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Old 07-24-2008, 08:57 PM   #11
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Just to add a point. Make sure your basket has come up to the same temp. as the oil.
And I use a chinese?/japanese? type wire basket to lower the food into fryer. Shoot, I can't remember what they call that utensil.



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Old 07-24-2008, 08:58 PM   #12
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Originally Posted by Basherrr View Post
Tempura batter sounds excellent. I've eaten it, but never tried using it myself. That sounds like a great idea. Thanks for your help :)
If it works, let me know - if it doesn't, I think Gobo gave you the idea of Tempura....
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Old 07-24-2008, 08:59 PM   #13
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And I use a chinese?/japanese? type wire basket to lower the food into fryer. Shoot, I can't remember what they call that utensil.


Spider.
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Old 07-24-2008, 09:02 PM   #14
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Quote:
Originally Posted by Uncle Bob View Post
Is 'batter frying' without the basket out of the question??? Use the basket for breaded products only...maybe. Just a thought........
I thought I'd quote this if you didn't catch it (being the last post on the page).
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Old 07-24-2008, 09:14 PM   #15
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The only thing is that I got the fryer for convenience, safety and speed. Open top with no basket kind of negates the first two. But if there's no other way, then no problem.
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Old 07-24-2008, 09:41 PM   #16
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Spider.
HAH! It just came to me, so I came back to post, and there you were.
Thanks!
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Old 07-24-2008, 10:53 PM   #17
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Quote:
Originally Posted by quicksilver View Post
Just to add a point. Make sure your basket has come up to the same temp. as the oil.
And I use a chinese?/japanese? type wire basket to lower the food into fryer. Shoot, I can't remember what they call that utensil.


i think it is called a "spider"

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Old 07-25-2008, 03:55 AM   #18
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I have exactly that problem with making doughnuts. It is difficult to prevent them from sticking to the basket. What I do is try to minimise the amount of liquid I put in them. This makes them easier to handle. I put them in the oil with two spoons. First I take a take a spoonful of doughnut batter and hold it just above the oil. I used the other spoon to push the batter off the first spoon.

For onion rings you could hang one on a fork(or hold with a tongs as somebody already suggested) with a spoon under to catch the drips.Then lower the spoon and fork into the hot oil. After a few seconds the batter will hopefully be cooked just enough to prevent it from sinking and sticking to the basket.
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Old 07-25-2008, 03:58 AM   #19
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Coincidentally, I just put "metal tongs" on my shopping list just a half hour ago. LoLz :P But what do you think about the aluminum foil concept? I'm not going to give myself alzheimer's with that, am I?
That might just cause more awkwardness. The foil might float to the top or obstruct the oil from getting into the basket.... I would just get good at deep frying. Just a matter of practice before you get nifty with it.
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Old 07-25-2008, 04:15 AM   #20
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Another thing you can do is make a large batch of whatevers in batter and then freeze them. Take a few out when you need them. Frozen items are much easier to get into the hot oil without making a mess. If you do freeze things then sprinkle bread crumbs on the batter to prevent them sticking to the container you are freezing them in.
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