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OT: Deep-Fried Ham - Yummy [message #159386] Sun, 06 April 2008 22:06
George Johnson is currently offline  George Johnson
Messages: 129
Registered: September 2012
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Senior Member
Was frying up some curly french fries tonight. Put some ham chunks from
a meal a few days ago until they became a red-brown color. Deep fried it to
yummy. Found out a good deep frying trick. Was using just Healthy Choice
Omega-3 Cooking Oil. Found out that by adding in a couple of spoonfuls of
unsaturated Coconut Oil (fats that stay semi-solids at room temperature) the
spatter factor is greatly reduced and the cooking heat can be raised up a
bit because the oil foams instead of spitting when a water-dense substance
is introduced.

I figure that no-TransFat Shortening would work too. Although, the fats
that tend to be unhealthy are the ones that are semi-solids at room
temperature (cocoa fats in chocolate are in that range too) because they can
become solids again in the blood stream, the no-spatter factor is a big
bonus for deep frying.

I've got a little 6-inch wide cooking pot with lid I use rapidly cooking
up eggs and is great for deep frying tiny meals.
I also use the whisk-tongs (tongs that have gripping surfaces in the
shape of a flattened whisk) because they have superior gripping function for
irregularly shaped objects.
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