The Crisco Kid
Assistant Cook
Hello everyone, just had a question... Why is it that when deep frying the oil gets to temp., you put in the basket and all goes well. But, the second batch will sometimes (most times and any succeeding batches thereafter) over boil? As in, the oil gets so violent that it boils the oil right out of the fryer. Now I have read a couple posts on here (from 2006) and have been using a fryer for years now, I understand the entire concept of over boiling, as in, why it occurs. The question is, why not the first batch? The main reason I would like to know is that I just purchased a 2500 Watt commercial fryer for home use. (Lot of people eating chicken wings, mozzarella sticks etc.) The old one Burnt up and was half the size, but did the same thing. I have used bigger ones and seen the same reaction. (May not boil over, but certainly acts much more violent.) Oil level is at min. Mainly does it with the chicken wings all the while using the same amounts of oil, chicken, and temperature. (Have to ease it in real gentle and slow.) Any answers would be appreciated and yes I cook with Crisco. It's not the oil as it has happened with different types of oil as well.
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