Scare Tactics Posted December 10, 2006 Share Posted December 10, 2006 Ok, I always order Mozzarella Sticks or Fried Mozzarella when i go out to eat because i love them. I actually think that Carrabbas & TGI. Fridays have good ones. But when it comes to buying frozen ones to make in the house i cannot find any that are even decent. Ive tried the Frozen TGI. Fridays sticks that u buy in the supermarket & they arent good, ive tried a few others, i forget the brands, 1 of them is the one they sell at Costco. Anyway they are never crispy, they are always soft & saggy. Does any 1 have any suggestions. I dont use a microwave, I usually cook them in the toaster oven... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 10, 2006 Share Posted December 10, 2006 deep fry em Quote Link to comment Share on other sites More sharing options...
Scare Tactics Posted December 11, 2006 Author Share Posted December 11, 2006 deep fry em I figured that would be the 1st piece of advice i would get, but i dont have a deep frier. I mean its not exactly common place in a household.. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 11, 2006 Share Posted December 11, 2006 deep fry em yup. Dip 'em in egg and roll'em in seasoned Progresso bread crumbs. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 11, 2006 Share Posted December 11, 2006 I figured that would be the 1st piece of advice i would get, but i dont have a deep frier. I mean its not exactly common place in a household.. jsut use a deep pot with a few inches of oil... Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted December 11, 2006 Share Posted December 11, 2006 single small fryer about 10 by 6 inches can be bought for around $39 dollars and uses vegetable oil --also they come with a lid and besides the element can be put into the dishwasher for cleaning--I use it all the time Quote Link to comment Share on other sites More sharing options...
twiley Posted December 11, 2006 Share Posted December 11, 2006 As someone already said, Fry-daddy's are inexpensive fryers that will get the results done for cheese sticks. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted December 11, 2006 Share Posted December 11, 2006 As someone already said, Fry-daddy's are inexpensive fryers that will get the results done for cheese sticks. Trader Joe's have the best cheese sticks out there and get crispy by baking them. Of course not as crispy as if you deepfried them which you could do in a cast irom skillet if needed. And use canola or peanut oil Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 which you could do in a cast irom skillet if needed. And use canola or peanut oil or pot Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted December 11, 2006 Share Posted December 11, 2006 or pot why would you put pot in a cast iron skillet? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 why would you put pot in a cast iron skillet? aroma therapy Quote Link to comment Share on other sites More sharing options...
junebugz Posted December 11, 2006 Share Posted December 11, 2006 jsut use a deep pot with a few inches of oil... i found out shortly after graduating HS that you did not need to get oil to the point of boiling to fry things Quote Link to comment Share on other sites More sharing options...
Scare Tactics Posted December 11, 2006 Author Share Posted December 11, 2006 Trader Joe's have the best cheese sticks out there and get crispy by baking them. Of course not as crispy as if you deepfried them which you could do in a cast irom skillet if needed. And use canola or peanut oil I will give Trader Joes sticks a try. I really dont want to buy a deep frier just for Mozz. sticks.. Though i will if push comes to shove. BTW, Trader Joes has a kicka$$ all natural BBQ sauce in my opinion. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 I will give Trader Joes sticks a try. I really dont want to buy a deep frier just for Mozz. sticks.. Though i will if push comes to shove. BTW, Trader Joes has a kicka$$ all natural BBQ sauce in my opinion. you can do it in a pot of oil..... doesn't have to be a deep frier Quote Link to comment Share on other sites More sharing options...
twiley Posted December 11, 2006 Share Posted December 11, 2006 I will give Trader Joes sticks a try. I really dont want to buy a deep frier just for Mozz. sticks.. Though i will if push comes to shove. BTW, Trader Joes has a kicka$$ all natural BBQ sauce in my opinion. Deep fryers work well for loaded potato skins too. Quote Link to comment Share on other sites More sharing options...
junebugz Posted December 11, 2006 Share Posted December 11, 2006 Deep fryers work well for loaded potato skins too. you got a recipe for that? they work well for chicken wings, onion rings, and donuts too! Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 11, 2006 Share Posted December 11, 2006 Best chicken nuggets are done in a frier, but, havent bought those for a while... maybe next trip to Costco I will pick up a bag.. you know, for my son..... yeah, that's the ticket.... then a small layer of oil in a pan or a pot and I too won't need to buy a frier...... of course, if trying to cut down on my waistband, I wouldnt buy the nugget sto begin with...... oh well, rambling on a fryer thread... mmmmmm (insert Homer Simpson drool here) Quote Link to comment Share on other sites More sharing options...
twiley Posted December 11, 2006 Share Posted December 11, 2006 you got a recipe for that? they work well for chicken wings, onion rings, and donuts too! It's really easy. I'll bake 3 or 4 potatoes and then cut in half. I'll then scape out the insides leaving enough to where your skins aren't too big. I'll then cut those in half. If you can control the heat on your fryer I'll drop them into the oil at 375 and let them cook for a few minutes. Remove potato skins from fryer and then drain on paper towel. Sprinkle with salt and pepper then load up with shredded cheese and bacon bits. Place under broiler until cheese melts then top with chives and sour cream. Bingo... a little slice of cardiac arrest. Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 11, 2006 Share Posted December 11, 2006 Bingo... a little slice of cardiac arrest. Much like your avatar Quote Link to comment Share on other sites More sharing options...
Scare Tactics Posted December 11, 2006 Author Share Posted December 11, 2006 you can do it in a pot of oil..... doesn't have to be a deep frier How much oil, and how much of a flame? I mean till the oil is bubbling a bit? Then drop the sticks in there? Also what type of oil, is a regular old EVOO ok to use? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 How much oil, and how much of a flame? I mean till the oil is bubbling a bit? Then drop the sticks in there? Also what type of oil, is a regular old EVOO ok to use? in a 2-4 qt pot.... you don't need a "ton" of oil... about 16-32 should be enough. a thermometer helps... get oil to about 325 or 350 veg, canola, and peanut work well. usually just cook until they are golden brown (and/or floating)... for these prob 3-5 min. that being said, a cheap little deep frier doesn't hurt. fun to have around for good fries and other things. great to use to entertain on game days. buf wings and a lot of those frozen apps in the supermarket turn out better fried. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 It's really easy. I'll bake 3 or 4 potatoes and then cut in half. I'll then scape out the insides leaving enough to where your skins aren't too big. I'll then cut those in half. If you can control the heat on your fryer I'll drop them into the oil at 375 and let them cook for a few minutes. Remove potato skins from fryer and then drain on paper towel. Sprinkle with salt and pepper then load up with shredded cheese and bacon bits. Place under broiler until cheese melts then top with chives and sour cream. Bingo... a little slice of cardiac arrest. can make some nice mashers from that... also the core of twice baked that i make: butter chopped chives sour cream s&p Quote Link to comment Share on other sites More sharing options...
Scare Tactics Posted December 11, 2006 Author Share Posted December 11, 2006 in a 2-4 qt pot.... you don't need a "ton" of oil... about 16-32 should be enough. a thermometer helps... get oil to about 325 or 350 veg, canola, and peanut work well. usually just cook until they are golden brown (and/or floating)... for these prob 3-5 min. that being said, a cheap little deep frier doesn't hurt. fun to have around for good fries and other things. great to use to entertain on game days. buf wings and a lot of those frozen apps in the supermarket turn out better fried. Ok maybe this is going to sound stupid, but ive never had a frier or used one. Dont they make a mess? And then must be a pain in the a$$ to clean, and also your throwing out like 16oz's of oil every time that you use it?? Also i dont throw old oil & grease down my drain because i have a septic tank and its not good for it. We have to put grease from bacon & such in a old coffee can and throw it out... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 11, 2006 Share Posted December 11, 2006 Ok maybe this is going to sound stupid, but ive never had a frier or used one. Dont they make a mess? And then must be a pain in the a$$ to clean, and also your throwing out like 16oz's of oil every time that you use it?? Also i dont throw old oil & grease down my drain because i have a septic tank and its not good for it. We have to put grease from bacon & such in a old coffee can and throw it out... not stupid at all...good questions. most have lid that contain most mess. usually not terrible at teh end of the day. cleaning: let it cool, then it's pretty much soap and water. once that oil cools, i strain it and save it ( often in gatroade bottles). that gives you your "frier oil." you don't want to think about how many runs oil gets at a fast food restaurant... so it's fine to give it until it's moderately colored. discard just like you do your other grease. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted December 11, 2006 Share Posted December 11, 2006 c'mon Bier you know the shortening is changed every three days and the oil is filtered twice a day--yeah right Quote Link to comment Share on other sites More sharing options...
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