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Old 02-21-2011, 09:55 PM   #21
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I got rid of my electric deep fryer in favor of a deep fry pot. I like it much better, not only for frying but for cleaning, too.
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Old 02-21-2011, 10:17 PM   #22
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Overall I think you'll better performance in a heavy pot (preferably cast iron) than you will in an electric fryer. Obviously you have to be careful and mind safety protocols including fire, but that applies to an electric model as well.
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Old 02-22-2011, 09:39 AM   #23
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I have always deep fried using a an almost rounded pan (like an Indian Kadai). I don't own a fryer and actually the one I got as a gift by Waring I just returned back to Crate and Barrel.

To me it's easier to fry in a kadai. It's been done for generations and yes just use a little caution and you will be fine. For example hot oil and water don't mix well so you have to be careful about stuff like that but other than that when I do need to fry chicken, shrimp, pakoras, samosas, patties I do it in a kadai.
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Old 02-22-2011, 09:51 AM   #24
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DH does it. Get the grease to 375 and don't over-crowd the pan.

It scares me to death...I had a fire many years ago, when the pot I was boiling potatoes in boiled over and splashed into the skillet in which I was frying chicken, which in turn splashed grease onto the burner. Like the calm 24 year old I was, I panicked and dumped the whole pan of boiling potatoes on the blazing skillet. My dad had a fit when he heard about it...said it was a wonder I didn't get burned or electrocuted. As with many other times in my life, someone must have been watching over me.

I have good luck frying in an electric skillet in 1 1/2 inch of preheated oil. The food comes out crisp on the outside and tender on the inside.
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Old 02-22-2011, 01:59 PM   #25
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Spork--I want to know what you are making that requires a temp higher than 400.
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Old 02-22-2011, 03:41 PM   #26
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So Skittle what are/were you deep frying?
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Old 02-22-2011, 03:56 PM   #27
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sparrowgrass, it's one of my signature dishes and it only works with oil close to 450. I freeze sashimi slices, and then when I'm ready, I coat with tempura batter. The batter has to crisp up instantaneously, maybe five seconds, or else the thinly cut sashimi will cook instead of remaining raw. Maguro keeps disappointing me, but salmon is wonderful. It's scary to make because of the oil temp and assembly speed it requires, but it makes people happy so I keep cooking it and trying to perfect it.
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Old 02-22-2011, 05:31 PM   #28
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just a quick addendum note: I strongly discourage anyone attempting this. The violence is scary. The batter must not become chilled from the frozen sashimi. Its temperature compared to the super hot oil will cause an explosion.
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Old 02-22-2011, 05:54 PM   #29
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Quote:
Originally Posted by spork View Post
just a quick addendum note: I strongly discourage anyone attempting this. The violence is scary. The batter must not become chilled from the frozen sashimi. Its temperature compared to the super hot oil will cause an explosion.
Can I find this on youtube anywhere?

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Old 02-22-2011, 06:11 PM   #30
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Quote:
Originally Posted by pacanis View Post
Can I find this on youtube anywhere?
maybe if you search with keywords State Farm Insur ance.
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