I may just be very timid in this situation because when I was nine my 13 year old cousin burned the kitchen down making tacos. She left the oil on to heat up and went outside to water the plants. Not too bright. After awhile I went into the kitchen to check on the food situation and as I turned around to leave, heard a loud WHUMP, the place was on fire.
Cut to this weekend trying to make beignets for my boyfriend. His mom made them every Saturday while he was growing up. I felt a little pressure, though I did have the Cafe Du Monde mix, that she also used. The beignets came out chewy, not really puffy. They did taste good but I think the consistency was off. His mom said the oil has to be extremely hot. I used a cast iron skillet and my candy thermometer is broken so I just sort of gauged it. The problem is that every time the oil started making that deep bubbly crackling sound, I freaked out and had to turn the heat off until it calmed down.
After this long rambling post, my questions are:
1. Is it normal for the oil to do that? How do you know when it's going to blow?
2. Anyone have any beignet making tips?
Thanks so much for any help!
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