![]() Allow oil to cool before removing or storing – Hot oil can be dangerous to handle and should be cooled first.Remove food debris – Use a skimmer to remove any loose bits of food between batches.Fry in batches – Don’t crowd the oil or the temperature will drop too much.This prevents food from absorbing excess oil. Preheat the oil – Let the oil heat up before adding food.Ideal temps for deep frying are 350-375☏. Use a thermometer – A cooking thermometer is essential for monitoring oil temperature.If you decide to use your Blackstone griddle for deep frying, keep these tips in mind: ![]() The edges must be securely attached to the griddle to prevent hot oil from spilling over. This allows enough oil depth for deep frying while keeping it contained. Most recommendations suggest edges at least 4 inches high all around the griddle. It’s crucial to build up tall enough edges to fully submerge foods in oil. This can be done using sheets of aluminum foil crimped along the edges or specialized metal strips made to confine oil on a griddle. ![]() To deep fry on a Blackstone, you’ll need to construct some type of barrier around the edges to hold the oil. While a Blackstone griddle provides an ample flat cooking surface, it lacks high edges to hold oil for deep frying. However, there are some important considerations to keep in mind. The short answer is yes, you can deep fry on a Blackstone griddle. Conclusion Can You Deep Fry on a Blackstone Griddle?.Pros and Cons of Deep Frying on a Griddle.Can You Deep Fry on a Blackstone Griddle?.Seafood – Pair smashed sprouts with fish, like pan fried salmon or lemon baked cod, for a weeknight meal, or up your game on special occasions with air fryer shrimp, lobster tail or crab legs.Pork– Pork recipes such as pan seared pork chops, slow cooker pork loin roast, or pork tenderloin recipes all pair well with roasted smashed brussels sprouts.Beef – Sprouts are a classic side for steak, like sirloin steak recipe, NY strip steak, or air fryer filet mignon, but they are delicious with burgers, too.Chicken – Try air fryer whole chicken, lemon parmesan chicken, or pan seared chicken breast with your crushed brussels sprouts.Serve this smashed brussels sprout recipe with a main protein like: Freeze: Freeze brussels sprouts for 2-3 months in an airtight container.Microwaving is not recommended, as they will be soft instead of crispy. Reheat: For best results, reheat the sprouts in the oven at 374 degrees F, or lightly pan fry them.Store: Keep crispy smashed brussels sprouts in the refrigerator for 2-3 days. ![]() Not drying the sprouts – It’s important that they are completely dry after boiling.If your pan is too crowded, your smashed brussels sprouts won’t crisp up. Crowding the pan – It’s important that each sprout is touching the pan and has breathing room around it.Lining the pan with parchment – Parchment paper can prevent browning, so a bare pan or foil lined pan works best.Not cooking for long enough – The sprouts need time to get crispy, so if they are not browned, cook them for longer.If you still experience issues, these are the most common reasons: No one likes soggy brussels sprouts! This recipe for smashed brussels sprouts with cheese gets them nice and crispy because we’re flattening them (increasing surface area) and roasting them at high heat. Why Don’t My Brussels Sprouts Get Crispy? Bake brussels sprouts until the bottoms are crispy and golden brown. VARIATION: Want a little zing? Add a tablespoon of lemon juice or a teaspoon of lemon zest in the seasoning step below. Cayenne Pepper – I used just a bit for mild heat, but you can adjust this based on how much you like.Garlic Powder – This works better than fresh garlic, because we are roasting the sprouts at high heat and garlic would burn.You can also omit the parmesan if you need them to be dairy-free or vegan. Parmesan Cheese – I used finely shredded parmesan, but pre-grated parmesan is fine for convenience.Olive Oil – I like the flavor of olive oil in this recipe, but avocado oil also works great.Look for sprouts that are uniform in size, so that they cook at the same rate. Brussels Sprouts – Fresh brussels sprouts are best here, I don’t recommend using frozen.For measurements, see the recipe card below. This section explains how to choose the best ingredients for this smashed brussels sprout recipe, what each one does in the recipe, and substitution options.
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