bill241.good choice . same as mine. Just place the lid in your sink if you need to remove it.quick shake to get rid of condensation and back it goes.no problem really.75% of my cooking is with lid off anyways. Keep your food dry, even thawed foods. dry them off. Oil will last heaps longer. When it froths excessively, it's stuffed.change it out. Remove lid. remove element. remove insert and place cold old oil into 2 x 2 litre milk bottles. wipe all over with soapy water, dry reassemble and your back in business , ready for new oil.Heat your oil up well before first cooking. I still have my old top brand TEFAL deep fryer.It's a mess because its so hard to clean ( I am VERY particular) and its been relegated to the garage only ever used camping or outdoor functions where power is available and we want to deep fry seafood.
fisher,
Jan 4, 10:39am
fifie. yes spot on as usual. double cooking is the key.and forgot to mention the lay away, battered fish, mussels etc with NO basket. I only ever did that once some many many years ago. soon learnt after having to scrub the basket clean.:}double cook everything battered. fish, oysters, mussels, scallops etc.(prick the scallop roes first). I'm not over keen on too much deep fried but if you double cook , usually at 165 first,then at 185 , items are a lot crisper.Things are so much quicker done in the deep fryer. and sausages taste a lot nicer. and halved spuds par boiled, dried and deep fried are magic with a crispy outer and a soft centre.
kuaka,
Jan 4, 10:43am
I probably don't put the lid in the sink 'cos the sink is over 4 metres from the socket where I use the deep fryer.
fisher,
Jan 4, 10:50am
Kuaka ours is a U shaped kitchen and I have two places for the deep fryer to be plugged in.both are equidistant from the sink.:}I have a friend who makes the white cutting boards you can buy and he cut me a piece of 15mmthick (heavy) and big enough to sit the fryer on with overlap. I was just suggesting what I do so it wasn't a prob for me so maybe bill could do the same. I dont know. maybe a short lead would bring the fryer closer.!
kuaka,
Jan 4, 7:51pm
My kitchen is almost semi-circular shaped (except it's angular) and the sockets are at either end of it with the sink in the middle, and the gas hob is between the sink and the socket.I didn't design it, I inherited it when we bought the house.I don't find the kitchen very easy to work in but the compensation is the fantastic view from the window!
fifie,
Jan 4, 8:55pm
Only gripe i have with the fryer is hate the smell of oil when cooking, so i sorted that out. My range has a gas hob with a fold down splash back,put this down sit a piece of tiled board on top, fryer on top of that to use and run the range hood, sweet. Never tried the sausages fisher, must do i'm still getting through all the nice selection of fresh fish one can get here, and your right scoop the scraps out pronto. The old tefal fryers eh! i dumped mine when i got my new one, boy it had done some miles when the kids were growing up. Slightly off subject now made your diced spiced beetroot, for a change with some baby beet, and its yum going to have me salads with the feta cheese and use it that way.
kuaka,
Jan 4, 10:14pm
My rangehood died a while back, and we haven't been able to get a new switch for it (at least the electrician hasn't been able to - or maybe he's forgotten!)
bill241,
Jan 5, 10:00am
We just had the churros, they were delicious. I'm pretty happy with the fryer, it seems really good
dollmakernz,
Jan 6, 3:16am
BUGGER! You bought one! I was going to say, I've got one here you could have! Been used about 4 times and not likely to be used again!
manukarose1,
Jan 6, 3:18am
IF you have to deep fry make sure it's at a high temp and your food is put into the oil at the right temp.
This eliminates saturation of fat into the food and will keep it crunchy and as fresh as fried food can be.
tigra,
Jan 6, 3:44am
lilyfield wrote: and what a fuss they are to clean. Let it cool down,drain the oil, filter it, clean the cooker, put oil back. quote]
Yes more trouble than its worth.
fisher,
Jan 6, 4:37am
LOL. some folks. so how many times do you think fish and chip shops do that,,
lilyfield,
Jan 6, 4:41am
but fisher-- I look after my equipment !
texastwo,
Jan 6, 4:50am
But they are in the food business and cleaning equipment is compulsory. Having to completely clean and filter after ONEoccasional use is ridiculous.
bill241,
Jan 6, 5:19am
Thank you for the thought :)
Regarding cleaning, I kept it full because I'm going to use it again tonight for sweet things but then I'll strain the oil and put it away in the cupboard, and clean the basin etc out, because its likely I'll use it for something savoury next time therefore a different lot of oil will get used
willow123,
Jan 7, 9:43am
Lol I must have bought mine during the same sale. I didn't really think I'd use it much but have used it heaps
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