Deep Fat Fryer Help Needed

rendez2k

MaggieBaking wrote: »

Rendez - the secret is in knowing it's cooked in the first place. You can do all kinds of double/triple frying - different temperatures and oven baking but ultimately it's not like toast where the colour is what's important but the fact it's cooked first.

If you boil potatoes and know when they are done - soft, stick a fork in and it splits the potato rather than stabs it. That's what you want from chips before you brown them.

I never time chips, and have been known to cook them at 170 till cooked and then whacked up to 190 to finish, and my Mum & Dad swears by cooking them through on 150 till they're ready.

Chip the chips, thin or thick, however suits. Rinse really well in a colander. Lay a tea towel out on the work surface and tip the rinsed chips into one half. Cover the chips with the other half and rub well. Put straight into a chip dryer heated at about 170.

Keep checking every now and then for it to be soft and cooked. If it's going brown and not cooked - turn the oil down.

You might also be overfilling your deep fat fryer - only fill the basket 3/4 full.

Thanks for the detailed response. I thought if I followed the manufactures guide of time and temp then all would be good but it appears its not the case. Just out of interest, what oil do you use?

We're going to have another crack at it tomorrow night!

MaggieBaking

Groundnut oil is the best says Delia. The last time I made them I used Crisp and Fry because it was on offer which I think was rapeseed oil? Perhaps the 4 minutes is a good guideline but they should soften before they crispen if you know what I mean!

Good luck! It'll be totally worth it, and very simple once you get the knack. And we keep the oil in the deep fat fryer for AGES and don't replace it. There's some big debates over this issue, but we only use it for chips, never let any overboard chips stay in the oil. You can tell when your chips start to go a bit lacklustre after a few goes and then we'll replace the oil.

rendez2k

My fryer is a Delonghi and I just did a quick search and it appears a few other people have had similar issues with chips - maybe all fryers are not equal? I'll see how tomorrow goes anyway before giving up all hope :-)

meritaten

I think you have to get to KNOW your fryer! I have had a couple of them and with my first one it fried better if you did the chips at 150 until they browned and filled it halfway up the basket. My present fryer does lovely chips (Delta from Aldi) and works best if you start the chips at 150 and then drain them and let the fryer heat to 170, then cook til golden brown, but you can do slightly less chips even though the fryer is larger as the basket doesnt reach the bottom. Still enough chips for one very hungry man or for two reasonable portions as a side dish.

I have to say though - the oil DOES make a difference!
Corn oil smells a lot - even the next day in my experience, and you can taste it on the chips
Groundnut is great - but more expensive - and you cant taste it at all! hardly any smell.
Sunflower is less expensive and I dont detect much taste to it and it really doesnt smell as much as corn oil. though you can smell it for a short while it doesnt linger.
but whatever you do - DONT use Olive oil! it will actually burn at high temps!

rendez2k

Well tonight was slightly more successful, 170 for 6 mins then finished at 190 for around 4. They were brown but not too over done. I did the last bit with the lid up so I could keep my eye on them. Yet again though they seemed to start out crisp then soon went soft!

MaggieBaking

Mine do that, I quite like it!

I wonder if the oil that's coating them when you take them out seeps back in? Perhaps pat them in some greaseproof paper or kitchen roll before you serve?

Glad you've been able to eat some though! Perhaps now you're getting there you could try these? http://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121 I haven't yet - I was half way through when my fryer broke.

Fruball

I have wanted a DDF for years but always resisted getting one until today

My question is, what can I cook in it and how long?

I went to MrS after I got it to look for things I remember having that were cooked in a DDF, breaded mushrooms, potato croquettes etc but the only instructions on the packet give oven temp and times - nothing about DDFs.

So, now I am confused and would appreciate any tips at all regarding my new toy

Pink.

Fruball wrote: »

I have wanted a DDF for years but always resisted getting one until today

My question is, what can I cook in it and how long?

I went to MrS after I got it to look for things I remember having that were cooked in a DDF, breaded mushrooms, potato croquettes etc but the only instructions on the packet give oven temp and times - nothing about DDFs.

So, now I am confused and would appreciate any tips at all regarding my new toy

I've added your thread to our existing one on deep fat fryers and what to cook in them. If you look through the thread you will find lots of advice and tips.

Fruball

Thanks Pink - not a single reply to my post and just a handful of tips and definitely none which answered my question about timing.

Perhaps better to wait until new replies are added before rushing in and moving the post?

Pink.

Glad to be of help Fruball, especially as you had no replies to your thread which had slipped down the board..