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The Food Lab: Buffalo Fried Turkey
Does anyone not like Buffalo wings? Crispy, salty, tangy, hot and moist, they are perhaps the ultimate snack food. They're the only thing that my wife simply can't get enough of (besides my glowing and affable personality, that is). So what could be better than a pile of Buffalo wings? How about an entire deep-fried Buffalo turkey? Yes, we're going there.The Food Lab: OK, Deep Fried Turkey Is Awesome!
If you've been following The Food Lab at all, you'll know that a couple weeks ago, I fried a turkey and didn't like it. Well, I take it all back! Fried turkey can be good. Really good. Excellent. Lip-smacking, finger-licking, crispy crackly, moist and tender, juice-explosion good, even.The Food Lab: How to Fry a Turkey (and Is the Whole Thing a Sham?)
The concept of frying a turkey simply doesn't make sense. How is it possible that after 45 minutes submerged in 350°F oil that the turkey breast will emerge anything but dry? Is there some kind of magic going on inside the pot that prevents the turkey from drying out? The answer is that it's not possible, and there's no magic. Fried turkey is dry.This Week in America's Test Kitchen: Shrimp Tempura
A few preliminary attempts at making tempura revealed to the folks at America's Test Kitchen why some Japanese chefs devote their entire careers to this one technique. Success hinges almost entirely on the batter—which is maddeningly hard to get right. Among other things, they settled on using the largest shrimp available, since it's easy to overcook small shrimp. Instead of a wok, they substituted a large Dutch oven. For the batter, they replaced a bit of the flour with cornstarch to improve the structure and lightness. For a super tender coating, they used a combination of seltzer and vodka instead of the traditional tap water. To see how they did it, watch the video here and then go visit America's Test Kitchen for the recipe. (Free registration required.)Festival Food in Australia: Dagwood Dogs
In the part of Australia that I lived in for most of my life we had very few "festivals" as such. What we did have, though, was the Royal Show. Every year the Royal Show tours Australia, stopping at untold amounts of places along the way. One of, if not the, most common foods at the Royal Show was the Dagwood Dog, also known as the Pluto Pup. Essentially just a hot dog on a stick, dipped in batter then deep-fried, this is an absolute thing of beauty.Wok Skills 101: How to Deep Fry at Home
I'd be willing to wager that anyone who complains how difficult and messy it is to deep-fry at home has never tried deep-frying in a wok. Why don't people fry at home? The most common answers are: it's messy, it's expensive ("What do I do with all the leftover oil?"), and it's unhealthy. Well a wok can certainly help solve your first two problems. You're on your own for the third. This is our second piece in this week's Wok Skills 101 series.How to Deep-Fry at Home Without a Deep-Fryer
I used to think that in order to deep-fry, you needed a deep-fryer. Not so. To do it at home, just grab a stockpot, wok, or deep-walled saucepan, and a candy or deep-fat thermometer, and go to town. Here are some tips on what oils to use, how hot they should get, and the importance of drying.Street Food Profiles: The Frying Scotsman in Portland, Oregon
Note: It's time for another edition of Street Food Profiles. This week we scoot to the street food mecca of Portland to meet a Scottish lad who started a chippy on wheels. [Photographs: The Frying Scotsman Fish and Chips] Name: The Frying Scotsman Fish and Chips Vendor: James King, owner and chef Twitter: @frying_scotsman Location and hours? My trailer is parked in the garage of an established gallery and frame shop in the industrial area of NW Portland on 22nd and Raleigh called Katayama Framing. I am open Monday through Saturday, 10:30 a.m. to 2 p.m., sometimes later on Saturdays. What's on the menu? Fried cod and chips (the current bestseller), haddock and chips, halibut and chips. People also like...Video: Boy Dances After Eating Deep-Fried Butter
What's inside deep-fried butter balls besides butterfat? Something funky that possesses little boys to break loose and shake it. The Texas State Fair's deep-fried butter (what can't you throw into a deep fryer?) inspires this boy to hunch over and get his boogie on. Are there some sort of deep-fried butter gods controlling his every move? Sure looks like he's under a spell, not to mention the happiest kid ever. The video, after the jump....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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