|Sunday June 30, 2013
A few of you may be interested in my new adventures with oil-less frying. I have a new Char-Broil propane, infrared cooker I talked about last week. I was impressed with the chicken pieces i cooked Friday night. Last night I tried something different. I dipped pork chops in a sweet and sour sauce and then dredged them in a Cajan corn flour mixture. I also cut up onion rings and 1/4 inch slices of potatoes and dipped both in some olive oil and Parmesan with some garlic salt. What is great about this cooker is that there are baskets that can be stacked inside the frier and also the coating mixtures will not drop off because there is no oil. Everything got crispy again but I did not cook long enough. I like pork cooked medium but this was more like medium rare and a few of the potatoes were still a little hard. The onions could have been crispier also. I'll try something different later this week.
I did find out that maybe the flame to the frier and my other deep fry cooker is too low. I have always had my BBQ's hooked straight up to the my propane tank. We are out in the country and do not have natural gas. My stove top burners in the house have always been under-powered. That is why I have been interested in cooking some things outside. I have been happy with my new Weber. It seems to have plenty of power. It sure cooks pizza well so maybe the regulator calculates for the lack of power in my propane tank. Who knows......maybe this new oil-less frier could use more gas power.....SO I just hooked it up to a propane cylinder and I will see what happens. I tried to hook up my new regular outside oil frier and it sure had a bigger flame.
It has been very hot here and it seems that we may have more 100 degree plus days this week. This week we will be setting up to start bottling our 2012 10 month Futures. July 8 will be the start. It will be fun........
Saturday July 6, 2013
It finally cooled down this morning after many days of temperatures over 100. I was out sulfuring this morning so I am ready for tequila tonight to sooth my bones and eyes. I am also going to try fried chicken in my oil-less frier again. Last time it came out great. Last night I hung a half duck in the frier and it came out perfect after an hour. I hung a slab of ribs the other night and they were wonderful after one hour and 10 minutes.
Monday we will start bottling. The first wines will be small runs of one or two barrels. The wines I will be trying are the 2012 Pinot, 2012 Petite Sirah, 2012 Peloursin, 2012 Cabernet Franc and 2012 Petit Verdot. Of course I will open some 2010 or 2011 versions of the same wines to compare. It will be fun..........
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