Thanks! I used this recipe for inspiration. Instead of discarding the skins, I crisped them up at 450 in the oven for a crunchy topper for the soup. I also put one on a biscuit with some butter and made a little chicken skin sandwich because, why not?
Dude, kind of looking like deep fried road kill lolA big âswing and a missâ for me. I tried frog legs for the first time. While the actual legs were tasty, I did an embarrassing job of frying them. Meh, they all canât be winners. I would like to try them again prepared by someone who knows what theyâre doing.
Try double coating them next time. Liquid then your dry coating, liquid again then dry coating again. Should hold up better in the fryer next timeA big âswing and a missâ for me. I tried frog legs for the first time. While the actual legs were tasty, I did an embarrassing job of frying them. Meh, they all canât be winners. I would like to try them again prepared by someone who knows what theyâre doing.
HA! You aren't wrong my friend. I'll consider it an end of the world preparedness exercise.
Thank you for the tip! I very rarely fry anything. I think I also did the rookie move of letting my oil get too cool.
Tastes like alligator ribs.
And now I know who jinxed me!!! Bwahahahahaha!!!
I know you made this sacrifice just to help me cope with my frog leg fiasco and I appreciate it! Kidding aside, I never would have known anything was up as your pictures look damn delicious to me. A little toughness just burns more calories upon consumption, eh? Ha!And now I know who jinxed me!!! Bwahahahahaha!!!
I came to post a "meh" also, I figured we should share our successes and failures. And then I saw your post
Mine wasn't terrible but I was expecting a solid home run.
I pulled the sirloin tip roast from the oven with the probe reading 135° and it carried over to almost 140° so it should have been great, I like my red meat medium. But as you can see, it was still pretty rare. I sliced/cubed it and gave it some more time in the cast iron griddle. Still should have been awesome, but for some reason it was tough and not a lot of flavor. This was a whole tip that I butchered myself.
Frog leg fiasco lmao! The finished product didnât look bad at all. You'll knock it out the park next time!
I've also added a little of the dry to the milkwash, but not too thick. Seems to help the dry stick to the meat better. I actually read to do that on the back of a package so I try to remember to do that everytime. Usually when I'm doing fish/shrimp or chicken but would probably work on frog legs too.HA! You aren't wrong my friend. I'll consider it an end of the world preparedness exercise.
Thank you for the tip! I very rarely fry anything. I think I also did the rookie move of letting my oil get too cool.
But if the probe wasn't all rhe way in, why did it carry over almost 5° while it rested on the counter?
