Food prepared outside are unhealthy and unhygienic
Most people really enjoy Deep fried turkey, chicken and fish especially when cooked outdoors. So what are the secrets to great tasting non-greasy deep fried food outdoors?
In reality there are no secrets, deep-frying is fast and easy and the results are great so long as you follow some simple tips and providing you have the right equipment.
For great equipment we recommend the exceptional quality Bayou Classic range of turkey deep fryers and fish fryer kits that come in aluminum and Stainless Steel. You're best off with one of the kits as they provide all you need for great deep frying, including: a rack to hold the bird, hooks for lifting the bird in and out, the all important deep frying thermometer and injectors for injecting your favorite, wonderful flavored marinades; and when you’re not using them for deep frying they can be equally easily used for steaming and boiling.
So what are the ten guiding principles to great deep fry cooking? They are simple, straight forward and as follows:
Its essential that you know the correct cooking temperature for the oil and the meat or fish that you’re cooking. If the oil is too cool then the water inside the food will not cook the food quickly and oil will begin to penetrate the meat spoiling the flavors and worse making it greasy, meaning unhealthy. Remember, it is not the oil that cooks your food it’s the water vapor inside the meat that the oil heats up that does the cooking so make sure you’re cooking at the right temperature; for this reason never deep fry without a deep fry thermometer . Never over cook meat in a deep fryer or again the oils will penetrate the bird after all the vapor has been used up within it;
Make sure that you don’t over fill the stockpot. If you’re unsure about how much oil to use here is a simple test to get the level right. Put the bird into the stockpot whilst its still cold. Then fill the stockpot with cold water so that it just covers the bird. Then remove the bird and make a note of the water level; this is the level to which you should fill the stockpot with oil when preparing to cook..... [url=http://www.planyourdinner.com]special recipes[/url].
About the Author
Cooking is an art. I love to cook. http://www.planyourdinner.com
Can someone please put this in an active and a narrative format?
Vegetarian Broth: Yield: 8 cups
Ingredients:
8 cups of clear vegetable stock
3 tablespoons of soy sauce
8 peeled and chopped, medium sized garlic cloves
1 small, diced onion
1 1inch piece of ginger
2 3inch cinnamon sticks
2 pods of star anise
2 large bay leaves
Directions:
1. Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat
2. Char ginger on all sides over an open gas flame, or in a small skillet. Add to the stock.
3. Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered for 20-25 minutes.
4. Remove solids with a slotted spoon or strain the broth though a fine-mesh sieve. Adjust the seasonings if necessary. Return to pot and keep hot until ready to use.
This is the standard format
Thank you !
Hi Killumin...
Believe it or not, you have done a great job of making your recipe into a narrative. The importance of active and narrative format of your recipe include;
REPRODUCIBLE it that it is written so that it can repeated with consistent results.
EASILY PREPARED with a minimum of steps in logical sequence to produce appropriate end results - from simple to complex recipes. Ingredients are listed in the units in common use that enhance accuracy.
CONCISE is brief but comprehensive enough to furnish needed information.
INTERESTING has appeal in that it furnishes variety to the meal.
PLEASING TO THE SENSES has stimulating and satisfying flavor and aroma with appropriate texture and mouthfeel.
ECONOMICAL has qualities of economy-not always from budget standpoint but also economy of human and material resources. Minimum and efficient human energy expenditure, use of dishes, utensils and appliances are appropriate.
Only a few changes need to be added.
Vegetarian Broth: Yield: 8 cups
Ingredients:
8 cups of clear vegetable stock (homemade is recommendable for ultimate nutrition and less salt content)
3 tablespoons of soy sauce (preferably low sodium)
8 peeled and chopped, medium sized garlic cloves
1 small, diced onion
1 1inch piece of ginger
2 3inch cinnamon sticks
2 pods of star anise
2 large bay leaves
Directions:
1. Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat
2. Peel ginger with a potato peeler first. Char ginger on all sides over an open gas flame, or in a small skillet. Add to the stock.
3. Add the aromatic ingredients at this time; cinnamon sticks, star anise and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered for 20-25 minutes.
4. Remove solids with a slotted spoon or strain the broth though a fine-mesh sieve. Adjust the seasonings if necessary for salt re-seasoning. Return to pot and keep hot until ready to use.
5. Note: For easy removal of herbs, place them in a cheese cloth and remove once both has been removed from heat.
6. Broth keeps well over 6 months in the freezer by putting it in a tight container.
*You can add this information to appeal to the reader as well:
Note from me:You will be enjoying this broth that's packed with nutrition. Adding this broth to many of your recipes will not only enhance the flavors of your soups and casseroles, but knowing that the wholesome ingredients you use can't be substituted.
Best2u, 
)
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Covered Stockpot
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Covered Stockpot
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