Tag: vegetable oil

How to Make Potato Chips

Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need  a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.

Rating

Notes:
1) I used Yukon Gold potatoes just because that is what I had. Russets or about any potatoes should work.
2) I used Peanut oil which is also what I happened to have. Any vegetable oil should be fine.
3) I cut about 1/16 inch with a mandolin. You can use a potato peeler if you don’t have a mandolin. If you have crazy ninja knife skills then you can cut the slices. But if you have those knife skills, you probably don’t need this tutorial.
4) The temperature of the oil is very important. Try for 375 plus or minus 25 degrees. The temp will drop when you put in the potatoes so start on the high side of the range. Once you get the potatoes in the oil, increase the burner a little to keep the temp up.
5) Thicker chips will take longer and thinner shorter time than what I state in the recipe.
6)  “Don’t crowd the pan” meaning you can cook batches about the size of the surface of the oil. The chips can overlap a little but not piled up.
7) Drain on paper towels. Add the salt while they are still hot and oily.

Start with 1 small to medium potato per person (Scale to amount needed). Here are three small Yukon Golds. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.

 Scrub well under running water and cut out any bad spots.

Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you’re that good. Put the slices in cold water.

 Rinse the potatoes and drain several times until water is clear.

 Spread the potato slices on a towel and pat dry with a paper towel.

Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350.

Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.

Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil. Each small potato was about one “batch”.

Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.

How to Make Potato Chips
by DrDan at 101 Cooking for Two June-27-2013

Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.

Ingredients
  • 2 medium potatoes russet or Yukon gold preferred (Scale to amount needed)
  • 3-4 cups vegetable oil
  • salt to taste
Instructions
1) Start with 1 small to medium potato per person. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.2) Scrub well under running water and cut out any bad spots.3) Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you’re that good. Put the slices in cold water.4) Rinse the potatoes and drain several times until water is clear.5) Spread the potato slices on a towel and pat dry with a paper towel.6) Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350. 7) Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.8) Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil.9) Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.
Details

Prep time: 10 mins Cook time: 5 mins Total time: 25 mins Yield: 2 servings

Updated

June 27 2013

Dan Mikesell

Chicken Fried Steak

If you’re on Pinterest or Facebook and could use one of those buttons above, I’d sure appreciate it! 

I’ve got a busy week ahead of me but I can’t tell you what I’m up to just yet

I can tell you that this time honored recipe comes together so fast that I can serve it for supper on the busiest of days! Chicken Fried Steak is a Southern staple in most homes and restaurants and it’s easy as can be to make, but in this post, I’m gonna show you a little trick that will help you to have a nice crunchy breading every time.

So without dilly dallying around, I’ll dive right into the cooking part today.

If you’d like to see what I’m up to and follow me (and my Mama!) on a little adventure beginning tomorrow, tune into my Instagram (by clicking here) for lots of photos and recaps! I may even see if y’all can guess where I’m going, but I’ll be sure and post clues along the way on Instagram

I’ll also be posting a few photos from the trip later in the week on my Facebook page as well.

Now let’s get a head start on supper!

To make this recipe you’ll need: Milk, flour, salt and pepper.

Whatever flour you have on hand will work just fine, whether it is all purpose or self rising. If using self rising, you can just leave the salt out since it already has salt in it.

 You’re also going to need some cubed steak. This package has two pieces in it.

Now, normally I would take those two pieces of meat and cut them in half to make four pieces of meat, but I’m leaving them intact for this tutorial so I have nice big pieces to photograph on the plate for y’all.

When cooking on a budget, though, it is usually a good idea to cut meat into smaller portions in order to give the appearance of having more.

For example: Cut large pieces of meat in one or more pieces. Make hamburger patties half the thickness. Cut boneless skinless chicken breast halves into three or four strips each instead of serving as a whole piece. This will help meat go twice as far.

Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.

I’m using corn oil because I happened to have it, which is really odd since I usually buy Vegetable oil. Whatever you usually fry in is fine.

Now place your flour in a shallow dish – I’m using a Corelle Pasta Bowl, and season it with salt and pepper.

Stir that up good.

Now pour a little milk in another shallow dish and you’ve got a breading station set up.

Go you! You’re awesome!!!

(Thought you might need a little cheering on today)

Take one piece of cube steak and dip it into the milk on both sides.

Hold it up to drip excess milk off a few seconds and then…

Dip both sides into the flour mixture.

THEN…

Dip it BACK into the milk…

Feeling deja vu here?

See, the trick to getting a nice thick breading is to double dip. That first dip is basically creating a “glue” for the second coating to stick to.

Dip it back into the flour mixture.

Repeat with the rest of your cube steak.

Carefully place breaded steak into hot skillet and cook until browned, flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.

Once it’s browned, remove to paper towel lined plate.

Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.

Add your flour to hot skillet.

Stir constantly until flour is browned, just a minute or two.

Reduce heat to low.

Pour in milk and stirry stirry stirry.

Continue cooking until gravy is as thick as you like, 2-4 minutes.

If it gets too thick, stir in more milk.

Place Chicken Fried Steak on a plate with some friends!

Today’s friends are: MeMe’s Mashed Potatoes, Candied Carrots, and Hoe Cake.

Click any title to go to the post with the recipe for that dish.

Dive in to some old fashioned goodness that money just can’t buy!

Ingredients

  • 2 pieces cubed steak
  • 1 cup all purpose flour (self rising is fine, just omit salt)
  • 1/2 tsp salt (more if you like)
  • 1/2 teaspoon black pepper (more if you like)
  • Vegetable oil for frying
  • For Gravy

  • 3 tablespoons reserved oil from frying steaks
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
  • 1 1/2 -2 cups milk

Instructions

  1. Pour oil to a depth of 1/4 inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
  2. In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
  3. Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
  4. Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.
  5. For the Gravy

  6. Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
  7. Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
  8. Pour gravy over fried steak, mashed potatoes, and biscuits if you like.

2.2

http://www.southernplate.com/2013/05/chicken-fried-steak.html

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