Getting a little fishy!

Happy Happy Sushi

The Deep Dark Secrets Of Frying

Darcy Explains Deep Frying     

  I personally say Deep Frying gets a bad rap. 

  Too many people think fried food is greasy convenience foods like fast food.  Foods which are breaded and battered to cover up the bad quality underneath.  This is just not so.  I love fried food, it is a weakness I know.  But when done properly the product is tender and juicy on the inside and crunchy on the outside. The experience of the two textures together is quite amazing.

  I don’t think any other cooking method has quit the versatility that Deep Frying has. You can use with vegetables, fruit, meat and even ice cream.

  Deep frying is relatively simple, with the knowledge of a few things, type of equipment, type of oil and the type of frying method you want to use, you can fry to your heart’s content.

Equipment                                

  If you are planning on doing a lot of frying you may want to invest in a fryer.  You’ll want to look for one that has smooth sides and rounded corners for easy cleaning.  As with any appliance you will want to read the manual before use.     

  You will also want to make sure the fryer you choose has a quick recovery time.  Which means the oil will recover to desired temperature quickly.  If the fryer has a slow recovery time it will cause the oil temperature to be too low resulting in greasy foods.  

  

  You can also fry in a deep saucepan  if you so choose but YOU MUST be very careful, oil can splash and start fires it is also very difficult to control temperature. So if you are going to deep fry this way you need to take every precaution, buy a thermometer, and have grease fire extinguisher on hand.

Frying Liquids

Many types of fats can be used for deep frying, sometimes rendered animal fat is used for frying, aiding in flavor of the product being fried.  The most common type of fats used are Vegetable oils, such as soy bean oil, safflower oil and canola.  When choosing fats consider flavor, smoke point and chemical breakdown.

Methods of Frying                               

There are 2 methods to frying, the basket method and the swimming method, which one you use is dependent on the product that’s being fried.

1.     The Basket Method is frying with a fry basket, products that are usually breaded and will not stick together when placed in the hot fat.  You can also use the double basket method witch is a variation of the basket method but you place a second basket on top of the product to keep it from floating on the surface of the fat.

2.     The Swimming Method is used with products that are battered and would stick together when placed in a basket.  The product is placed directly into the fryer and flipped half way through the cooking process to ensure both side are cooked.  These products usually sink to the bottom of the fryer then rise to the top as they cook.

Breading Procedure                                  

Standard breading procedures have 3 steps and most items use this method.

1.     Pat food dry and dredge in seasoned flour, the flour helps protect the food and helps egg wash stick.

2.     Dip floured food in egg wash which consists of eggs and water.  For every egg used is whisked with 1 TBS water.  The egg wash will help the bread crumb to stick.

3.     Coat the food with seasoned bread crumb, cracker crumb or meal, shake off the excess crumbs and place breaded item in a clean pan.  Do   not stack food on top of each other, as it could  cause products to stick to one another.

Batter Procedures

Batters, like breading, coat food being cooked, keeping moisture in and preventing the food from being excessively greasy.  Batters consist of liquids, such as water, milk or beer and a starch, such as, flour or cornstarch.  Many contain a leavening agent such as baking powder or baking soda. The batters containing beer use the beer as a leavening agent as well as for flavor. Tempura is another type of batter commonly used.

1.     Pat dry food and season

2.     Dip into batter and directly into the fryer using tongs or spider (type of mesh spoon used for frying)

Recipes:   

Beer Battered Onion Rings     

                      

Total Time:         1 hr 20 min
Prep                     10 min
Cook                    10 min

Yield:
6 to 8 servings

Ingredients

4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan

Directions

In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. 

 

Deep Fried Cod                                  

Total Time:           40 min
Prep                       30 min
Cook                     10 min

Yield:
4 servings

Ingredients
Vegetable oil, for frying
1 pound Cod fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish

Directions

Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce:
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

Yield: about 1 1/2 cups

Tempura Vegetables                                 

Total Time:           10 min
Prep                       5 min
Cook                      5 min

Yield: 1 serving

Tempura batter Ingredients

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

Ingredients

Vegetable oil
Zucchini, sliced into 1/2-inch slices
Broccoli florets
Flour
Carrots, 1/4-inch dice
Cauliflower florets
Tempura batter

Directions

Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.

DIPPING SAUCE FOR VEGGIES
2 scallions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated

Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.

Enjoy,
Darcy

All things Purple Half Birthday Celebration!

I have one contributor to my half-birthday whims who has been here each of the three years now. She went by just Darcy before, but has decided to put her accredited chef's hat back on, so please be sure to remember it's now Chef Darcy of Silver Spoon Catering Chwf Darcy Silver Spoon Cateringlocated in Northern Utah. She has an eye for elegance, a knack for the whimsical, and a truly artistic hand. I can personally vouch for her excellent skill level in making perfectly tasty meals on the family level, catering, cakes (from birthdays to formal weddings), cupcakes to die for, and many other delicious dishes and treats.

I am truly grateful for the continual support Chef Darcy gives my creative endeavors by sharing her own creative talents. It is a pleasure for me to have this opportunity to point you in her direction, and I hope you will take a bit of your time to check out what she has to offer. 

If you want to treat your guests (or yourself) to something truly delightful, you'll want to bookmark her blogsitehttp://chefdarcysilverspooncatering.blogspot.com/ so you can catch up on her goings on, place an order, or book a catered event. 

In celebration of Day 4 of the Third Annual Half-Birthday Bash, you have the chance to win (1) custom order of one dozen gourmet cupcakes by Chef Darcy.

Enjoy, Laura

An Ode To The Amazing Egg

The Amazing Egg

  Eggs are an excellent food source, because of their high protein content, low cost and ready availability.  They are extremely versatile and are used throughout the kitchen.  Either served alone, or as ingredients in a prepared dish.  They are used to provide texture, flavor, structure, moister and nutrition, in almost everything.

 The high quality and freshness are very important for their proper use.   I will help you to understand how to select the freshest product and how to use them with care.

Composition: 

The composition of the egg is important to know.

            

  The Shell. Composed of calcium carbonate, it is the outer most part of the egg.  It helps to protect the egg during handling and transport.  Shell color is determined by the breed of bird and has no effect on the quality of the egg.

            

  The Yolk Is the yellow portion of the egg, it consists of just over 1/3 of the egg, and contains ¾ of the calories, most of the minerals and vitamins and all the fat.  It also contains Lecithin, which is the compound that is responsible for the emulsification of products such as Hollandaise and Mayonnaise

Albumen is the Clear part of the egg and is most often called the Egg White.  It is 2/3 of the egg and contains no more then ½ of the protein of the egg.
  The Chalazae Cord Is the thick twisted white strands that hold the yolk in place.  The more visible the cord the fresher the egg is.

Eggs are sold in Jumbo, Ex Large, Large, Medium, Small and Peewee sizes and it is determined by the weight of 1 dozen.

Grading

Eggs are graded by the USDA.  The grades are , AA, A and B, given to an egg based upon the exterior and interior quality, these qualities are shown in the Table below. 

	Grade AA	Grade A	Grade B
Spread*	Remains compact	Spreads slightly	Spreads over wide area
Albumen	Clear, thick and firm Prominent chalazae	Clear and reasonably firm, prominent Chalazae	Clear; weak or watery
Yolk	Firm centered; stands round and high; free from defects	Firm, stand fairly high; practically free from defects	Enlarged and Flattened
Shell	Clean; of normal shape, unbroken	Clean; of normal shape, unbroken	Slight stains; abnormal shape; unbroken
Use	Any Use	Any Use	Baking, Stabling

·         Spread Refers to the appearance of the egg when first broken onto a flat surface

Storage

  The quality of the egg is quickly diminished by improper storage and handling.   Eggs should be stored below 40 degrees F. with a humidity of 70-80%.  Eggs will age more at room temperatures in 1 day then they will if stored properly in 1 week.  As eggs age the whites become thinner and the yolk flatter.  But will have little effect on the Nutrition of the egg.  Older eggs however should be used for Hard boiling as the shell is easier to remove then from fresh eggs.

Whipped Egg Whites

1. Use fresh egg whites that are completely  free of yolk or any impurities or fat.  Room temp is the best because     it foams easier.

2. Use a clean bowl and whist.  make sure they are free of any fats.

3. Whip the whites until they are very foamy then add the salt and cream of tarter is recipe call for. 

4. Continue to whip until you get soft peaks then gradually add the sugar.

5. Whip until you get stiff peaks.  Should be Shiny and wet looking.  if you over whip they will look dry and   
    spongy.  You cant not recover this, you must start again.

6. Use white immediately, if they start to leak liquid you must throw out and start again.

Soft peaks

                                   Foamy Eggs whites.                              Over mixed Egg Whites

Perfect Stiff Peaks

Frittata

Total Time:20 min Prep
10 min Cook

Yield:
6 servings

Level:Easy

Ingredients

6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Directions

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Making Whipped egg whites:

   

See you next time.

Darcy