I'm thinking of getting a deep fat fryer for domestic cooking.

Any advice about which make and models to go for and which to avoid would be
very much appreciated. (Which? magazine last did a review in Jan 2001
so their recommendations are out of date.)

Leatrice wrote:
> I'm thinking of getting a deep fat fryer for domestic cooking.
>
> Any advice about which make and models to go for and which to avoid
would be
> very much appreciated. (Which? magazine last did a review in
Jan 2001
> so their recommendations are out of date.)

What will you cook in it and how often will you use it?
For occasional deep frying a stovetop pot is more practical.

Sheldon

Mainly for fish patties - and used only occasionally.



"Sheldon" > wrote in message
oups.com...
>
> Leatrice wrote:
> > I'm thinking of getting a deep fat fryer for domestic cooking.
> >
> > Any advice about which make and models to go for and which to avoid
> would be
> > very much appreciated. (Which? magazine last did a review in
> Jan 2001
> > so their recommendations are out of date.)
>
> What will you cook in it and how often will you use it?
> For occasional deep frying a stovetop pot is more practical.
>
> Sheldon
>

Leatrice wrote:
> Mainly for fish patties - and used only occasionally.
>
Gotta agree with Sheldon on this one. I have a Lodge Cast Iron "Chicken
Fryer" which is deeper than a regular skillet; also has a lid so it can be
used for a number of things including in the oven. Get a good frying
thermometer. Any deep heavy pot will work just as well as something
specifically designed only for deep fat frying. Woks are also good for deep
frying and, again, are multi-purpose.

Jill

>
>
> "Sheldon" > wrote in message
> oups.com...
>>
>> Leatrice wrote:
>>> I'm thinking of getting a deep fat fryer for domestic cooking.
>>>
>>> Any advice about which make and models to go for and which to avoid
>>> would be very much appreciated. (Which? magazine last did a
>>> review in Jan 2001 so their recommendations are out of date.)
>>
>> What will you cook in it and how often will you use it?
>> For occasional deep frying a stovetop pot is more practical.
>>
>> Sheldon

Leatrice wrote:
> Mainly for fish patties - and used only occasionally.

Unless you absolutely *want* a deep fat fryer you could do your frying
in a sturdy skillet that's deep enough to take about 1.5" of fat with
at least an inch to spare at the top. If you decide to go this way I'd
suggest buying a thermometer to monitor the fat temperature. The
skillet will work very nicely if you're cooking for up to about two
people and what you're cooking is relatively flat (e.g. your fish
cakes, french fries). The skillet will be safe as long as it's sturdy
and well-balanced.

Mac

Leatrice wrote:
> Mainly for fish patties - and used only occasionally.

For patties you don't deep fry... a 1/4" inch of oil in a high sided
skillet works fine.



> "Sheldon" > wrote in message
> oups.com...
> >
> > Leatrice wrote:
> > > I'm thinking of getting a deep fat fryer for domestic cooking.
> > >
> > > Any advice about which make and models to go for and which to
avoid
> > would be
> > > very much appreciated. (Which? magazine last did a review
in
> > Jan 2001
> > > so their recommendations are out of date.)
> >
> > What will you cook in it and how often will you use it?
> > For occasional deep frying a stovetop pot is more practical.
> >
> > Sheldon
> >

"jmcquown" > wrote in
:

> Leatrice wrote:
> > Mainly for fish patties - and used only occasionally.
> >
> Gotta agree with Sheldon on this one. I have a Lodge Cast Iron
> "Chicken Fryer" which is deeper than a regular skillet; also has a
> lid so it can be used for a number of things including in the oven.
> Get a good frying thermometer. Any deep heavy pot will work just as
> well as something specifically designed only for deep fat frying.
> Woks are also good for deep frying and, again, are multi-purpose.
>
> Jill
>

The only thing I can add is get a pot twice as deep as the amount of oil
ou plan on using. Never more than 1/2 fill a pot with oil for deep
frying. It's a major safety issue.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> "jmcquown" > wrote in
> :
>
>> Leatrice wrote:
>>> Mainly for fish patties - and used only occasionally.
>>>
>> Gotta agree with Sheldon on this one. I have a Lodge Cast Iron
>> "Chicken Fryer" which is deeper than a regular skillet; also has a
>> lid so it can be used for a number of things including in the oven.
>> Get a good frying thermometer. Any deep heavy pot will work just as
>> well as something specifically designed only for deep fat frying.
>> Woks are also good for deep frying and, again, are multi-purpose.
>>
>> Jill
>>
>
> The only thing I can add is get a pot twice as deep as the amount of
> oil ou plan on using. Never more than 1/2 fill a pot with oil for deep
> frying. It's a major safety issue.

True. My "chicken fryer" is 3-1/2 inches deep; if I need more depth than
that I also have a cast iron dutch oven. But I rarely deep fry anything.
And it turns out the OP was planning on frying fish cakes, which don't
require deep frying.

I also recommend having a fire extinguisher in the kitchen. Barring that,
lots of big boxes of baking soda. Do not *ever* attempt to put out a grease
fire with water! (never had one, just common sense)

Jill

DeLonghi Roto Fryer, it's the ONLY way to Fry!

Leatrice > wrote:

> I'm thinking of getting a deep fat fryer for domestic cooking.
>
> Any advice about which make and models to go for and which to avoid would be
> very much appreciated. (Which? magazine last did a review in Jan 2001
> so their recommendations are out of date.)

(The Wolf) wrote in
:

> DeLonghi Roto Fryer, it's the ONLY way to Fry!
>
> Leatrice > wrote:
>
>> I'm thinking of getting a deep fat fryer for domestic cooking.
>>
>> Any advice about which make and models to go for and which to avoid
>> would be very much appreciated. (Which? magazine last did a
>> review in Jan 2001 so their recommendations are out of date.)


Wolf,

I just began deep-frying, so I'm no expert. The one thing I think I
learned is that the thicker the batter, the more deep-fried fat is
absorbed.

My first fried chicken had a pretty thick batter. I should've added some
more beer while using my Fry-baby (Presto).

What do I know?!! The thinner batter probably means less grease attached
to the deep-fried result.

$0.02,

Andy

Andy wrote:

>
>
> I just began deep-frying, so I'm no expert. The one thing I think I
> learned is that the thicker the batter, the more deep-fried fat is
> absorbed.

I don't know about that, but the cooler the fat the greasier the food will
be.

Andy > wrote:

I don't do much batter, just Buffalo style wings and french fries,
sometimes calimari.

My mother made the best french fries, she worked as a waitress during
college at a resort and learned from the French owner.

She never had any gadgets, just a pot and oil, pretty dangerous by
today's standards. I don't even remember her having a thermometer.


> (The Wolf) wrote in
> :
>
> > DeLonghi Roto Fryer, it's the ONLY way to Fry!
> >
> > Leatrice > wrote:
> >
> >> I'm thinking of getting a deep fat fryer for domestic cooking.
> >>
> >> Any advice about which make and models to go for and which to avoid
> >> would be very much appreciated. (Which? magazine last did a
> >> review in Jan 2001 so their recommendations are out of date.)
>
>
> Wolf,
>
> I just began deep-frying, so I'm no expert. The one thing I think I
> learned is that the thicker the batter, the more deep-fried fat is
> absorbed.
>
> My first fried chicken had a pretty thick batter. I should've added some
> more beer while using my Fry-baby (Presto).
>
> What do I know?!! The thinner batter probably means less grease attached
> to the deep-fried result.
>
> $0.02,
>
> Andy