Use a Deep Fryer for an Optimal Snack
If you’ve given up valuable counter space for a deep fryer, once you’ve unpacked your fryer, getting the most out of the loud square machine is your top priority. Fortunately, it has many uses, from restoring the remnants of their former glory to making delicious yet nutritious vegetable snacks.
If you don’t know exactly how a deep fryer works, think of it as a mini convection oven rather than a deep fat fryer. The combination of air and warmth crunches food quickly. You get more browning, faster and if you use oil it goes further than in a pan, saving you money and making food less greasy.
This technology is great for people who are just trying to eat faster and all the extra-aromatic browning won’t hurt. It’s great for snacks and leftovers, and it even works with frozen foods. My deep fat fryer may resemble the Star Wars scavenger droid, but after I used it for these hacking tricks, a home device took up space on my counter.
Eat more trash
Using the deep fat fryer to complete some of the tips and tricks from Eating Trash with Claire takes your cooking to the next level. I always strive to eat some trash, but after I decided to try delicacy after delicacy with this thing, I took it to the next level of gourmet trash.
Cruciferous vegetables shine in this product, keeping fresh and juicy on the inside and caramelizing on the outside. First big hit: Sweet and spicy broccoli fries with fleshy stalks, which I usually throw in the bin . I barely shaved off the tough skin, cutting the stems of trees first in half lengthwise, again horizontally, and then into sticks. After stirring in the soy sauce, about one teaspoon-sized cube offrozen Dorot minced garlic (classic Trader Joe) and a drop of sesame oil, I set the unit temperature to 400 ° F and cooked the stems for eight minutes, letting the basket shake firmly after four. The result was a sweet and salty, slightly bitter, tangy snack that lit all my taste buds, and it came together in less time than it takes to fully heat up the oven.
All those stalks you haven’t used, not just broccoli, will taste like they came from a restaurant and not scraps from your grocery drawer. Cabbage and cauliflower stalks work well here, and you can change the seasoning to suit your mood or food. I usually use garlic, salt and olive oil, but adding turmeric and cumin with a pinch of red chili flakes to the cauliflower stalks makes them the perfect pita bread.
Another Lifehacker classic that makes deep fryer vegetables – fresh or frozen – totally welcome is the AA Newton Cornstarch Coating Tip – just add about a pound of vegetables with a tablespoon of starch, a little salt and spice before adding to the deep fryer. oil and seasonings, and a well-ventilated deep fat fryer turns it into a light crisp. This tip works great for frozen vegetables too; the coating perfectly absorbs some of the excess moisture from defrosting.
Prepare quick and cheap party snacks
You can also use air deep fat fryers “fried” vegetables, and eat them as a side, or stir them in the Fried Veggie Dip .Working in two eight minute waves at 400 ℉, then the deeply browned vegetables are ready to go twice the time it takes my oven for charring. I made a sauce of broccoli, zucchini, mushrooms (which have a rather meaty taste) and cauliflower, always adding the sad green onions and shallots that I have, and a whole head of garlic.
Are there any beans left in the fridge? Just toss them in enough oil to coat them, sprinkle with seasoning and place them in a deep fat fryer at 400 ℉ for 12 minutes. The beans are much drier than the crunchy beans I’m used to making in my cast iron, which, while delicious hot, get cold and wet if not used, which is not ideal for parties.
Replace your toaster or toaster with an oven
I recently lost my toaster due to a move. (It was one of the coolest with an egg cooker on the side, which sounds lazy, but it made an absolutely perfect soft-boiled egg.) Before my deep fat fryer, I roasted and reheated everything in the oven, which took forever. …
On a whim, I put some frozen bread in the deep fryer and took out an almost uniform toasted piece of toast. Then I tried it with a slice of fresh bread, buttered, and it got the taste of toasted bread that I was obsessed with as a child. Regardless of how you cut the bread, frozen or fresh, this thing kills it in a good way.
You can also use a deep fat fryer to breathe new life into leftover food. A slice of pizza became divine in just four minutes, miles faster than any other reheating method. Restaurant fries, which tend to be below average, are crispy and slightly oily.
This quick reheat is also suitable for frozen foods such as mozzarella sticks, onion rings and potato skins. Cook in 8-12 minutes, not four, but still much faster than in any oven. Everything I put in my deep fat fryer becomes crispy in minutes, making it easier to work in the evenings when I’m working from home.
Between that and the Instant Pot gifted to me by my aunt this year, my kitchen is equipped with technology I never knew about before, and I feel like I’ve joined the cult of the grill oven as seen on TV. I really like green vegetables like potato chips, but I still somehow eat more vegetables than ever. If you have room, or even the smallest fad, a deep fryer is worth its place if it takes up it. I wasn’t sure if I didn’t give a damn about this little guy, but the food spoke for itself.