Your Questions About Frys

Nagesh answers:

Your fry will grow up in a couple of weeks and be ready to be put in the big tank because then will be able to eat the food and it wont be eaten from the big fish (but i suggest you to let it in the big tank when its a month old) . But it will take nearly a half a year to grow up full size.

Nagesh answers:

You can still put HOT water in the Fry Baby, with mild soap.
Use plastic scrub pad. Empty. Repeat. Empty. Repeat, until you get it as clean as you want. Then rinse w/cold water until all suds are gone. You can do this without soaking the Fry baby in water. If the electric component gets wet, just be sure it is dry before using. It is the same way one cleans an electric skillet.
For the outside of the Fry Baby, try using Lysol/disinfectant wipes to get grease off the sides.

Nagesh answers:

I would thaw & drain your veggies

Choose Your Own Stir Fry

2 tbsp. Vegetable oil, divided
3/4 lb. Meat or alternate (choose one or more)
1 medium onion, chopped
1 clove garlic, minced
1 tsp. Grated fresh ginger root
4 cups vegetable possibilities (choose at least three)
1/2 cup chicken, beef or vegetable broth
2 tbsp. Soy sauce
2 tsp. Cornstarch
1/2 cup extra bonus ingredient (choose one), optional

Meat or alternate:
Boneless, skinless chicken, cut into strips
Boneless beef stir-fry strips (flank steak, sirloin, top round)
Boneless pork, cut into strips
Raw peeled shrimp
Firm tofu, cut into cubes

Vegetable possibilities:
Green or red peppers, cut into strips
Carrots, thinly sliced
Broccoli, broken into florets (stems sliced)
Zucchini, sliced
Mushrooms, sliced
Cabbage (regular or Chinese), sliced
Bean sprouts, rinsed
Celery, sliced
Snow peas, cut in half

Extra bonus ingredients:
Peanuts, coarsely chopped
Cashews, whole
Sesame seeds, toasted (don’t use more than 1 tbsp.)
Crispy Chinese noodles

****Serve over rice or noodles *****

Cooking Instructions

Before you start cooking, arrange all your ingredients in bowls or on plates so that they’re ready to use. Once you begin cooking, it will all go very quickly; you won’t have time to chop or cut anything.

In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you’re cooking. Remove to a bowl (but don’t use the bowl in which you had the raw meat unless you’ve washed it first).
Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.

In a small bowl, stir together soy sauce and cornstarch.
When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you’re using one.
Serve immediately with hot cooked rice or noodles.

Nagesh answers:

First things first .
A good stir fry sauce (just like in the restaraunts)
is made of .
2Tbs.oyster sauce
2Tbs brown sugar
2Tbs corn startch(as a thickener)
1/2 cup beef or chicken broth(hot)
1Tbs chinese hot sauce (more if you like it hot.)
3tbs soy sauce
1Tbs sesamee oil.
Mix the above ingredients and add in the last few minuets of cooking . The corn startch will cause the sauce to
thicken.
Yes on the yaki soba question
on the leek’s rinse them well then cut off the dead or wilted part of the tops. Be sure to cut away pleanty as they will turn stringy and bitter when you cook them. I like to slice them into large chunks and add to the stir fry towards the end so they do not turn mushy.
My only experience with daikon is in soup.

Nagesh answers:

Soak 8-24 hours in either buttermilk or salt-water brine.

Fry like peices at the same time. Do not put wings in there w/ thighs.

Remember: wet sticks to dry, dry sticks to wet. So if your chicken is dry, do not dredge in flour–it won’t stick. If your chicken is wet (w/ buttermilk, maybe) then dip into seasoned flour. SHAKE OFF EXCESS. Loose flour does not make more crust, it just dirties up the oil.

After breadingyour chicken, let it sit at room temp 15-30 min. Prior to frying. This lets the breading set.

Best oil temp is abotu 365º. 350 may do, don’t go over 375. If you have a gas stove, that’s the best way to go. I’d never attempt fried chicken on an electric stove. Oil any cooler than this will just get absorbed by your chicken.

Do not totally submerge your chicken in oil. You can fry it in an inch of oil. You can bump up the flavor w/ a bit of clear bacon drippings in the oil as well. I like peanut oil for frying, but canola is good too.