Nov
26

Deep fat fryer problems

Posted at 01:28:33 am

I am having real trouble finding any useage for a deep fat fryer we were given as a gift.
I have tried chips, regardless of temperature, they are done on the outside but raw in the middle.
Tonight I tried doughnuts, which cooked in 6 minutes, but held in all the new vegetable oil. The end result was doey in the centre but crunchy on the outside. Again I tried all temperature settings and shortened and lengthened the cooking times between 4 minutes and 8 minutes.

If anyone can suggest a use for our deep fat fryer I will try it, I think I am going to have to give up on this and find it a new home (for free of course) which is a shame, as many people use them and say they are great to have around the kitchen?

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***--(3.0)
Comment from: Mike Barlow [Visitor]
Mike Barlow
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Try double cooking your chips. 1. Peel the potatoes and cut them into 1cm x 7cm chips. Wash the chips under cold running water to rinse off any free starch. 2. Heat the oil in a deep-frying pan to 130ºC. 3. Drain and dry the chips well and place them in small batches in a chip basket. 4. Lower the basket of chips into the oil and fry for 7-8 minutes, until soft but not brown. Shake the basket occasionally to ensure even cooking. 5. Lift the basket out of the pan and drain the chips on absorbent kitchen paper. 6. Heat the oil further to 180C and return the chips to the oil until the chips are golden brown. This could take a good few minutes, so be patient in order to get a really crispy chip. 7. Drain the chips on kitchen paper, season with salt and serve. You could even triple cook your chips by par boiling them before frying!
15/05/12 @ 14:23
Comment from: JOHN WILLIAMS [Visitor]  
JOHN WILLIAMS

I RECENTLY BOUGHT A SMALL DEEP FAT FRYER AND AM STILL EXPERIMENTING WITH IT . I TRIED TO FRY SOME FISH IN BATTER, PLACING BATTER-COATED PIECES IN THE BASKET AND THEN DROPPING THE BASKET INTO THE HOT OIL.. BUT THE FISH PIECES STUCK TO THE BOTTOM OF THE BASKET AND WERE IMPOSSIBLE TO EXTRACT WHOLE. ON A SECOND BATCH I DROPPED THE BASKET INTO THE OIL AND THEN PLACED THE BATTER-COATED PIECES IN. THE RESULTS WERE BETTER BUT STILL NOT VERY GOOD. EITHER THE OIL IS NOT HOT ENOUGH TO FORM AN IMMEDIATE CRUST AROUND THE FISH, OR IT IS SIMPLY NOT DESIGNED TO BE USED IN THIS WAY. ANY ADVICE PLEASE, THANKS.

08/06/20 @ 13:13


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