Rick Browne - The Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens

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Copyright 2010, 2016, 2021 by Rick BrowneAll rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info .Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation.Visit our website at www.skyhorsepublishing.com .10 9 8 7 6 5 4 3 2 1Library of Congress Cataloging-in-Publication Data is available on file.Cover design: Daniel BrountCover photo: gettyimagesPaperback ISBN: 978-1-5107-6618-1eBook ISBN: 978-1-5107-6686-0Printed in China

I would like to dedicate this book to four special people:My mom, Dorothy, for instilling in me the love of good home-cooked food and the fun of cooking it.My dad, Arnold, for instilling in me the love of travel, of going to new places, and meeting wonderful, new people around every bend in the road.My brother Grant, for taking me on hikes and nature walks, thus instilling in me the love of outdoors, of the wonders of nature, and the mystery of all the creatures that inhabit it.And my lovely wife, Kathy, for believing in me, for helping me fulfill a lifelong desire to travel the backroads of America, and who shares my love of cooking, making new friends, and enjoying life to the fullest.

Contents

IntroductionFREQUENT FRYERS BEWARE!D eep fat frying has been with us as almost as long as the discovery that fire would make raw meat taste a whole lot better. While frying a whole turkey is fairly new to many of us, Southern folks and Texans have been doin it for decades. Deep-fried surely began in an Alabama kitchen somewhere.Our aim here is to demystify the process and reveal the culinary delights of this style of cooking. But recently a pall has been spread over the world of deep-frying, spawned by a few vocal, overzealous, and overprotective folks who think those of us who haveor wish to purchasedeep-frying equipment dont have the brains God gave a newt.Sure there are safety issues so you wont burn down your garage, deck, or house. But all of those, and I do mean ALL, can be addressed and dismissed with a liberal application of what we Americans are best known for (in most cases anyway): COMMON SENSE.Add some frying recipes and some helpful hints and techniques that we offer up here, and there should be NO problem deep-frying that turkey, roast, game hen, prawn, or donut. Attempts without proper preparation using a propane burner to boil several gallons of oil can be hazardous. But following the manufacturers suggestions, having the good sense to pick up and read this book, and using your brain for something other than holding your ears apart will ensure a safe, fun, and delicious experience as a frequent fryer!

Deep Fat Frying Basics

DEEP-FRYING TIPSMaintain a frying temperature of 375F (190C). That way the battered, breaded surfaces will quickly form a protective shield, keeping the oil from penetrating the food as it cools and keeping it grease-free.DO NOT SALT FOOD before deep-frying. Salt draws moisture to the surface, which can splatter when the food is added to the hot oil. Salt also lowers the smoke point and breaks the oil down more quickly. Only add salt just before eating, if at all.Dip the food into lightly-beaten egg and then roll it in seasoned bread crumbs. Allow the uncooked breaded food to rest on a rack at room temperature for 1520 minutes before frying so that the food can partially dry and the crumbs adhere to the food.

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