Deep Fat Fryer Help Needed

kunekune

I don't have an electric one but we do have an old fashioned chip pan. It is used maybe once a month, to make chips or calamari fritti or tempura veges or deep fried courgette strips, that kind of thing. For ordinary chips we'd use oven ones. But it takes up very little space (we store the fat in a bottle between uses) and I use the pan for other things as well. Deep frying has its place. It's just not every week.

katieclampet

I got rid of my dff a couple of years ago. It made fab chips, but the smell lingered for ages. It was also akward to clean out. It took up a lot of space, and we didnt use it that often. So when it packed in we never bothered replacing it.

katiex

tiff

Ive never had one and know I wouldnt use it that often. I dont like big gadgets that take up loads of space as I dont have lots of cupboards. Years ago an ex boyfriends Mum used to make deep fried chips and they are really nice but not worth the big fryer for, for me anyway.

meritaten

I have a deep fat fryer - and love it! I do only use it a couple of times a week and HATE cleaning the ruddy thing - but the homemade chips are amazing! not to mention that deep frying can actually be healthy! if you have the oil at the right temperature, then the food is instantly sealed and is crisp and DOESNT absorb oil. if say your batter is soggy or the chips are greasy then you arent frying at the right temperature.
In my mind there is little difference between a wok and a deep fryer - exept that in the wok the oil becomes part of the dish whereas in a deep fryer the oil stays in the fryer!

bramble1

my OH only has chips if they're made from our deep fat fryer! We also use it when we make sole goujons or other experimental dinners.

But, before i met him i honestly didn't think people actually owned fryers in thier houses!

brighthair

it's the smell for me, I don't even like cooking oven chips because of the "fatty" smell. My kitchen/living room is open plan, and it lingers

lynzpower

I had one at uni and loved it ( as did my housemates) and we would often come home from the pub ( :eek:) rather drunken and fry up chips, onionn rings, bhajis samosas, spring rolls.battered mushrooms ( yum)

The thing is we all loved it. We loved it so much it was used all the time! It was used once a day by someone in the house at least.

I was significantly fatter then than i am now.

I bought one about 6 months ago, to make onion rings and bhajis in. Filled it with oil threw the onion rings in, and all the breadcrumbs started to come off, and burn in the oil and degraded it. It was about 6 quids worth of oil! The house stank and so did I, the smell just wouldnt shift.

Needless to say I cleaned it out, put it back in the box and havent used it since. Now im following slimming world so it will be a real occasion when i dig it out.

meritaten

lynzpower wrote: »

I had one at uni and loved it ( as did my housemates) and we would often come home from the pub ( :eek:) rather drunken and fry up chips, onionn rings, bhajis samosas, spring rolls.battered mushrooms ( yum)

The thing is we all loved it. We loved it so much it was used all the time! It was used once a day by someone in the house at least.

I was significantly fatter then than i am now.

I bought one about 6 months ago, to make onion rings and bhajis in. Filled it with oil threw the onion rings in, and all the breadcrumbs started to come off, and burn in the oil and degraded it. It was about 6 quids worth of oil! The house stank and so did I, the smell just wouldnt shift.

Needless to say I cleaned it out, put it back in the box and havent used it since. Now im following slimming world so it will be a real occasion when i dig it out.

awwwwwwwwww - I FEEL for you! did you flour the onion rings first? before dippin in the egg and breadcrumbs? if you did and the coating still came off - try leaving them in the fridge after the egg and breadcrumb stage for ten minutes then egging and breadcrumbing again. then leave in the fridge again for ten minutes (if this seems like a lot of faffing about - you can leave them for a few hours not just ten minutes!) before deep frying them.

sb44

I have one that has sat on top of a kitchen cupboard for years collecting dust.

I have just got one of those 3.5kg bags of doughnut and scone mix so may have to dig it out and have a go at doughnuts.

Can anyone suggest the best type of oil to buy please? (not brand but type).

Ta.

Tigsteroonie

Our DFF sits out on the side all the time (lack of cupboard space), but we only use it about once a fortnight for chips. With the extractor fan on when using it, there are no lingering smells.