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Old 08-24-2006, 11:00 AM   #1
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Cooking with Oil?

I am "frying challenged" and I need some help. I have a couple of "deep fried" recipes that involve batter and dredging through flower. I don't eat fried food that often but have a craving every once in a while. My problem is I'm not very good at working with the oil and need some tips. Last night I had my oil, tested it with bread, did one onion stick and it was all good. I had to go turn the burgers came back and attempted three more. The oil splattered and I ended up catching a splatter on my eye. I pulled the pan off and got the onions out, but didn't proceed with the rest.

What am I doing wrong and are there tricks to pan frying or should I go buy a fry machine?

Thanks.

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Old 08-24-2006, 11:05 AM   #2
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Sephora, you need to stay with hot fat, never leave it for any reason. Make sure your hands are dry (water will make it spit), and pat dry whatever you are putting in the fat. You might try using a slotted spoon to lower stuff into the fat so that it doesn't plop in there and spatter. You can also buy spatter screens at any dollar store. Hope some of that helps you. Welcome to DC.
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Old 08-24-2006, 11:07 AM   #3
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It could be that the oil got too hot while you left to go turn your burgers. Once you get the oil to the right temperature, you have to adjust the burner to maintain that temp. Give it another try. If you have a candy/deep fry thermometer, use it to help maintain the proper temperature.

One of the benefits of a deep fryer is that it maintains constant temperature for you (or as close as possible). Since you don't deep fry all that often, you may not get the benefit of a deep fryer. If you do decide to get one, check out earlier posts. There are a lot of good suggestions.
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Old 08-24-2006, 11:11 AM   #4
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Also, many things that are traditionally deep fried, like chicken, french fries, etc. can be "oven fried" with waaaaaay less oil and bother.

Post if you want to know how.
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Old 08-24-2006, 11:41 AM   #5
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I do do my chicken in the oven. This is just one thing you can't do. It's onion sticks with a light batter. The batter needs to be friend to set up.

When I was younger I remember my mom having like an electric skillet. Would that keep the oil at a constant temperature? That would seem more practical than a deep fryer.
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Old 08-24-2006, 11:43 AM   #6
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Quote:
Originally Posted by Sephora
I do do my chicken in the oven. This is just one thing you can't do. It's onion sticks with a light batter. The batter needs to be friend to set up.

When I was younger I remember my mom having like an electric skillet. Would that keep the oil at a constant temperature? That would seem more practical than a deep fryer.
It should work. I'd go for a deeper one over a shallow one. Also, it can be used for a lot of other things.
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Old 08-24-2006, 02:30 PM   #7
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Quote:
Originally Posted by Sephora
When I was younger I remember my mom having like an electric skillet. Would that keep the oil at a constant temperature? That would seem more practical than a deep fryer.
If you want to deep fry something, there is nothing more practical than a deep fryer! They have baskets, lids, thermostats, and instruction booklets, and they are not expensive. You can find a suitable deep fryer at any cheap store that sells kitchen appliances: K-Mart, WallyWorld, Target, Best Buy, etc.


I have a Philps Professional style deep fryer I bought at Target for less than 60 bucks American, and I couldn't live without it.
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Old 08-24-2006, 06:25 PM   #8
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Okay, I'm going to be a little light hearted here. Seph, you're in NC and you don't eat fried foods??? You know the food police will be pounding on your door VERY SOON after that revelation!

Okay, all joshing aside... Alix was oh-so-right when saying stay with the oil. Leaving hot oil is as big a recipe for disaster as a child with a loaded weapon. I could tell you about my friend who was going to make french fries, decided they needed to check the garage, and burnt down their house... but that'd be rude.

Ciao,
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Old 08-24-2006, 06:36 PM   #9
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Yep! Be careful with the oil....I had a couple greae fires when I was first cooking as a kid. I am still afraid to use a broiler. Well....liwuids and hot oil will splatter so like the others said make sure your foods have been patted dry. I use a candy thermometer to check the temp of my oil and I use a deep cast iron pan and don't fill it more than a third of the way up with peanut oil.
Back to splatters and fires. My wife has forced me to use my pan out doors. I have neve purchased an electric fryer because I got nothing but bad reviews.
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Old 08-24-2006, 08:05 PM   #10
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I think your best bet for deep fat frying is a fryer that gets your oil to the right temp then dont put too much in at a time the next great fryer for fried chicken is an electric fryer pan it makes the best fried chicken.You can get real good ones pretty cheap at walmart.
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