why not have deep fried steamboat?
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this is a new concept for restaurant...
why not instead of putting soup in steamboat pot for steamboat.... put oil inside instead?
then can deep fry food... maybe someone can set up such a restaurant... then got raw food like buffet style, plus the restaurant will provide egg n flour n breadcrumbs for batter, so u can batter your food before deep frying....
then u can go n take the food you like from the buffet area n then bring back to your table, dip in flour n put in the hot oil to deep fry them....
good idea? -
good idea
provided u dun start yelping when the oil land on your arms and face -
LOL!Originally posted by FireIce:good idea
provided u dun start yelping when the oil land on your arms and face
Yea.. -
use flour batter, anything that's flour-battered will not cause splashing when fried.Originally posted by FireIce:good idea
provided u dun start yelping when the oil land on your arms and face -
very creative...
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first, like Fireice said, it's more dangerous than soup.
Second, it's very unhealthy........
Third, the cost of oil is much more expensive than those "soup" in steamboat buffet.
Deep frying need to control the fire and time well, it's very easy to "chao da" outside, but inside still not cooked. -
I quote myself, suggestion to change the idea to solve a few problems.Originally posted by mochou:first, like Fireice said, it's more dangerous than soup.
Second, it's very unhealthy........
Third, the cost of oil is much more expensive than those "soup" in steamboat buffet.
Deep frying need to control the fire and time well, it's very easy to "chao da" outside, but inside still not cooked.
Do it in food courts like teppanyaki, one chef serve 8-12 customers. You can go a la carte buffet, or set meals like most teppanyaki.
The chef will do all the cooking, so customer wont get "shot" buy hot oil. (Dangerous problem solved)
The whole table of customer, even when new customer come, you still use that same big pot of oil. No need to change new pot of oil for every new table. (Oil cost reduced.)
Chef will know it well how strong the file should be and how long to dip it inside for each type of food.(Things will be cooked well inside out.)
Healthy problem bo bian, since oil pot sure very oily, thus unhealthy.
If you want to give customer some DIY feel, you put variety of powder/sacue/dipping at each seat, to give them more option on how their food will taste like.
Chili powder, use more than one kind, singaporean love chili.
"Jiao Yan" powder.
Chilli sacue, also supply a few type of them.
"salad" type of sacue, also a few type of them.
So the every piece of deep fried stuff will taste different based on their own preference. -
It exists and it's called beef fondue.
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dangerous leh.. the hot oil will pi pi piak piak anyhow jump if the food that go into the hot oil got some water in itOriginally posted by zimbab:this is a new concept for restaurant...
why not instead of putting soup in steamboat pot for steamboat.... put oil inside instead?
then can deep fry food... maybe someone can set up such a restaurant... then got raw food like buffet style, plus the restaurant will provide egg n flour n breadcrumbs for batter, so u can batter your food before deep frying....
then u can go n take the food you like from the buffet area n then bring back to your table, dip in flour n put in the hot oil to deep fry them....
good idea?
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Wah, you know how much cooking oil that restaurant needs to supply and how to get rid of end of each operational day?
Its a headache just dealing with leftover oil at home already. -
i pour the leftover hot piping oil into the sinkOriginally posted by ditzy:Wah, you know how much cooking oil that restaurant needs to supply and how to get rid of end of each operational day? Its a headache just dealing with leftover oil at home already. -
very creative but its super unhealthy
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very creative..
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I was about to say the same thing...meat fondue already exists.Originally posted by Kuali Baba:It exists and it's called beef fondue.
And the Japanese has their own version as well. -
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coz deep fried is bad for health..they dun wan ppl eat...very bad...
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Not bad idea but then some idiots dunno how to cook, they jus splash the oil into the pot and take it out within seconds...!!
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As many said.. too unhealthy... unless perhaps they have the normal; one together as well..ahh then perhaps pple might go for it since its such a new thing in Singapore.
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if the food is not too frozen and thaw with enough time, shouldnt get chao da easily.
but the food better be properly marinated by the restaurant first la.
as for all these costs of oil and disposal of it, its the restaurant's business la, they will surely raise the price of such buffets one