Fish and chips (87)
ButinIngatestone, Essex, England UK17 Threads 1,900 PostsColdheaven: Beer batter is bubbly. Beef dripping sounds mighty disgusting tho. Ewwwww
...I suppose you make tea/ coffee. In cold water....as hot. Would spoil. The taste.......
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Nope. Don’t be rude because I think beef dripping is an old and past it disgusting thing.
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Coldheaven: Beer batter is bubbly. Beef dripping sounds mighty disgusting tho. Ewwwww
Seems like top restaurants use beef dripping for cooking their chips...."Following a method pioneered by Heston Blumenthal the geniuses at Hawksmoor Restaurant cook their chips three times. It sounds like a complicated process, but the results – perfectly crisp chips with a soft fluffy interior – are well worth the effort. They do the two final cooks in beef dripping which adds a subtle meatiness, perfect for having alongside a chargrilled steak. Here's their tips on how to do it:"
Also beef dripping reaches a higher temperature than cooking oil so less is absorbed by the chips.
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Here are the top three oils you should avoid:
Anything That's Partially Hydrogenated.. This can be anything like partially hydrogenated vegetable and soybean oil.
Palm oil. This oil is generally found in processed foods and contains a high ratio of saturated fat.
Cottonseed oil.
Anything That's Partially Hydrogenated.. This can be anything like partially hydrogenated vegetable and soybean oil.
Palm oil. This oil is generally found in processed foods and contains a high ratio of saturated fat.
Cottonseed oil.
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Mercedes_00: Here are the top three oils you should avoid:
Anything That's Partially Hydrogenated.. This can be anything like partially hydrogenated vegetable and soybean oil.
Palm oil. This oil is generally found in processed foods and contains a high ratio of saturated fat.
Cottonseed oil.
What about olive oil and sunflower oil?Anything That's Partially Hydrogenated.. This can be anything like partially hydrogenated vegetable and soybean oil.
Palm oil. This oil is generally found in processed foods and contains a high ratio of saturated fat.
Cottonseed oil.
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The good oil
The smell of hot oil and the sizzle of the deep fryer is often all the advertising a fish and chip shop needs to attract the hungry masses.
Deep-frying can be a great way to cook fish – it’s fast, it seals in flavour and moisture, and it gives battered or crumbed fish a crunchy, golden finish.
To do it right, the Australian Heart Foundation recommends deep-frying at 180 to 185 degrees Celsius. High heat means food cooks faster and absorbs less oil. However, higher temperatures will damage the oil. Cook your fish and chips in small batches to avoid cooling the oil too much.
A range of oils can be used to deep-fry fish, including seed and vegetable oils and animal fats. Refined oils are usually recommended for high-temperature cooking like deep-frying because they’re more stable and have a higher smoke point – the temperature at which they start to produce smoke.
Canola oil: a healthy option with low saturated fats and high omega 3, canola is a good frying oil and there’s plenty of it grown right here in Australia.
Sunflower oil: with a high smoke point, almost no flavour and lots of vitamin E, sunflower oil is good for delicately flavoured seafood. ‘High oleic’ sunflower oil is the best.
Olive oil: refined olive oil (not extra virgin) is a good all-round cooking oil with low levels of undesirable polyunsaturated fats.
The smell of hot oil and the sizzle of the deep fryer is often all the advertising a fish and chip shop needs to attract the hungry masses.
Deep-frying can be a great way to cook fish – it’s fast, it seals in flavour and moisture, and it gives battered or crumbed fish a crunchy, golden finish.
To do it right, the Australian Heart Foundation recommends deep-frying at 180 to 185 degrees Celsius. High heat means food cooks faster and absorbs less oil. However, higher temperatures will damage the oil. Cook your fish and chips in small batches to avoid cooling the oil too much.
A range of oils can be used to deep-fry fish, including seed and vegetable oils and animal fats. Refined oils are usually recommended for high-temperature cooking like deep-frying because they’re more stable and have a higher smoke point – the temperature at which they start to produce smoke.
Canola oil: a healthy option with low saturated fats and high omega 3, canola is a good frying oil and there’s plenty of it grown right here in Australia.
Sunflower oil: with a high smoke point, almost no flavour and lots of vitamin E, sunflower oil is good for delicately flavoured seafood. ‘High oleic’ sunflower oil is the best.
Olive oil: refined olive oil (not extra virgin) is a good all-round cooking oil with low levels of undesirable polyunsaturated fats.
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Mercedes_00: The good oil
The smell of hot oil and the sizzle of the deep fryer is often all the advertising a fish and chip shop needs to attract the hungry masses.
Deep-frying can be a great way to cook fish – it’s fast, it seals in flavour and moisture, and it gives battered or crumbed fish a crunchy, golden finish.
To do it right, the Australian Heart Foundation recommends deep-frying at 180 to 185 degrees Celsius. High heat means food cooks faster and absorbs less oil. However, higher temperatures will damage the oil. Cook your fish and chips in small batches to avoid cooling the oil too much.
A range of oils can be used to deep-fry fish, including seed and vegetable oils and animal fats. Refined oils are usually recommended for high-temperature cooking like deep-frying because they’re more stable and have a higher smoke point – the temperature at which they start to produce smoke.
Canola oil: a healthy option with low saturated fats and high omega 3, canola is a good frying oil and there’s plenty of it grown right here in Australia.
Sunflower oil: with a high smoke point, almost no flavour and lots of vitamin E, sunflower oil is good for delicately flavoured seafood. ‘High oleic’ sunflower oil is the best.
Olive oil: refined olive oil (not extra virgin) is a good all-round cooking oil with low levels of undesirable polyunsaturated fats.
We use sunflower oil.The smell of hot oil and the sizzle of the deep fryer is often all the advertising a fish and chip shop needs to attract the hungry masses.
Deep-frying can be a great way to cook fish – it’s fast, it seals in flavour and moisture, and it gives battered or crumbed fish a crunchy, golden finish.
To do it right, the Australian Heart Foundation recommends deep-frying at 180 to 185 degrees Celsius. High heat means food cooks faster and absorbs less oil. However, higher temperatures will damage the oil. Cook your fish and chips in small batches to avoid cooling the oil too much.
A range of oils can be used to deep-fry fish, including seed and vegetable oils and animal fats. Refined oils are usually recommended for high-temperature cooking like deep-frying because they’re more stable and have a higher smoke point – the temperature at which they start to produce smoke.
Canola oil: a healthy option with low saturated fats and high omega 3, canola is a good frying oil and there’s plenty of it grown right here in Australia.
Sunflower oil: with a high smoke point, almost no flavour and lots of vitamin E, sunflower oil is good for delicately flavoured seafood. ‘High oleic’ sunflower oil is the best.
Olive oil: refined olive oil (not extra virgin) is a good all-round cooking oil with low levels of undesirable polyunsaturated fats.
Thank you for your post Mercedes!
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Coldheaven: Nope. Don’t be rude because I think beef dripping is an old and past it disgusting thing.
not being rude.........ever tried a Yorkshire. Pudding. Made with beef dripping. My gran. Would cook a rib. Of beef........on a rack. And let the beef. Juices. / Dripping flow into. The Yorkshire below it. Came out..crispy. And brown..........yummy. Did other people's grand do this....
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Butin: not being rude.........ever tried a Yorkshire. Pudding. Made with beef dripping. My gran. Would cook a rib. Of beef........on a rack. And let the beef. Juices. / Dripping flow into. The Yorkshire below it. Came out..crispy. And brown..........yummy. Did other people's grand do this....
I’m a chef. I have to make healthier food nowadays for the customers. If I said I soaked everything in beef dripping I’d have no customers. It’s outdated is what I’m saying.------ This thread is Archived ------
Coldheaven: We use sunflower oil.
Thank you for your post Mercedes!
Lard healthier than sunflower oil, claims expertThank you for your post Mercedes!
It has been a cooking staple for the health conscious for decades but now scientists say it might be time to ditch the sunflower oil – for lard.
Cooking with vegetable oils such as corn oil and sunflower oil was thought to be better for health as these polyunsaturates contain fewer saturated fats.
However, experts now say that heating up these oils leads to a release of toxic chemicals, known as aldehydes, which have been linked to cancer, dementia and heart disease.
Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology at De Montfort University in Leicester said,
The more unsaturated the oils they are, the more toxic products are generated during cooking.
“If I had a choice between cooking using lard and cooking using polyunsaturates, then I would definitely go for cooking in lard.”
Prof Grootveld added: “This information has been around for a long time but the food industry does not seem to want to hear it.
“The NHS is still recommending that people cook with polunsaturates, which our research shows are not good for you when heated up.”
Scottish nutritionist Emma Conroy told The Scotsman that changing people’s habits in this area could not come soon enough.
Ms Conroy, owner of Edinburgh Nutrition, said: “I could not agree more with what these experts are saying.
For years I have been telling people that it is much better to use traditional foodstuffs such as lard, beef dripping and even ghee, a kind of clarified butter used in Indian cooking.
“It is so much better for you and does not bring the risks that processed things do.
“We need to go back to previous generations where they actually knew what they were doing.”
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Coldheaven: I’m a chef. I have to make healthier food nowadays for the customers. If I said I soaked everything in beef dripping I’d have no customers. It’s outdated is what I’m saying.
. I hear you......I agree.but using a small amount of dripping in certain foods bringing flavour to your food.. would increase.... Your customer. Intake..... I.m no chef.........but a damm.good butcher. For 50 years......... ..........------ This thread is Archived ------
Butin: . I hear you......I agree.but using a small amount of dripping in certain foods bringing flavour to your food.. would increase.... Your customer. Intake..... I.m no chef.........but a damm.good butcher. For 50 years......... ..........
I butcher my own meat every week. Dripping lard is unhealthy no one uses dripping fat any more. My customer intake is huge also so I must be doin something right.
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Coldheaven: I butcher my own meat every week. Dripping lard is unhealthy no one uses dripping fat any more. My customer intake is huge also so I must be doin something right.
Clearly you're wrong....post #46.------ This thread is Archived ------
bodleing2: But you're still wrong when you say,
"Dripping lard is unhealthy no one uses dripping fat any more."
Even the unheathly claim is open to debate.
I’m not interested in debating so get off my case already . Don’t you have some oldies to be bothering already."Dripping lard is unhealthy no one uses dripping fat any more."
Even the unheathly claim is open to debate.
Lard is unhealthy end of .
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I must shoot off......having a meal with my uncle......Gordon Ramsey(chef)........
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Coldheaven: I’m not interested in debating so get off my case already . Don’t you have some oldies to be bothering already.
Lard is unhealthy end of .
Whatever.Lard is unhealthy end of .
I never use it anyway, doesn't stop me checking up on it though.
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Coldheaven: We use sunflower oil.
Thank you for your post Mercedes!
Your welcome love..Australia heart foundation don't talk smack Thank you for your post Mercedes!
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Coldheaven: I’ve been considering buying an air fryer because I get fed up of cleaning out the regular oil fryer.
I really like Air Fryers, I've two fryers one for in the kitchen and another i take camping and run of deep cell batteries. Aldi chips come with light coating of oil so its no mess charlie 
one I take camping, run it off x2 130ampH deep cell batteries
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robplum: I really like Air Fryers, I've two fryers one for in the kitchen and another i take camping and run of deep cell batteries. Aldi chips come with light coating of oil so its no mess charlie
one I take camping, run it off x2 130ampH deep cell batteries
So what’s the difference between air fryer and oil fryer? In your opinion which is bestone I take camping, run it off x2 130ampH deep cell batteries
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an oil fryer is full of oil the food cooked is often greasy and you need to constantly change oil, dispose of the old, extract smoke out of you kitchen, major clean up after etc etc etc
An Air Fryer is pretty fast, clean and every bit as healthy as fat sealed food, probably healthier i think. Whereas:
Now you can fry your favourite foods in the fun and healthy way with this Maxkon 17L Halogen Oven Cooker Electric Air Fryer 3Hr-Timer & LED Screen White! With a 0-180-minute timer and thermostat settings up to 250 Degrees Celsius, this halogen oven is simple to use with its press-button for timing and temperature settings. Six pre-set functions for chicken, drumsticks, pizza, cakes, fish and lobsters provide you a chance to cook with just one click. Then, you can clearly see parameters on LED display. Ideal for low-fat cooking, seals in natural moisture & flavour of foods, this convection oven cooks up to 2-3 times faster and is up to 60% more energy efficient than a conventional oven. The powerful halogen heating and convection system circulates heated air evenly around the electric oven. Order your turbo oven today!
features
Multifunctional cooker: cooks many ways-Broils-Roasts-Bakes-Grills-BBQ-Broils without water-Fries without oil-Steams-defrosts-disinfects
Cooks easily: Easy to Operate--just set timer & temperature; Easy to Clean.
Cooks evenly: Hot moving air circulates around the food, so food cooks evenly.
Cooks Healthily: No soot, Non-radiative, oil and fat free.
Cooks Perfectly: Foods sear quickly on outside, Sealing juices in the inside.
Cooks fast: Cook 2~3 times faster than standard oven, Saving up to 60% energy
Heat resistant glass bowl, transparent container allows you to clearly see what you are cooking from all sides.
Safety and energy-saving micro-switch, lift handle to switch off, and put down the handle to switch on.
Capacity: 12 Litres, it could be enlarged to 17Liters with extender ring.
Timer: 3 hours
Temperature Range: 60- 250?
Borosilicate heat-resistant glass bowl
An Air Fryer is pretty fast, clean and every bit as healthy as fat sealed food, probably healthier i think. Whereas:
Now you can fry your favourite foods in the fun and healthy way with this Maxkon 17L Halogen Oven Cooker Electric Air Fryer 3Hr-Timer & LED Screen White! With a 0-180-minute timer and thermostat settings up to 250 Degrees Celsius, this halogen oven is simple to use with its press-button for timing and temperature settings. Six pre-set functions for chicken, drumsticks, pizza, cakes, fish and lobsters provide you a chance to cook with just one click. Then, you can clearly see parameters on LED display. Ideal for low-fat cooking, seals in natural moisture & flavour of foods, this convection oven cooks up to 2-3 times faster and is up to 60% more energy efficient than a conventional oven. The powerful halogen heating and convection system circulates heated air evenly around the electric oven. Order your turbo oven today!
features
Multifunctional cooker: cooks many ways-Broils-Roasts-Bakes-Grills-BBQ-Broils without water-Fries without oil-Steams-defrosts-disinfects
Cooks easily: Easy to Operate--just set timer & temperature; Easy to Clean.
Cooks evenly: Hot moving air circulates around the food, so food cooks evenly.
Cooks Healthily: No soot, Non-radiative, oil and fat free.
Cooks Perfectly: Foods sear quickly on outside, Sealing juices in the inside.
Cooks fast: Cook 2~3 times faster than standard oven, Saving up to 60% energy
Heat resistant glass bowl, transparent container allows you to clearly see what you are cooking from all sides.
Safety and energy-saving micro-switch, lift handle to switch off, and put down the handle to switch on.
Capacity: 12 Litres, it could be enlarged to 17Liters with extender ring.
Timer: 3 hours
Temperature Range: 60- 250?
Borosilicate heat-resistant glass bowl
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