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Old 07-24-2008, 08:25 PM   #1
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Question regarding deep frying

Hello. I just received a Euro-Pro deep fat fryer for my birthday! Thanks :) I am relatively new to cooking in general. Only 25 and a guy and experimenting in the kitchen. I felt it was necessary to upgrade to a self-contained frying unit for safety reasons, as well as temperature assurance. My problem is that everything that I coat with a batter sticks to the basket. Especially when I am making onion rings and stuff, the batter drips below the basket and expands underneath making a mess when I try and remove them. Is there some sort of solution to this? I was thinking of just lining the bottom of the basket with aluminum foil. Would that work? Thanks.

Mike

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Old 07-24-2008, 08:33 PM   #2
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At my work when we have to put something into the fryer than needs a wet batter coating, (fish for example) I have to dip them into the fryer as much as I can without burning my hand or touching the fish to the basket and hold for about 15 seconds.

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Old 07-24-2008, 08:40 PM   #3
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See, that's exactly what I don't want to do :/ It's a relatively small fryer and dipping things like onion rings seems almost impossible. Also, my penchant for drinking while in the kitchen could lead to terrible results.
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Old 07-24-2008, 08:44 PM   #4
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Bahaha.
You could use a pair of tongs or something, and take a bunch of onion rings at once.
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Old 07-24-2008, 08:47 PM   #5
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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?
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Old 07-24-2008, 08:47 PM   #6
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Gobo is right on. That is the way to do it. If you are making onion rings then try using a chopstick to lower them into the oil.
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Old 07-24-2008, 08:48 PM   #7
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Quote:
Originally Posted by Basherrr View Post
Also, my penchant for drinking while in the kitchen could lead to terrible results.


Here's a thought: when I've used my deep fryer, I exclusively use Tempura batter, since it doesn't drip and is much easier to control. I use it for fish, veggies, etc. It may be worth a shot. Also, if you do try the Tempura, the most important thing to remember is this: make it, according to directions, then put it into the fridge, while you're cutting up your food. (I keep it in a glass 4-cup measuring cup - the kind with a spout an a handle) Then, before you take it out of the fridge, get a larger bowl, fill it halfway with ice and put the handle of the measuring cup over the top of the bowl. Then fill the big bowl with water till it's high enough to keep all the batter inside the cup, cold. The colder the Tempura, the crispier your batter will be.
I've tried this method while drinking, and it works just fine.
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Old 07-24-2008, 08:49 PM   #8
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But what do you think about the aluminum foil concept? I'm not going to give myself alzheimer's with that, am I?
Nope. There has never been anything that showed it caused Alzheimer. There were some concerns a while ago, but none of them ever panned out.
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Old 07-24-2008, 08:54 PM   #9
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Tempura batter sounds excellent. I've eaten it, but never tried using it myself. That sounds like a great idea. Thanks for your help :)
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Old 07-24-2008, 08:57 PM   #10
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Is 'batter frying' without the basket out of the question??? Use the basket for breaded products only...maybe. Just a thought........
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