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Old 10-21-2008, 11:15 AM   #11
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IMO, a person that is concerned enough about fat content of properly cooked, properly drained fried food to buy a spinner to rid it of some small marginal amount of additional oil, is a person who should probably not be eating fried food at all.
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Old 10-21-2008, 12:35 PM   #12
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Quote:
Originally Posted by bowlingshirt View Post
"Distributed and marketed by Applica, the Lean Mean Fryer claims to "knock out" up to 55 percent of the fat absorbed when deep-frying foods."

If the oil has been absorbed, spinning the basket will only knock off the oil on the outside. The best way to prevent oil being absorbed is proper oil temperature.
That's from the CNet blog, not the linked site. As pacanis quickly points out:

Quote:
Originally Posted by pacanis View Post
OK, from the link:

"After the greasy bath, the cooking basket is raised above the oil and given a spin to reduce the amount of oil clinging to the food"

Clinging to the food, not absorbed. I still think it's a neat concept.

I agree, totally neat concept and beats the heck out of being burned by flying oil when you shake not to mention those flashback to the McDonald's french fryer and all those pimples that thing caused
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Old 10-21-2008, 12:38 PM   #13
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Sounds like a good idea...but at the same time... some how scary...
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Old 10-21-2008, 12:55 PM   #14
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Cooks up to 1.4 lbs of food, 2.6L oil Capacity
Removes avg. of 38% absorbed fat.
Locking lid.

So think about it. When the food comes out of the oil, it is wet and coated with oil.
Even shaking it will still allow some of the oil to soak into the coating.
But if it is spinning at a decent rate, that oil doesn't get to absorb.
So for those who like gadgets and like less oil, it will probably be quite a fun little
cooker.

Hey, I volunteer! Someone buy one and ship it to me and I will give it a whirl.. so
to speak!

LOLOLOL!
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Old 10-21-2008, 01:07 PM   #15
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Quote:
Originally Posted by GrillingFool View Post

So think about it. When the food comes out of the oil, it is wet and coated with oil.
Even shaking it will still allow some of the oil to soak into the coating.
You are missing the step of putting the food on an absorbent material like a brown paper bag or paper towel. That will keep the oil from soaking into the coating.

The difference in the amount of oil you get off by spinning would be minuscule.

I can only imagine that spinning the food will not be good for keeping the coating on the food instead of falling off into the basket.
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Old 10-21-2008, 01:11 PM   #16
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Well I just fixed some fries for lunch (covered with hamburger gravy, but that's another story ). I purposefully payed attention to my shake and drain routine.... shaking, waiting, shaking some more. You know, that's a very limited amount of space to shake that basket over, trying to keep it over the fryer. It's more of a quick aggitation you have to use. And I still got some oil/grease drips on the counter going from the fryer to my plate. And I honestly don't think vinegar would have imparted any flavor if I had decided to go that route. It would have run right off. So some kind of quick drain would be nice, especially in the same cooking appliance.

That said, 1.4 lbs of food, 1500 watts (compared to my 2.5 lb, 1800 watt Waring Pro).... that's just way to small for me. It probably has a lousy recovery time. I'd just as soon see what would happen if I dumped the fries into a salad spinner and gave them a couple spins. I mean, if I really wanted to lose that extra oil. The GF fryer weighs a lot more than my WP fryer, too. That's probably why it's on the small side and $150.

Now.... if they through in a pair of tater mitts.....
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Old 11-24-2008, 04:26 PM   #17
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George Foreman Spin Frying Machine

I have this product and it is amazing. After frying, it spins above the oil and throws off a lot of the fat. The food is left almost grease free, dry to touch and actually tastes much better, not at all oily. Battered shrimp and calamari are particularly good. Also fun to do battered bananas and deep fried frozen Milky Way/Mars bars!

Although it sounds a bit crazy, this is going to revolutionise the way we eat - no pun intended.

The recovery time is very good, because while the food is spinning, it's still cooking by convection - hence the oil is heated up by the time the spin finishes. Also, the shelf life of the food is a lot longer, with no oil to seep in it doesn't cool as quickly or go soggy.

Having a warming drawer, or warm oven, is handy if you're doing, say, battered fish and chips - as you'll need to do this in two stages.
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Old 11-24-2008, 04:34 PM   #18
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Alton Brown's method is to put several thicknesses of newspaper on a sheet pan, then a cooling rack upside down on the sheet pan, then use a spider to place the fried food on the upside-down cooling rack. This allows the oil to be wicked away to the paper while keeping the food off the paper so it stays crisp. I've used this method with fish 'n chips and it worked great
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Old 11-24-2008, 07:28 PM   #19
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Glad to read it works, Mega.

GG, what's a spider?
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Old 11-24-2008, 07:34 PM   #20
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Quote:
Originally Posted by pacanis View Post

what's a spider?
This is a spider.
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