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The joy of owning a deep fryer.

jimfet

jimfet

Lunatic Member
Straining the oil. I will get about 6 more fryings after this strain. Do some minor cleaning too. Clean out the sludge and put the top and basket in the dishwasher. I do the major cleaning when changing the oil.

One thing good about getting to the end of the oil life is, I start frying chicken livers and fish then. Yumster.
 

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One tool I have never owned, but always wanted. I guess I have always held back due to concerns about addiction. :D
 
Bigerik said:
One tool I have never owned, but always wanted. I guess I have always held back due to concerns about addiction. :D
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Well founded concerns. :D

I've had a T-Fal deep fryer for years, and it just sits in the corner of my kitchen, beckoning me to make some chicken tenders or onion rings. Even with the lid and charcoal filter, it still smells up the place pretty bad. I only use it in the summer - when I can suck all the smell out with my kitchen window fan, and make all my neighbors hungry - lol.
 
I enjoy my deep fryer but hate that it's gets so nasty on the outside. No matter how much I wipe down the outside after frying, it still gets that sticky oil build up.
 
Danimal said:
I enjoy my deep fryer but hate that it's gets so nasty on the outside. No matter how much I wipe down the outside after frying, it still gets that sticky oil build up.
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I find that putting some Lipitor on a Magic Eraser will clean up the oily build up. :D
 
Why is it so hard to find decent onion rings nowadays? When I was a kid, good onion rings were easy to find. Now? Most of them are incredibly disappointing.
 
Bigerik said:
Why is it so hard to find decent onion rings nowadays? When I was a kid, good onion rings were easy to find. Now? Most of them are incredibly disappointing.
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I bet if you had a deep fryer you could do batter...err umm...better. But to stay true to yourself, only do onion rings. Stay away from chicken wings, livers, tenders, etc... For God's sake, stay away from shrimp and baby flounder. Run from the cheese sticks.
 
That's not so bad. Once you've worked with commercial fryers in a restaurant where one fryer can take anywhere between 7-10 gallons of oil per fryer depending on the size. Then having to change and clean 2 or 3 fryers, dealing with home fryers is a piece of cake.

I've used those small electric fryers when I used to do do catering jobs and they are a PITA though. You have to fry in really small batches to keep the oil from dropping too much in temp.
 
jimfet said:
I bet if you had a deep fryer you could do batter...err umm...better. But to stay true to yourself, only do onion rings. Stay away from chicken wings, livers, tenders, etc... For God's sake, stay away from shrimp and baby flounder. Run from the cheese sticks.
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Umm. Chicken wings. :drool:
 
I worked 3 years in North Myrtle beach as a grill and fry cook. I used to strain the grease everyday. We used a 50lb block of shortning to fill the thing. That was in the 10th, 11th and 12th grade. Best job I ever had. It was alot of fun when you forgot to close the valve, when pouring the oil back in.
 
The last GF and I got totally hooked on the deep fried whole onions served by Outback and a couple of others. Knowing that we couldn't afford to go out every time we got the craving for one we bought the onion cutting gizmo and a deep fryer. After three or four utterly disastrous attempts both items were sold at the next garage sale.

There hasn't been a deep fryer here since. There have been a LOT of times when I wish I had one though. All things considered it's probably a LOT better for my waistline and coronary arteries that I don't own a deep fryer.
 
I have a Presto Fry Daddy that The Lovely Blanche allows me to use all I want on Channukah, then it mysteriously disappears for another year. That one week, though, anything (except for seafood and organ meat) goes!
 
Hifirob2 said:
I find that putting some Lipitor on a Magic Eraser will clean up the oily build up. :D
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Not how lipitor works, actually. Lipitor blocks activity of rate limiting enzyme for cholesterol biosynthesis which ends up increasing transcription and activity of LDL receptor, so the liver clears more LDL.
 
Make a trip to Charlotte, N.C. and go the South 21 on Independence Blvd. Curb service with the BEST Onion Rings on the planet.:drool::yes:
 
My first cooking with the strained grease. Chicken tenders and fries. 5 minutes for the tenders and 3 for the fries. I like my fries cooked just a little more than what the fast food joints do. Ice cream with caramel topping for desert.
 

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