the takeaway secret

squeaky

flea72 wrote: »

to fry you need to be between 180-190c, so i would heat it to at least 180c and then put it up to max once you add the food for a few mins, then turn it back down to 180c

F

Which begs the question - why does my fryer cooking range start at 130C then?

meritaten

130 is the temp I par cook my chips on........the deep fryer then gets turned up to 160 when the chips are soft but not coloured. I mean homemade chips not frozen - they go on at 170.
my chips are a favourite with the family - soft and fluffy inside but crisp outside. (it also means I can get a head start on the chips, and they can wait til suppers nearly ready, and I can cook them to crispy perfection in about 3 minutes)

Mrs_Chip

For the batter trick to work you may need the temp to be higher - at 160 the batter will not immediately puff up, so there will be no air to hold the ball up. I would start higher and if necessary turn down to finish.

I know all this because I spent most of yesterday perfecting the art of frying a battered sausage (purely professionally of course!), a jumbo sausage cooks from frozen in about 5 mins at 190, so I would expect small chicken pieces to be cooked in that time.

The lower temp on your fryer might be for blanching or perhaps food that is confit - cooked, but not fried in fat, like duck. Only a guess though!

furndire

I usually put about an inch of oil in bottom of wok to cook anything in batter - the trick is to get it very hot before you put anything in - If you drizzle of your batter in first & it floats, its hot enough - don't put too many in at once, flip over when one side is cooked. May sound time consuming, but I often cook for 6 this way.

sb44

It is months since I last made the lamb doner kebab.

I used to use course pepper corns but was wondering if ground black pepper makes a spicier kebab.

If anyone has used both kinds of black pepper which type do you think worked better?

Ta.

lisa26_2

Are they not the same thing?

If you want to make it spicier then i'd add more of the cayenne pepper.

rosie383

sb44 wrote: »

It is months since I last made the lamb doner kebab.

I used to use course pepper corns but was wondering if ground black pepper makes a spicier kebab.

If anyone has used both kinds of black pepper which type do you think worked better?

Ta.

Having used ground black pepper over the years, I now can't believe the difference in freshly ground. It's like a totally different spice! I buy the whole peppercorns and grind them myself, or just use the peppermill. The pepper is so much more aromatic and spicy.

Terryh

I use a bamboo skewer to spike the chicken, twirl in the batter and then hold it in the oil still on the skewer for a few seconds until starting to set and then push it off with another skewer ( cocktail stick also works but you are nearer to the oil ). I also cook them twice once at a lower temperature in batches and then all together on high to make them extra crispy

camNolliesMUMMY

is anyone able to post the tikka masala recipe its a coconutty/almondy flavour and mild, im cooking tomorrow night and after looking on this thread i have just ordered the book on amazon as seems brilliant to have and save us money on take aways, but was wondering if anyone is willing to post it or email it to me so i can cook it tomorrow???

plus i wont get my copy of the book until the 24th dec according to amazon.

BohemianCoast

I got the book from the library a little while ago but hadn't cooked from it, but my takeaway deprived son was extremely keen. So tonight we had doner kebabs, with homemade pittas (there's no pitta recipe in the book but plenty on the internet), and 'kebab shop' salad and white sauce. It was *fantastic*. And no work if you don't count the pittas, which are a faff to do yourself but very good. I've picked it up on Kindle (99p right now).