Have you ever found yourself at a point where you don’t feel like cooking? Feel as though computers, pots, pans come at too high a price? It happens to everyone from time to time.
This afternoon, after work I was helping Ed and his brother Stephen bring in a new washer/dryer combo rig. It’s what guys do best, move heavy things. We quaffed a few beers and towards the end, Unky Steve offered up some Vietnamese egg role rigs. They had been made semi-recently by a co-worker and he had quite a stash.
My first reaction was, “Damned, something I’ll have to cook. I don’t want that.”
Then I kicked myself and said, “You IDIOT !!! It’s deep frying, you suck at it and it’d be a great time to put some time in. Practice my boy, practice.” So, off I ran with 2 of those baggies you see.
I paid careful attention to muh cast iron dutch oven, oil level, heat and such. Got me up to 374 degrees or so. I figured they’d all sink and fill with oil, just most of my other deep fried adventures had ended up. Nope, I timed, played and watched bubbles exit. I found that at 4 minutes, they were good to go.
It was so much fun listening to the prickly oil, keeping them moving about to distribute even oil heat and watch them brown. One by one they came out and damed if they didn’t suck. The oil content in the food was nonexistent, the quality of the little darlings was perfect. Meat to crunchy veg, tight roll, and flavors melded. This dear woman had constructed something I couldn’t screw up! I’m so excited I’m going to keep the oil and do some frying this weekend.
Yup, I ate them all. Such a refreshing treat, thank you!
Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
Glad to hear the happiness in your voice. Hot fat: hot damn! How about corn fritters? Or really, really good shrimp with a devilish batter?Go for it!
Rev,
I’ve got one of those DeLonghi fryers. The nice thing about it is the filters reduce the smell of hot oil. That and I can just set the temp I want.
Yum, yum. Now you need some of that fish sauce stuff with grated carrots and onions mixed in to dip them in. I love Vietnamese food.
I love these rolls — so much lighter than the Chinese egg rolls. I like to dip them in hoisin sauce — a tiny bit sweet, and a tiny bit salty.
Hee hee! Nice.
I was going to ask what you did with the oil. You saved it.
Then what will you do with it? Down the sink, I guess. Ew.
Hey all,
I had one of those electric fryers with the filter an junk. It did fine for a while, then the filter wored out and the temperature wasn’t even, like all over the place. As bad as it can get, I’m actually doing better with this method!
Last night did some spicy chicken with some tiger shrimps! Fry, fry, fry.
xo, Biggles
Fry away boy, fry away!
how about potato chips next? How many times can you re-use that oil? You should host a food fry week and we can all be irresponsible to our bodies and eat fried foods every single meal. I’ve been dying for an excuse to deep fry my salad.
I admit to something impure. After you posted your eggroll photo I bought 45 frozen rolls and sauce and ate them for three meals straight. Baked is *not* as good as fried, they aren’t as good as the ones I used to make from scratch, but they were ready in 12 minutes. I felt dirty…but full.
Hey Steamy & Mrs. Guy,
I felt dirty too, and happy.
I ain’t no deep frying expert, but I don’t keep my used oil for more than a week or so. Plus I hear taking it over 400 degrees will ruin it promptly. Stop using it when it makes your food ganky tasting.
It’s pure love.
Biggles