In article ,
Omelet wrote:

In article
,
Isabella Woodhouse wrote:

We've always eaten a fairly broad diet but my cooking has improved as
I've expanded my techniques and preparation methods considerably. For
instance, I roast veggies often now and I occasionally deep-fry (never
used to at all).

I use rice flour or corn starch to deep fry and only wet the food and
dredge it lightly. The fear of deep frying is over-rated unless you use
thick batters.

More than once, I've heard that rice flour results in a crispier
outcome. But they did not say which kind of rice flour or if that makes
a difference.

I also discovered deep frying bacon! Takes a fraction of the time, cooks
out a lot of the fat and does not spatter all over the stove.

Plus it adds bacon grease to your deep fryer. g I use peanut oil to
deep fry.

At my regular grocery, a 24 oz container (largest size) of peanut oil
costs about $6. I'm looking for another source. I used to use it for
wok cooking all the time but switched to extra light olive oil which has
a high enough smoking point. I prefer peanut oil though.

What I'd really love is to be able to preserve some of the sauces and
condiments I make from scratch, especially the ones that are more
time-consuming or that require unusual ingredients. Obviously, some
things are always better freshly made. But some things are better after
they've mellowed a bit. I'd like to see more recipes in this vein with
options to preserve. Examples: hoisin sauce, fermented bean sauce,
worcestershire sauce... etc.

Have you tried freezing them?

Yes. But I'm running out of freezer space. That is my only option.
--
"I will show you fear in a handful of dust"
-T.S. Eliot