I’ll sum up my point of view on this topic in seven words.
Enjoy everything in moderation.
You do you.
Eddie
Enjoy everything in moderation.
You do you.
Eddie
Burgers and Fries
- Thread starter Chetlaham
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I've not ever deep-fried anything, avoid dealing with leftover oil. Ground beef in a skillet, chicken breast with a bit of olive oil.
Just be careful, olive oil has a low smoke point down to 350*F. Once the oil is overheated it outweighs its health benefits. Not knocking on you here, to each his own.
Reply number 20, there’s nothing healthy about fried foods, red meat or cooking in beef tallow granite a little bit of any of these things won’t kill you, but it doesn’t look like a very good diet. It’s also very hard on the planet.
Have you ever looked at the studies of what happens to your brain after you eat red meat your whole thinking process slows down and you’re not able to make complex decisions as quickly.
You really miss the boat you could be working for RFK and spewing all this nonsense, which is not true at all.
And what happened to that nine dollar hot plate that you said was so much better than that GE stove here you’re cooking away on that glass top stove which you said was the most awful thing ever?
PS cavemen were lucky to live 25 years, while it’s true, you can live perfectly well on red meat. You’re not gonna live very long.
John L
Have you ever looked at the studies of what happens to your brain after you eat red meat your whole thinking process slows down and you’re not able to make complex decisions as quickly.
You really miss the boat you could be working for RFK and spewing all this nonsense, which is not true at all.
And what happened to that nine dollar hot plate that you said was so much better than that GE stove here you’re cooking away on that glass top stove which you said was the most awful thing ever?
PS cavemen were lucky to live 25 years, while it’s true, you can live perfectly well on red meat. You’re not gonna live very long.
John L
Well, we're going to have to agree to disagree. Studies can be rigged to say anything, destination science and agnotology are a very real thing. No matter what unprocessed red meat is essential for human health and brain development.
The hotplate is in the cabinet. It is taking a vacation and doing well. We both agreed that the element was uneven and it was not the revere ware pot that was at fault for the glowing red heating element. The GE stove is the worst thing ever because the elements on it burn out every 8 years and can not easily be replaced. Good elements should last at least 20 years with daily use and be able to be easily replaced.
If space allowed I'd have a Garland Stove and a Henny Penney pressure fryer. Though a Henney Penney fryer is impractical for single meal applications as much as Love its performance.
https://www.ebay.com/itm/2268914982...MImsyn1e-ZjwMVnUpHAR00zBIYEAQYBSABEgKwgPD_BwE
Cavemen did not live long due to the lack of plumbing and good food preservation. Disease was rampant and there was no knowledge of bacteria.
The hotplate is in the cabinet. It is taking a vacation and doing well. We both agreed that the element was uneven and it was not the revere ware pot that was at fault for the glowing red heating element. The GE stove is the worst thing ever because the elements on it burn out every 8 years and can not easily be replaced. Good elements should last at least 20 years with daily use and be able to be easily replaced.
If space allowed I'd have a Garland Stove and a Henny Penney pressure fryer. Though a Henney Penney fryer is impractical for single meal applications as much as Love its performance.
https://www.ebay.com/itm/2268914982...MImsyn1e-ZjwMVnUpHAR00zBIYEAQYBSABEgKwgPD_BwE
Cavemen did not live long due to the lack of plumbing and good food preservation. Disease was rampant and there was no knowledge of bacteria.
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I do. Quite a bit. I'll grab pics next time. Do you pretreat the fries? Biggest issue I've had is soft fries. I have an airfryer that helps considerably, but still, they can be mushy at times.
I do not pre-treat the fries. I drop them in as is. The more oil there is the more residual heat there is, so the large oil volume helps prevent a sharp temperature dip. Key is getting to 375*F and staying close to that temperature for extra crispy fries.
You mention an air fryer which are very useful but at the same time has me missing the past. I remember most frozen and pre-made foods used to come with cooking instructions having the option of deep frying. Today I've noticed most labels have dropped those instructions in lieu of air frying. I don't like that because I have to now guess how long and at what temp I should fry at. But in the end you eventually find the sweet spot.
Certainly post pics, I have no doubt you make great mouth watering burgers.
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I have a Rival fryer that I Used occasionally, don't recall oil ever going bad. But I only used it once or twice a month, changed the oil every 9-12 months. Have not used it since I got my air fryer.
I too miss the days of deep frying, but there's only so much my heart can take! Really though, you're right. There should still be deep frying instructions on products.
I also don't care for the residual oil smell that permeates the house the next few days. The ventilation in my place is weird and the oil funk rolls out for days.
I'll look it up. I use a pot. I don't have a ton of counter space (my fault, to much stuff) so I've been hesitant but it's probably time.
I've been through a couple of air fryers now as I wasn't 100% on the concept, but once I got one it was over. I love that thing.
Have you looked into an exhaust hood vented to the exterior of your home? Outdoor venting can significantly reduce the odor of frying, saute, grilling, curry, ect in the home itself. However if you do smelly cooking only on occasion it may not be worth the added cost.
