28 posts in this topic

Posted

This is what happens when you embed a youtube video that can't be embedded.

Also you're supposed to cook the turkey in the oven at low heat over time. not deep fry it.

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Posted

Well Neowin does it automatically. :rofl: I don't think you can override it.

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Posted

4'th July and Thanksgiving at once :D

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Posted

... and in other news, never try to melt semtex in an electric kettle

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Posted

Question is, can it be eaten after the fireworks?

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Posted

This is what happens when you embed a youtube video that can't be embedded.

Also you're supposed to cook the turkey in the oven at low heat over time. not deep fry it.

You can deep fry anything ;)

Question is, can it be eaten after the fireworks?

If you can get it out without catching yourself on fire :o It might also be a little overdone.

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Posted

Deep fried turkeys are awesome, but they have to be thawed for a long time before frying it.

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Posted

It might be delicious, but to me as an Europeon it sounds absolutely disgusting. Way too fatty

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Posted

Just cook it in the oven at low temperature over long time. Then you keep the natural meaty juices in, don't fillet with fat and crap, and it's extra juice and has all the flavours it's supposed to. And it's actually healthy unlike deep fried one.

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Posted

It's the same reason you don't pour a glass of water into a deep fryer..

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Posted

Also you're supposed to cook the turkey in the oven at low heat over time. not deep fry it.

Many people do turkey that way. Is supposed to be quite awesome. If done right, it's supposed to be nice and juicy and very tasty.

But like any way you do a turkey, it is supposed to be thawed completely before cooking.

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Posted

of course it's juicy, you're bathing in in oil. and most of the tastyness, comes from all the oil and salt and crap.

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Posted

Sorry HawkMan, but deep fried turkey > any other kind of cooked turkey. Describing how awesome it is would take too long lol.

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Posted

It might be delicious, but to me as an Europeon it sounds absolutely disgusting. Way too fatty

The oil doesn't penetrate very deep into the meat. The reason for deep frying anything is to preserve natural juices (and nutrients) that are removed with traditional cooking methods. Remove the skin after cooking and it's no more fatty than any other turkey, but it's much more moist and flavorful.

of course it's juicy, you're bathing in in oil. and most of the tastyness, comes from all the oil and salt and crap.

No, the skin absorbs the oil, and forms a barrier to keep natural moisture from the meat IN and most of the oil OUT. the only way to infuse flavor from spices, extra juices, etc, is to stuff the turkey with it. Have you tasted one? You'll swear by it if you do.

Just cook it in the oven at low temperature over long time. Then you keep the natural meaty juices in, don't fillet with fat and crap, and it's extra juice and has all the flavours it's supposed to. And it's actually healthy unlike deep fried one.

Actually that method reduces moisture and flavor. The only way to maintain moisture and flavor in meat is to provide adequate derict heat to the surface to create a barrier that prevents the escape of liquids. Pan searing, frying, etc are all ways. You don't even know what turkey really tastes like until you've had it this way.

It might be delicious, but to me as an Europeon it sounds absolutely disgusting. Way too fatty

The same people that create some of the most unhealthy menu options in any Restaurant in America. Bangers and Mash? Fish & Chips? Pudding? The organic and health foods markets were popularized in America, not Europe.

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Posted

Deep fried in peanut oil.... mmmm :woot:

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Posted

uh, no, low temperature cooking over long time will keep all the natural juices in the meat, be it turkey, chicken, beef, anything.

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Posted

uh, no, low temperature cooking over long time will keep all the natural juices in the meat, be it turkey, chicken, beef, anything.

It keeps it in better than high temp baking, but not like searing, be it a grill, a pan, 400 degree oil, what have you.

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Posted

This video is even crazier...

http://www.youtube.com/watch?v=hQYTMFCLy5E

And never had a deep fried turkey, but I would like to try one, hear they are amazing.

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Posted

I think I'll stick to cooking it in an oven thanks!

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Posted

Actually that method reduces moisture and flavor. The only way to maintain moisture and flavor in meat is to provide adequate derict heat to the surface to create a barrier that prevents the escape of liquids. Pan searing, frying, etc are all ways. You don't even know what turkey really tastes like until you've had it this way.

Actually it has been proven many times that searing doesn't keep the liquids in. (search on google for proof) It does however provide a very tasty maillard reaction.

Deep frying anything without thermostat (as I see being done in all those turkey videos) is one of the most unhealthy things you can do. The oil gets way too hot and cancerous products get formed.

The same people that create some of the most unhealthy menu options in any Restaurant in America. Bangers and Mash? Fish & Chips? Pudding? The organic and health foods markets were popularized in America, not Europe.

Erm, I said European, not British ;). The British kitchen isn't known for it's delicatesse :p I like to count myself as a fan of the Italian kitchen and it's simplicity. And I don't mean fat, drippy pizzas by that.

With all that said, you might be right and it might be delicious to eat turkey this way. But putting an entire turkey in a big frying pan is just not something that would ever get in my head. ;)

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Posted

It keeps it in better than high temp baking, but not like searing, be it a grill, a pan, 400 degree oil, what have you.

You need to listen to some actual cooks and not TV cooks, searing does NOT keep in any juices.

the usual argument is that searing closes the pores, but of course, meat doesn't have pores, and if searing closes the so called pores, then why is juices bubbling out the top the sign that you're done... because it's not doing it. searing only has the purpose of making the meat look more appetizing. searing however dries out the meat.

With all that said, you might be right and it might be delicious to eat turkey this way. But putting an entire turkey in a big frying pan is just not something that would ever get in my head. ;)

I have deep fried Chicken, mostly due to ease and speed, an while it's tasty, long low temp cooking is better.

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Posted

Deep frying is a simple way to cook something incredibly delicious, but there are a lot of misconceptions about it. As mentioned, deep frying doesn't just mean fat. If done right, the oil shouldn't soak and seep into what you are frying. If it does, you probably fried it for too long. The reason people think deep frying is bad for you is because we hear about it a lot used with some kind of thick batter or breading that does soak up the oil more, or we hear about it from the state fair where they are frying something that's already terrible for you. The number one thing about a fryer is that water is DANGEROUS in a fryer. A fryer will cause water to almost instantly boil, which is what causes it to foam up or splash and what can cause fires. You have to completely thaw and dry anything before frying it, and you'll never have any trouble. I picked up a fryer a few months ago for pretty cheap and it's a great way to quickly cook something and keep great flavor too. It's a great thing to have, but I find it a little bit of a pain in the ass to use, especially if you don't use it much, because you have to let it cool, then filter and collect the oil after you're done for next time.

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Posted

You need to listen to some actual cooks and not TV cooks, searing does NOT keep in any juices.

the usual argument is that searing closes the pores, but of course, meat doesn't have pores, and if searing closes the so called pores, then why is juices bubbling out the top the sign that you're done... because it's not doing it. searing only has the purpose of making the meat look more appetizing. searing however dries out the meat.

Correct. I'm glad some people don't believe the searing myth. Alton Brown (on the Food Network) did a moisture study and searing the meat definitely took away more moisture. Searing simply adds flavor in the form of char. Nothing more, nothing less. :)

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Posted

Correct. I'm glad some people don't believe the searing myth. Alton Brown (on the Food Network) did a moisture study and searing the meat definitely took away more moisture. Searing simply adds flavor in the form of char. Nothing more, nothing less. :)

Very true, and this is another misconception. Frying or searing don't seal in juices, but they help with browning and getting a great texture. That's why I like to flash fry to add the final touch when cooking some meats. Frying is definitely one of the most misunderstood methods of cooking.

Then again, most people massively overcook their food regardless of the method resulting in dry meat. I almost can't stand eating a steak I didn't cook these days.

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