"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-21-2011, 03:36 PM   #11
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Cast iron pot helps reduce temperature drop. Wouldn't go higher than 1/3 full with the oil.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 02-21-2011, 03:44 PM   #12
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
I'm a bit clumsy and reckless (not a good combination) in the kitchen, and there are two things that I have a healthy fear of, and approach with extra deliberate respect: caramelizing sugar, and deep frying.

Clear your work area, and double-check your start-to-finish assembly line. You don't want to be distracted, multi-tasking, reaching and going here and there when deep frying. For example, flour-eggwash-panko-pot-towel-drainrack-season-ovenwarm, you want it to be very orderly to minimize any chance for something to go wrong.

I gauge temperature as an inverse function of how much time I need cooking, lowering heat for longer cooking. So, a deep fried scoop of ice cream, for example cannot cook for long and therefore needs very high heat, or chicken thigh is best fried at a slightly lower temp than breast.
__________________

__________________
spork is offline   Reply With Quote
Old 02-21-2011, 03:55 PM   #13
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by Skittle68 View Post
What temperature should I use?
Is it safe to deepfry in a pan on the stove?

How do you think deep frying was done before the invention of home electric deep fryers? You just need to know what you are doing and be careful.
__________________
PattY1 is offline   Reply With Quote
Old 02-21-2011, 05:19 PM   #14
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,708
I suggest having a splatter screen to use. It's a screen mesh with a handle.
__________________
Caslon is offline   Reply With Quote
Old 02-21-2011, 06:00 PM   #15
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
If you don't use a splatter guard, you don't wear glasses, and you're deep-frying something wet, I suggest goggles to protect the eyes from exploding oil splatter. Looking like a dork will be small sacrifice.
__________________
spork is offline   Reply With Quote
Old 02-21-2011, 06:19 PM   #16
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Quote:
Originally Posted by PattY1 View Post
Is it safe to deepfry in a pan on the stove?

How do you think deep frying was done before the invention of home electric deep fryers? You just need to know what you are doing and be careful.
They make electric deep fryers now?
Oh! I don't have one.
__________________
blissful is offline   Reply With Quote
Old 02-21-2011, 06:40 PM   #17
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I only deep fry in pots too but I would also like to add that I keep a bowl of ice/water handy and will not let anybody else in the kitchen while I am doing it.

The Ice/water is to put a burned hand in or dump on yourself if needed.

IT IS NOT TO PUT ON A GREASE FIRE!!!!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 02-21-2011, 08:13 PM   #18
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
I have two extinguishers in my kitchen, one on each end, and I make sure that everyone who assists in the kitchen knows where they are.
I nearly had a oil fire a couple of years back. Scary.
__________________
Bigjim68 is offline   Reply With Quote
Old 02-21-2011, 09:19 PM   #19
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Back where I used to work we had electric pots that melted pewter, just under 500F. These pots were fairly large, roughly a 4-5 gallon in size and were kept fairly full. Drinks were NOT allowed around them.

In a "even better" category, the fire suppression system for the entire building was one of those old spray everywhere, not just localized to the area of the fire. There were nozzles above most of the pots, though that did get rectified eventually.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-21-2011, 09:35 PM   #20
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
I want an electric deep fryer, but Underwriters Laboratory will not approve a domestic appliance that attains the temperature I need for some cooking. So, I'm stuck with a pot.
__________________

__________________
spork is offline   Reply With Quote
Reply

Tags
stove

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.