Deep Fryer recommedations - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Deep Fryer recommedations

Reply
 
Thread Tools
Old 04-29-2013, 01:56 AM   #1
IffyG
 
IffyG's Avatar
Recipes 
 
Oct 2009
Nashville
Posts: 1,393
Liked 62 Times on 51 Posts



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.

 
Reply With Quote
Old 04-29-2013, 02:01 AM   #2
TahoeRy
Recipes 
 
Nov 2012
South Lake Tahoe, California
Posts: 305
Liked 44 Times on 36 Posts


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.

 
Reply With Quote
Old 04-29-2013, 01:00 PM   #3
ChuckO
HBT_LIFETIMESUPPORTER.png
 
ChuckO's Avatar
Recipes 
 
Oct 2008
Keyrock, WV
Posts: 1,024
Liked 148 Times on 106 Posts


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.

 
Reply With Quote
Old 04-29-2013, 02:44 PM   #4
blaster_54738
 
blaster_54738's Avatar
Recipes 
 
Jan 2012
Eleva, WI
Posts: 501
Liked 58 Times on 50 Posts


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
__________________
Primary Oatmeal Stout
Secondary EMPTY
Kegged SMaSHish, Vienna Lager, Flashover Red
Coming Soon

 
Reply With Quote
Old 04-29-2013, 03:21 PM   #5
grathan
Recipes 
 
Jul 2010
Albany, NY
Posts: 2,250
Liked 146 Times on 115 Posts


I use a Breville electric wok.

 
Reply With Quote
Old 04-30-2013, 02:52 AM   #6
IffyG
 
IffyG's Avatar
Recipes 
 
Oct 2009
Nashville
Posts: 1,393
Liked 62 Times on 51 Posts


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

 
Reply With Quote
Old 04-30-2013, 03:06 AM   #7
mikescooling
 
mikescooling's Avatar
Recipes 
 
Jan 2012
Chicago, IL
Posts: 2,006
Liked 269 Times on 203 Posts


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.

 
Reply With Quote
Old 04-30-2013, 03:21 AM   #8
IffyG
 
IffyG's Avatar
Recipes 
 
Oct 2009
Nashville
Posts: 1,393
Liked 62 Times on 51 Posts


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...

 
Reply With Quote
Old 04-30-2013, 03:24 AM   #9
mikescooling
 
mikescooling's Avatar
Recipes 
 
Jan 2012
Chicago, IL
Posts: 2,006
Liked 269 Times on 203 Posts


What kind of pan are you using?

 
Reply With Quote
Old 04-30-2013, 03:39 AM   #10
IffyG
 
IffyG's Avatar
Recipes 
 
Oct 2009
Nashville
Posts: 1,393
Liked 62 Times on 51 Posts


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).

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Deep fryer brewing? irishplague General Beer Discussion 18 04-05-2013 06:04 PM
Heat gun/deep fryer sous vide. REM830 DIY Projects 8 11-27-2012 04:29 AM
Buy a deep fryer! EamusCatuli Beginners Beer Brewing Forum 33 07-09-2009 03:37 PM
30 Quart Aluminum Deep Fryer Pot With Tap 54.99 jerrysfinger Equipment/Sanitation 1 05-24-2009 02:49 AM
Deep Fryer Alamo_Beer Drunken Ramblings and Mindless Mumbling 34 02-27-2007 09:53 PM


Forum Jump