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M Michelle66 Tiki Centralite Joined: Mar 05, 2011 Posts: 74	M Michelle66 Posted posted on Sat, Nov 5, 2022 7:10 PM in reply to Atomic Tiki Punk It surely did! FWIW, when making pu pu platters, the bottleneck in the kitchen has always been the deep fryer. The tie-up there has resulted in hours-long delays in being able to finally eat. In my (endless) search for a better fried shrimp / chicken finger batter recipe, a comment on the recipe website (from a person who had worked in a Chinese restaurant) suggested partially cooking the fried foods, refrigerating the results for a few hours, then finishing them later. I tried that method yesterday and it worked wonders! In the morning, I cooked the battered shrimp first (in new oil), then did the chicken wings (which tends to dirty the walls of the fryer). I was then able to filter the oil and clean up the fryer. In the afternoon, I finished the chicken wings (which only needed about 4 minutes cooking for each batch). Then, the shrimp was finished. The two-stage cooking process also made the food better! The chicken fell off the bone easier, and the battered shrimp was a LOT crunchier! Tastier food and no bottleneck! It was great being able to sit down to eat without the stress and frustration of past efforts.

It surely did!

FWIW, when making pu pu platters, the bottleneck in the kitchen has always been the deep fryer. The tie-up there has resulted in hours-long delays in being able to finally eat.

In my (endless) search for a better fried shrimp / chicken finger batter recipe, a comment on the recipe website (from a person who had worked in a Chinese restaurant) suggested partially cooking the fried foods, refrigerating the results for a few hours, then finishing them later.

I tried that method yesterday and it worked wonders!

In the morning, I cooked the battered shrimp first (in new oil), then did the chicken wings (which tends to dirty the walls of the fryer).

I was then able to filter the oil and clean up the fryer.

In the afternoon, I finished the chicken wings (which only needed about 4 minutes cooking for each batch). Then, the shrimp was finished.

The two-stage cooking process also made the food better! The chicken fell off the bone easier, and the battered shrimp was a LOT crunchier!

Tastier food and no bottleneck! It was great being able to sit down to eat without the stress and frustration of past efforts.

Post #806299 by Michelle66 on Sat, Nov 5, 2022 7:10 PM