Personal computing discussed
Moderators: askfranklin, renee, emkubed, Captain Ned
tanker27 wrote:Personally I use peanut oil at 350 for 15 min, non-breaded and mine come out fine. But everyone has their own recipe.
Hawkwing74 wrote:I make buffalo chicken dip which is easier. Frank's sauce, ranch dressing, cream cheese, shredded roasted chicken, shredded cheese on top.
Arvald wrote:To keep the temperature even the answer is larger volume of oil or fewer wings in the fryer at a time.
The temperature drop is caused by the rapid evaporation of the liquid in the wing. you are far past the temperature for evaporation of water so it goes rapidly taking a lot of your heat with it.
The spike could be localized temperature variances as your burner tries to get you back up to temperature or some issue with your thermometer... is it meant for oil? with it's max being 400 any temperature past that could be anything... 401* could look like 450.
derFunkenstein wrote:Hawkwing74 wrote:I make buffalo chicken dip which is easier. Frank's sauce, ranch dressing, cream cheese, shredded roasted chicken, shredded cheese on top.
OMG that sounds awesome. Must have.
Can you expound on ratios?
TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.
cynan wrote:TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.
I also like dry-rub wings. Another "healthier" alternative is to grill your wings. However, if you don't have a grill with very even heat (and even if you do), grilling a whole bunch of wings can be a pain trying to micromanage each and avoid burning due to fat flare ups. However, when they turn out, I generally prefer bbq'd wings over deep fried.
derFunkenstein wrote:Hawkwing74 wrote:I make buffalo chicken dip which is easier. Frank's sauce, ranch dressing, cream cheese, shredded roasted chicken, shredded cheese on top.
OMG that sounds awesome. Must have.
Can you expound on ratios?
cynan wrote:TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.
I also like dry-rub wings. Another "healthier" alternative is to grill your wings. However, if you don't have a grill with very even heat (and even if you do), grilling a whole bunch of wings can be a pain trying to micromanage each and avoid burning due to fat flare ups. However, when they turn out, I generally prefer bbq'd wings over deep fried.
GeneMosher wrote:In the late 60's I worked at the Avenue Sub Shop in Buffalo, New York, which was then almost directly across the street from Frank & Teresa's Anchor Bar, where Buffalo Wings were first created. Dominic, their son, taught me in about 5 seconds how to make and to enjoy Buffalo Wings. All we used was butter and Durkee's hot sauce, tossing the just-deep-fried wings in a metal bowl. If anyone goes here http://americanfood.about.com/u/r/od/ap ... icwing.htm they will see lots of people from Buffalo in the comments verifying this.
Gene Mosher
ViewTouch
FireGryphon wrote:All these recipes and stories are great, but no one's yet talked about that horrid fried oil smell that permeates your house after you deep fry something. How do you get rid of that smell? I can't open the windows 'cause I'll freeze. Any ideas?
vargis14 wrote:I Do it out side in our screen house with a big burner "the kind for crab,corn and deep fried turkeys" hooked to a propane tank.
just brew it! wrote:vargis14 wrote:I Do it out side in our screen house with a big burner "the kind for crab,corn and deep fried turkeys" hooked to a propane tank.
Otherwise known as a brewing burner.
Captain Ned wrote:just brew it! wrote:vargis14 wrote:I Do it out side in our screen house with a big burner "the kind for crab,corn and deep fried turkeys" hooked to a propane tank.
Otherwise known as a brewing burner.
Boilovers are so much easier to clean on the deck compared to the stove.