I just did a Google image lookup on last week’s mystery device. As I thought, it has nothing to do with cooking. It is a Carpet Grooming Seam Star Roller for seaming long shag carpets during installation. This week’s device is an avocado slicer. I wouldn’t have known what it was, except that I ran across one online a few days ago.
That’s too funny about the mystery device; it obviously fooled the thrift store, too, as it was in the kitchenware section 😂 Now I need to find a culinary use for it, lol.
@@IWantToCook I’m sure that you are aware of this, so I held back from saying anything, But just in case someone else is not … you don’t know where it has been used, so it may have been in contact with with industrial strength glues and solvents. So it’s very important to thoroughly clean it before using it with food.
I love deep fried food but I hate doing it. I never thought about shallow frying food. Thank you for the great suggestion. I think it would limit the mess and the cleanup. I'm certainly going to try it TYVM
You mentioned checking with Waste Management when throwing out oil. PLacing oil in a container and putting it in the trash is also a no-no. Landfills have plumbing too and and any oil can leak over time and clog the leachate fields costing millions to repiar. Every fast food business recycles oil. Most are willing to take it. Just ask them if they can take your oil as well. Most have a large container on the grounds where you can dump it.
Favorite fried food is zucchini fritters which I fry in olive oil. Do you have perhaps a video on frying in olive oil since it's a much healthier oil than the alternatives as long as you don't reach the smoke point.
Yum. I also love such fritters. I don’t do much shallow frying in olive oil for the reason you mentioned, but do sauté often with it. Thanks for watching and happy cooking!
Couldn't you use it for the interior of a car or maybe for stretching a roof headliner. Or ypu could make crackers it would do a nice job of the holes.
"Shallow frying"...I must have a different concept of "shallow frying". Those examples had so much oil that it was almost deepfrying or something in between. Shallow frying should in fact have only a little layer of oil, olive oil, etc.
For better or worse, this is one of those instances in the culinary world where we don’t have exact measures, as far as I know. So unlike, for example, knife cuts where classic French technique will measure a brunoise or batonnet, we don’t exactly measure the oil used in shallow frying, a task that would be more difficult anyway given the range and size of cookware. It sounds like what you are describing is pan frying, which uses a bit more oil than sauté method. But still less than shallow frying, which should usually not cover the food as in deep frying. I hope this helps and doesn’t add to the confusion. Thanks for watching and happy cooking 🙏
I just did a Google image lookup on last week’s mystery device. As I thought, it has nothing to do with cooking. It is a Carpet Grooming Seam Star Roller for seaming long shag carpets during installation. This week’s device is an avocado slicer. I wouldn’t have known what it was, except that I ran across one online a few days ago.
That’s too funny about the mystery device; it obviously fooled the thrift store, too, as it was in the kitchenware section 😂 Now I need to find a culinary use for it, lol.
@@IWantToCook I’m sure that you are aware of this, so I held back from saying anything, But just in case someone else is not … you don’t know where it has been used, so it may have been in contact with with industrial strength glues and solvents. So it’s very important to thoroughly clean it before using it with food.
Good point! In all honesty it will likely be re-donated so someone else can use it for its intended purpose.
My grandma used a huge cast iron skillet for shallow fried chicken 🍗 and it was delicious 🎉
Mmmmm, I bet!! 🙌
I love deep fried food but I hate doing it. I never thought about shallow frying food. Thank you for the great suggestion. I think it would limit the mess and the cleanup. I'm certainly going to try it TYVM
Absolutely! Shallow frying gets you a lot of the benefits of deep frying, is easier, and less wasteful of oil. Enjoy 😊
Haha! The mystery tool is an avocado slicer scoop. Tempura is my favorite fried food!
🙌
Mystery item is an avocado tool/slicer.
this week was an avocado peeler
Avocado slicer. I know because I have one. 😊
Fried food tases great. No doubt
🙌
You mentioned checking with Waste Management when throwing out oil. PLacing oil in a container and putting it in the trash is also a no-no. Landfills have plumbing too and and any oil can leak over time and clog the leachate fields costing millions to repiar. Every fast food business recycles oil. Most are willing to take it. Just ask them if they can take your oil as well. Most have a large container on the grounds where you can dump it.
I love onion rings, prefer them over french fries. The trivia gadget is for removing avocados from their skin.
I run for chips and onion rings. No, seriously, they are why I have to run half marathons, lol 😂
Favorite fried food is zucchini fritters which I fry in olive oil. Do you have perhaps a video on frying in olive oil since it's a much healthier oil than the alternatives as long as you don't reach the smoke point.
Yum. I also love such fritters. I don’t do much shallow frying in olive oil for the reason you mentioned, but do sauté often with it. Thanks for watching and happy cooking!
You sound like Rick Bayless! Do a video with him. 😊
That would be epic!
Hi the contraption you showed before the avacado to is sadly not for cooking it's a carpet seam roller. Maybe good for extra fiber in your diet
😂 thank you! Yes, I - and the thrift shop workers - definitely got duped now I need to either lay carpet or find a culinary use for that thing, lol.
Couldn't you use it for the interior of a car or maybe for stretching a roof headliner. Or ypu could make crackers it would do a nice job of the holes.
Agreed: impromptu pastry docker of sorts 😀
Never try to smother a fire with flour
"Shallow frying"...I must have a different concept of "shallow frying". Those examples had so much oil that it was almost deepfrying or something in between. Shallow frying should in fact have only a little layer of oil, olive oil, etc.
For better or worse, this is one of those instances in the culinary world where we don’t have exact measures, as far as I know. So unlike, for example, knife cuts where classic French technique will measure a brunoise or batonnet, we don’t exactly measure the oil used in shallow frying, a task that would be more difficult anyway given the range and size of cookware. It sounds like what you are describing is pan frying, which uses a bit more oil than sauté method. But still less than shallow frying, which should usually not cover the food as in deep frying. I hope this helps and doesn’t add to the confusion. Thanks for watching and happy cooking 🙏
Try using Google Lens.
onion rings!
Aw yeah!! 🙌
No-fried is the best.
Naw