What type of oil is best for pan frying either white pudding or black pudding?
I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of most black/white pudding produced in the UK, where it is from, and has a standard consistency among most commercial recipes which makes dry frying impractical).
Looking at online recipes, it seems a lot of people use butter. But the milk solids in butter burn at high temperatures, and you do want to cook a black pudding at a fairly high temperature to keep it together and get a nice crust on the outside. So I'd suggest a neutral oil such as peanut oil. Or, if you're frying bacon as well, cook it in some of the leftover bacon fat for a nice rich flavour.
Both black and white pudding is quite high in fat, usually in big chunks, so you don't really need any oil at all, especially if you're using a nonstick pan. Just be sure to use a medium-high heat so that the fat can render out and help fry the rest of the pudding.
Bacon Fat always imo :) . If you can get black pudding more than 2 in in dia cut into 1/2in thick disks. If they are thin sausages, cut them long ways. Cook fast - crunchy on the outside and gooey inside. Serve with poached or soft fried egg on top.
For white pudding a nice extra virgin olive oil did the trick.
I would normally use basic sunflower or vegetable oil, and fry gently to 'warm through', rather than 'crisp up'. I would imagine that walnut oil would add an interesting dimension to the flavour, but most black pud has enough flavour in my opinion so it doesn't need anything extra. I've also had black pudding boiled, and deep-fried in batter, and microwaved, but I do think that sliced about 1cm thick and pan-fried provides the most satisfying texture.
mince (UK). Canadian bacon (US) is also back bacon (from the loin). Bacon (CA, US) is streaky bacon (UK) (from the belly). In the UK, bacon is most likely back bacon. Green Bacon (UK) is "unsmoked bacon...) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed. Seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. See (edible seaweed) Snow peas (US, AU) are mange tout (UK) (word borrowed
from contact with the fat, so this side stayed almost unfried. Is my frying technique wrong? Should I drain the cakes for longer time before frying (they had about 10 minutes of draining now...I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process
How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the size of the pan and how much food you are trying to cook. Which of these factors should I worry about the most and does anyone have any general rules for figuring out how much oil to use?
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off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon to baste them continuously. It's not that there's anything wrong with coconut oil, but I'm curious to try other methods. So what fat (or combination of fats) have you found most effective and delicious...I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far
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