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The joy of owning a deep fryer.

inmybackpage said:
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.
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So does red rice yeast. Always have always will. The makers of lipitor tried to stop the sale of Red Rice Yeast as it infringed on their patent. Even though Red Rice Yeast has been around since before high cholesterol.

Go figure.

Eric
 
jimfet said:
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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That looks quite tasty.

What type of frier oil do you use?

Thanks

Eric
 
I've always been concerned about re-using oil too much as I once heard that the flashpoint lowers with each use? I use vege oil in mine. Change it after around 8 frys.
 
I use vege oil too. I wouldn't worry about a flash point. Most fryers only go to 375°.

Now I will do some flash frying on the stove. I have a wok I use. I will get the oil to around 400° I do a very light floured shrimp in this. I only use about a pint of oil. Something called Bang, Bang shrimp.

After the shrimp are fried, you dip them in a mix of heavy whipping cream and hot sauce. Put them in a big strainer and dip. They should be eaten quickly, because after 30 minutes or so, they will start getting soggy.
 
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My dad was a chef and he recalled back in the 60's when they fried with beef fat. He butchered his own sides of beef and used the fat in the fryers. He said french fries came out crispy and sweet. In modern times he had great success with peanut oil. A bit more expensive but worth it.
 
JosephH said:
My dad was a chef and he recalled back in the 60's when they fried with beef fat. He butchered his own sides of beef and used the fat in the fryers. He said french fries came out crispy and sweet. In modern times he had great success with peanut oil. A bit more expensive but worth it.
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It ain't called deep fat frying for nothing!
 
jhoak said:
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.
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There was a show "Top Secret Recipies" that copied the Bloomin Onion. It even had the inventor of the thing show how to cut it. You can't find the onions that big as Outback has them specially grown for them, but the recipe is spot on.
BTW we never strain ours just change it once a month or so. Also with the fryer set at 375F my infrared temp gun shows 346F.
 
jimfet said:
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.
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As a veteran BK employee lol I understand that feeling, nothing like spending the rest of your evening mopping, squeegieng, spraying, and cursing
 
I still have a large (for home use) deep fryer. It goes through period of use followed by long periods of collecting dust. Over the years I've learned how to deep fry many things and make the right coating or breading for them. Cleaning the damned thing is the main reason I don't use it all the time, it's always a laborious messy process that after a while I began to loathe more and more every time I do it. On the other hand fresh shrimp double breaded in Italian bread crumbs & egg with fresh oil in the fryer is always great.
 
http://www.webstaurantstore.com/mir...-ml-portion-pack-90-case/581P100.html#reviews
I use this stuff. I only use a teaspoon everytime I fry. Gave some to some friends with fryers and carried some to the American Legion for their fryer. I probably have 10 years worth myself.

http://www.webstaurantstore.com/8-lb-noble-chemical-tempest-deep-fat-fryer-cleaner/999TEMPEST.html
I also use this. Drain your oil and scrape the bottom. Fill fryer with water and add needed amount and let boil for about 15 min. Your fry container will be completely clean after your rinse.

What can I say. I have some days with nothing to do. Love my fried food.
 
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Even with living at a motel I have fry power with my camp stove and heavy saucepan. Fried Bubba burgers (thawed and hot as hell temp) are the best. Doing seasoned fries and clam strips tonight. Trying some silly Nathans frozen o-rings with teriyaki mayo. Tried making Biggie fries but failed because Wendy's uses lard(and worked there 3 times).
 
My trusty old Fry Daddy gets a regular workout ... Catfish, mushrooms, cauliflower, cheese sticks, rings, french fries (I do love them french fried taters ... uh huh), potato skins ...

JU5M


I can feel my arteries hardening just thinking about it!

My favorite (and easy) breading is a half and half mix of McCormick's Fish 'n Chips and Cracker Meal ... I also store the cooker in the fridge adn strain the oil so I get maybe half a dozen sessions out of it.
 
Smallies said:
Nathans are a good product. First batch oil was extra hot and that's the way to go. Teriyaki mayo always.
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Not sure about Nathan's O-Rings, but bought some of their big Crinkle Cut Frozen Fries About a month ago from Albertsons, and they were the most horrid, inedible Fries I ever ate in my life. I returned them for refund, and got my money back.
 
sKiZo said:
My trusty old Fry Daddy gets a regular workout ... Catfish, mushrooms, cauliflower, cheese sticks, rings, french fries (I do love them french fried taters ... uh huh), potato skins ...

JU5M


I can feel my arteries hardening just thinking about it!

My favorite (and easy) breading is a half and half mix of McCormick's Fish 'n Chips and Cracker Meal ... I also store the cooker in the fridge adn strain the oil so I get maybe half a dozen sessions out of it.
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About 10 years ago, I had a Presto Fry Daddy Jr, and idiotically gave it away to a friend. Regrets till this day.

Yeah, it was small, didn't hold much Oil, but was sure great for small batches for 1 or 2 people. Nice that it had a plastic Lid, was small enough that it took up very little space in the Fridge.

Lately, I'm starting to keep my eyes peeled for another one of these on the Bay. No luck so far.

I think that far back, those babies were made right here in Alamogordo, NM.

PS: Thinking some more about this, I think the Fryer might've been called the "Fry Baby"?
 
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They'll have to peel mine away from my dead lard encrusted fingers they will ... <G>

Late discovery ... you can buy Arby's curly fries frozen at the local grocery. Throw those in for a quickie crisp up, and oh, are they tasty!
 
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