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Old 09-18-2006, 04:32 AM   #1
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HELP Deep Fryer Boils Over

Hi Everyone,

I'm new on here today, what a great Forum, loads of interesting informatoin and great ideas, I could stay on here reading all day

I have a problem which I hope someone can help me with.

Every time I make chips in my Deep Fat Fryer it boils over. I have checked it isn't too full with oil and it isnt, it's a new fryer so it cant be because of old oil or residue in the bottom. I rinse and dry my potatoes before putting them in the fryer, and I'm only cooking chips for one, so I can't think that it's too full in the basket.

I've tried both Sunflower oil and Vegetable oil and both do the same thing, the oil boils until it looks frothy and then spills over the top

Any ideas please?

Thanks
Tracie

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Old 09-18-2006, 05:53 AM   #2
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The problem you are describing is generally a problem of too much moisture or ice crystals on the product you are freezing. Why are you rinsing and drying the chips?
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Old 09-18-2006, 05:54 AM   #3
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Hello Tracie
I fry things for a living so lets go through the check list.
Is the oil to hot? between 165 to 180C is good for chips
I take it that it happens even with fresh oil?
Are you just rinsing the potatoes? you should soak them to get the starch out.
After that, I don't know but I'm sure someone will come to your resque
I'm assuming that you are making your own chips, not using frozen ones.
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Old 09-18-2006, 06:01 AM   #4
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Thanks for the replies.

Vera - they are fresh potatoes, not frozen, so am am rinsing them after cutting up

Attie - I normally start them off on about 150 degrees to cook and then remove the basket when soft, and increase the temp to 170 degrees for crisping and browning for about a minute.

But, it's at the first stage at 150 degrees when they boil over.

I do only rinse them and not soak, could this be the reason, potatoes too starchy?

Tracie
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Old 09-18-2006, 06:23 AM   #5
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Wink

I soak my fresh fries (chips) in ice water, take out and dry well with towel (I use a big bath towel) or paper towels- try putting just a few in at a time -- I still think it is your moisture in your taters! Good luck !
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Old 09-18-2006, 06:25 AM   #6
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Could be Tracie --- Another thought, what variety are they, maybe they're not a good chiping potato. I only know the Australian ones.
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Old 09-18-2006, 06:34 AM   #7
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Just a silly remark, but maybe you're just putting too much in the pan at once? Like aristoteles and his bath tub.
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Old 09-18-2006, 06:38 AM   #8
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It does sound like what Barb says and also Hades, get the starch out for starters and you need probably a couple of inches at least free space over the oil.
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Old 09-18-2006, 07:04 AM   #9
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Thanks for all the suggestions.

I am cooking chips tonight, so the first thing I will try is soaking them instead of just rinsing.

If that doesn't work, I'll change my tatties to a different kind, I'm sure it says "for chippng" on the bag, but I suppose they would say that regardless.

Will let you know how I get on tonight

Tracie
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Old 09-18-2006, 07:06 AM   #10
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Too many potatoes for the amount of oil. Also, for the best French fries, cook at 350* to a light color, remove and then re-fry to crisp. Maybe you are using Celsius but if not, it is 'way too low.
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