We had friends over last night and I used the fryer to make french
fries and wings. They were really amazing, too. I'll never bake
wings again.

For the fries, I did the first fry earlier, and the second fry only
takes 4 minutes per batch, so that was okay. But the wings take 12
minutes, and only 8-10 wings can fit at a time. There was alot of
waiting, but I warned them ahead of time that we'd be grazing for this
meal.

Is it possible to "partially" fry them earlier, then finish them off
for a couple of minutes?

Mitch wrote:

> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?


Not only is it possible, it's the secret to being able
to feed large crowds.

Cook them about 80% give or take, depending on what you're
cooking, bag and fridge them. Just don't do it more than
one day ahead.

I've done everything from wings to falafel this way
and you can't distinguish them from those made a la
minute.

--
Reg

Mitch <Mitch@...> wrote in newsh8us29633d0ikoudpaggh5ab88fk4875u@
4ax.com:

> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?
>
>


Not a problem. So long as........ if you're going to have a time
difference of more than 30mins......... you can store them in the
fridge.


It all comes down to a case of 'common dog ****'.


But personally....... I'd bake them.


Organise your time better...... or feed more wine to your guests.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"Mitch" <Mitch@...> wrote in message
news
> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?
>
How did you season them for the fry? Or did you wait and season with hot
sauce when you removed them from the fryer? I have seen a segment on the
Food Network that seems to imply that no seasoning is done upfront. I'm
curious to try this method for myself.
Janet

On Sun, 11 Feb 2007 08:12:58 -0700, "Janet B." >
wrote:

>How did you season them for the fry?


I did this:
http://tinyurl.com/2x45ja

Best wings I've ever had at home.

By the way, I can't believe the difference in having a good fryer that
quickly comes back up to temperature when food is put in.

I made 5 pounds of fries and 9 pounds of wings, and the oil level is
barely below the line where it was before the feast.

In article >,
PeterL > wrote:

> Mitch <Mitch@...> wrote in newsh8us29633d0ikoudpaggh5ab88fk4875u@
> 4ax.com:
>
> > We had friends over last night and I used the fryer to make french
> > fries and wings. They were really amazing, too. I'll never bake
> > wings again.
> >
> > For the fries, I did the first fry earlier, and the second fry only
> > takes 4 minutes per batch, so that was okay. But the wings take 12
> > minutes, and only 8-10 wings can fit at a time. There was alot of
> > waiting, but I warned them ahead of time that we'd be grazing for this
> > meal.
> >
> > Is it possible to "partially" fry them earlier, then finish them off
> > for a couple of minutes?
> >
> >
>
>
> Not a problem. So long as........ if you're going to have a time
> difference of more than 30mins......... you can store them in the
> fridge.
>
>
> It all comes down to a case of 'common dog ****'.
>
>
> But personally....... I'd bake them.
>
>
> Organise your time better...... or feed more wine to your guests.

Or buy a bigger deep fryer. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Mitch <Mitch@...> wrote:

> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?

Why not buy a large dutch oven (or other heavy pot) and just use it to
deep fry larger batches of wings?

jay wrote:


> Fried food is never better than fresh out of the grease. I have tried
> partial frying .. never worked for me. When we fry we eat as it is ready.
> The best solution is a larger fryer or fewer mouths. But..they will wait.


That makes no sense. After the second cook, they are
definetely "fresh out of the grease".

Many people are surprised when they find out how many restaurant
deep fry in two stages.

--
Reg

Mitch wrote:
>
> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?


Four minutes for the second fry on the potatoes. I usually find a minute or
two is enough. Cook them longer the first time and the second fry heats
them up and crisps them.


Use smaller wings. I usually cook wings 5-6 minutes, and that it enough to
cook them through and crisp the skin. You can keep them warm in the oven,
If serving them as snack food, just fry them up, sauce them up and serve
them up in batches at they come out of the fryer.

"Stan Horwitz" > wrote in message
...
>
> Why not buy a large dutch oven (or other heavy pot) and just use it to
> deep fry larger batches of wings?

Or use a turkey fryer?

Mary

"Mitch" <Mitch@...> wrote in message
...
> On Sun, 11 Feb 2007 08:12:58 -0700, "Janet B." >
> wrote:
>
>>How did you season them for the fry?
>
>
> I did this:
> http://tinyurl.com/2x45ja
>
> Best wings I've ever had at home.

Thanks, Mitch. That's exactly the recipe that I saw on Food Network.
Janet

jay wrote:

> On Sun, 11 Feb 2007 18:56:51 GMT, Reg wrote:
>
>>Many people are surprised when they find out how many restaurant
>>deep fry in two stages.
>
>
> Dairy Queen?

Well, I'll put you on the list, then.

Put it this way, did you think the upscale restaurant
you go to does the entire routine of coating and
dredging all the fried items to order? In all likelihood
the answer is no. There's usually no reason to.

Honestly, I get the feeling you've never actually
tried the technique. I think you're offering an
opinion on what you imagine the results would
be, not on actual experience.

--
Reg

jay wrote:
>
> O
>
> Try your little *technique* on oysters, or fish not just chicken gizzards.
>
> I get the feeling you can't tell the difference in freshly fried or
> otherwise..so for *you* there is no difference.
>

Most greasy spoons and chip wagons pre-cook their fries. Then when someone
places an order they dip the fries back into the hot oil for a minute or
two. It is a system that is recommended fro really good fries. I don't know
of anyone who does that with wings, freshly battered fish or other deep
fried seafood. However, a lot of places that sell deep fried fish get it
from suppliers . It comes in boxes, deep fried and frozen. It is taken out
of the freeze and plonked into the deep fryer when ordered.

jay wrote:

>>Honestly, I get the feeling you've never actually
>>tried the technique. I think you're offering an
>>opinion on what you imagine the results would
>>be, not on actual experience.
>
>
> How do you get these feelings?
>

Because you don't sound like you're speaking from
experience. For various reasons, I don't think you've
ever actually tried it.

> Try your little *technique* on oysters, or fish not just chicken gizzards.

I have, for groups up to 100.

--
Reg

"Mitch" <Mitch@...> wrote in message
news
> We had friends over last night and I used the fryer to make french
> fries and wings. They were really amazing, too. I'll never bake
> wings again.
>
> For the fries, I did the first fry earlier, and the second fry only
> takes 4 minutes per batch, so that was okay. But the wings take 12
> minutes, and only 8-10 wings can fit at a time. There was alot of
> waiting, but I warned them ahead of time that we'd be grazing for this
> meal.
>
> Is it possible to "partially" fry them earlier, then finish them off
> for a couple of minutes?
>
The hot wings recipe I use calls for frying the wings then baking them in
the sauce. You could prefry the wings, then pop them in the oven to bring
them up to temp. My recipe is as follows:

10 lbs. of wings, segmented, tips removed
1 cup of butter
1 cup of hot sauce (brand of your choice)

Deep fry wings until golden brown. Set aside on paper to drain.

Nuke butter in microwavable bowl until melted. Add hot sauce and mix well.

Place wings in one layer on jelly roll pans (can fit up to 70 if it is a
large pan). Spoon butter/hot sauce over wings and pop into 425 oven for
approximately 15 minutes to allow sauce to soak in the wings.

Remove from oven, remove from pan and serve with your choice of additives
(blue cheese, ranch dip, celery, etc).

The frying step could be done before a party and the wings placed on the
baking sheet prior. Just pop in the oven, and 15 minutes later, the party
can eat.

-ginny

jay wrote:

> BTW..I can't afford oysters and fish for groups of 100.

If you're really interested in the experience and you
don't want to pay for it yourself, find people willing
to pay you to cook for them.

--
Reg

In article >,
Reg > wrote:

> jay wrote:
>
> > On Sun, 11 Feb 2007 18:56:51 GMT, Reg wrote:
> >
> >>Many people are surprised when they find out how many restaurant
> >>deep fry in two stages.
> >
> >
> > Dairy Queen?
>
> Well, I'll put you on the list, then.
>
> Put it this way, did you think the upscale restaurant
> you go to does the entire routine of coating and
> dredging all the fried items to order? In all likelihood
> the answer is no. There's usually no reason to.
>
> Honestly, I get the feeling you've never actually
> tried the technique. I think you're offering an
> opinion on what you imagine the results would
> be, not on actual experience.

Jay is good at that...

It's why he lives in my killfile.
He has yet to _ever_ offer anything of value.
Just nastiness, negativity and sarcasm.

Kinda like the other two residents of my killfile. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in newsmp_omelet-
:


>>
>>
>> But personally....... I'd bake them.
>>
>>
>> Organise your time better...... or feed more wine to your guests.
>
> Or buy a bigger deep fryer. :-)


No, no, no, no, noooooooooooooooo!!!!


*Bake* them.



But feed more wine to your guests anyway :-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

In article >,
PeterL > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
>
> >>
> >>
> >> But personally....... I'd bake them.
> >>
> >>
> >> Organise your time better...... or feed more wine to your guests.
> >
> > Or buy a bigger deep fryer. :-)
>
>
> No, no, no, no, noooooooooooooooo!!!!
>
>
> *Bake* them.

I actually agree with that. It's so much more efficient.

>
>
>
> But feed more wine to your guests anyway :-)

I agree with that too. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote in newsmp_omelet-
:

> In article >,
> PeterL > wrote:
>
>> Omelet > wrote in newsmp_omelet-
>> :
>>
>>
>> >>
>> >>
>> >> But personally....... I'd bake them.
>> >>
>> >>
>> >> Organise your time better...... or feed more wine to your guests.
>> >
>> > Or buy a bigger deep fryer. :-)
>>
>>
>> No, no, no, no, noooooooooooooooo!!!!
>>
>>
>> *Bake* them.
>
> I actually agree with that. It's so much more efficient.


And healthier :-)


>
>>
>>
>>
>> But feed more wine to your guests anyway :-)
>
> I agree with that too. <G>


I try to feed my guests *before* they get too ****ed, so that they at
least remember the great meal they had :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

In article >,
PeterL > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
>
> >>
> >>
> >> But personally....... I'd bake them.
> >>
> >>
> >> Organise your time better...... or feed more wine to your guests.
> >
> > Or buy a bigger deep fryer. :-)
>
>
> No, no, no, no, noooooooooooooooo!!!!
>
>
> *Bake* them.

My mother used to bake chicken wings. We didn't eat chicken. My father
doesn't like it. They used to be really cheap. She would bake up a big
sheet, and eat a few each night as a snack.

We didn't eat fish. My father doesn't like it. My mother would buy
pickled herring and eat it with boiled potatoes at night as a snack.

Dan Abel > wrote in news:dabel-109C7D.19320611022007
@cor8-ppp5025.per.dsl.connect.net.au:

> In article >,
> PeterL > wrote:
>
>> Omelet > wrote in newsmp_omelet-
>> :
>>
>>
>> >>
>> >>
>> >> But personally....... I'd bake them.
>> >>
>> >>
>> >> Organise your time better...... or feed more wine to your guests.
>> >
>> > Or buy a bigger deep fryer. :-)
>>
>>
>> No, no, no, no, noooooooooooooooo!!!!
>>
>>
>> *Bake* them.
>
> My mother used to bake chicken wings. We didn't eat chicken. My
father
> doesn't like it. They used to be really cheap. She would bake up a
big
> sheet, and eat a few each night as a snack.
>
> We didn't eat fish. My father doesn't like it. My mother would buy
> pickled herring and eat it with boiled potatoes at night as a snack.
>



Soooooooo, you didn't eat a lot of stuff because your old man didn't
like it??!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

In article >,
PeterL > wrote:

> Soooooooo, you didn't eat a lot of stuff because your old man didn't
> like it??!!

Mr. Abel's comments reflect my own experience. We had mostly beef,
potatoes and assorted thoroughly cooked vegetables every night my dad
was home. A couple of times a year he headed for the 'biggest little
city' on business, and mom and I ate macaroni and cheese and other
casseroles. Things he didn't like.
Both of them bought canned goods not liked by the other two. I was one
of the other two. My mom ate scrapple. She was Penn Dutch, and dad liked
Crosse & Blackwell chow chow mustard pickles.
Unfortunately for dad, I developed a taste for mustard pickles as I grew
older. Mom's scrapple was safe from me. Scrapple lovers, forgive me.
We occasionally ate finnan haddie. That's something I'd like to eat
again. It's been over forty years since I last tasted it. I don't recall
looking forward to it, but I want some again just because.
Both finnan haddie and C&B chow chow mustard pickles aren't readily
available nowadays where I live.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
PeterL > wrote:

> Dan Abel > wrote in news:dabel-109C7D.19320611022007
> @cor8-ppp5025.per.dsl.connect.net.au:

> > My mother used to bake chicken wings. We didn't eat chicken. My
> father
> > doesn't like it. They used to be really cheap. She would bake up a
> big
> > sheet, and eat a few each night as a snack.
> >
> > We didn't eat fish. My father doesn't like it. My mother would buy
> > pickled herring and eat it with boiled potatoes at night as a snack.
> >
>
>
>
> Soooooooo, you didn't eat a lot of stuff because your old man didn't
> like it??!!

That's how it works when you are a little kid. Things are different
now. Live long enough to be a problem to your kids.

On Mon, 12 Feb 2007 11:39:51 -0800, Dan Abel > wrote:

>In article >,
> PeterL > wrote:
>
>> Dan Abel > wrote in news:dabel-109C7D.19320611022007
>> @cor8-ppp5025.per.dsl.connect.net.au:
>
>> > My mother used to bake chicken wings. We didn't eat chicken. My
>> father
>> > doesn't like it. They used to be really cheap. She would bake up a
>> big
>> > sheet, and eat a few each night as a snack.
>> >
>> > We didn't eat fish. My father doesn't like it. My mother would buy
>> > pickled herring and eat it with boiled potatoes at night as a snack.
>> >
>>
>>
>>
>> Soooooooo, you didn't eat a lot of stuff because your old man didn't
>> like it??!!
>
>That's how it works when you are a little kid. Things are different
>now. Live long enough to be a problem to your kids.

good thing my dad likes beer.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 12 Feb 2007 11:39:51 -0800, Dan Abel > wrote:
>
> >In article >,
> > PeterL > wrote:
> >
> >> Dan Abel > wrote in news:dabel-109C7D.19320611022007
> >> @cor8-ppp5025.per.dsl.connect.net.au:
> >
> >> > My mother used to bake chicken wings. We didn't eat chicken. My
> >> father
> >> > doesn't like it. They used to be really cheap. She would bake up a
> >> big
> >> > sheet, and eat a few each night as a snack.
> >> >
> >> > We didn't eat fish. My father doesn't like it. My mother would buy
> >> > pickled herring and eat it with boiled potatoes at night as a snack.
> >> >
> >>
> >>
> >>
> >> Soooooooo, you didn't eat a lot of stuff because your old man didn't
> >> like it??!!
> >
> >That's how it works when you are a little kid. Things are different
> >now. Live long enough to be a problem to your kids.
>
> good thing my dad likes beer.


My dad made his own. He didn't share. He didn't think little kids
should drink beer.

On Sun, 11 Feb 2007 19:32:06 -0800, Dan Abel > wrote:

Stuff snipped

>
>My mother used to bake chicken wings. We didn't eat chicken. My father
>doesn't like it. They used to be really cheap. She would bake up a big
>sheet, and eat a few each night as a snack.
>
>We didn't eat fish. My father doesn't like it. My mother would buy
>pickled herring and eat it with boiled potatoes at night as a snack.


Son!!!!!

Koko
--
New blog in progress
http://kokoscorner.blogspot.com

A Human being on the net

"Koko" > wrote in message
...
> On Sun, 11 Feb 2007 19:32:06 -0800, Dan Abel > wrote:
>
> Stuff snipped
>
>>
>>My mother used to bake chicken wings. We didn't eat chicken. My father
>>doesn't like it. They used to be really cheap. She would bake up a big
>>sheet, and eat a few each night as a snack.
>>
>>We didn't eat fish. My father doesn't like it. My mother would buy
>>pickled herring and eat it with boiled potatoes at night as a snack.
>
>
> Son!!!!!
>
lol



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Koko > wrote:

> On Sun, 11 Feb 2007 19:32:06 -0800, Dan Abel > wrote:
>
> Stuff snipped
>
> >
> >My mother used to bake chicken wings. We didn't eat chicken. My father
> >doesn't like it. They used to be really cheap. She would bake up a big
> >sheet, and eat a few each night as a snack.
> >
> >We didn't eat fish. My father doesn't like it. My mother would buy
> >pickled herring and eat it with boiled potatoes at night as a snack.
>
>
> Son!!!!!


He's all yours. He is 90, and has no short term memory. Good luck.

I'm taking him to Southern California in May. You can meet him there.
We don't trust him to fly by himself anymore, even nonstop. The plan is
that I will drive 900 miles north, meet with relatives, and then fly
south.

On Tue, 13 Feb 2007 13:59:49 -0800, Dan Abel > wrote:

>In article >,
> Koko > wrote:
>
>> On Sun, 11 Feb 2007 19:32:06 -0800, Dan Abel > wrote:
>>
>> Stuff snipped
>>
>> >
>> >My mother used to bake chicken wings. We didn't eat chicken. My father
>> >doesn't like it. They used to be really cheap. She would bake up a big
>> >sheet, and eat a few each night as a snack.
>> >
>> >We didn't eat fish. My father doesn't like it. My mother would buy
>> >pickled herring and eat it with boiled potatoes at night as a snack.
>>
>>
>> Son!!!!!
>
>
>He's all yours. He is 90, and has no short term memory. Good luck.
>
>I'm taking him to Southern California in May. You can meet him there.
>We don't trust him to fly by himself anymore, even nonstop. The plan is
>that I will drive 900 miles north, meet with relatives, and then fly
>south.

He sounds just like my husband. A delightfully grumpy old man.
Except my husband remembers wayyy too much and always finds his way
back home. ;-)

Koko
--
New blog in progress
http://kokoscorner.blogspot.com

A Human being on the net

Koko > wrote in
:

> On Tue, 13 Feb 2007 13:59:49 -0800, Dan Abel > wrote:
>
>>In article >,
>> Koko > wrote:
>>
>>> On Sun, 11 Feb 2007 19:32:06 -0800, Dan Abel >
>>> wrote:
>>>
>>> Stuff snipped
>>>
>>> >
>>> >My mother used to bake chicken wings. We didn't eat chicken. My
>>> >father doesn't like it. They used to be really cheap. She would
>>> >bake up a big sheet, and eat a few each night as a snack.
>>> >
>>> >We didn't eat fish. My father doesn't like it. My mother would
>>> >buy pickled herring and eat it with boiled potatoes at night as a
>>> >snack.
>>>
>>>
>>> Son!!!!!
>>
>>
>>He's all yours. He is 90, and has no short term memory. Good luck.
>>
>>I'm taking him to Southern California in May. You can meet him there.
>> We don't trust him to fly by himself anymore, even nonstop. The plan
>>is that I will drive 900 miles north, meet with relatives, and then
>>fly south.
>
> He sounds just like my husband. A delightfully grumpy old man.
> Except my husband remembers wayyy too much and always finds his way
> back home. ;-)
>



You'll have to stop leaving a forwarding address then!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml