Deep Fat Frying Temperatures

[justplainbill]

What temperatures do you folks like to deep fat fry various foods?
For example, we've had good results with cracker crumb coated fresh fish fried in 350*F oil.

 

[pacanis]

I shoot for 360F, but have dropped the food in at 375, too. That's with peanut oil.

 

[justplainbill]

I shoot for 360F, but have dropped the food in at 375, too. That's with peanut oil.

That's what we used to do, but have found the peanut oil is less prone to darkening at 350.

 

[taxlady]

I don't do much deep frying, but that is partly because I don't have a good way to keep the temperature constant. Do you guys have electric deep fryers? Do you know a good way to keep the temperature fairly consistent on an electric stove?

 

[justplainbill]

I don't do much deep frying, but that is partly because I don't have a good way to keep the temperature constant. Do you guys have electric deep fryers? Do you know a good way to keep the temperature fairly consistent on an electric stove?

We have a Delonghi 4 litre fryer, but I prefer to use one or two of our 4 quart cast iron Dutch ovens on the large burners of our electric stovetop with about 1 1/2 litres in each Dutch oven. The cleanup is easier with the Dutch ovens. Needless to say we have several 'candy' thermometers. Maintaining the temperature is just a matter of using the proper anticipation when pushing heat level buttons. It's a lot easier than cooking on a coal or wood burning stove. Also, frying in smaller batches and preheating the fryer baskets helps avoiding some of the heat drop problems.

 

[pacanis]

I use one of these,Taxy Amazon.com: 3-Piece Stove-Top Deep Fryer: Kitchen & Dining
I have a gas stove, so can't help you with your electric stove, but when I add the food I turn the heat up to help compensate for temperature drop. I would imagine it's the same for electric.

 

[pacanis]

+1 on easier cleanup. That's one of the reasons I got rid of my electric fryer.

 

[Savannahsmoker]

I use one of these,Taxy Amazon.com: 3-Piece Stove-Top Deep Fryer: Kitchen & Dining
I have a gas stove, so can't help you with your electric stove, but when I add the food I turn the heat up to help compensate for temperature drop. I would imagine it's the same for electric.

Thank you becasue I am looking for something.

 

[CharlieD]

I use one of these,Taxy Amazon.com: 3-Piece Stove-Top Deep Fryer: Kitchen & Dining
....

Wow, that's a bit spendy for my blood. I bought an aluminum pot 4.5 quarts and the basket that fits right in from restaurant supply store. I think the whole thing endup being like $36. Works like a charm or is it like a swish clock, I always get my idioms mixed top.

 

[Andy M.]

I use one of these,Taxy Amazon.com: 3-Piece Stove-Top Deep Fryer: Kitchen & Dining
I have a gas stove, so can't help you with your electric stove, but when I add the food I turn the heat up to help compensate for temperature drop. I would imagine it's the same for electric.

Does the lid have a mesh top for ventilation?

 

[taxlady]

I use one of these,Taxy Amazon.com: 3-Piece Stove-Top Deep Fryer: Kitchen & Dining
I have a gas stove, so can't help you with your electric stove, but when I add the food I turn the heat up to help compensate for temperature drop. I would imagine it's the same for electric.

Hmm, that looks handy. It's sort of the same for electric, but much slower, both getting hotter and cooling off. A thermostat would be very handy. Back in 1959, my parents bought a house with a built in gas stove top and oven. That gas stove top had one burner with a thermostat, so it's not exactly something new, but I never see that nowadays.

 

[taxlady]

We have a Delonghi 4 litre fryer, but I prefer to use one or two of our 4 quart cast iron Dutch ovens on the large burners of our electric stovetop with about 1 1/2 litres in each Dutch oven. The cleanup is easier with the Dutch ovens. Needless to say we have several 'candy' thermometers. Maintaining the temperature is just a matter of using the proper anticipation when pushing heat level buttons. It's a lot easier than cooking on a coal or wood burning stove. Also, frying in smaller batches and preheating the fryer baskets helps avoiding some of the heat drop problems.

How well do your deep fry thermometers attach to the Dutch ovens? Mine attaches fine to my SS pots, but the cast iron is thick enough that I can't aim the end of the thermometer not to touch the side of the pot.

 

[pacanis]

Thank you becasue I am looking for something.

It's a quality piece, Savannah. And thick enough to help hold the heat.
And I'll bet large enough to hold all three of those butts you just smoked when shredded

Yes, Andy, the lid is SS and mesh. I cut an extra notch in mine to accept my candy thermometer sticking out, but that's more for storage.

 

[CharlieD]

...I can't aim the end of the thermometer not to touch the side of the pot.

You just need to adjust your aim. Sorry could not help my self.

 

[pacanis]

Hmm, that looks handy. It's sort of the same for electric, but much slower, both getting hotter and cooling off. A thermostat would be very handy. Back in 1959, my parents bought a house with a built in gas stove top and oven. That gas stove top had one burner with a thermostat, so it's not exactly something new, but I never see that nowadays.

I remember my parents stove having one of those "burner brains" way back when.

 

[justplainbill]

How well do your deep fry thermometers attach to the Dutch ovens? Mine attaches fine to my SS pots, but the cast iron is thick enough that I can't aim the end of the thermometer not to touch the side of the pot.

Deja vu alligator clip & jury rigging?
We use both dial type long thin metal probe and glass tube thermometers and find them easist to use on pots that have nearly vertical sides.

 

[taxlady]

Deja vu alligator clip & jury rigging?
We use both dial type long thin metal probe and glass tube thermometers and find them easist to use on pots that have nearly vertical sides.

I hadn't considered one of those glass thermometers. That looks like it should work even if the thermometer is touching the side of the pot, the bulb at the bottom doesn't. Great idea, thank you.

 

[pacanis]

All this talk of deep frying has me wanting some fried shrimp.

 

[taxlady]

Another question: when you are using litres of oil, what do you do with the used oil? Do you re-use it? Do you filter it? How do you store it? When it's all used up, how do you get rid of it?

 

[pacanis]

I don't strain and leave my oil right in the fryer, but I've been meaning to change that.
I usually only fry breaded foods towards the end of the oil's life cycle. I'd like to find a container/straining system, but haven't seen any that hold as much oil as my pot can hold (filled 1/3 of the way up). At least by guesstimation.