tag:blogger.com,1999:blog-3101980281470446262.post6176894751430703436..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Aji no Nanban Zuke, Again/再び、アジの南蛮漬けHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3101980281470446262.post-90637283143895273962013-07-03T04:35:58.315+09:002013-07-03T04:35:58.315+09:00I have never tried maitake tempura... but I will r...I have never tried maitake tempura... but I will remember your experience. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-50803993870568219322013-07-02T18:38:56.322+09:002013-07-02T18:38:56.322+09:00Sissi: The last time I disposed of used oil was af...Sissi: The last time I disposed of used oil was after I made maitake tempura. The oil turned blackish, and had an unpleasant smell. After using it several times for pan-frying or something, I had to dipose of it. Naturally, I haven't made maitake tempura since then.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-78408842081070669512013-07-02T16:55:10.692+09:002013-07-02T16:55:10.692+09:00Hiroyuki, I totally agree. I also filter the oil t...Hiroyuki, I totally agree. I also filter the oil through paper towels or very fine sieve and as long as it stays clear (doesn't darken several tones) and doesn't smell too strong of fish (when I want to deep-fry meat or vegetables), I reuse it. Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-43328384993298920842013-07-02T10:52:57.116+09:002013-07-02T10:52:57.116+09:00Anonymous: Transfer to the oil container while the...Anonymous: Transfer to the oil container while the oil is still hot, using filter paper like the one shown here:<br />http://hiro-shio.blogspot.jp/2011/05/tempura-making-3.html<br />and REUSE it for deep-frying, pan-frying, etc. I seldom dispose of used oil. I think my wife and I do deep-frying once 1-2 weeks.<br /><br />Some people do recommend disposing of oil after three deep-frying sessions, but I don't care, because I can easily tell whether used oil is still good or bad by checking the texture (viscosity?).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-948390894760067412013-07-02T10:23:00.272+09:002013-07-02T10:23:00.272+09:00Just curious, what do you do with the leftover oil...Just curious, what do you do with the leftover oil after deep frying? My family loves fried foods, but sometimes it is troublesome figuring out what to do with all the half-dirty oil afterwards.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-34871322201337755042013-07-01T02:43:52.008+09:002013-07-01T02:43:52.008+09:00Today it's hot (yesterday it was very cold and...Today it's hot (yesterday it was very cold and raining)... but I'm skeptical. This spring was the coldest in my city for 50 years and apparently the summer will not be standard either... A week ago there was a storm with hailstones with 3 cm diameter! End of June? Moreover, it was the first time I saw something like this. Luckily I was at home and took the herb boxes from the balcony. Otherwise I would have to plant everything again. <br />With my new knife filleting fish has become a real pleasure! Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-12457643969826346102013-06-30T07:28:22.690+09:002013-06-30T07:28:22.690+09:00Sissi: Cold? I can't stop making aji dishes be...Sissi: Cold? I can't stop making aji dishes because aji have become so cheap these days!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-82875619497449817952013-06-30T06:58:12.278+09:002013-06-30T06:58:12.278+09:00I made nanban zuke with fish fillets last week. Th...I made nanban zuke with fish fillets last week. This week is cold again, so I'm rather into simmering ;-) Sissihttp://www.withaglass.comnoreply@blogger.com