Post by April B. on Mar 12, 2003 12:49:38 GMT -6
Chitterlings Site Forum
Draining grease
Posted By: Darryl
Date: Saturday, 8 March 2003, at 12:06 p.m.
Hello everyone! Got a general question about recipes with grease in them. Specifically when I cook Onion Rings or Chicken Wings after I'm done I drain them on some paper towels. Afterwards I eat them and they are good but they still seem too greasy.
So when you drain on paper towels, approximately how long do you drain? And how long do you drain while still having the wings or rings crispy? Would draining them in the oven at a low temperature help at all? Do you drain multiple times? I ask that last one because it always seems like I need to drain the wings or rings multiple times. Thanks in advance
Chitterlings Site Forum
Re: Draining grease
Posted By: Ed R.
Date: Saturday, 8 March 2003, at 1:56 p.m.
In Response To: Draining grease (Darryl)
Darryl, you need to re-think your idea about putting your fried foods on an absorbant bunch of paper towels that are soaked in greasy drippings.
Start with a pan or cookie sheet that is deep enough to put a few paper-towels on, as well as a pie/cookie cooling rack in. Put the paper towels UNDER the rack, and put your fried foods ON TOP of that rack, letting the grease drip off of the food, and down onto the paper towels.
Keep your oven set at 200º and put the cooked fried foods in there. That should help your 'soggy fried foods' problem.
Also, make sure that you are frying your chicken/fish/whatever at an initial hot temperature (350º to 360º), and turn the heat down once the food has been seared in the grease. Also, don't put so much food into the skillet, that it causes the grease' temperature to fall rapidly, cause you WILL have some greasy/soggy stuff to serve! Ed
Draining grease
Posted By: Darryl
Date: Saturday, 8 March 2003, at 12:06 p.m.
Hello everyone! Got a general question about recipes with grease in them. Specifically when I cook Onion Rings or Chicken Wings after I'm done I drain them on some paper towels. Afterwards I eat them and they are good but they still seem too greasy.
So when you drain on paper towels, approximately how long do you drain? And how long do you drain while still having the wings or rings crispy? Would draining them in the oven at a low temperature help at all? Do you drain multiple times? I ask that last one because it always seems like I need to drain the wings or rings multiple times. Thanks in advance
Chitterlings Site Forum
Re: Draining grease
Posted By: Ed R.
Date: Saturday, 8 March 2003, at 1:56 p.m.
In Response To: Draining grease (Darryl)
Darryl, you need to re-think your idea about putting your fried foods on an absorbant bunch of paper towels that are soaked in greasy drippings.
Start with a pan or cookie sheet that is deep enough to put a few paper-towels on, as well as a pie/cookie cooling rack in. Put the paper towels UNDER the rack, and put your fried foods ON TOP of that rack, letting the grease drip off of the food, and down onto the paper towels.
Keep your oven set at 200º and put the cooked fried foods in there. That should help your 'soggy fried foods' problem.
Also, make sure that you are frying your chicken/fish/whatever at an initial hot temperature (350º to 360º), and turn the heat down once the food has been seared in the grease. Also, don't put so much food into the skillet, that it causes the grease' temperature to fall rapidly, cause you WILL have some greasy/soggy stuff to serve! Ed