[REC] (well, kind of) Deep fried green string beans

Hi everyone,

Yesterday, I did it again: I tried and deep fry something else.
And for once, it did'nt end in a pool of oil and something only me could
(barely) eat.

I'll just write it here, but I think I might have invented tepid water
again.

- heat some sunflower oil (deep fryer might be ok but I would'nt advise
to close the fryer at all; I did my thing in a casserole)
- when hot, put a handful of frozen string beans in the hot oil
- when the bubbles don't threaten to invade your kitchen
anymore(10-15s), put another hanfull of beans, and so on until you think
the oil might cool too much if add more beans.
- When the beans beging to turn brown, take them out off the oil and
soak them.
- salt
- yum.



But averybody knows this one yet, right? It is so simple and so good.

I had tried once to fry sliced of a very big white radish (I can't
remember the name here; it was a Japanese name, I think). It was quite a
failure.

Now: what other vegetable could be fried this way (and succesfully) ?

Huey

Yep--anybody who has ever been in a Chinese restaurant knows about green
beans this way. Use fresh one, though. No splatter.

Pat in TX

Hueyduck wrote:

- when the bubbles don't threaten to invade your kitchen
anymore(10-15s), put another hanfull of beans, and so on until you think
the oil might cool too much if add more beans.

Now: what other vegetable could be fried this way (and succesfully) ?

My favorite during a fondue meal is brocolli florets deep fried. The
line about the bubbles invading the kitchen applies but the result is
crispy and delicious brocolli. I've tried cauliflower but it's too
dense
to come out anywhere near so good.

Deep fried equals not breaded - standard issue low carb.

Cauliflower, squash, and just about anything I would suppose. I like
to bake my green beans in the oven, with some olive oil sprinkled on
them, until they're nicely browned too, but your way does sound
interesting and tasty.

Cheri


Hueyduck wrote in message ...
Hi everyone,

Yesterday, I did it again: I tried and deep fry something else.
And for once, it did'nt end in a pool of oil and something only me
could
(barely) eat.

I'll just write it here, but I think I might have invented tepid
water
again.

- heat some sunflower oil (deep fryer might be ok but I would'nt
advise
to close the fryer at all; I did my thing in a casserole)
- when hot, put a handful of frozen string beans in the hot oil
- when the bubbles don't threaten to invade your kitchen
anymore(10-15s), put another hanfull of beans, and so on until you
think
the oil might cool too much if add more beans.
- When the beans beging to turn brown, take them out off the oil and
soak them.
- salt
- yum.



But averybody knows this one yet, right? It is so simple and so good.

I had tried once to fry sliced of a very big white radish (I can't
remember the name here; it was a Japanese name, I think). It was
quite a
failure.

Now: what other vegetable could be fried this way (and succesfully) ?

Huey

Doug Freyburger a écrit :
Hueyduck wrote:
- when the bubbles don't threaten to invade your kitchen
anymore(10-15s), put another hanfull of beans, and so on until you think
the oil might cool too much if add more beans.

Now: what other vegetable could be fried this way (and succesfully) ?

My favorite during a fondue meal is brocolli florets deep fried. The
line about the bubbles invading the kitchen applies but the result is
crispy and delicious brocolli. I've tried cauliflower but it's too
dense
to come out anywhere near so good.

So I tried cauliflower, tonight.
Yeah, cool. But not green beans cool.

I tried Brussel sprouts too (small frozen ones).
It works, and it is very nice to look at.

As for the bubbles, I took a larger casserole and I just throw small
quantities at a time.

Now, there's the oil. It's turning light brown really quickly, and I
feel bad to throw away 2l of oil after only a few baths.
I remember when I worked at Mc Donald's, we had those oil-vacuum that
would force the grease through a special filtering towel.
It entered brown as petroleum and would leave the machine clear as a
fresh sunflower oil.
Now I *want* one of those (and a kitchen large enough to put it in).


Huey

Just put a couple of paper towels in a sieve or strainer and pour it through
those.

Hueyduck wrote:
||
| So I tried cauliflower, tonight.
| Yeah, cool. But not green beans cool.
|
| I tried Brussel sprouts too (small frozen ones).
| It works, and it is very nice to look at.
|
| As for the bubbles, I took a larger casserole and I just throw small
| quantities at a time.
|
| Now, there's the oil. It's turning light brown really quickly, and I
| feel bad to throw away 2l of oil after only a few baths.
| I remember when I worked at Mc Donald's, we had those oil-vacuum that
| would force the grease through a special filtering towel.
| It entered brown as petroleum and would leave the machine clear as a
| fresh sunflower oil.
| Now I *want* one of those (and a kitchen large enough to put it in).
|
|
| Huey

"Hueyduck" wrote in message
...
Hi everyone,

Yesterday, I did it again: I tried and deep fry something else.
And for once, it did'nt end in a pool of oil and something only me could
(barely) eat.

I'll just write it here, but I think I might have invented tepid water
again.

- heat some sunflower oil (deep fryer might be ok but I would'nt advise
to close the fryer at all; I did my thing in a casserole)
- when hot, put a handful of frozen string beans in the hot oil
- when the bubbles don't threaten to invade your kitchen anymore(10-15s),
put another hanfull of beans, and so on until you think the oil might cool
too much if add more beans.
- When the beans beging to turn brown, take them out off the oil and soak
them.
- salt
- yum.



But averybody knows this one yet, right? It is so simple and so good.

I had tried once to fry sliced of a very big white radish (I can't
remember the name here; it was a Japanese name, I think). It was quite a
failure.

Now: what other vegetable could be fried this way (and succesfully) ?

Huey

I will try those!

I love daikons, turnips, and parsnips sliced thin on my mandolin and
deep-fried until browned, curly and crispy - then I sprinkle them with
garlic powder and parm cheese when they first come out of the
fryer...mmmm....

Will try the green beans too!


--
Sherry
lowcarb.owly.net

UsenetID a écrit :
"Hueyduck" wrote in message
...
Hi everyone,

Yesterday, I did it again: I tried and deep fry something else.
And for once, it did'nt end in a pool of oil and something only me could
(barely) eat.

I'll just write it here, but I think I might have invented tepid water
again.

- heat some sunflower oil (deep fryer might be ok but I would'nt advise
to close the fryer at all; I did my thing in a casserole)
- when hot, put a handful of frozen string beans in the hot oil
- when the bubbles don't threaten to invade your kitchen anymore(10-15s),
put another hanfull of beans, and so on until you think the oil might cool
too much if add more beans.
- When the beans beging to turn brown, take them out off the oil and soak
them.
- salt
- yum.



But averybody knows this one yet, right? It is so simple and so good.

I had tried once to fry sliced of a very big white radish (I can't
remember the name here; it was a Japanese name, I think). It was quite a
failure.

Now: what other vegetable could be fried this way (and succesfully) ?

Huey

I will try those!

I love daikons
This is the one I tried a few month ago.
It was quite disapointing. Maybe I should try again.
turnips, and parsnips sliced thin on my mandolin and
deep-fried until browned, curly and crispy -
These are now sold here in europe , as expensive chips (2.5 euros for 150g.
But they add a bit of maltodextrine and starch of course.

Will try the green beans too!

DOn't expect them to be crispy, though. They are just goooood.
I tried to let them in the fryer until crispy: they where just tasteless
and nearlyt burned.

"Hueyduck" wrote in message
...
DOn't expect them to be crispy, though. They are just goooood.
I tried to let them in the fryer until crispy: they where just tasteless
and nearlyt burned.

Thank you for letting me know, I'm planning to make them for supper tonight
with "smothered" ground beef patties.

--
Sherry
lowcarb.owly.net

Hueyduck wrote:

I tried Brussel sprouts too (small frozen ones).
It works, and it is very nice to look at.

For me, uber-sprouts are pan fried not deep fried -

Cut sprouts in half (top to bottom so they hold together).
Smash a couple cloves of garlic into a sautee pan with
some oil. Peel and dice a couple of slices of ginger and
sautee with the garlic. When the garlic softens add the
sprouts. Toss until done to your taste. Serve as a
veggie course at dinner.