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Old 04-29-2013, 01:56 AM   #1
IffyG
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Default Deep Fryer recommedations

Does anyone have a counter top deep fryer that they would recommend for infrequent use? I attempted to deep fry on my electric range and the results were far less than adequate (controlling the temperature was a nightmare).

Alternatively, if anyone has tips for using a dutch oven on an electric range for deep frying, I'd gladly accept those as well.


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Old 04-29-2013, 02:01 AM   #2
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I have a deep fryer in our kitchen. I am not sure of the brand but it was around $80 and I love it. Fish and chips, french fries, hot wings, poppers, fried chicken, etc. I could go on and on. Just check out amazon and find something that works for you. Ours is around 12 inches by 12 inches and about 8 inch's deep. It came with three baskets and heats up quick.


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Old 04-29-2013, 01:00 PM   #3
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I'm using a relatively cheap Presto ProFry with two baskets. I'm a fan of simple electro-mechanical thermostat controls rather than fancy electronic (digital) ones. Since this can also be used as a steamer it will also work as a sous vide cooker with an external PID control. The ones with electronic controls have a problem if you cut the power off and on.

If it's only for occasional use you should be certain to store the oil in an air tight container away from light and temperature extremes.
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Old 04-29-2013, 02:44 PM   #4
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I don't use mine for much, french fries and chicken wings is bout it and all I have is a cheap Presto Fry Daddy. Works perfectly for what I use it for
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Old 04-29-2013, 03:21 PM   #5
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I use a Breville electric wok.
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Old 04-30-2013, 02:52 AM   #6
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Quote:
Originally Posted by ChuckO View Post
I'm using a relatively cheap Presto ProFry with two baskets. I'm a fan of simple electro-mechanical thermostat controls rather than fancy electronic (digital) ones. Since this can also be used as a steamer it will also work as a sous vide cooker with an external PID control. The ones with electronic controls have a problem if you cut the power off and on.

If it's only for occasional use you should be certain to store the oil in an air tight container away from light and temperature extremes.
Do you have something similar to this one?
http://www.sears.com/presto-stainles...1&blockType=G1
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Old 04-30-2013, 03:06 AM   #7
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I have friends who use and love the Fry Daddy. I've used it and it works great. But, nothing beats a cast iron frying pan, the key is you need to monitor the fry oil temperature. Each chicken wing cools the oil lowering the temp, giving soggy oily food. When your just above frying temperature add each chicken wing not letting the oil temp drop. Then when all food is in the oil and frying at temp start to lower the heat to maintain. Also it helps to take foods out of the fridge and let warm to room temperature, then fry.
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Old 04-30-2013, 03:21 AM   #8
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I've tried using my stove top and the temperature control is terrible with an electric burner. The problem is I end up overshooting my target temperature when adding food to the mix. Unless I can come up with a reliable way to prevent this overshoot all I'm ending up with is overcooked on the outside and undercooked inside...
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Old 04-30-2013, 03:24 AM   #9
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What kind of pan are you using?
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Old 04-30-2013, 03:39 AM   #10
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A cast iron dutch oven. As best as I can tell the problem is the burner doesn't respond anywhere near as fast as I would like (compared to a gas burner).


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