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Old 01-15-2016, 12:27 PM   #21
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Originally Posted by Andy M. View Post
I was wondering about deep frying tater tots from their frozen state. I'm concerned ab out how the frozen TTs will react with the oil.
After reading some posts here. I'd do it. Just be careful of the ice crystals and temp. We like fried food. In moderation. As Rock pointed out some frozen items have changed so much that your forced to bake them. Take the risk of a chalk taste or paste. That's gross. I'd rather have a decent crispy like fried as intended over baking any day.

Back on topic. Here's another idea. It's a definite TNT. Love tater tots wedges dunked in country gravy with a nice side of fresh ground breakfast patties for breakfast. Quick easy and to the point.

Waffle This!
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Old 01-15-2016, 12:37 PM   #22
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I have a question for all of those who deep fry.
I never have done it although I enjoy the occasional deep fried foods when eating out, but I don't want to deal with it at home. I have a very good outside exhaust fan over my stove, but I'm sure that's a problem if you don't.

When you deep fry foods, what do you do with the oil when you're done? Do you use it over and over even after cooking different foods? If so, how do you store it? Assuming home cooks don't deep fry every day, like a restaurant, there must be some tricks besides using an expensive new pot of oil every time you deep fry.
They do make home fryers in different sizes to suit a persons needs.
I use mine without using a fan without having any issues.

If you were to buy one, look for one that had a pour spout that will separate the gunk from the oil. The strained oil can be reused. I don't go past 2. Keep it in a dark cabinet. Mark it with a sharpie indicating what you cooked in it. Ummm, chicken and fish don't mix.

Don't ask how I found that out. LOL!!!
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Old 01-15-2016, 01:45 PM   #23
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I had a nice Europro fryer. It died and I switched to a pot with oil and a thermometer in it. Much easier to use and clean. Never going back.
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Old 01-15-2016, 01:52 PM   #24
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Quote:
Originally Posted by Kayelle View Post
I have a question for all of those who deep fry.
I never have done it although I enjoy the occasional deep fried foods when eating out, but I don't want to deal with it at home. I have a very good outside exhaust fan over my stove, but I'm sure that's a problem if you don't.

When you deep fry foods, what do you do with the oil when you're done? Do you use it over and over even after cooking different foods? If so, how do you store it? Assuming home cooks don't deep fry every day, like a restaurant, there must be some tricks besides using an expensive new pot of oil every time you deep fry.

I deep fry a bit but when finished I strain through cheese clothe back into the container.
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Old 01-15-2016, 02:06 PM   #25
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Originally Posted by Kayelle View Post
...When you deep fry foods, what do you do with the oil when you're done? Do you use it over and over even after cooking different foods? If so, how do you store it? Assuming home cooks don't deep fry every day, like a restaurant, there must be some tricks besides using an expensive new pot of oil every time you deep fry.
If you're frying veggies, either battered or not, the oil can be reused several times (french fries, onion rings, etc.). If you're frying fish, you find the oil has a fishy flavor.
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Old 01-15-2016, 02:20 PM   #26
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I had a nice Europro fryer. It died and I switched to a pot with oil and a thermometer in it. Much easier to use and clean. Never going back.
I have had a Fry Daddy for than eight years. And it has been sitting on the shelf for all that time. I have used it about twice. My granddaughter has used it more than me.
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Old 01-15-2016, 02:28 PM   #27
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I deep fry all kinds of frozen potatoes, including tater tots. I put them on paper towels while I am heating the oil to 360F. Then I put them into the basket, close the lid, and lower them slowly into the oil. Once it stops sputtering I open the lid and wait for the tots to float. Then I remove the basket, dump them back on the paper towels and salt them while still hot.
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Old 01-15-2016, 02:37 PM   #28
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DO IT ANDYYYYY! DO IT!!!!

Sorry couldn't let that one get away.
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Old 01-15-2016, 02:56 PM   #29
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Originally Posted by Andy M. View Post
If you're frying veggies, either battered or not, the oil can be reused several times (french fries, onion rings, etc.). If you're frying fish, you find the oil has a fishy flavor.
I assume then that oil for fish has to be used for only fish? That could explain why the one and only time I ate alligator in NOLA I thought it tasted like fish. Other people seem to think it tastes like chicken.
Chicken and veggies can share the same saved oil ?
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Old 01-15-2016, 03:15 PM   #30
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Back when I was single I had a Fry Daddy - perfect for a couple of helpings of fries or breaded shrimp. I used Crisco so it set up solid between uses. It ended up at my parent's house at some point, and didn't surface when we were cleaning out Mom's kitchen after she passed. No idea what ever happened to it.

Now I don't deep fry very much, so when I do it's like Andy, just a pot on the stove and my probe thermometer. I think that the only thing I've deep fried in the last 10 years is battered cod for fish and chips, and I usually do the fries in the oven to make the timing work better. I like some of the seasoned fries that seem to do okay in the oven.

By the way - all the talk about tater tots meant that my wife and I had to stop at Sonic for lunch today while we were in town.
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