Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil - Video Recipe

In this video, I will show you how I Store / Reuse / Dispose the deep frying oil.



These are the frequently asked questions!

Q: What kind of oil do you use for deep frying?
A: I use vegetable oil.

Q: How much oil do I need to put in a deep fryer?
A: About 3.5cm (1.5inch) of oil in a deep fryer.

Q: How can I store my deep frying oil?
A: Try to clean the oil while it is hot to avoid overcooking crumbs in the oil. Then transfer it to a clean oil pot with a strainer. Keep it in a cold dark place (or maybe in the fridge if the room temperature is too high but in Japan room temperature is okay).
When you reuse the oil, replenish so that you have enough oil.

Q: How many times can I reuse my deep frying oil?
A: 3-4 times or more depending on what you deep fry, until it gets bad.
When the oil gets bad, the color gets darker, makes bubbles, smokes, gets slimy, and/or smells bad.
Try to cook fish, meat, or any seasoned items lastly.

Q: How to properly dispose of deep fryer oil?
A: It differs from community to community, so please check with your community.
In my community, we throw out the oil as combustible garbage.
We can pour the oil into a drink carton or a flammable plastic bag, stuffed with some newspapers and/or cloths that can absorb the oil. Make sure it won't spill, and throw with combustible garbage.

Q: Where can I get a Deep Fryer with thermometer?
A: Maybe online? (or it is usually available at any Japanese supermarket that carries kitchen tools)





FYI: Garbage Collection Rules
http://createeathappy.blogspot.jp/2008/09/change-in-garbage-collection.html

↓日本語説明
http://www.cooklabo.blogspot.jp/2013/05/blog-post_2.html

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How to Make Deep-fried Mackerel Coated with Sesame Seeds - Video Recipe

Very simple yet tasty mackerel recipe idea! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=uYZ5LPFTHV0

BTW, I used the Agehana from Kikuya again, if you remember it from THIS VIDEO. hehe



Kikuya featured my videos on their website :)
http://www.kyoto-kikuya.jp/html/page7.html/

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Deep-fried Mackerel Coated with Sesame Seeds

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying

Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.

Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/blog-post.html
---------------------------------

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How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!


http://www.youtube.com/watch?v=-XG3RU9bCE8

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.

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2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_25.html
---------------------------------

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