Calling all beignet beginners – give it your best shot with Café du Monde’s beignet mix, they’ve been in the biz for 150+ years. You can purchase Café du Monde’s mix online and in most grocery stores. Then follow their suggestion and fry your sweet treat in cottonseed oil, ‘cause any other oil just wouldn’t taste the same!
Word of the “Best Beignet” contest is spreading fast – check out this post by QSR Magazine, sharing contest details with their readers. We’re looking forward to receiving entries from the foodservice community!
Have a great beignet recipe, but need a little inspiration? Chef Philip Dorwart demonstrates how to fry the perfect Café du Monde-style beignet. Watch the video, then try his tips and tricks when frying your “Best Beignet,” and don’t forget the cottonseed oil!
With Mardi Gras just around the corner, revelers already are anticipating the festival’s signature beignets. Piping hot and piled high with powdered sugar, a bead-worthy beignet begins with the right cooking oil. Now through February 18, the National Cottonseed Products Association (NCPA) is challenging chefs and cooks to create their best beignet using cottonseed oil. The winner of the “Best Beignet” video contest receives $5,000.
For additional details about NCPA’s “Best Beignet” video contest, including the official rules, visit our Mardi Gras page. Cooks needing a little on-camera inspiration are encouraged to visit Cottonseed Oil Tour on YouTube and watch Chef Philip Dorwart create his best Café-du-Monde style beignet. Don’t forget to follow @CottonseedOil on Twitter for updates!
As winter approaches, our appetite shifts to heartier flavors. Daily Grill knows the drill with its sought-after braised short ribs recipe. Notice it calls for cottonseed oil – the popular restaurant chain is a longtime fan of cottonseed oil, using it in a variety of recipes from salad dressings to comfort food dishes like their braised short ribs!
Deep frying a turkey might seem a little intimidating at first, but the results are well worth it! Be sure to choose a sturdy workhorse oil like cottonseed oil that can stand up to the high heat. Check out the how-to video below that provides safety tips for deep frying your Thanksgiving turkey.
Deep Frying a Thanksgiving Turkey: Safety Tips
This Thanksgiving, head south for inspiration and try deep frying your turkey. Deep frying allows the turkey to retain moisture and is not at all greasy. The inside of the bird steams, keeping the nutrients and flavors in, where baking allows many of those nutrients and flavors to escape. For the best turkey frying experience, use cottonseed oil. It has long been recognized within the food service industry as a premium cooking oil because of its high smoke point, low flavor reversion and neutral flavor. On your next holiday trip, don’t forget to pick up the oil of choice – cottonseed oil – found at Bass Pro Shops nationwide.
Filtering oil on a regular basis is the most fundamental practice for extending an oil’s fry life.
During frying, small pieces of food or breading remain in the oil. These pieces accumulate near the bottom of the fryer or become suspended and char, appearing on the food as black specks. The result often is reduced smoke point and further deterioration of the oil.
“Whether using an automated filtering system or manually spooning out sediment, the goal is zero sediment,” according to Chef Philip Dorwart, who provides other tips to extending the life of fryer oil in a new video produced by the National Cottonseed Products Association. “When left unfiltered, fry oil begins to smoke and turn a brownish color. Your food might appear fried because there’s enough brown color in the oil, but the food will not actually be thoroughly cooked.”
There are a few things that don’t agree with cooking oil: water, salt and excessive heat.
Soak up water: Water dilutes fryer oil, reducing its smoke point and inhibiting its frying capacity. Frozen foods should first be thawed to remove as much moisture as possible.
Keep salt at bay: Salt degrades oil, yet all too often in the fast-paced commercial kitchen, fried foods are seasoned too close to the fryer, Dorwart says. “Salt in the oil causes a chemical reaction that essentially creates soap, and nobody likes the taste of soap. Enforce the practice of salting foods well away from the fryer, and you’ll add life to your oil.”
Don’t overheat oil: “Even if you’re in a time crunch, resist cranking up the heat past 360-370 degrees Fahrenheit. Fryer oil performs best and lasts longer in this range.”