hot dogs - rippers at home?
- ScubaSteve Jan 8, 2007 02:59 PM
had the deep fryer out this weekend and was trying to deep fry some dogs. i am looking for the dog to "rip" open as i have had at several take away places.
i was using deutchmacher(sp) natural casing franks in peanut oil at 350degrees. the problem i had was that the dogs didn't 'rip,' the skin just peeled back and didn't expose any of the interior to the oil.
my thinking now is that my oil was too hot and that the skin cooked and tore too quickly rather than letting the interior come up to explosive temp then breaking through.
does anyone have any knowledge of this process? am i using the wrong dog or too high an oil temperature?
thanks in advance!
neither brand U mention is available locally (Boston). i think it may be the oil temp which would account for the way your dogs rip on the grill (itz a slower process, allowing pressure to build under the skin) whereas at 350 the skin fryed and peeled back before the interior was even close to popping.
If i recall correctly, Rutt's Hut in Clifton, NJ which is famous for their rippers fries at 350 degrees, so i don't think your oil temp is the problem. Plus, I think the dog would have a tendancy to rip more if the oil was hotter, not cooler. Think about when you put a piece of meat/fish in a hot pan the skin/meat immediately seizes up.
It might be the dog and the thickness of the skin. Try frying a natural casing Sabrett's/Thumans/Best hot dog. I think those are the standard dogs that are used at deep frying dog establishments throughout NJ.
RI's Natural Casing SAUGY Franks are the best....originated in Germany and brought to RI in the late 1800's. You can purchase them in most deli's throughout RI.... also several locations in MA and CT.