anything other than medium to well done.
My recommendation Bacon + Egg + Sandwich.
make sure you pour all the fat from the pan into the sammich.
Also, make sure you have a defibrillator on standby. :P
It's a direct way to apply heat. All you need are an assortment of pots & pans and a way to prep food and you're good to go.
For meats, start on a low temperature and work your way up as the fat "juices out." For hamburgers, if you don't want them greasy, you can use buffalo meat (which is very lean, and actually sucks for grilled burgers (not juicy) but works well for pan frying).
But yeah, you can pretty much cook anything. Anything that can be cooked in a pan, pot, skillet, or wok, basically.
you dip them in standard pancake/funnel cake batter and fry em till they expand a little.
cutting them in half reveals that the center filling liquefys and combines with the cookie, making it "blow up"
tell me how they taste, as i didnt want to have a heart attack at 24
I've had the fish & chips at my mother-in-law's, and she uses crushed saltines and egg for the batter, and then fries them.
Chicken strips are a little work, because you get the best results when you pound them relatively flat (1/4 to 1/2 inch) with the flat side of a tenderizer. Dip them in beaten egg with water, and then press it into a bowl of breadcrumbs, pepper, and grated parmesan cheese. Heat a skillet of olive oil (seriously, if you love frying, your heart will love you back if you stick to olive oil, extra virgin is mandatory) and put the breaded strips in there, fry them on both sides until a nice brown and viola, yummy home made chicken strips.
From there too, it's just a short jump to chicken parmesan, just add a marinara sauce, mozarrella, more parm, and bake for 30 minutes.
Really frying foods all the time is not the greatest thing in the world for your health.
The proper way to die from excess fat consumption from something like this is to then toast the bread in the fat in the pan. It takes a big longer but is totally worth it.
Satans..... hints.....
This is also a great way to make delicous chicken nuggets at home, simply cut the chicken into nugget shapes instead of strip shapes.
Yum yum!