http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/ Diane Eblin's Gluten Free Recipes & Tips Wed, 08 Feb 2012 02:32:27 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/comment-page-1/#comment-3965 Friday Foodie Fix – Coconut Milk — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang Fri, 09 Apr 2010 05:04:02 +0000 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/#comment-3965 [...] Whipped Cream, Blueberry Ice Cream, Pumpkin Pudding, and I also use it when adding a breading like Onion Rings or Fritos Chicken [...] [...] Whipped Cream, Blueberry Ice Cream, Pumpkin Pudding, and I also use it when adding a breading like Onion Rings or Fritos Chicken [...]

]]> http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/comment-page-1/#comment-466 James Fri, 05 Dec 2008 02:24:00 +0000 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/#comment-466 You can't really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh "spider" if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn't have too much trouble with them scorching and ruining your oil before you are done with it. You can't really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh "spider" if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn't have too much trouble with them scorching and ruining your oil before you are done with it.

]]> http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/comment-page-1/#comment-467 James Fri, 05 Dec 2008 01:24:17 +0000 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/#comment-467 You can't really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh "spider" if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn't have too much trouble with them scorching and ruining your oil before you are done with it. You can’t really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh “spider” if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn’t have too much trouble with them scorching and ruining your oil before you are done with it.

]]> http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/comment-page-1/#comment-7049 James Fri, 05 Dec 2008 01:24:00 +0000 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/#comment-7049 You can't really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh "spider" if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn't have too much trouble with them scorching and ruining your oil before you are done with it. You can’t really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh “spider” if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn’t have too much trouble with them scorching and ruining your oil before you are done with it.

]]> http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/comment-page-1/#comment-7048 James Fri, 05 Dec 2008 01:23:00 +0000 http://www.thewholegang.org/2008/10/gluten-free-onion-rings-and-fried-oysters/#comment-7048 You can't really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh "spider" if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn't have too much trouble with them scorching and ruining your oil before you are done with it. You can’t really avoid there being overcooked debris in the pan when you fry. By handling the food as gently as you can, including carefully introducing the food to the oil, you will minimize the batter splatter and crumbs, but there will always be some. You can scoop out much of these overcooking crumblies with a fine mesh “spider” if you have one, or a small strainer. If you are careful, though, and have your heat levels right, you shouldn’t have too much trouble with them scorching and ruining your oil before you are done with it.

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