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Frying Fish
Frying a large amount of fish or any other meat you often want to place a good amount in hot grease in a very short time so they cook together but splasking the grease is an issue.
Was helping a professional fish cooker (well he does it a lot) and two of his tips surprised me: we placed the fish with coating (flour and cornmeal) in a plastic bag like grocey stores or Wal Mart use and he just touched the bottom of the full bag to the hot grease. The bag melted quickly and the fish slid gently with no splashing into the hot grease. I guess it is possible for a piece of plastic to be in the grease but I did not ever see any.
The other tip was he checked the grease with a remote infared thermoters. Now you can buy one for your wife and some how move it into the shop when you need it. Guess it could have some fun time in your shop and then back to the kitchen to, work! The therometer makes sense for the kitchen if you think on it.
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Frying Fish
I usually use the thin shopping bags as shaker bags but I never thought of dipping the bottom into the oil. I suppose as soon as the plastic melts it tends to shrink back on itself and there's a good chance none of it actually gets into the grease. I guess I would worry about the outgassing of the plastic when it gets hot though. What say our resident chemical engineer?
Dave
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Frying Fish
It is the Water that causes the Spitting of the Grease.
I freeze my Fish in Milk, keeps the Natural flavor and then I put them in the basket and lower the basket into the fryer, no splashing to speak of and over the top of the fryer I put a Frying Pan Screen.
I usaully cook my Trout in a Frying Pan, I first cook the back and as I do, I pour the Hot Butter along the spine with a spoon, I then cook one side and then the other. When done, If I cook the spine not too much but the meat around it is cooked, I take the head and peel forward and all of the bones come out fully attached as a skeleton. Works fine.
I prefer Trout fried in Butter, Bass baked with Orange Marmalade in the cavity and Perch Deep Fried.
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Frying Fish
Dave, you are correct the bag melts back.
WW, what time is supper? I do like fried sweet potato with mind if you don't mind. Thick sliced of course.
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Frying Fish
In general there should be nothing in the plastic bags, although I might us a Glad bag or other new clear bag to be sure.
Years ago we had a small contract to determine what was in some garbage bags. It turned out the person was recycling PE in the bags and loaded up with lub. The lub was staining the white uniforms of medical workers.
I am bad as I can taste the lub even in PET used for soda bottles. I guess your nose gets tuned to the smell after being up to your elbows in it. Most of them are stearates so relatively harmless, but can effect the taste.
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Frying Fish
I just don't think it's a good idea to add melted plastic to any type of food.
I have finally convinced everyone in my house to use only glass, ceramic or pottery in the microwave.
I have reservations about using Teflon pans to cook eggs but I can't seem to locate a reasonable alternative. So I keep the temps low and hope for the best.
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Frying Fish
DR,
Understand the plastic wrap in microwave but you don't end up with the plastic in the food. Well my friend did not. It sure caught my attention as I was sure the bag was just melting into the grease and thus the food but the bag really melted away from the heat of the grease.
On your eggs, use a case iron frying pan and float them in grease and there is no teflon problem, or poach them. If you get a good grade of cast iron and treat it properly (putting oil in it and heating to low heat as direction tell you) cast iron does do a good job with out really floating the eggs.
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Frying Fish
This discussion is very timely because just this morning an email was sent out at my place of work telling the Radiology techs that they will no longer be allowed to heat food in plastic containers in the microwaves or freeze water in plastic containers. It said that Johns Hopkins research had proven that dioxins were released in cooking with plastic as well as freezing with plastic.
I was doing a little internet research and found that it was an email hoax that has been going around since 2004. Johns Hopkins has devoted a number of web pages to dispel this (as well as some common sense advice). The site below contains a link to the freezing with plastic hoax.
Dave
Link:
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Frying Fish
WW, you SOB, your recipes are making me so hungry, I can't concentrate on my work.
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Frying Fish
DenisS - I had a similar reaction. I was dreaming of fresh caught bluegill or perch fried up in a nice batter. Hmmmm... that's good stuff.
As for the teflon coated pans issue, you are ok as long as it's a good quality pan and keep the temperatures less than 400 degrees F. Also, don't use metal instruments with teflon as you can damage the coating causing the teflon to end up in your food.
If you boil water using a teflon pan, you are fine as the boiling point of water is 212 F at sea level and lower at higher elevations. Just don't let the water boil away completely as that's when the temp will spike. I did that when steralizing a bunch of pacifiers for the kid. Ruined that pan and turned the pacifiers into a blackened glob. But I got a really nice set of new pans to replace it ad the kid got new pacifiers.
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