I deep fried a turkey for Christmas and now I'm hooked. I'm now convinced we've been cooking turkey wrong for hundreds of years. Today I'm gonna see how deep frying a beef roast turns out Anyone else deep frying stuff? Share ideas/recipes/tricks. I'm using peanut oil, though I understand coconut and avocado might be healthier?
So the roast turned out well-done on the outside and extra-rare on the inside. Which is great for me- I prefer my beef close-to-raw, and its absolutely delicious! But I need to figure out how to cook it to an acceptable degree for 'normal people' who like their meat fully cooked, and if I'd left this in any longer, I think the outside would've been burnt instead of crispy. The process and theory was to cook it til its just crispy on the outside, then remove from the oil and wrap in foil, so as the outside cools, it continue to cook the inside. This appears to have happened, but not quite enough. I either need lower temp grease with a longer cook time, or I need more layers of foil to keep the heat in while it cools ...or, equalizes. ...or I just need to cook smaller peices.
I'm known to be a very good deep fry cook. First of all I bread everything. If you're not going to have that crispy batter you might as well just bake something. I think naked fried chicken wings are a waste of time. I usually make my own batter which consists of about 85% flour and 15% cornmeal and then various spices but I have experimented with subtracting some of the flour base and using Bisquick baking mix in its place. Then I will take whatever it is I am frying and dredge it in pure flour, next I immerse the meat in a beaten egg. Then I will usually put my batter mix in a Walmart grocery bag after ensuring there are no holes and shake the meat in the batter. Always makes a good coating that way.
In terms of making meat healthier, yes it is. Carcinogens tend to be associated with higher cooking temperatures. Though I don't think I've even tried sous vide.
I don’t own one (yet) but I have been learning about them. I don’t cook meat either but will use one for making yogurt and cheese. For meat they allow you to get a whole piece of meat done uniformly without under or over cooking inside/outside. Then you can sear off the outside or deep fry the outside for a short time without leaving the center undercooked.
Then throw that thing away when it comes to steak. Got to have a nice crispy sear with a slight degree of char on the outside and a nice bloody red center.
You can sear it after the sous vide. You can set the temp on the sous vide to 120 and have a whole steak rare, then sear the outside quickly so as to not take the internal temperature over 120-125.
