Originally Posted by IffyG
The problem isn't the initial heating. I can get to whatever temp I want with little difficulty. The issue is the recovery period after adding food to the oil. I have to bump up the heat on the burner to maintain the heat. Maybe I'm being too anal about it, but everyone seem to stress make sure you keep the oil temp high enough or you get greasy food.
How long is too long for the recovery time of the oil temp? The only deep drying I had done in the past was with a gas range at my parents house and I never had this problem because the flame immediately responds to the temp input whereas the electric burner stays hot for some period of time.
For every other cooking method, I have no problem moving the pot off the burner to let it cool for a minute, but I really don't want to be moving a pot of hot oil around...
I use an electrical burner and there is absolutely a difference. I dont' think it's massive but there sure is one.
As far as recovery goes, I usually just leave it. if it takes 10 seconds longer to bounce back then so what. Or you can keep playing. I'm sure there's a way you can bump the heat up and then walk it back before hitting the perfect temp.
Honestly I'm a touch of a crazy person when it comes to frying, no thermometers, everything I do is based on look and smell. But I've yet to have a real issue with anything. Everyone loves my fries, chicken, etc.
Another thing you can try doing is using less food in the fryer at once. That will cause less of a drop i ntemp so you should have to do less playing.