Cheap & Deep Fried Sides

We’ve all been there: poor, hungry, and strapped for time.

Don’t you just wish your home was a fast food restaurant? Well, it could be. Or at least sort of.

One of the advantages your average fast food place has on you is a deep fryer. It’s fast, it makes the food for you, and it’s very expensive. But even without a deep fryer, you can deep fry stuff at home. These are recipes you can prepare in advance then freeze for a quick meal. The most time consuming thing is heating the oil.

If you don’t have a deep fryer at home, just heat up some veggie or canola oil in a pot (don’t do non-stick if possible. It isn’t the best for those pots.)

Fries:

Here’s the classic – fries.

All you have to do is chop up potatoes and throw them in the heated oil. Wait 15-ish minutes until they’re golden brown. Drain on a plate with a paper towel and use the paper towel to toss them around a bit after sprinkling some salt on them.

Variations:

You can also make fries with sweet potatoes / yams, carrots, turnips, or virtually any root vegetable.

Cheese Wontons:

This one requires a bit of prep work. You need wonton wrappers and cream cheese.

Cut up the cream cheese into cubes.

Use your finger to rub water along the wraper’s inner outline. Fold your wrapper around it in half, diagonally, then fold the edges into ridges.

Throw them in the freezer and they’ll keep for a week or more.

To cook, throw them in heated oil for 3-5 minutes or until golden brown (or darker if you’d like them really crunchy).

Tips:

  • One way to keep the oil clear as you’re frying is to throw a baby carrot or chopped up carrot piece in there.
  • One way to know if your oil is hot enough when using a pot is to look for crinkles in the oil. If you don’t understand what I mean, wait for it. You’ll see them.
  • Put in just enough oil to cover, but stay clear of the brim of your pot. You don’t want to get splashed with hot oil.
  • In case your oil does splash out of the pot, and you’re using an open element, and it starts a minor fire – don’t use water to put it out. Stay calm and move your pot to a cool element. close your element, cover the fire with a pot lid. Once it’s out, you can turn the element back on and continue cooking.
  • Deep frying uses a lot of oil, but you don’t have to lose the oil you use. You can save your oil for next time if you let it cool and then pour it into a container. So long as the oil is fairly clean, you can use it a couple more times.
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Perfect Sunny-Side-Up Egg Hack

Does this situation sound familiar to you?

Trying to cook a sunny side up egg

  1. Cracked an egg in the pan with some oil
  2. The bottom looks cooked but the top is raw *thinks to self “that egg should be flipped”
    1. Optional: be Me: a lazy Asian attempting to flip with a pair of wooden chopsticks (who needs a spatula?)
    2. Fail the flip, cracking the yolk in the pan
    3. F*ck it; I’ll make a makeshift scrambled egg…

I absolutely love sunny side up egg but even if I succeed with the flip, I would usually break the yolk, or over-cook it.
Unsatisfied, I would turn to making half-boiled egg. (7 minutes for a runny yolk!)

That was me before I learned of this hack.
Be prepared to get mind-blown by this one simple trick to make the perfect sunny-side-up egg 🙂
No mess, and most importantly, no flipping required!

I made breakfast today so I’ll share with you guys one of my favourite easy breakfast item.

You’ll need:

  • Vegetable oil/spray or oil of your choice
  • Non-stick pan
  • Egg
  • A small dose of (tap) water
marvellous large-sized egg
marvellous large-sized egg
Have a bit of water ready next to the stove
Have a bit of water ready next to the stove

Step 1: Put oil on pan (no need for a grease pool) and turn on the heat to medium

olive oil to lightly grease the pan
olive oil to lightly grease the pan

Step 2: Crack egg into pan when it’s heated (should see the egg white turning white almost immediately)

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**Hacking Step 3**: PUT WATER AROUND THE RIM AND CLOSE WITH A LID

Pour water around the egg immediately
Pour water around the egg immediately
Just enough to make a layer. Make sure the heat isn't turned up too high or else it'll splash the oil!
Just enough to make a layer. Make sure the heat isn’t turned up too high or else it’ll splash the oil!
Let the steam from water complete the cooking process! No need for flipping
Let the steam from water complete the cooking process! No need for flipping

I let mine cook for about 2 minutes with the steam but basically you’re looking for this look:

End result :) The whites are perfectly cooked and the yolk is still runny and hot! Put salt/pepper to taste
End result 🙂 The whites are perfectly cooked and the yolk is still runny and hot!
Put salt/pepper to taste

Step 4: Get it off the pan (don’t be lazy and grab a spatula; good luck), serve it with whatever you like your eggs with, and ENJOY!

I enjoyed my sunny-side-up egg on top of veggie burger pattie and garlic butter toast. Yum!
I enjoyed my sunny-side-up egg on top of veggie burger pattie and garlic butter toast. Yum!
No toast/sandwich is complete without the diagonal cut and the running yolk down the middle :) mm.
No toast/sandwich is complete without the diagonal cut and the running yolk down the middle 🙂 mm.

There you have it guys!
What are you waiting for? Go make one right now!

 

By: Jenny Kim

Here’s How You’ve Been Drinking Coffee Wrong All This Time

It is impossible to be a student at Waterloo and not develop a caffeine addiction. You’ve seen the queue for Tim Hortons, right?

However, despite the fact that all Canadians collectively buy 2.1 billion cups of coffee every year, a coffee expert informed me that most people don’t even know how to consume their caffeine properly.

But never fear caffeine addicts, I bring you the ultimate wisdom of Kyle, the President of the Coffee Lovers Club, so you never need to waste a perfectly good cup of French Vanilla again.

STEP ONE:

coffee5

Select your bean type. The stronger the better: be a full-bodied kind of drinker. Don’t add milk and sugar, that is for the weak.

STEP TWO:

Mmm, waft that bean
Mmm, waft that bean

Hold the mug under your nose and sniff. Use your hand to waft the smell towards you – you don’t want to miss any of that lovely coffee scent after all. That’s it, have a good old sniff.

STEP THREE:

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Take a small sip. Not a big old gulp to get those blood vessels open. Channel your inner Queen sipping her afternoon tea. You can do it.

STEP FOUR:

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Hold the coffee under your tongue a minute, as this will allow your body to really process the Tim’s. You will also look fab and have a great excuse not to talk to anyone for a few minutes.

STEP FIVE:

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Swallow, don’t spit. Look around condescendingly at everyone less educated than you just slurping away. Feel content that you’re better than them at life.

Easy, right?

If you want more top tips like this then head on over to a Coffee Lovers Club meeting and have a FREE cup of coffee. What other reason do you need to go?

By: Corrie Gold

‘Egg’cellent Cooking Class at Sobeys!

On the afternoon of March 1st, Noelle Kan and Angelo Gabriel de Asis of the UW Cooking Club held a cooking class at the Sobeys on Columbia/Fischer-Hallman. The cost of this event was a mere $10, to cover the use of the room, ingredients, equipment, and of course, the end result (which was delicious).

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The featured ingredient was — you guessed it — eggs! There were around eight of us who showed up to the event, so we were split into two groups of four to concoct our masterpieces: devilled eggs, eggs Benedict, and meringue cookies.

Here’s a little tidbit about my inspiration to come to this class. In my first year in residence at Waterloo (UWP), I was watching my roommate cook an omelette. But she added another crazy ingredient to the mix: mashed banana! It sounded bizarre to me, but I eventually tried it. The omelette had this amazing sweet flavour when cooked. Ever since then, I have loved experimenting with eggs. When I saw the Facebook post about this particular cooking class, I jumped at the chance to learn more ways to use eggs in a variety of dishes.

The first dish our group focused on was the meringue cookie, as the mixture was the easiest to prepare. I had no idea that there were only three main ingredients in this recipe: egg whites, cream of tartar, and finely-ground granulated sugar (almost looks like icing sugar). Noelle and Angelo then taught us how to hand mix the egg whites until they formed a really light but firm mixture that, when touched with the beaters, made a “stiff peak.”

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When we turned the bowl upside down, nothing started sliding out of the bowl — that’s how firm the mixture was. This process took about 10 minutes.

Once the egg whites and sugar were thoroughly mixed, Angelo had us use a piping bag (plastic bag with the corner tip cut off) to make the cookies look like little Hershey kisses on a baking sheet. Once all of the mixture was used up, we placed the cookies in the oven for about 1 hour at 200 degrees F. The cookie itself was crispy on the outside, but once broken, its center had a soft texture.

The thing I find funny about the meringue cookies… they look awfully similar to this intriguing specimen on the right (look familiar anyone?)

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For the devilled eggs, our group filled a saucepan with cold water, completely submerged four eggs into the water, and waited for the water to come to a rolling boil. Afterwards, we turned the heat back down to let it simmer for one minute. We then took the saucepan off the heat and allowed the eggs to cool for 14 minutes.

As you can probably tell, a lot of this recipe involved waiting! Finally, we took the eggs out of the saucepan, cracked them against a hard surface, and carefully peeled them under running cold water. Unfortunately, my egg was beginning to break as I was peeling off the shell, but it managed to hold its form! Once peeled, we cut our eggs in half lengthwise, scooped out the yolk, and mashed it with several ingredients: mustard, mayonnaise, salt, and pepper. We then put the mixture back into the egg whites. Note: sprinkling a bit of paprika on top also gives the egg an extra kick of flavour!

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The final dish we made was eggs Benedict with Hollandaise sauce. This dish took the least amount of waiting, which was a bonus for all of us. Our group filled a saucepan with water, brought it to a boil for a minute or so, then reduced it to a simmer and added vinegar, which helps the egg cook faster. We then cracked an egg into a separate glass bowl. Here’s the tricky part: we used a slotted spoon and had to create a swirling ‘vortex’ motion with the water, and then carefully slip the egg into the saucepan. While the egg was being ‘poached’, we used a small pan to fry up the ham and toast the English muffins. After only 4 minutes, the egg was ready to be taken out of the water.

The Hollandaise Sauce was definitely a highlight of this dish: all you need are four egg yolks, 1/2 a cup of unsalted butter, melted, lemon juice, and salt/pepper to taste. In a small mixing bowl, we combined all of these ingredients together and placed the bowl on top of the heated saucepan (you can also use an actual double boiler). The trick here is to keep working the mixture, placing it on-and-off the heat multiple times. The mixture should have a thick, creamy consistency, but not enough that it will look like scrambled eggs.

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Rating: 8 ‘eggs’ out of 10

Thank you UW Cooking Club for organizing this. I look forward to some more surprises throughout the term!

By: Megan