Burgers and Fries

[Chetlaham]

Does anyone else make home made burgers and fries? I love shoe string fries. The burgers are simple, cheese with Kuhne pickles, slivered onions, 90% ketchup, 10% mustard and a soft ballpark bun. Cold water or sprite. Makes for a filling comfort meal.

 

[circlew]

I rarely make hamburgers at home, and only when I cook out on the charcoal grill. I don't eat HB's very often due to health issues.
If I make French fries at home, it's in the oven. The last time I deep fried them was in July 1973. I remember that because they caught fire, and did over $5000. in mainly smoke damage. My parents were very displeased with me. So was my sister, as she had left her bedroom and closet doors open, and all her clothes had to be cleaned. If I have fried food, it comes from a restaurant.

 

[Chetlaham]

Heat must have been to high or the oil had a low smoke point. I use Canola Oil or Soybean Oil making sure it does not get past 375*F. Never leave unattended. Even on a setting like 4 oil left on the burner for say half an hour can reach its smoke point. Monitor your temps and make sure heat input equals heat output. Once you try fried food you never go back taste wise.

 

[circlew]

"never leave unattended" That's unfortunately what I did. Took out the fries that were done, left the rest to cook. Saw my neighbor girl Carol on her porch, and went over to talk to her about the pool. She saw smoke coming out the kitchen window, and by the time we got back, the pan of grease was aflame. Put a larger fry pan over it to extinguish, and set it on a cold burner. Kitchen ceiling and wall above range was black by then.

 

[ea56]

I make Cheeseburgers for us once a month for our dinner on Saturday. I buy 2 lbs. of 93/7 lean ground beef and divide it into six 5 oz burgers and freeze them on a baking sheet, then place them between wax paper and place them in ziplock bags, 2 to a bag and store them in the freezer. I hate the smell of frying meat in the house so I broil the thawed burgers in the oven.

I’m with Tom about deep frying. Instead I make homemade oven fries. I wash and dry three 5 oz. potatoes and cut them into french fries, usually leaving the skin on. Meanwhile I preheat the oven to 425F and place the bottom of a large broiler pan in the oven with 2 tbs of butter for a few mins while the oven preheats. Then I toss the cut potatoes into the melted butter, sprinkle them with a bit of salt and pepper and toss them with my hands to coat them evenly with the butter. Then I arrange the fries in evenly spaced rows and bake for 20 mins, then I carefully turn over the fries to the other side and bake an additional 10-15 mins. They come out golden brown and crispy and not greasy, only absorbing about tbs of of the butter. Much better than deep fried french fries.

And lastly, I make my own hamburger and hot dog buns, which I also keep in the freezer.

Eddie

 

[Chetlaham]

Live and learn I guess. I am sorry that happened to you. Accidents happen, don't let it stop you from moving on. Forgive yourself and enjoy the taste of fried foods again.

 

[Chetlaham]

Fried again- onion rings and a chicken sandwich. Not a burger, but I love the taste in between. The chicken is perfect and crispy in only 7 minutes.

 

[fisherpaykel]

@Chetlaham Wow man I'm impressed, real deep fat fries at home, I imagine everything was perfectly crisp and not soggy, what is your coating on the onion rings and chicken? Looks delicious, as do Eddie's hot dog and hamburger buns.

 

[wayupnorth]

I have one of those Fry-Daddies that does make great fried food, problem is oil goes rancid between uses.

 

[pierreandreply4]

@Chetlaham when i make french frys i use the ninja air fryer to make french frys

 

[Chetlaham]

I have one of those Fry-Daddies that does make great fried food, problem is oil goes rancid between uses.

What type of oil are you using, what are you frying and how high is the temp getting? Are you letting the fryer run a bit longer after frying to boil out any residual moisture out? Any oil that is heated just once to its smoke point is technically finished and will be unusable the next time around.

With good oil that is not being over-heated it can be re-used at least several times with chicken and a dozen times with things like fries. Filtering it is also key in extending its life and quality.

 

[Chetlaham]

@Chetlaham Wow man I'm impressed, real deep fat fries at home, I imagine everything was perfectly crisp and not soggy, what is your coating on the onion rings and chicken? Looks delicious, as do Eddie's hot dog and hamburger buns.

The onion rings are beer batter coating, the chicken are gluten free breading. It is all very crispy, flavorful and never soggy.