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Getbig Main Boards => Gossip & Opinions => Topic started by: Marty Champions on January 11, 2015, 04:55:49 AM
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I just fry them its difficult to get big fries crispy enough
I mainly dump alot of ranch dressing and montery cheese on it
Anyone got something better?
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Shoestring fries....
If you have patience enough, cook them twice.
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OK, my European heritage and upbringing is going to come out here, but I like fries with...mayo! (no homo)
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Rob Lowe and Dan Hill can't have any Mayo
(http://fakeposters.com.s3.amazonaws.com/results/2015/01/08/1kd4wx8qas.jpg)
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cavendish oven fries taste like lays chips! Very good...
15min in the oven, turn over half way, I use convection mode.
Low fat as well, eat them a good 3-4 times a week with ribs or with chicken and rice.
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Falcon, what is going on with your diet? French fries are not that healthy :-\ :-\
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I just fry them its difficult to get big fries crispy enough
I mainly dump alot of ranch dressing and montery cheese on it
Anyone got something better?
I usually wrap the fries in Kale Greens and pour in alot of Sea Salt before frying.
Sprinkle a lil beepollen on top and a single bitcoin and it's ready to serve!
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I just fry them its difficult to get big fries crispy enough
I mainly dump alot of ranch dressing and montery cheese on it
Anyone got something better?
The oil that gets absorbed into fried foods happens within the first few seconds after it is removed from the oil, not while it's inside the hot oil. When removed, the steam condenses and oil fills the void as the temperature of the food drops. If you fry at a correct and constant temperature, and fry at the correct temperature, little to no oil is absorbed, hence you will get a crispy fry. Your oil is not at a correct temperature and your removal from the oil after its done is not fast enough.
Try 400 degrees.
Also, there is no reason for Marty to really fry twice because I am assuming that he is using already fried frozen fries to start with so he will be essentially frying twice. Now, if you make too many fries and can`t eat them all, refrying them is the best way and you will have nice crisp fresh fries again, even after being in the fridge or even stone cold. This is essentially a confit.
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Falcon, what is going on with your diet? French fries are not that healthy :-\ :-\
??? Whats wrong with them?
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OK, my European heritage and upbringing is going to come out here, but I like fries with...mayo! (no homo)
That really is an under appreciated combo, I like them in blue cheese too.
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??? Whats wrong with them?
I am probably biased in my thinking, as I am thinking about the typical fries one would purchase at mcdonalds.
But I guess there are healthy ways to make fries.
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I am probably biased in my thinking, as I am thinking about the typical fries one would purchase at mcdonalds.
But I guess there are healthy ways to make fries.
Whats wrong with those? ???
Its just oil and potatoes. Same thing you would make at home if you were making french fries. If the temperature of frying is correct it can be lower fat than pan frying or shallow frying as less oil will be absorbed in a deep fry.
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Whats wrong with those? ???
Its just oil and potatoes. Same thing you would make at home if you were making french fries. If the temperature of frying is correct it can be lower fat than pan frying or shallow frying as less oil will be absorbed in a deep fry.
Well, aren't the frieds at macdonalds loaded with salt and other crap that is bad for you?
I am no expert in food, like you are TA!!
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I eat baked fries my whole prep.... Got a nuwave, bakes them nice and crisp.
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Well, aren't the frieds at macdonalds loaded with salt and other crap that is bad for you?
I am no expert in food, like you are TA!!
No, they aren`t. In fact, ALWAYS order fries with no salt from fast food. Not because there is too much salt, but this forces them to cook you a fresh batch.
They usually don`t put enough salt on their fries in my opinion even if they do salt them.
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No, they aren`t. In fact, ALWAYS order fries with no salt from fast food. Not because there is too much salt, but this forces them to cook you a fresh batch.
They usually don`t put enough salt on their fries in my opinion even if they do salt them.
Damn you must like salt! I always think they are pretty liberal with it
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No, they aren`t. In fact, ALWAYS order fries with no salt from fast food. Not because there is too much salt, but this forces them to cook you a fresh batch.
They usually don`t put enough salt on their fries in my opinion even if they do salt them.
Ahhh, gotcha.
I never thought about ordering fries with no salt, so they have to make you a fresh batch. :) :)
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I eat baked fries my whole prep.... Got a nuwave, bakes them nice and crisp.
Whats wrong with your regular oven and why not deep fry instead? Deep Fry can be less fat if done correctly and it only takes about 2 minutes or so of cooking time. (once your potatoes are prepared or if you are using already fried once like Marty does)
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Damn you must like salt! I always think they are pretty liberal with it
Sometimes I will eat salt just for eating salt`s sake. I will open up my spice cabinet and dump a mouthful of Kosher salt. I like the taste!
Sodium ingestion is harmless when you drink enough fluids anyways and it won`t have any effect either of water retention if you are drinking enough liquids. No idea why people avoid it really, especially when they are pre-contest dieting.
https://www.facebook.com/LayneNorton/posts/241022972677800
Layne Norton
June 6, 2012 ·
And exhibit A for why cutting water & sodium is BS voodoo. Please see my man Eric who had ~8000mg sodium (normal for him) and around 2-2.5 gallons water here absolutely no diuretics.
(http://i444.photobucket.com/albums/qq167/crazyups/1%20and%204%20weeks%20out/photo.jpg)
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http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/triple-cooked-chips-recipe
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If you really want something good, get some fried chicken and put it in your fridge for a day. Next day, deep fry it.
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Whats wrong with your regular oven and why not deep fry instead? Deep Fry can be less fat if done correctly and it only takes about 2 minutes or so of cooking time. (once your potatoes are prepared or if you are using already fried once like Marty does)
The nuoven does it in half the time and uses 1/2 the energy. It bakes them perfectly to. I'm sure it can be less fatting but when I cooking 2lbs of potatos a day why would I talk the chance that's it not done correctly?
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Sometimes I will eat salt just for eating salt`s sake. I will open up my spice cabinet and dump a mouthful of Kosher salt. I like the taste!
Sodium ingestion is harmless when you drink enough fluids anyways and it won`t have any effect either of water retention if you are drinking enough liquids. No idea why people avoid it really, especially when they are pre-contest dieting.
https://www.facebook.com/LayneNorton/posts/241022972677800
Layne Norton
June 6, 2012 ·
And exhibit A for why cutting water & sodium is BS voodoo. Please see my man Eric who had ~8000mg sodium (normal for him) and around 2-2.5 gallons water here absolutely no diuretics.
(http://i444.photobucket.com/albums/qq167/crazyups/1%20and%204%20weeks%20out/photo.jpg)
I really don't think it's all bs. Some guys don't hold water no mater how much fucking salt they eat.. Some people even when they are lean hold water and are soduim sensitive. Every body is different so say that this guy didn't cut water dosnt mean that everyone should do it
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The nuoven does it in half the time and uses 1/2 the energy. It bakes them perfectly to. I'm sure it can be less fatting but when I cooking 2lbs of potatos a day why would I talk the chance that's it not done correctly?
How would it not be done correctly if you are deep frying with a thermometer?
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Add it to your meth routine.
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How would it not be done correctly if you are deep frying with a thermometer?
Ok ta I'm a man of reason show me some proof for a reputable sorce that you can deep fry somthing and not get any of the fat (oil) on what your cooking and I'll give it a shot.
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Falcon is drunk again ::)
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"while creating that sublime, toasty crust. In our Test Kitchen, six breaded, fried catfish fillets and a basket of hush puppies absorbed only ¼ cup oil! It’s all in the technique. See our step-by-step guide to healthy frying and recipes."
That's what I get when I searched it..
So in offsean sure! In contest prep I'm good. I don't need the extra oil
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Sometimes I will eat salt just for eating salt`s sake. I will open up my spice cabinet and dump a mouthful of Kosher salt. I like the taste!
Sodium ingestion is harmless when you drink enough fluids anyways and it won`t have any effect either of water retention if you are drinking enough liquids. No idea why people avoid it really, especially when they are pre-contest dieting.
I'm a big fan of salt but some people (just some, not all like many people think) are sensitive to sodium in that it gives them hypertension.
Salty starchy foods are great when drunk to avoid/mitigate hangovers, provided you drink lots of fluids so they get extra marks from me.
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For crispy French fries, you need a quality deep fryer, clean oil that can stand high temperatures without burning and then you cook them twice. They are ready when they reach a nice golden brown. A good way to remove any excess oil and salt them is to dump them in a paper grocery bag, add salt and shake the fries for about 30 seconds.
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Ok ta I'm a man of reason show me some proof for a reputable sorce that you can deep fry somthing and not get any of the fat (oil) on what your cooking and I'll give it a shot.
http://www.sciencedirect.com/science/article/pii/S002364381200271X
Experimental study on transport mechanisms during deep fat frying of chicken nuggets
Sravan Lalama,
Jaspreet S. Sandhua,
Pawan S. Takhara, , ,
Leslie D. Thompsona,
Christine Alvaradob
The gage pressure increased rapidly after the nuggets were introduced into hot oil. As frying progressed the pressure inside the nugget decreased to negative values (suction). During post frying cooling there was a further reduction in pressure. The MC-coated nuggets had lower fat uptake and moisture loss than control nuggets for both frying temperatures. Scanning electronic microscopic analysis showed that the control nuggets had greater randomness in the crust, core and meat layers in terms of microstructure development, surface texture, rigidity and pore sizes than MC-coated nuggets. Higher frying temperature resulted in increased complexity of microstructure. The nuggets fried in dyed oil showed oil penetration up to 1–4 mm into the meat layer. This implied that the oil uptake was a surface phenomenon.
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I just fry them its difficult to get big fries crispy enough
I mainly dump alot of ranch dressing and montery cheese on it
Anyone got something better?
A lot of cheese is not good. Tons of sodium.
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what would Tesla do?
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http://www.icef11.org/content/papers/aft/AFT1234.pdf
Transient mass and heat transfer during potato deep fat frying
–
The effect of the oil type, frying load and initial frying temperature
John S. Lioumbas,
Margaritis Kostoglou,
Thodoris D. Karapantsios
*
CONCLUSION
The present experimental data demonstrate
that during deep fat frying, the amount of the evaporated water
and the temperature distribution inside the oil and the potato, depend strongly on the initial oil bulk
temperature and the frying load but not on the type of the oil. Specifically, higher initial oil temperatures and
lower frying loads result in increased oil temperature profiles which in turn result to higher vapour fluxes and
to final products with decreased moisture content. Moreover, the experimental results reveal that:
•
The surface water evaporation, observed on the early stages of frying, is significant for the vapour flux
time profiles behavior and for the quality of the final product as well.
•
As higher the oil temperature profile is, the higher the vapour flux rate gets. The increased vapour flux
values should be associated with a rigid, crispy and thick crust. On the other hand, low vapour flux
values should be related with a not so intensive formation of a thin and soft crust.
•
During the last minutes of frying, the vapour flux receives common values regardless of the frying
conditions, which indicates that the phase change in a partially dehydrated zone is the dominant
mechanism of vapour generation as the frying proceeds.
Moreover,a simple analytical quasi
-
state model which is
based on the assumption of a sharp moving
interface can be applied for rough estimation of the boiling heat transfer coefficient only during the higher oil
temperatures (i.e. larger than 140
o
C).
The novel experimental data presented in this study, are expected to
contribute to a better understanding of the mechanisms prevailing during deep fat frying and to contribute to
more energy-
efficient frying appliances design.
ACKNOWLEDGEMENTS
We are thankful to European Space Agency for the financial support prov
ided through the project “Influence of gravity conditions on mass and heat transfer in porous media” (ESA
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22470/09/NL/CBi).
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what would Tesla do?
Plug the deep fryer into the wall for epic electricity.
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For crispy French fries, you need a quality deep fryer, clean oil that can stand high temperatures without burning and then you cook them twice. They are ready when they reach a nice golden brown. A good way to remove any excess oil and salt them is to dump them in a paper grocery bag, add salt and shake the fries for about 30 seconds.
1. No you don`t need a quality deep fryer. Most are pure junk and do a very poor job at maintaining temperature. There is not really one I would recommend at all and I have played around with a lot of them. All junk.
2. All you need is a Dutch Oven, Stainless 18/10 for best results or anything Cast Iron or Cast Iron Enameled.
3. You can use oil over and over and over again and it takes a long while before it breaks down, but yes, its best to go with an oil with a high smoke point. I have been using the same oil for around 20 different times now and it only gets better and better as I fry more stuff in it. No reason to throw it out just yet.
This restaurant makes the best deep fried hamburger and it still has oil molecules from 1912 in it!
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Plug the deep fryer into the wall for epic electricity.
Deep fryer home models are garbage.
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Deep fryer home models are garbage.
Bake them in an oven?
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Bake them in an oven?
No, use a Dutch Oven, Stainless 18/10 or Cast Iron or Cast Iron Enamel Dutch Oven or Fry Pan.
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http://www.scribd.com/doc/39437346/Understanding-Oil-Absorption#scribd
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A Universal Rule is the amount of oil absorbed during frying is directly proportional to the amount of moisture lost from the food.
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Carp guys why ruck with all the science around this and the equipment for it just go down to the nearest breakfast house diner and slam some down. Whole lot easier and they clean up the mess. No need to get all smart over f.u.c.k.I.n.g. fries. ;D
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Carp guys why ruck with all the science around this and the equipment for it just go down to the nearest breakfast house diner and slam some down. Whole lot easier and they clean up the mess. No need to get all smart over f.u.c.k.I.n.g. fries. ;D
:D
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Carp guys why ruck with all the science around this and the equipment for it just go down to the nearest breakfast house diner and slam some down. Whole lot easier and they clean up the mess. No need to get all smart over f.u.c.k.I.n.g. fries. ;D
when your IQ is on the same level as sir johnnay falcone, you tend to ponder even small everyday things more than most normal people do.
#methisonehelluvadrug #falconeflyinghigh
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The oil that gets absorbed into fried foods happens within the first few seconds after it is removed from the oil, not while it's inside the hot oil. When removed, the steam condenses and oil fills the void as the temperature of the food drops. If you fry at a correct and constant temperature, and fry at the correct temperature, little to no oil is absorbed, hence you will get a crispy fry. Your oil is not at a correct temperature and your removal from the oil after its done is not fast enough.
Try 400 degrees.
Also, there is no reason for Marty to really fry twice because I am assuming that he is using already fried frozen fries to start with so he will be essentially frying twice. Now, if you make too many fries and can`t eat them all, refrying them is the best way and you will have nice crisp fresh fries again, even after being in the fridge or even stone cold. This is essentially a confit.
i use russets im worried to start an oil fire at 400 will procede with caution
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Five Guys Fries
(http://www.foxnews.com/on-air/special-report-bret-baier/sites/foxnews.com.on-air.special-report-bret-baier/files/FiveGuysFries.jpg)
(http://blog.al.com/breaking/2009/06/large_fiveguys.JPG)
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Who can get that bojangles seasoning just right?
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The Five Guys use sweet pickles in their Hamburgers.....Yuck!. The more sour the better along with no mayonnaise...only yellow mustard.
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I just fry them its difficult to get big fries crispy enough
I mainly dump alot of ranch dressing and montery cheese on it
Anyone got something better?
Go to 5 Guys and BUY a f'n bag you Julia Child reject. ;)
No kidding, 5 Guys Burgers as by far the best fries and they come in a bag
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Who can get that bojangles seasoning just right?
Here is a magic link that you can order it directly from Bojangles. This is top secret stuff.
http://www.costore.com/bojangles/productenlarged.asp?peid=160&pid=1174387
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1. No you don`t need a quality deep fryer. Most are pure junk and do a very poor job at maintaining temperature. There is not really one I would recommend at all and I have played around with a lot of them. All junk.
2. All you need is a Dutch Oven, Stainless 18/10 for best results or anything Cast Iron or Cast Iron Enameled.
3. You can use oil over and over and over again and it takes a long while before it breaks down, but yes, its best to go with an oil with a high smoke point. I have been using the same oil for around 20 different times now and it only gets better and better as I fry more stuff in it. No reason to throw it out just yet.
This restaurant makes the best deep fried hamburger and it still has oil molecules from 1912 in it!
I cannot argue with you regarding using a decent Dutch oven. We have a couple of them. One is an antique cast iron Dutch oven and the other is a ridiculously overpriced le Crueset enameled one. One of the advantages of a good deep fryer is that it is a no brainer. I don't know what brand you have, but ours works great.
We strain our oil though cheese cloth which keeps it debris free....and yes we use it again and again.
Fact is we don't deep fry our food that often at home. We generally eat French fries out because it is a lot less hassle. Shari's restaurant makes great fries and they are even better when you order them extra crispy. We sometimes go for fries alone in the mid afternoon as a snack. Both my wife and I like to dip them in blue cheese dressing. Shari's fries are never greasy.
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Five Guys Fries
(http://www.foxnews.com/on-air/special-report-bret-baier/sites/foxnews.com.on-air.special-report-bret-baier/files/FiveGuysFries.jpg)
(http://blog.al.com/breaking/2009/06/large_fiveguys.JPG)
Just noticed the 5 guys pics now. Good job posting it. ;)
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I cannot argue with you regarding using a decent Dutch oven. We have a couple of them. One is an antique cast iron Dutch oven and the other is a ridiculously overpriced le Crueset enameled one. One of the advantages of a good deep fryer is that it is a no brainer. I don't know what brand you have, but ours works great.
We strain our oil though cheese cloth which keeps it debris free....and yes we use it again and again.
Fact is we don't deep fry our food that often at home. We generally eat French fries out because it is a lot less hassle. Shari's restaurant makes great fries and they are even better when you order them extra crispy. We sometimes go for fries alone in the mid afternoon as a snack. Both my wife and I like to dip them in blue cheese dressing. Shari's fries are never greasy.
The only Dutch Oven I ever had ,was the ones I gave the ladies in bed beside me.
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The only Dutch Oven I ever had ,was the ones I gave the ladies in bed beside me.
Wouldn't it be the ladies who had the oven and you had the oven probe?