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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009

Deep-Fried Squid

Deep-Fried Squid
3 lb Squid, cleaned and cut into
Flour for coating, at least
-3 cups
Salt and pepper to taste
Oil for deep frying. Peanut
-oil is best.
Deep-fried squid is one of the most popular seafood dishes in the
world. It is made in almost every country where squid is eaten. Once
you taste it, you'll see why. The rings emerge juicy, sweet and
Served with several dipping sauces, this dish makes an excellent hors
d'oeuvre or main course. This recipe calls for a dry coating. Wet
coatings, such as tempura batter, are delicious, too, though they are
a little more trouble to apply.
Dry the rings thoroughly with paper towels. Coat with flour, to
which salt and pepper have been added.
Heat oil to 350F in a deep-fat fryer or heavy casserole. If you
don't have a temperature control or thermometer, you can guess at the
temperature by dropping a few drops of water into the oil. It should
sizzle immediately on contact. Plunge basket laden with one layer of
squid into oil which should bubble vigorously on contact. If you
don't have a basket for deep frying, use a large spoon or tongs to
immerse squid in oil, and to remove. Fry until coating turns golden
brown, about 3 or 4 minutes.
Remove squid and drain. Turn down heat to moderate until just before
you are ready to cook the next batch; oil will overheat when the
fryer is empty. Remove excess oil from squid with paper towels.
Serve rings hot with any of the dipping sauces described below or with
lemon wedges. Cole slaw is a natural with deep fried squid.
Cajun Deep Fried Turkey
10 gal Peanut oil
10 lb Turkey; up to 15 lbs
6 ts Salt
6 ts Paprika
6 ts White pepper
6 ts Cayenne
6 ts Accent; opt
16 oz Liquid crab oil concentrate
NOTE-Not recommended for indoor cooking. Rinse turkey
inside and out. Mix 1 part crab boil concentrate to 4
parts water. Combine dry ingredients with crab boil
solution. Adjust seasoning to taste. Inject turkey
(approximately 2" apart) with mixture using syringe
(available from gourmet kitchen stores.) Cover turkey
with foil and refrigerate over night. Heat oil to
350~. CAUTION: Use a grease thermometer to monitor the
oil. It may ignite if the temperature goes beyond
375~. Put turkey in basket and CAREFULLY lower it into
the pot. Cook 5 minutes per pound. Check in 1 hour
using a meat thermometer. NOTE-This is a great dish,
but should only be attempted by someone who has
experience with doing this. It is also expensive due
to the large amount of oil needed.


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