"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 03-27-2008, 02:33 AM   #1
Assistant Cook
 
Join Date: Mar 2008
Location: Sunny South Carolina
Posts: 5
Cool Emeril's Deep Fryer

Hello Everyone,

Looking for any info on Emeril's deep fryer. Opinions, pro's and con's, etc.

Can anyone recommend another deep fryer? Easy to clean, minimal heat loss when food is added, etc..

Also looking for Utensils for new cookware.. anyone have favorites?

Thanks!

__________________

__________________
cstamper is offline   Reply With Quote
Old 03-27-2008, 09:04 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
For minimal heat loss when adding food, the more oil in the tank, the lower the heat loss

The emeril fryer has as little more than 3 liters. I'd go for one that has a 4 liter or more capcity.

Also, it's very expensive. You can get a good one for well under $100.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-27-2008, 09:19 AM   #3
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
I agree with Andy, I was reading up on Emeril's and like the features, but was too small.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 03-27-2008, 10:41 AM   #4
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
utensils: years ago I bought one of those $5 mesh bags of black nylon utensils at a kitchen store. (they all sell them). What ever was I thinking? Surely these are garbage. Well, I'm still using them more often than any metal tool. I also have several olive wood and bamboo utensils.

They don't scratch and they do hold up.

If you want metal, get good heavy quality, not the stuff with meltable plastic trim and handles.
__________________
Robo410 is offline   Reply With Quote
Old 03-27-2008, 10:56 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
For utensils, I like all stainless with no trim (like Robo). I look for ones that are not too bendable.

I also have a flock of wood spoons and spatulas as well as some silicone (high temp) spatulas (look for all one piece spatulas-no joints, seams, nooks or crannies to catch grunge).
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-27-2008, 09:18 PM   #6
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
There WAS one featured in an infommercial that has a wide-body tank and basket.

The woman who did the Grip & Flip commercial was doing this show. Forgot her name. Oh. Her first name is Kathy.

Hamilton Beach now has one that looks like a junior version of the large Turk N' Surf deep fryer.
__________________
Corey123 is offline   Reply With Quote
Old 03-27-2008, 10:52 PM   #7
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
cstamper,
I don't know if you own one, but I use my Dutch oven as a deep fryer.
I don't fry that often, but found out that cast iron keeps oil temperature extremelly well.

Relative to utensils, I also have mostly wood and silicone ones to avoid scratching pans. Andy_M. recommendation on silicone is good, the wood/silicone spatulas don't last that long with heavy use and are hard to clean. I own only a few Stainless Steel utensils, they are made by Bravantia, De Hema and Rosle (all from Europe) not sure if they are available in USA, they are pretty good.
Do not buy stuff with thermoplastic handle inserts, you will leave them in pans and they will end up dented because of the hot pan rim.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 03-28-2008, 12:14 AM   #8
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Yes, that'll work as well! I've done that many times. But I also use a deep-fry therometer to make sure that the cooking temp is ok.
__________________
Corey123 is offline   Reply With Quote
Old 03-28-2008, 01:37 AM   #9
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
How much a fryer will loose temp depends on the initial temp of the oil and how much stuff you add to it. How quickly it will recover depends on the heating element(s) ... an immersion system works best. Obviously - the larger the fryer the more you can cook at one time. I just use a 5, 6 or 8 qt pot and a fry thermometer.

As for utensils - I use mostly wood, some high-temp silicone, and a few stainless steel. I do NOT use any nylon stuff because it has a lower than silicone melting point.

Quote:
Originally Posted by Corey123
There WAS one featured in an infommercial that has a wide-body tank and basket. The woman who did the Grip & Flip commercial was doing this show. Forgot her name. Oh. Her first name is Kathy. ...
LOL - how could you forget the name of the Queen of Culinary Crap? Cathy Mitchell!



And, you can't forget her "As Seen on TV" crappy culinary stuff cousin - Chef Tony!



Humm ... I must say that these comments are my personal opinions and in no way reflect the opinions of DiscussCooking.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-28-2008, 02:00 AM   #10
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
"But before you leave, I think that I ought to tell you something. And that is that...... I'm Chris Hanson working with Dateline NBC, and we're doing a story on culinary crap sponsers doing these culinary crap infommercials who try to pass themselves off as professional chefs.

If there's anything else that you think you'd like to add, we'd be happy to hear it. Otherwise, you're free to go back out the door that you came in."

Haha!! At least you remembered her full name! Isn't that guy the same one who also does the infommercial on the food chopper? They've all done different ones.

And we must also not forget Ron Popeil. The one who advertises the Showtime Rotisserie. He's been doing this infommercial forever!
__________________

__________________
Corey123 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 01:25 AM.


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