Deep Fryers?

[madmax]

A few years ago I had a deep fryer. Was a real pita to empty the oil and clean the inside. I could have lived with that but, the damn thing didn't get hot enough to fry fairly quick and crispy. The food soaked up so much oil...Yuck.

I could do the google and/or consumer reports but, I know you guys have all the best information and I value DU'er opinions more than anynone else. You guys are like family.

Any suggestions. 'Old fashion' frying methods advice appreciate also. Thanks :)

[The empressof all]

1. I never fry anymore...But I love it.

I have a deep fat fryer but never drag it out both because of the fat in fried foods and the mess and expense you describe. I really don't have a recommendation but I know many folks who make great french fries at home in their cast iron kettles. You really just need a good thermometer to make sure you are maintaining temperature.

Now I'm also really wanting to get one of these things.

http://www.tefal.com/All+Products/Cooking+appliances/Fryers/Products/ActiFry/Actifry.htm

They get mixed reviews so I can't justify the expense. But boy do I want to try one out.

[madmax]

2. Nice !

I'm trying to eat healthy, too - believe it or not :rofl:
I'm not big on frying anything but, there are a few things that require frying in this house.

My husband is Cuban and we love fried sweet bananas with picadillo. It's a must.
Fried sweet plantains http://icuban.com/food/platanos_maduros.html
picadillo http://allrecipes.com//Recipe/cuban-picadillo/Detail.aspx

'Luuuucy - you have sum 'splainin to do!'

Also Tostones with fried pork chops. Oh yeah, fried pork chops, now that's real healthy!
http://www.dominicancooking.com/side-dishes-salads-casseroles/1266-tostones-flattened-fried-plantains.html

I'm Portuguese and love these http://en.wikipedia.org/wiki/Bolinhos_de_Bacalhau
Just fried little codfish cakes that we eat like chips. I haven't had any in 3 years!!
Since moving to NC I can't find salted dried codfish anywhere. In NJ, I could go to Newark, Elizabeth, South River and get it in just about any store, even Pathmark. But,I prefer the small corner Portuguese store that also sell their homemade Chorizo and Linguica.

Not a big deal, I could just do it the frying pan method - except when Babaloo is frying I'm cleaning grease off the stove and floor for days. My 20 year old Granddaughter is here and wants to fry this and that. She's leaving today so the urge for a deep fryer may pass. ;)

[Warpy]

3. Le Creuset Dutch oven

and thermometer is the best bet. It has a lid if you get distracted and it flares up. It is heavy and provides enough of a heat sink that adding food to it doesn't cool the fat off, appreciably. The enameled innards make it a lot easier to clean than electric deep fat fryers. The thermometer makes sure the oil is at the correct temperature to give you neither charcoal nor tons of grease in the food.

I do very little deep frying and when I do, it's something small like tofu or sliced chicken for a Chinese recipe. A couple of inches of oil in a wok are good enough for that. Yes, the temperature drops quickly when you first put the food in, but the construction of the wok brings it up quickly right after that. Were I to do fried chicken the western way, I'd haul out the Dutch oven.

[madmax]

5. That's a great idea.

I have a Le Creuset dutch oven. I love it! And yes, you're right it will hold the heat well - why didn't I think of that! doh.

I'm going to make some tostones soon and will the dutch oven. Sometimes the obivious escapes me, oh alright - most times. ;)

[Stinky The Clown]

4. I deep fry maybe twice a year

I have a Waring Pro deep fryer. It has enough horsepower and reasonable recovery. The elements come out and the pot comes out and can go in the dishwasher. Easy to care for and a useful tool. It cost about $99.00, years ago, at Bed Bath and Beyond Reason.

My model is older than this, but this is the current version.



http://www.waringproducts.com/ret/catalog/product.php?product_id=56&cat_id=3

[madmax]

6. Stinky you must have a very large kitchen.

Between all the copper pots and cookware, all sorts of neat gadgets to make things. Must be like Disney World for a foodie. Got all caught up in the Granddaughter's - 'Gram, you don't have a deep fryer?' No sweetheart, in my day the cast iron kettle in the fireplace worked just fine. :silly:

We have a townhouse, the kitchen size would work nicely but, the person who designed the layout must have just graduated or never cooked in a real kitchen.

I tried to envision how it would work and in theory it should work... the rub is when one is actually trying to cook. There isn't enough cabinet or counter top space. It's just me and Babaloo so we don't have a lot of dishes etc. But ONE cabinet for glassware, dishes, bowels isn't enough for 2 people - forget if you need service for 4.

Have a corner pantry which has a 18 inch door. My elbows take a beating every time I use it. Other than the fact that the kitchen sucks big time, I love the place. :rof:
Oh, never, ever get a Corian sink or counters. Garbage.

Guess they built it for people who work and don't do much cooking or those who eat out. I like to cook so I'm s.o.l.

Love your fryer! Regards to Sparkly