"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-25-2008, 08:08 AM   #21
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
When I deep fry - with battered items, I do not put directly in the basket, putting a few in at a time and don't over crowd. Frozen items can be lowered in basket - just my take on frying -
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-29-2008, 08:05 PM   #22
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
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........
No, it's not out of the question Bob, that's the way it should be done, if the temperature is correct the fish will float immediately. Tongs are good but I use one of these homemade gadgets as I have found it a little safer.
__________________

__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 08-03-2008, 08:16 PM   #23
Cook
 
Join Date: Jul 2008
Location: In the Land Down Under
Posts: 69
You have one little problem...It's a little fryer!

The thing is that home fryers are simply not big enough to use commercial methods. The fat volume is to small to hold heat when food is added. It cools down so fast...What does it hold? 3.5 to 4 litres? So adding say a 400 grams of fish (fillet with batter) is adding 10% of cold to hot. That would be like adding a 3 kilo fillet to a commercial fryer...It would not work!

Your idea of using foil will not work, sorry. Sure, it will catch the batter, but it will stop the proper "cool zone flow". Effectively the fat above the foil will not be hot enough.

I understand your desire to make it easy and safe. But, some things just need work and care...

This is what I do...I use my wok to "blanch" any battered and crumbed food. This has a number of advantages. First of course, the batter or crumbs are sealed and so wont stick to anything in the fryer. Second is that the fryer fat will stay cleaner and fresher for much longer. So, you actaully reduce the cost and work because the fryer needs less cleaning and fat changing!

I use 1 kilo (about 2 lb) of vegetable frying compound in my wok. I find that that is a good amount. I use a steel bowl and sieve to clean the wok fat when ever it needs it. Simply put the sieve in the bowl and pour the hot (or warm) fat in...Leave it in the bowl until next time.

Of course, another option is to visit the frozen section in your local grocery store...These days, if it's fry-able, it's frozen!

I hope that is of help.
KissTC is offline   Reply With Quote
Old 08-04-2008, 05:20 PM   #24
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Are you putting the items in the basket and lowering the basket or are you putting the basket in and then dropping the items in? I suggest the latter. Lower the basket in and then add the battered food.
__________________

__________________
Callisto in NC is offline   Reply With Quote
Reply

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 06:05 AM.


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