do you own a deep fat fryer?

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do you own a deep fat fryer?
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madmonk

Joined: 08 May 2006
Posts: 835

Posted: Fri Jan 26, 07 3:22 pm Post subject:
No deep fat fryer, but the OH reckons I'm a short fat monk

Truffle

Joined: 07 Feb 2006
Posts: 526

Posted: Fri Jan 26, 07 4:03 pm Post subject:
We had one in our shared house when we were students; I only ever used it for homemade bhajis but often got a bollocking because it flavours the oil� So one thing to bear in mind I guess, is if you�re frying lots of different foods- you�ll have to change the oil often otherwise the flavours spread!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Fri Jan 26, 07 4:08 pm Post subject:

Truffle wrote:

the flavours spread!

Which is why Chinese takeaway chips are The Bomb.

Truffle

Joined: 07 Feb 2006
Posts: 526

Posted: Fri Jan 26, 07 4:15 pm Post subject:
- Yep, flavour spread can be a good thing lol

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Fri Jan 26, 07 4:19 pm Post subject:

Fee wrote:

My Mum still has one, we always had a fryer growing up, and you really can't beat chips done in it....mmmmmm, real chips.

Same here

we have one but it only gets used for doughnuts, samosas and chips. don't even use it once a week

kevin.vinke

Joined: 19 Dec 2006
Posts: 1304
Location: Niedersachsen, Germany

Posted: Fri Jan 26, 07 5:03 pm Post subject:
Yes we have one, sort of a mini version of the proffesional type. Way easier to clean than the fancy filter included ones. Home made fish and chip with onion rings. Once a year (New Years eve) we do Oli Balle so I change the oil especially for that but other than that the flavour spread is part of the fun

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Jan 26, 07 5:59 pm Post subject:
Nope, don't like 'em. Haven't found anything that doesn't work in a hot over for us. We don't have chips, but potato wedges, which I mostly prefer (espcially with other veg and flavourings) chicken nuggets and kievs are fine in a hot oven. Can't think of anything we would deep fry. We do have battered fish and chip shop chips occasionally!

Tay

Joined: 08 Oct 2006
Posts: 2811
Location: Newcastle-upon-Tyne

Posted: Fri Jan 26, 07 6:51 pm Post subject:

hedgewitch wrote:

I'd be swayed by an electric fryer because of the smell of an open chip pan. My kitchen isn't well ventilated

Our kitchen isn't well ventilated either, and our electric fryer really stinks the room out. The only benefit of an electric one is that they are safer.

We don't use ours often (once a month, if that), and very rarely in winter as it means having to open the door to get rid of the smell. When we do use it, it is for chips, battered fish, battered mushrooms and chicken kievs. I have occasionally done spring rolls, but as they tend to fall apart (mine do!), I am reluctant to do them as the oil becomes full of 'bits'.

Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Fri Jan 26, 07 7:54 pm Post subject:
i have one that is stainless steel and comes to bits for cleaning i empty and clean it every time i use it so it doesn't get used all that often, used it this week for homemade scotch eggs though and it is very good for that i strain the oil through a seive with some muslin in it so that the oil doesn't go rancid....... it's a mucky job but home made scotch eggs are worth the mess...

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Fri Jan 26, 07 9:44 pm Post subject:
I want one I miss chips, teriyaki, all sorts of nice crispy things. One day...sigh

frewen

Joined: 08 Sep 2005
Posts: 11405

Posted: Fri Jan 26, 07 9:54 pm Post subject:
I suppose for me you don't miss what you've never had

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Fri Jan 26, 07 9:59 pm Post subject:
All this talk about fryers makes me want to get ours out again. We still have the table top commercial one we used in our last hotel, and it was really good. All stainless steel and very easy to clean. Might make Friday nights a bit cheaper, not going down the chippy too!

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Fri Jan 26, 07 10:04 pm Post subject:
I have one of the normal white, round filtered types but was given a stainless steel one. I just discovered it again while clearing out my diningroom yesterday never tried it out so may do tomorrow

Barnie

Joined: 26 Jan 2007
Posts: 40
Location: SW/Wales

Posted: Fri Jan 26, 07 10:09 pm Post subject:

kevin.vinke wrote:

.... we do Oli Balle....

Wow that's something I miss eating at New Year, haven't eaten it since my father passed away, he used to fry loads of them....

I'd be very grateful if you could post the recipe here?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Fri Jan 26, 07 11:01 pm Post subject:
Sean does great chips in the wok. We had some tonight

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