OT: deep fat fryers?

Mike,

We have a Sunbeam Cafe Series deep fryer. I like my chips like wedges and it took us 3 chip makers to get a great fryer. Its big enought to cook my favourite spring rolls and dimmies at the same time. We have the larger size fryer. It all comes apart for easy cleaning. It cost about $120 - 140.

I have no idea why i am talking about deep fryers on a 4wd / camping forum??????

cheers, Lance

Pesty post about these not long ago, don't get this one unless you want to cook on the road

see

Site Link

ha ha ha

Cheers Kev

sorry I couldn't help myself

Mike, have a look at the DeLonghi range.

Mike, just get a good pan and a Chinese gas ring to get the oil really hot. I can burn oil quite easily and it is great for doing fast calamari rings so they are tender. You can take it camping too then. Great for stir fries.

Hope you blokes live close to a hospital with a 'cardiac cath lab! :-P

Ah well, suppose it keeps me in a job!

Cheers,

Mark

just been through this we bought a cheap deepfryer 10 yrs ago worked for 9 years then stopped.
since bought 2 better known ones
one blew up no idea where the reciept went and the store closed down
new one dosnt get hot enough
went to bigw(woolies)on saturday and bought the old fashioned pot with a basket that you put on the stove half filled with oil
bloody beauty and $11

"a relatively short immersion in _hot_ oil. "

Mike, this produces good chips but not GREAT chips... My late grandmother always insisted the way to get the best chips was to place the cut potatoes in cold oil and heat to frying temp. Her chips were simply the best I have ever eaten anywhere. I shared this with many who insisted that the long immersion in oil could only lead to oil soaked chips and be worse for your health. Well I recently saw both Hewy and Gordon Ramsay say the exact same thing. If you have the time, start your chips in cold oil, not only will they cook to be far superior chips, they will also absorb less oil.

2 things...

1. I can't verify the claims made above.

2. This doesn't even remotely help with the fact that your fryer only heats to 135°C.

The best chips I make are cooked on the gas ring of our Barbecue in a wok with vegetable oil. I've got no time for these electric frying pans that tend to sit and gather dust and oil. Next I cook the fish preferably Flathead in a beer batter (Coopers Pale ale)

Serve with a tin of mushy peas and a piece of doorstop fresh bread and butter.

Hungry?

having originally come from the north of england, where the art of chipology is a compulsory subject at school, the only device i can recommend is a old-fashioned chip pan & basket.
used in conjunction with "solid' edible veg oil (frymaster brand), one can obtain the necessary temps.
this device can also be used to create the best popadums,onion bhajis and most other delights from the coronary cookbook.
the humble chip is presented very badly in most eating establishments and we are not dealing with rocket science here. i carry a small picture in my wallet of a plate of perfectly well cooked chips to show such eateries.
my local pub now has a 'well-done chips" button on their till, i got tired of white, partly cooked chips.

Mike,
Don't waste your time with cheap domestic rubbish.You might find a half alright one, but mostly they are cheap and nasty with a limited life span.

Go to a catering equipment wholesaler & buy a commercial benchtop fryer.They have a capacity of about 5lt & will plug into a normal 10amp outlet & will go up to 200c. Roband or Woodson would be my recommendation.

They will be a bit more expensive but you will not have any probs.

Home made chippies & fresh prawn cutlets all round !!

Happy cooking.

Mike, before you condemn your fryer for good, try the following :- when you first turn it on allow it to cycle on and off at least twice. I assume you have a `ready` light which comes on when it gets up to temperature.
Our Breville says to do this and it takes 15 to 20 minutes to do this. this may (or not ) help your fryer to reach it`s optimun temperature. It is noticable if we do as instructed, by not turning on and cooking as soon as the `ready ` light comes on the first time. Your pyrometer will soon tell you if this helps or not.
Regards G.T.

Thanks _very_ much everyone for your helpful responses.

Rest assured I shall pursue the grail of the perfect chip with full diligence and shall report my findings in due course :)

Mike Harding