Does anyone have a home deep frier?

[tokie]

Are they really that unhealthy?

I mean, I'd like to be able to make yam fries, chicken strips, etc at home. But I'm concerned that the health hit by frying things would be so much worse than baking.

Any thoughts? Are these things worth the $100?

 

[blackdogdeek]

it's all about moderation.

though i don't own one, my parents do, and when they use it to fry up some lumpia (eggroll type finger food with pork/shrimp/veggies/rice paper) it's so awesome. i bet if i ate that everyday though it would be one of the least healthiest things to do.

EDIT: they have to use it out on their back deck because using it in the house makes everything smell like whatever you fried for several days.

 

[NetWareHead]

I have a cast iron dutch oven with a clip on fry/candy thermometer to keep the right temp. It doesn't moderate the temp like a dedicated deep fryer does, but I'm able to use existing equipment to accomplish the same goal.

 

[waggy]

we have a nice one. i think we use it a few times a year.

 

[corwin]

I've got a pretty nice one that I've had for a couple years...used it maybe 4-5 times, everything in moderation

For the occasional fried yummy treat they are worth it, they last pretty much forever when you only use them now and then

 

[velillen]

I have a bit of a cheap one that a ex gf's mom got me when i bought my house. Use it probably once or twice a month. Mine the basket that came with it any sort of food sticks to it so i end up leaving that out and just use a slotted spoon to get things out. Temperature wise it works ok...Gets to the right temp but soon as add food it cools down quite a bit and has to reheat. I never notice it really though.

Mostly do fries in it. Do fish, chicken, and some other things as well though. Its nice being able ot make fresh fish and chips at home

If i were ot get one i'd skip the cheaper ones and spend the money on a nice one (like 100 buck range)

 

[dawp]

get a cast iron dutch oven and you can use it for a lot more than just deep frying. and it will be around 1/2 the price depending on size.

 

[Imp]

I'm less worried about the oil and more worried about the carcinogens from reheating oil, or something like that.

Thank god those fried whatever franchises give a shit about my health and use a fresh batch of oil every........

 

[MrColin]

Don't use canola oil.

 

[thestrangebrew1]

We got one for our wedding 3 yrs ago. Haven't broken it out once. I don't make a lot of fried food, except lumpia (the in laws love them and I also sell them to my coworkers). When I need to deep fry something, I just use a saucepan and oil. It's too much effort breaking the fryer out and then having to clean it etc. No thanks. If I really had to, then I guess I'd use it, but haven't the need for it yet.

 

[NetWareHead]

I'm less worried about the oil and more worried about the carcinogens from reheating oil, or something like that.

Thank god those fried whatever franchises give a shit about my health and use a fresh batch of oil every........

Lmao can't even tell you how many restaurants I've seen that don't even discard the old oil. They just filter it and then top off the fryer with fresh oil.

 

[Iron Woode]

Lmao can't even tell you how many restaurants I've seen that don't even discard the old oil. They just filter it and then top off the fryer with fresh oil.

"That's my retirement grease!"

*say in Scottish accent.

 

[GagHalfrunt]

I have a Fry Daddy and love it. Health isn't such a big concern if you just exercise a little common sense. You can enjoy fried food and not wind up in an early grave, just don't eat it more than once a week.

 

[ManBearPig]

OMFG fried turkey is amazzzzzzzzzzzzzzzzing.

 

[zinfamous]

I wish....but then I'd be dead by now.

 

[waggy]

OMFG fried turkey is amazzzzzzzzzzzzzzzzing.

yes it is. my BIL does that every year. i had it for the first time 2 years ago and it was fucking amazing.

 

[crownjules]

I have one, but let me tell you. The cleaning you have to do with them will prevent you from using it on an every day basis. Unless you don't care about cleaning it I guess.

 

[DrPizza]

Yes, I think it was about $70 for a decent one (two baskets.) The smaller ones will get the job done, but you do not want to add so much food that it significantly affects the temperature of the oil. I think ours holds about 1.25 gallons of oil - that's just right to make french fries for 2 or 3 people. If the oil cools, because you put in too much food, the food tends to absorb more of the oil - you want to keep the oil hot.

The main use is for beer battered fish fries. I'm pretty decent at fishing (above average) - I have a LOT of fish in my freezer for the winter. And, about once every week or every other week, I have a beer battered, or breaded fish fry.

Tip: clean out the fryer? With paper towels soaked with ammonia, I wipe down the exterior of the fryer. But, I don't even waste the time draining the oil out - I just use the fryer itself as a container to store the oil. Let it cool on the counter, put some saran wrap or aluminum foil over it, and it's just fine, even a month or two later.

 

[DrPizza]

I have one, but let me tell you. The cleaning you have to do with them will prevent you from using it on an every day basis. Unless you don't care about cleaning it I guess.

Look up just one post - I'm not sure why you would disassemble the whole thing to clean each time. You store the oil in them, and only thoroughly clean the heating elements, baskets, etc., when you replace the oil. Just wipe the outside clean & the rim, and you're good to go.

 

[Aikouka]

I have a Fry Daddy and love it. Health isn't such a big concern if you just exercise a little common sense. You can enjoy fried food and not wind up in an early grave, just don't eat it more than once a week.

I eventually succumbed to the southern ways and picked up a frier (I actually have two). I wouldn't be too worried about the negative aspects of frying. I think they say that frying typically adds about 15% of the calories from the oil? It's something relatively low like that.

The one negative aspect can be how expensive oils get. Peanut oil works really well for meats (in my experience), but it's not cheap compared to other oils. Also, make sure your fryer has a top for it that can be used while frying. Some cheaper units do not have one, and they will make your kitchen/apartment/house smell... for quite awhile.

In regard to the quality of the unit, I usually checked reviews and none of the units ever had stellar comments. I use the cheaper ones, and they work fine. Sure, the oil will cool down when you put an item in it... convection is a bitch, but it's never really affected my frying.

I've had a hard time finding a good breading recipe though. Chicken fingers are fun to make, but I've tried mixtures with flour, corn meal, etc. and nothing has come out with good enough of a taste. I wonder what I should try adding next.

EDIT:

While you can reuse your oil, I don't normally do it. I don't fry enough to warrant it. Also, I probably would only reuse it if I was cooking something that I wouldn't mind possibly getting stuff from the previous item on it. For example, I would probably never do chicken fingers one night and fried ice cream the next. Chicken Fingers will use flour + spices and fried ice cream uses ground up frosted flakes + cinnamon. Probably not a good mix.

 

[BoomerD]

We've talked about buying one, but dammit, I like deep-fried foods enough that I KNOW we'd use it too much...and I'd weigh 500 pounds within a year.

 

[Smoblikat]

We got one, a fry-a-lator (or somthing like that). We dig it out once or twice a year and get a bunch of chicken nuggest, onion rings, fries, anything that can be deep fried.

 

[wirednuts]

the only time i deep fry anymore is when i batter dip something.

otherwise, i have a nice toaster oven that can cook better then a deep fryer can. its just as crispy and much much less greasy.

 

[MagnusTheBrewer]

You're better off with a cast iron pot and thermometer. America's Test Kitchen did a comparison of about 10 different models and NONE of them reached 350 degrees or recycled in a reasonable length of time.

 

[Rubycon]

You're better off with a cast iron pot and thermometer. America's Test Kitchen did a comparison of about 10 different models and NONE of them reached 350 degrees or recycled in a reasonable length of time.

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.