I got this sweet thang (http://www.gatorpit.net/phone/fryers-and-fire-pits.html)
It is as insane as it looks.
I’ve been yearning for a fried rice that I can cook at home as good as those Japanese or Chinese restaurants.
I fired her up and used peanut oil and let her rip. It turned out good but it had a charred taste. Was that the oil that was beyond the 450 smoke point? Or did I just not toss and move it around as much and the food was just charred (not the oil’s fault)? Should I use LESS heat? That would surprise me because they all say to let it rip.
Should I still let her rip, but just use less peanut oil?
It it was still really good, but it just needed less of a char taste. Here’s a picture because you’ll say that if I don’t have any pictures, it never happened.
It is as insane as it looks.
I’ve been yearning for a fried rice that I can cook at home as good as those Japanese or Chinese restaurants.
I fired her up and used peanut oil and let her rip. It turned out good but it had a charred taste. Was that the oil that was beyond the 450 smoke point? Or did I just not toss and move it around as much and the food was just charred (not the oil’s fault)? Should I use LESS heat? That would surprise me because they all say to let it rip.
Should I still let her rip, but just use less peanut oil?
It it was still really good, but it just needed less of a char taste. Here’s a picture because you’ll say that if I don’t have any pictures, it never happened.
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