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Sauce / Dressing / Flavoured Butter
Refining and Reusing Frying Oil for Sweets and Salty Foods
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Refining and Reusing Frying Oil for Sweets and Salty Foods

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Egypt flag
6.8K views • 9mo ago

A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.

Difficulty:

easy

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Prep Time:

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United States flag
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Spicy crackers with bold flavors, perfect for snacking.

Difficulty:

easy

Cooking Time:

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Prep Time:

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Grain / Bread Course
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Australia flag
1.3K views • 2mo ago

Recommendations for high protein bread flour suitable for baking.

Difficulty:

easy

Cooking Time:

0 mins

Prep Time:

0 mins

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Smoked Chicken

624.1K views • 9mo ago
13.6K
693
2.2% engagement

Dry-brined chicken smoked with a barbecue sauce glaze, offering a sweet and smoky flavor.

01:00:00 total

Serves 4

medium

Meat Main Course

Australia flag

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Andy Cooks

Recipe by

Andy Cooks
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Ingredients

  1. chicken - as needed (pieces for smoking, seasoned with salt and pepper)
  2. barbecue sauce - as needed (for glazing)

Instructions

  1. Dry Brine: Season chicken with salt and pepper, and let it rest in the fridge for 2-8 hours.
  2. Smoke: Smoke at 110°C until internal temperature reaches 65°C, about 45 minutes.
  3. Glaze and Finish: Increase heat, glaze with barbecue sauce, and cook until the internal temperature reaches 75°C.

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