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Old 02-21-2011, 01:34 PM   #1
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Is it safe to deepfry in a pan on the stove?

What temperature should I use?


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Old 02-21-2011, 01:39 PM   #2
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I recommend you deep fry in a deep pan such as a 4 to 6-quart saucepan. The higher sides reduces spatter and the danger of fire.

What temperature you fry at depends on what you are frying. Larger items like fried chicken pieces need a lower temperature while smaller items like potato chips call for a higher temperature. Recipes for fried foods usually give an oil temperature to fry their recipe at.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 02-21-2011, 01:41 PM   #3
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And before you start be sure you know different ways to put out a fire properly.
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 02-21-2011, 01:44 PM   #4
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I always fry this way!

As mentioned above, use a deep pot.

Never fill more than 1/3 full with oil.

Never allow the bubbling oil to come more than 2/3 of the way up the pot when adding ingredients.

I've had one fire in the kitchen, and it was from adding too much food to a pot with too much oil. I calmly put it out... but it took about three hours to clean the mess...

EDIT: I generally use my 8-quart All-Clad pot for frying, with 2-quarts of canola or peanut oil.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 02-21-2011, 01:50 PM   #5
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Originally Posted by Skittle68 View Post
What temperature should I use?
Is it safe? Well ...

I do it. You have to be careful. If it catches fire, don't use water. Use an appropriate fire extinguisher or dry baking soda. Plan for this ahead of time.

Don't leave the room. Be sure the clothes you are wearing won't dip into the oil or catch the handle of the pot. I don't have any kids, but I imagine it would be a good idea to have someone supervise them while you are deep fat frying - you don't want one of them screaming in pain, so you have to leave the kitchen. You don't want them getting in the way. Come to think of it, it might be a good idea to shut any dogs & cats in a closed room, so they won't be underfoot.

Temperature: it depends on what you are cooking. You can get a rough idea that the temp is pretty good by dropping a small piece of bread in the oil. If it is golden brown in five seconds, the temp is pretty good for lots of things.

If it is too hot, the food will burn. If it isn't hot enough, the food will absorb too much oil.
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Old 02-21-2011, 02:02 PM   #6
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I do it occasionally, but it scares me to death! I always make sure I have a lid for the pot handy, as well as double-checking that there is a container of salt and/or baking soda nearby, and reminding myself that the fire extinguisher is nearby. I also do that whenever I fry in a regular frying pan. In fact, the other day I was getting ready to fry some mini-chimichangas and I started to grab my glass of juice to drink while I cooked. I decided to leave it in the living room because I didn't want to take a chance of reacting without thinking and dumping it on the pan if it caught fire. I know better than to do that, but fire is one of the things I am most terrified of, so I take a lot of precautions!

I want to get a cool-touch fryer that lets me close the lid before submersing the food, but we can't afford it now.

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Old 02-21-2011, 02:07 PM   #7
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I got read off of my deep fryer and only use pot nowadays.
You are what you eat.
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Old 02-21-2011, 02:14 PM   #8
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Many deep frying / candy thermometers include temperature recommendations. Two to 2.5 quarts of oil in a 7 quart (4.75" deep, 12" dia.) cast iron dutch oven works pretty well.
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Old 02-21-2011, 02:27 PM   #9
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The more oil you have in the pot, the less temperature fluctuation you will have during frying. If you start with two quarts of 350 F and add a large quantity of food, the temperature will drop too far and fry quality will suffer. If you have 4 quarts of oil instead of two (for example) then the same quantity of food won't drop the temperature as far and food quality won't suffer.

The alternative is to add smaller amounts of food at one time so the temperature stays more stable.

However, never exceed the 1/3 and 2/3 full rule Nicholas gave you.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 02-21-2011, 02:36 PM   #10
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Listen to these nice folks here or you'll end up like me.. and my poor unfortunate carpet..
It was 2 years ago, and my cousins and I ended up tossing tempura shrimp like a frisbee across the kitchen because we were too afraid to put the shrimp in the oil.. the oil in the pan would EXPLODE.. :*(

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