Wohoki wrote:Sorry if I started a barney, I just wanted to post a batter that you can prepare after you've put the oil on to heat.
One point I would make is that the use of carbonated water is just a substitute for elbow-grease. The best way of introducing air into a batter is a balloon whisk and five minutes beating.
Veg oil/veg fat. Palm and coconut are solid at room temperature, most other veg fats are liquid at room temp and so tend to be called "oils".pokerpete wrote:... Most people tend to fry in oil, I never did, I used solid vegetable fat with a 1lb block of beef dripping in each pan.
I found it much easier to clean the range down, much better than oil which tends to glue everything up. ...
Fallow Buck wrote:We used Groundnut early on then moved to Veg oil when price became prohibitive.
I think the use of beef dripping was (and is ) far more popular up north than down here.
Pete, did you guys skin your fish too? (the white fish like cod and haddock) We didn't but it was something I heard some northern shops did.
Regards,
FB
Fallow Buck wrote:Pete very true,
The first thing we taught new fish fryers was to look after their oil, and the best way to do that is to use the chips to clean it as you go.
Incedentally we used (upto the recent sale of the shops) a carbon filter pump to clean the ioil once the suppliers started charging for the disposal of the used oil. The carbon filters made the oil practically new again. Given that the shops were quite busy we needed to top up daily so the oil was never more that 2/3 days old at most.
I never though I would be sat in an office job getting nostalgic for a chippie and kebab shop!!!
FB
Oddley wrote:Thanks for the thought jenny, but you know how it is, I get as much pleasure finding out how it's done as eating the end result.
I also find that sometimes when I find a commercial product that I really like they take it off the market. So back to the deep fryer for me...
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