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Started By
Message
Frying temperature to maintain?
Posted on 4/10/16 at 8:55 am
Posted on 4/10/16 at 8:55 am
Isnt it 350-375 where you want the grease to stay?
3
Posted on 4/10/16 at 9:02 am to mpar98
Generally, for most stuff. What are you frying?
Posted on 4/10/16 at 9:37 am to OTIS2
Chicken wings
Posted on 4/10/16 at 9:43 am to mpar98
Battered or nekkid?
Posted on 4/10/16 at 9:51 am to OTIS2
Just a seasoned flour dredge
Posted on 4/10/16 at 10:05 am to mpar98
I'd start at 350 and fry at 325.
Posted on 4/10/16 at 10:48 am to OTIS2
I'd start at 350 and fry at 325.
This. 375 is way too hot unless you like the outside burned and the inside medium rare.
This. 375 is way too hot unless you like the outside burned and the inside medium rare.
Posted on 4/10/16 at 11:09 am to mpar98
Next time try them naked if you haven't. At 350 for 7 minutes, unless they are really small.
Posted on 4/10/16 at 4:16 pm to mpar98
I blanch fry at 285 for 8-10 minutes then flash fry at 350 3-5 minutes. Crispy & juicy.
Posted on 4/10/16 at 4:47 pm to BigDropper
exactly
a slow fry to begin then a flash fry is the best technique for everything except seafood
a slow fry to begin then a flash fry is the best technique for everything except seafood
Posted on 4/10/16 at 4:48 pm to mpar98
quote:
Chicken wings
Ah, something I know about. 350 degrees is the temp you want. If you're cooking large batches you probably won't maintain so adjust your cook time appropriately.
Posted on 4/10/16 at 6:54 pm to mpar98
Tree fiddy to tree saidente five
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