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If you’re tired of waking up a the crack of dawn everything Thanksgiving just so you may put the turkey in the oven then you need to consider deep frying your next turkey. When it comes to cooking a turkey, deep frying is the quickest way to do it.
Purchasing a turkey frying kit is the easiest way to get started. They commonly consist of a propane gas burner, a big pot, a candy thermometer and a metal rack that’s used to raise and lower the bird into the hot oil. Besides the contents of the kit, you’ll also need a tank of propane gas, galore safety instrumentation (gloves, goggles, fire extinguisher), regarding five gallons of peanut oil and of course a turkey.
The turkey must be no more than twelve to thirteen pounds. So if you need to feed a huge family, then buy two or more twelve pound turkeys. You don’t need to worry, they cook so fast when you deep fry them that you’ll have time to cook assorted birds. The turkey of course must be finished thawed out before deep frying. A frozen turkey could explode or start out a fire.
You’ll need to get the peanut oil heated to with regards to 360 degrees Fahrenheit. This won’t take place without any delay and in fact could take up to a half hour depending on your burner. But once you lower that raw turkey into the hot oil, the cooking time is going to be roughly three and half minutes per pound.
A twelve pound turkey in peanut oil heated to 360 degrees will have to cook at three and half minutes per pound. That would be forty two minutes not including the time it takes to heat up your oil. Also let the cooked turkey sit for at least twenty minutes before serving it. That would add up to regarding an hour and a half from commence to finish for one bird or with regards to two hours and ten minutes for two turkeys. So now you know that it doesn’t genuinely take that long to deep fry a turkey.
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From Publishers WeeklyStir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to it is rightful place amidst the most refined and tasteful cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of little amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it produces ‘alchemic flavor out of raw ingredients. Young (The Breath of a Wok), has a scholarly yet enthusiasti approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry–related arcana to illumine her subject. She covers types of woks and utensils and a commended stir-fry pantry, including a photograph of sauces with tricky-to-decipher packaging. At the book’s heart are the classic proficiencies and dishes of China’s territorial cuisines, such as Hunan-style cumin beef, Cantonese chicken with black bean sauce, and stir-fried Sichuan beans. Still, for Young, who always travels with her own wok, the story of stir-frying is also the story of the Chinese diaspora. By tracing the stir-fry around the world, she demonstrates all of the diversity it may contain: Jamaican stir-fried chicken with chayote, Cuban fried rice, and Peruvian stir-fried filet mignon. For the severe home cook, this informative, lyrical tome is an inspiration. Photos. (May)
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From BooklistMost persons associate stir-frying solely with Chinese cookery, but this classic method of flash cooking has influenced cuisines all around the world due in big part to the Chinese diaspora. Young, whose expertness in wok technique has already enlightened American cooks, has now assembled recipes for stir-frying reflecting culinary traditions as far-flung as Indonesia and Peru. Familiar Chinese dishes such as Sichuan Pork with Peppers and Peanuts and Shrimp in Lobster Sauce honor classic flavor combinations, but Jamaican Chicken with Chayote shows that stir-frying may adjust to other cultural impulses. For the novice, Young offers a large total of basic yet learned counsel on buying goods for unfamiliar ingredients and on assembling a Chinese pantry. Photographs and step-by-step instructions make rudimentary wok tools and proficiencies accessible to even the least experienced. Her sidebars featuring gifted stir-frying pros from all over the world add humane dimension to the recipes. –Mark Knoblauch
Review”With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s outstanding experts in Chinese cooking but as one of it is few authenti masters. Buy it, read it, cook from it—and soon you will be on your way to getting a stir-frying master yourself.” –James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor: Home Cooking from the Sipce Islands of Indonesia, Malaysia, and Singapore
“For Grace Young, poet-laureate of the wok, a way of cooking is a way of life. Through stories, practical kitchen advice, and eminently possible to do recipes, Stir-Frying to the Sky’s Edge takes the art of stir-frying to a new level.” –Betty Fussell, author of Raising Steaks: The Life & Times of American Beef
“Stir-Frying to the Sky’s Edge is the necessary cookbook for any person who wants to stir-fry with confidence, even mastery. Grace Young has interviewed particular Chinese cooks from all over the world to document their stories and recipes and to disclose the a lot of ways in which stir-frying has sustained the Chinese in cultures as far-flung as India, Trinidad, Jamaica, Cuba, Peru, France, and America. Whether you are seeking a practical and inspiring Chinese cookbook or a pretty culinary history, look no further.” –Paula Wolfert, author of Mediterranean Clay Pot Cooking
“Trying to flip speedily through this book is impossible. Nearly each page turn caught me up with something I had to read. Grace Young brings us the entire being of the wok. Yes, she’s a gifted recipe writer, hand keeping through each step, so success comes beauteous effortlessly. But the revelation with Grace goes further. The wok is probably the most underrated (and underpriced) piece of instrumentation we have. Grace knows it is life, it is place not solely in China, but in the world. The wok is immediacy, tradition and perchance even an instrument of life force. Did I get carried away? Maybe, but that’s where Grace may take you. Follow her, you’ll love the trip.” –Lynne Rossetto Kasper, host of Public Radio’s national feed show, The Splendid Table®, from American Public Media
“Grace Young’s masterful book reveals stir-frying as ‘a cooking method of great subtlety and sophistication.’ She provides a sense of spirit, of excitement, that makes stir-frying delicious fun. Recipes are distinctly written and detailed; you’ll get the requisite hand-holding to stir-fry your way to a delicious dinner….Young has done an admirable occupation showing how this ancient technique may be deliciously new and cool.” –Bill Daley, Chicago Tribune
“Young, whose expertness in wok technique has already enlightened American cooks, has now collected recipes for stir-frying reflecting culinary traditions as far-flung as Indonesia and Peru.For the novice, Young offers lots of basic yet learned counsel on buying goods for unfamiliar ingredients and on assembling a Chinese pantry. Photographs and step-by-step instructions make rudimentary wok tools and proficiencies accessible to even the least experienced. Her sidebars featuring gifted stir-frying pros from all over the world add humane dimension to the recipes.” — Mark Knoblauch, Booklist
“If you’ve ever expended much time with the award-winning The Breath of a Wok, you know that Grace Young’s cookbooks feel as personal as they are practical. Her latest is no exception. And if you’re expecting feed a la Panda Express, this book will be a revelation. Stir-fries, it turns out, may come from almost each continent, and a good one is no slapdash affair. Young reveals the galore little proficiencies that add up to excellence.”
–Katherine Miller Fran Walden, The Oregonian
“Grace Young is one of the very best cookbook writers writing today. Her most recent book, Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories is necessary reading for any person mesmerized in Chinese cooking.” –Erica Marcus, Newsday
“The new cookbook by Grace Young is an extended love poem to the wok. It has more than 100 fab recipes, from classics such as Stir-Fried Beef and Broccoli to delicious hybrids like Chinese Jamaican Jerk Chicken Fried Rice and Chinese Trinidadian Stir-Fried Shrimp and Rum. Young’s travels take her around the globe and along the way, fortunate readers will learn how to rock the wok.” –Matt Schaffer, The Boston Herald
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Most helpful customer reviews
94 of 95 people found the following review helpful.
 stir frying with confidence & inspiration
By Charles Gibbs
After purchasing this book, I have had a hard time cooking from any other. To date, I have made: minced pork in lettuce cups; stir-fried beef & broccoli; stir-fried chicken with pineapple and peppers; chinese trinidadian chicken with mango chutney; five spice chicken with sugar snaps; chinese jamaican stir-fried chicken with chayote; stir-fried chicken with carrots & mushrooms; chinese burmese chili chicken; stir-fried salmon in wine sauce; dry-fried pepper & salt shrimp; singapore-style stir-fried lobster; spicy long beans with sausage and mushrooms; fried sweet rice with mushrooms; and singapore noodles. No dish has disappointed. The recipes are clear and concise, the backgrounds giving more appreciation for each dish, and the photography approaches the pornographic for glorious color & close-ups of the food. That said (I may be biased), my dishes have looked remarkably close to the pictures.
I haven’t had this much fun cooking from a book in a long time. So. . .buy the book, find those tiny Mom & Pop Asian grocery stores, & don’t be afraid to ask questions. You’re going to eat well!
64 of 66 people found the following review helpful.
Rediscovering stir-fry!
By KarenSantaFe
Back in the 70s and early 80s, the wok was all the rage. Then in one of my many youthful moves, I lost mine and never thought about it again. Not, that is, until this book came along.
Grace Young’s book is great for the first-time wok cook, or for those like me who are rediscovering Asian cooking. The opening section has clear explanations and color photographs on the different kinds of woks, how to season a wok, wok tools, and wok variations in different countries. She provides a very handy list of Asian ingredients, with explantions for each and substitutions that can be used for some. The recipes are clearly written, accessible to the western cook, and lots and lots of color photos which I particularly appreciate. At the back is a resource list of stores and web sites.
I called one of these — The Wok Shop in San Francisco’s Chinatown — and the store owner, Tane, who is also featured in one of the pictures in the book, was very helpful in helping me choose the right wok for me and my stovetop. A mere sixty bucks and a few days later, I had my wok, wok cover, all my wok tools, and was ready to roll. (I bought a lot of extras but you can get a wok from Tane for as low as $15) Since then we’ve been using the wok several times a week, and really enjoying the many things that can be made in it, especially the vegetables, which I’m trying to eat more of.
what I appreciated most about Young’s philosophy is that wok cooking is extremely inexpensive AND healthy. It is the chosen cooking tool for humans in most parts of the world, and once you learn how to use your wok, most of those other pots and pans really are not needed. Wok, heat source, something to move the food around (spatula or whatever), and some food from the garden or local market and you are good to go, anywhere on the planet! Highly recommended for novice cooks and chefs alike!!
57 of 59 people found the following review helpful.
WOW can I Wok Now
By Laura A. Cornaggia
I loved this book. Stir Fying to the Skys Edge. I have been cooking for 30 years with what I thought was a pretty good knowledge of stir frying. I love my wok and use it a couple of times a month. This Book without a doubt has helped me bring my cooking to a whole other level. The recipes are great but there is so much more to be learned in this book. Grace Young makes you want to run to the store and prepare a great healthy meal. She makes it interesting and easy to cook all your old favorites plus and ton of new dishes. Lets face it what cook does not love a one dish meal??? Great Book. I am buying this book for all my future wedding shower gifts.
See all 74 customer reviews…
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February 2nd, 2010 | 
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Posted in Cookware - General | 
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