miltiades wrote:zan wrote:miltiades wrote:Deep fried halloumi, make sure the oil is hot, is a treat you must not miss. Takes a minute or so.
Here is a tip, useful to anyone that may like seaweed, Chinese style. Get the oil really hot , about 170-180c , fresh parsley cut the sprig in half and deep fry for less than 10 seconds, nobody could tell the difference between the real seaweed and this. Delicious.
I did that once with that fake rubbery hellim you can get. Hey presto! It disappearedFor those that don't know the difference, use, what we call, teneke hellimi. I don't don't know if the GCs differentiate between the two?
It works just fine with most halloumi, packaged or not, the trick is to have the oil at its maximum temperature, between 170-180c. Most fryers will go up to 190c, operating thermostats are limited to a maximum of 190c,subject to the oil quality, should the operating thermostat fail then the safety stat kicks in at just over 200, some at 220c and cut off the power to the fryer.
The oil will begin to smoke at 220c and will catch fire at just over this, if the safety has been tampered with. In fact in my business we have come across many instances where the safety thermostat was removed or tampered with to the detriment of the establishment.
There is a product that seems to be made mostly if not purely from cows milk. Tasteless and gutless. I can't remember the make but it really is rubbish. Not all packaged ones are the same but I still prefer the real thing.
We ate so much of the stuff in various forms. Hot straight out of the Gazan done three ways. One with kabob juice on. One with sugar. And one plain. Lovely but as you say, not too villagey. We then ate some that were shaped and left to cool, but still not in brine, with fresh figs. Lovely. Then were given some that had been properly dried in tights 
