This week has been "use what you got, and save up for that new chef's knife" week for ol McMurphy here. So I've been emptying the freezer, and using what I have for dinner.
I still have tons of been left over from my 4th of July party, so, I've been "using" it a lot....beer can chicken, poured some in my rib foil,
Yesterday, I defrosted some homemade turkey burgers that I had in the back of the freezer and I had a zucchini in the fridge about to go bad.
I scrounged for some oil and had a little bit of Canola and a little big of veggie (both Wesson brand)
I whisked 1 part beer with 1 part flour, and let it sit for an hour...then I took the cut zucchini, and dredged in seasoned (S&P) flour then in the batter mix and into a pot I had with hot oil (temp from my thermometor read about 400, so i turned off heat to let it to 375ish before putting a few sticks in....then turned on the heat again to regulate for the temp drop when dropping the sticks in...they were in for about 4-5 minutes..(I did 3-4 batches).I didn't get the golden brown that I expected though....tasted great and texture was ok, but the batch of last ones were much better than the first ones.....oil temp? length of time? I felt that any longer would have made them mushy.
Feedback? thoughts? I wanted to beer batter onion rings tonight with the same oil.
(also made a tomato cuccumber salad from some of NRatched's grandparents garden)
I expected them just a LITTLE darker (notice the ones in back are even lighter)
I still have tons of been left over from my 4th of July party, so, I've been "using" it a lot....beer can chicken, poured some in my rib foil,
Yesterday, I defrosted some homemade turkey burgers that I had in the back of the freezer and I had a zucchini in the fridge about to go bad.
I scrounged for some oil and had a little bit of Canola and a little big of veggie (both Wesson brand)
I whisked 1 part beer with 1 part flour, and let it sit for an hour...then I took the cut zucchini, and dredged in seasoned (S&P) flour then in the batter mix and into a pot I had with hot oil (temp from my thermometor read about 400, so i turned off heat to let it to 375ish before putting a few sticks in....then turned on the heat again to regulate for the temp drop when dropping the sticks in...they were in for about 4-5 minutes..(I did 3-4 batches).I didn't get the golden brown that I expected though....tasted great and texture was ok, but the batch of last ones were much better than the first ones.....oil temp? length of time? I felt that any longer would have made them mushy.
Feedback? thoughts? I wanted to beer batter onion rings tonight with the same oil.
(also made a tomato cuccumber salad from some of NRatched's grandparents garden)
I expected them just a LITTLE darker (notice the ones in back are even lighter)
