A Quote by Tom Douglas

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

Tom Douglas

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Add Bacon Catfish Deep Fat Flour Frying Oil Seasoned Some Try

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Tom Douglas
American - Chef
Born: August 2, 1958

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.

Tom Douglas

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

Claire Saffitz

I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

James Beard

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Claire Saffitz

Every household down my road in Peckham, south-east London, stunk of deep-fat frying and I'm sure every working-class home around the country was the same. How would you have done chips and Spam fritters without a deep-fat fryer?

Gregg Wallace

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

Anne Burrell

Bacon's the best, even the frying of bacon sounds like an applause.

Jim Gaffigan

Scotland had oil, but it's running out thanks to all that deep frying.

Scott Capurro

If you have a busy natural foods store in your community, give their bulk cornmeal a try: high turnover means the product will most likely be fresh. And if the cornmeal is organic, all the better.

Jeremy Jackson

The first slap-jack given me for dinner was a cake of flour, partially fried in a pan of fat bacon. I nibbled about the brown edges and threw it, unbaked, against a barn door, where it stuck for days.

James Smith

I try not to focus on taking things away; I try to add in nutrient-rich foods into the things I eat. I don't say, 'I'm going to take out the fat.' I say, 'What can I add in to make my muscles work more? What can I add into this that will give me the vitamins I need?' It feels luxurious!

Damaris Phillips

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.

Andrew Zimmern

Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.

J. Kenji Lopez-Alt

Bacon. Let's talk about bacon. There's no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er... instead of cheese.

Rob Manuel

What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.

Alton Brown

The fumes produced by frying bacon contain carcinogens called nitrosamines. Though all meat may release potentially carcinogenic fumes, processed meat such as bacon may be the worst.

Michael Greger

A Quote by Tom Douglas

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