Deep Fried Pickles Question

Re:Deep Fried Pickles Question (Parrot Cage)

Mon, 23 May 2011 14:43:20 GMT

fishtaco

Rosemary, dill, dill rosemary! My point is, it's a waste. They are fried pickles for heavens sake.

Come on, it's San Fran. No further explanation needed.

Re:Deep Fried Pickles Question (stricken_detective)

Sat, 26 Mar 2011 19:34:29 GMT

We don't have many places here that have them (so please no complaining about chains ) , but I work with a girl who loooooves pickles. She's grabbed the big pickle jar from potlucks full of leftover juice & as I am explaining to her how she can slice cucumbers & put them in there to make her own pickles, she is lifting the container to her mouth & drinking the juice. I got her those Pickle Pops ice pops for the freezer for her birthday & she was ecstatic.

That being said, she has introduced me to fried pickled from Hooters and I have to say they are pretty good. They come with a nice spicy sauce, and the breading or batter or whatever is nice & light & doesn't overpower the pickles.

We ordered them from BW3's recently & did not like them. The breading/batter was cornmeal based, but too thick.

Let us know how it turns out!!!

Re:Deep Fried Pickles Question (nom nom nom)

Sat, 26 Mar 2011 11:56:33 GMT

You know what they say about opinions...

The dill looks nice and if you are going for more of a foodie crowd I totally see why you'd garnish. There's a current trend giving country cookin' an urban makeover. It does make sense though that the garnish should compliment the dish. I know a chef that flicks everything from the plate in disgust unless he can actually eat it. Different strokes for different folks.

Re:Deep Fried Pickles Question (BT)

Thu, 10 Mar 2011 19:06:58 GMT

fishtaco

Rosemary, dill, dill rosemary! My point is, it's a waste. They are fried pickles for heavens sake.

OK, so you don't care how your food looks . . . and you probably aren't paying San Francisco bistro prices for it. When I do, I do not object to an effort to provide a bit more than I might get at a cheaper spot (if one existed).

Re:Deep Fried Pickles Question (fishtaco)

Thu, 10 Mar 2011 15:39:25 GMT

Rosemary, dill, dill rosemary! My point is, it's a waste. They are fried pickles for heavens sake.

Re:Deep Fried Pickles Question (chewingthefat)

Thu, 10 Mar 2011 13:22:22 GMT

I believe I see both dill and rosemary

Re:Deep Fried Pickles Question (BT)

Thu, 10 Mar 2011 01:51:21 GMT

bosco lover

actually, that looks like dill, not rosemary-which makes more sense

Agreed.

Re:Deep Fried Pickles Question (bosco lover)

Wed, 09 Mar 2011 16:36:00 GMT

actually, that looks like dill, not rosemary-which makes more sense

Re:Deep Fried Pickles Question (BT)

Tue, 08 Mar 2011 17:30:20 GMT

fishtaco

And the rosemary is there why?

Same reason people used parsley last century--it's decorative. Call rosemary "the new parsley" if it pleases you (I know, it probably doesn't). If you want to get really serious about the issue, the Japanese consider the appearance of their food every bit as important as the taste. Over here not so much, but still no harm in a little plate decoration.

Re:Deep Fried Pickles Question (fishtaco)

Tue, 08 Mar 2011 15:28:07 GMT

And the rosemary is there why?

Re:Deep Fried Pickles Question (BT)

Tue, 08 Mar 2011 12:55:28 GMT

Fried pickles in the Bay Area: http://www.sfgate.com/cgi...1/03/06/FDDA1HMQ5E.DTL

Re:Deep Fried Pickles Question (jabber811)

Thu, 14 Oct 2010 11:43:30 GMT

I use just Zataran's Fish Fry and pickle juice. Seems to work pretty good for me.

Re:Deep Fried Pickles Question (Lexi)

Thu, 14 Oct 2010 10:36:29 GMT

When I deep fry at home I use pancake batter as a bath for everything. And I usually dredge in dry pancake mix, flour or cornstarch first to help the batter adhere.

Re:Deep Fried Pickles Question (BillyB)

Thu, 14 Oct 2010 10:01:26 GMT

I never tried it but you could try putting the pickles in buttermilk and then a breading, I do this for my chicken strips................

Re:Deep Fried Pickles Question (Foodbme)

Mon, 11 Oct 2010 02:55:50 GMT

Don't know for sure but I imagine it would not stick without something to hold it to the pickle. As someone suggested, try it & see what happens. Personally, I would prefer one with a corndog batter.

Re:Deep Fried Pickles Question (guspas)

Sun, 10 Oct 2010 03:29:37 GMT

We make ours to order with no egg wash. here is a pic of em

Re:Deep Fried Pickles Question (bdtn)

Fri, 24 Sep 2010 09:17:53 GMT

don't use egg wash . use pickle juice wash. it will not spoil. protin is the groth medium for bacteria.also a little cornstarch in the wash
helps .

Re:Deep Fried Pickles Question (ps303)

Fri, 24 Sep 2010 09:05:25 GMT

The problem with cooking/frying something without the medium of say an egg bath will cause the breading to fall off easily. So you really need something else on the pickle or whatever to get the breading of choice to stick. I've tried doing chicken without the egg bath and most of the time the breading just pulled right off after cooking. It wasn't very good.

Re:Deep Fried Pickles Question (MiamiDon)

Thu, 16 Sep 2010 05:23:04 GMT

Try asking over in the Recipes & Cooking Techniques forum.

Re:Deep Fried Pickles Question (alpaschall)

Wed, 15 Sep 2010 11:07:12 GMT

Thanks for the replies.
Let me explain further.
I plan only to cook when ordered so the product will be served fresh.
I was just wondering if anyone had tried breading only. I know it will work with a wash and breading but the wash has the potential to go bad. Dry breading by itself won't go bad.

Thanks again. I'll probably just try it myself and report back.
Al

Re:Deep Fried Pickles Question (mayor al)

Wed, 15 Sep 2010 06:04:48 GMT

There are two issues here. One is the 'health and safety' of the product for an extended period of time after cooking...I don't know how long it must be cooked to insure the safety thing (think of Potato Chips or Pork Rinds???)

The second and perhaps more important to a 'seller' is the freshness issue . The Pickle Chips we've enjoyed in the past reminded us of French-Fries, as far as the fresh-quality of the product goes. When they lose their heat from the frier, the lose A LOT of their appeal and flavor. Limp cold Pickle Chips are in the same league as Onion Rings and other fried goodies once they cool off.

Re:Deep Fried Pickles Question (chewingthefat)

Tue, 14 Sep 2010 17:00:48 GMT

Try it and let us know, all you can lose is a pickel.

Deep Fried Pickles Question (alpaschall)

Tue, 14 Sep 2010 11:50:09 GMT

I've read quite a few of the threads so far and looked at lots of other websites and I still have one question.
Can you deep fry pickle slices with just some type of breading? No wash or batter first just rolling them in some spiced cornmeal/flour mix?
My reason is that I only want to prepare foods that are non-perishable. Some of the regulations lessened when there's no chance of spoilage and any type of batter runs that risk.

Might no be possible and if so that's fine. I just figured someone here might have tried it and can let me know real fast if I should pursue it.

Thanks,
Al