Does anyone have a home deep frier?

[TXHokie]

OMFG fried turkey is amazzzzzzzzzzzzzzzzing.

This!!!

But don't get an electric turkey fryer, it doesn't get back to hot temp fast enough after you drop in the turkey and that mess up the crispy skin and you end up with a semi soggy mess. I ruined one Thanksgiving by using this when I found out my propane fired fryer broke at last minute.

 

[MagnusTheBrewer]

This is dangerous unless one monitors the temperature on said thermometer without hesitation. One distraction and you have a dangerous situation. (fire!)

A gas stove on high can put out 40,000 btu/hr! With an electric element you would need ~ 11,700 watts! A far cry from the 800-1300W found in small electric fryers.

Temperature will obviously plummet when a frozen mass of potatoes is added! This is why commercial fryers switch R2B (put the pedal to the metal!) and can keep up. Ding! Fries done!

Those turkey fryers that you see in those "I burned the house down this Thanksgiving" videos can go as high as 250,000 btu/hr on high fire using propane! Oil will become overheated very rapidly with this kind of input and will start an extremely dangerous flash fire. Panic and destruction follows shortly thereafter.

That's why you leave it to the professionals!
Did you know being a Chef is listed in the top 100 most dangerous jobs along with police and firefighters?

 

[HeXen]

i love mine. Cleaning is a pain, but when you fry a lot of breaded frozen chicken nuggets, the oil gets a lot of gunky grime at the bottom...quick.

 

[Rubycon]

That's why you leave it to the professionals!
Did you know being a Chef is listed in the top 100 most dangerous jobs along with police and firefighters?

Home galleys don't have CO2 systems!

 

[MagnusTheBrewer]

i love mine. Cleaning is a pain, but when you fry a lot of breaded frozen chicken nuggets, the oil gets a lot of gunky grime at the bottom...quick.

That's it's way of telling you to eat real food.

 

[Rubycon]

I always wondered what French fries would taste like if cooked with QuinSyn synthetic compressor oil from the pump room. Chickened out though! D::whiste:

 

[MagnusTheBrewer]

The key to frying foods at home is to use the right size pot and enough oil. That's the major failing of all home fryers. They don't hold enough oil and, people tend to overload them. I use a 14" cast iron pot and at least a gallon of oil. You never fill a pot more than a third full of oil.

 

[SlitheryDee]

Does really wanting one count? I'd be doing a lot more fishing if I knew I had a deep fryer waiting for the fillets.

 

[Red Squirrel]

I've thought of getting one then I realized if I'm going through the trouble of making something at home I may as well make something healthy. If I want something deep fried I can go to one of the 20+ chip stands or fast food places.

Though the thought of experimenting with a deep fryer sounds fun.

Things like bacon wrapped deep fried bacon, deep fried again, and wrapped with more bacon, then deep fried again. D:

 

[wirednuts]

oh i forgot... if i do still deep fry fish. if you catch it and deep fry it, well there isnt much anything better

 

[disappoint]

Yes and I wrap Domino's New Pan Pizza in butter slathered phyllo dough together with some pound cake and bacon then deep fat fry it in my home deep fryer. I dunk this in mayonnaise and eat it.



4 times a day



every



day.

 

[LTC8K6]

I actually made real french fries from actual potatoes. They were incredible. So good.

We don't use animal fats anymore to fry/deep fry like they did back in the day.

We use much healthier vegetable oils.

Moderation is the key. Draining the excess oil off is also important.

Lard and shortening were often used back when. Nowadays, we use oils with much less saturated fat.

http://en.wikipedia.org/wiki/Lard#Culinary_use

 

[DrPizza]

The key to frying foods at home is to use the right size pot and enough oil. That's the major failing of all home fryers. They don't hold enough oil and, people tend to overload them. I use a 14" cast iron pot and at least a gallon of oil. You never fill a pot more than a third full of oil.

This and your other post = my recommendation: get one of the biggest ones on the market. (Marketed to home consumers.) Those little fry daddys and fry pappys... they're good for about a handful of fries each batch. Otherwise you're overloading them, the temperature of the oil drops too much, etc. Recovery time is slow with electric elements, hence the 1 1/3 gallons and (if I were doing haddock), two filets at a time, about 10" long each.

That new french fry method posted in a recent thread - boiling the french fries in slightly acidic water (I use 2-3 glugs of vinegar in 2 gallons of water) for 7 to 10 minutes, drain, then into the fryer - that also serves as a pre-heating for the fries. I can make enough fries for 2 people at a time without considerable loss of temperature. (Which is why I think those little fry daddy things are crap - with such a small volume, there's no way they can stay at a high temp when the food is added = the food absorbs a lot more oil.)

 

[NetWareHead]

A gas stove on high can put out 40,000 btu/hr! With an electric element you would need ~ 11,700 watts! A far cry from the 800-1300W found in small electric fryers.

This is why I would rather use a stove to heat a cast iron dutch oven to fry instead of these electrical fryers. I kept the temps around 350 the entire time. Stove had more than enough power to quickly fry 15 or so eggplants, sliced & breaded in no time.

 

[BUTCH1]

This and your other post = my recommendation: get one of the biggest ones on the market. (Marketed to home consumers.) Those little fry daddys and fry pappys... they're good for about a handful of fries each batch. Otherwise you're overloading them, the temperature of the oil drops too much, etc. Recovery time is slow with electric elements, hence the 1 1/3 gallons and (if I were doing haddock), two filets at a time, about 10" long each.

That new french fry method posted in a recent thread - boiling the french fries in slightly acidic water (I use 2-3 glugs of vinegar in 2 gallons of water) for 7 to 10 minutes, drain, then into the fryer - that also serves as a pre-heating for the fries. I can make enough fries for 2 people at a time without considerable loss of temperature. (Which is why I think those little fry daddy things are crap - with such a small volume, there's no way they can stay at a high temp when the food is added = the food absorbs a lot more oil.)

I had 2 different types of those small fryers and both sucked, neither had a bid enough reservoir to fry anything other than tiny amounts of food and one maxed out at 350, adequate for frying but barley, and then the huge drop when you add anything. I currently use a 2.5 gallon stock pot for stove top frying and a turkey fryer, I would recommend and occasional cleaning/straining of the oil, after a couple of uses some nasty sediment lays on the bottom..

 

[BUTCH1]

This is dangerous unless one monitors the temperature on said thermometer without hesitation. One distraction and you have a dangerous situation. (fire!)

A gas stove on high can put out 40,000 btu/hr! With an electric element you would need ~ 11,700 watts! A far cry from the 800-1300W found in small electric fryers.

Temperature will obviously plummet when a frozen mass of potatoes is added! This is why commercial fryers switch R2B (put the pedal to the metal!) and can keep up. Ding! Fries done!

Those turkey fryers that you see in those "I burned the house down this Thanksgiving" videos can go as high as 250,000 btu/hr on high fire using propane! Oil will become overheated very rapidly with this kind of input and will start an extremely dangerous flash fire. Panic and destruction follows shortly thereafter.

Mines rated at 185K/BTU/HR, when it's at full output it sounds like a small jet engine D: I use it also with a Lodge cast iron rectangular griddle, makes the most incredible sliders and seared steaks you can imagine!..

 

[NetWareHead]

Mines rated at 185K/BTU/HR, when it's at full output it sounds like a small jet engine D: I use it also with a Lodge cast iron rectangular griddle, makes the most incredible sliders and seared steaks you can imagine!..

Holy crap that's an awesome idea. I have a 210k btu/hr burner from Bayou that I only use to boil water when I can. Can't wait to try this!

 

[T_Yamamoto]

My mom got a free one from some thing at Harris teeter and we use it a lot actually. She fries frozen french fries and stuff like that