Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Paul Hart on April 24, 2015, 03:13:01 AM
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I want to be able to make my own smoked fried chicken (if you haven't had it, OMG TRY IT) and am considering a fryer. What are some good things to know in advance? Can you only use oil once and then have to toss it? If so, sounds like it could get expensive. I watched a video for smoked fried chicken (look it up, you'll find it) where the guy did it in a kind of high stock pot. His reaction to the chicken when he tries it at the end is the same reaction I've had a few times. Lol.
Just looking for help in making a wise decision. I hear they can be a PITA. Good buys would also be appreciated. I will not spend a fortune on one though.
Thanks
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You can re-use the oil many times if you keep it covered (air degrades it) so look for a cover system or remove the oil between uses. You can also buy filters to extend the life of the oil. Strong flavor, like smoke or fish, will stay with the oil and make it somewhat "specialized".
Cleaning most fryers is a pain. They get sticky/gunky anywhere the oil splatters. Also, if you let the oil get too old and degrade it turns into super goo that has to be scraped out.
I have a small two-compartment fryer that I use infrequently but like. I'd use it more often but having to clean it and then jar and store the oil takes a lot of the fun out of frying.
Hub
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I have a small two-compartment fryer that I use infrequently but like. I'd use it more often but having to clean it and then jar and store the oil takes a lot of the fun out of frying.
Hub
I have a fryer that I use infrequently. I just had to have one, so I used a Christmas gift certificate a number of years ago. It turned out that it didn't get used for a really long time. I was concerned about reusing the oil and storing the used oil, etc. Clean up was and is a pain. When I do decide to get it out, it stays out for a couple of days and I try to use it a lot to justify the work I know awaits me.
Art
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Fryers are good if you are going to use one more than once in a while. As others stated the oil can become thick over time and will take on the flavors of what your cooking if strong. I imagine the smoke flavor would do that. Then if you reuse the same oil for some French fries for example you might end up with smoked flavored fries. Could be a good thing depending on your point of view :P
The oil can be used more than once and strained through some cheese cloth in between uses. Or you can get something like this. http://www.amazon.com/Cook-Home-2-Quart-Stainless-Storage/dp/B00318C5P6
Having one with a lid is a must. Also a timer and a thermostat to control temp is nice feature. The one we use has that. The timer works good for frozen items that get deep fried for a minute or two.
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I have to go along with what the others said.
We got a small 6 qt. deep fryer mainly to fry fish, or battered fried veggies. We have not used it in a long time because first off, we just don't eat a lot of fried foods at home. Also cleanup is a pain, and if frying fish, the oil just gets wasted.
The biggest advantage with a deep fryer is that you have thermostatically controlled temperature versus putting a pot on the stove and trying to dial in the temp. Otherwise, I think they're a pain.
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You do know that this can all be done on your kitchen stove for a lot less money and it will all clean up in the dishwasher.
http://www.amazon.com/Excelsteel-Quart-Stainless-Steel-Stove/dp/B0030T1KRK/ref=sr_1_1?ie=UTF8&qid=1429872195&sr=8-1&keywords=deep+fryer+for+kitchen+stove
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You do know that this can all be done on your kitchen stove for a lot less money and it will all clean up in the dishwasher.
http://www.amazon.com/Excelsteel-Quart-Stainless-Steel-Stove/dp/B0030T1KRK/ref=sr_1_1?ie=UTF8&qid=1429872195&sr=8-1&keywords=deep+fryer+for+kitchen+stove
I am with Dave on this...because I have the same/similar experienced voiced by others.
Most of us avoid a lot of fried foods - so that we can have more birthdays ;)....But as a treat - fried foods just can'r be beat!
I bought a deep fryer - 2 years ago...I have used it once. and it is a P.I.A. to clean up. several parts - all by hand, and not much of it can go in the dishwasher.....but the item Dave points to could be much easier to use, and maybe even do double duty as a steamer on occasion. Heck - looks Like I am going to Craigslist my deep fryer - and order one of these! :D :D :D
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I was in the same boat but a fryer doesn't make a lot of sense. I use my dutch oven for deep frying and it does a great job.
I also have the 10 inch lodge cast iron chicken fryer, which doubles as an "WOK".
As for re-using oil, I do that all the time, re-use it many many many times as long as you're frying below the oil's smoke point you'll be just fine. Run it through a coffee filter while it's still warm.
Seafood is an oil killer. You can either fry a potato or a piece of ginger after frying seafood to clean out the flavor or keep special oil for frying seafood.
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Like several others, I do have a dedicated deep fryer. It has a digital control and holds the temp very well. It works just like it should. Unfortunately, I do not use it often enough to save the oil, it is a pain to clean, and takes up a bunch of space - not my wisest purchase. I actually find myself using a pan on the stove ore often than pulling this out.
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The biggest advantage to having a deep fryer for me is that I can use it on my island or even outside and not make a mess on my stove (even though I prefer shallow frying or pan frying as an option). The other reason to have one is Buffalo wings. They are simply not right done any other way IMHO. That link that Dave posted looks like a nice little unit. I might look into that.
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I usually use my Le Creuset for frying but I have a small Nesco..only holds a couple of cups of oil. i filter and reuse it, except for fish oil. It heats up in 5 minutes. I love it but have to make small batches of whatever. .☆´¯`•.¸¸. ི♥ྀ.
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WE still use our fryer somewhat regularly, primarily for tortilla shells and potatoes. I used to have a oil turkey fryer as well, but finally ditched it for a TBE and a SRG. Now I "Fry" all my chicken in that, and it works pretty well.
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This is what I use to fry in on the very rare occasion I fry. If you fry outside the cleanup is much easier... (http://i1105.photobucket.com/albums/h344/tlg4942/P1040058_zps76a74c50.jpg) (http://s1105.photobucket.com/user/tlg4942/media/P1040058_zps76a74c50.jpg.html)
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I use a discontinued Coleman portable fryer that uses one pound containers of propane......I don't use it often but it makes great fries & Wings when I Tailgate. It also has the cool factor!
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Thanks guys! I'm about to check out that link that was posted. What's so unhealthy about fried chicken? ;)
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Thanks guys! I'm about to check out that link that was posted. What's so unhealthy about fried chicken? ;)
Fried chicken is not unhealthy IMHO if done right. When deep frying anything that contains a lot of moisture like chicken the moisture in the chicken reaches boiling temp. Then it will steam and travel outward from the chicken. This allows a barrier to form around the chicken where the chicken cooks in the oil but the oil does not go into the chicken. Once the moisture starts to dissipate the oil gets into the chicken. Then it is unhealthy. So deep fried chicken that has been cooked to long is unhealthy. Finding that right timing is tough. You don't want the chicken undercooked but not past the steaming point either.
And the skin is not the healthiest for you regardless of fried or not. If you don't eat the skin then it is good again. But who would do that? :P
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One of the easiest fryers to clean is the EZ Pro 3litre from T-fal. It has a filtered drain built in and once you pour your cooled filtered oil back in the jug you just throw everything in the dishwasher except the element which cleans with paper towels.
(http://i1373.photobucket.com/albums/ag375/fredha1/icon1_zpsxdnxwu8k.jpg)
(http://i1373.photobucket.com/albums/ag375/fredha1/icon2_zpshfyzczi0.jpg)
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Thanks guys! I'm about to check out that link that was posted. What's so unhealthy about fried chicken? ;)
There's nothing unhealthy about fried chicken IF done at the right oil temperature and used a good fat. The hydrogenated garbage, that's another story.
Folks out there act as if fried chicken absorbs all the oil used to fry it. Plus the right fat is an essential part of human life.
I digress!!
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I love deep fried food and have had several fryers over the years. My last one was a Waring commercial type that did a great job. My worse complaint was the waste of oil, I didn't strain and store right, so my fault. Also hated the smell in the house after for a couple of days. I either gave my Waring away or it's in the garage. I now have a Lodge basket that works in my 6 qt. Dutch oven or 10 inch chicken fryer and will only use outdoors in the summer. Mostly we go out or get carry ins for deep fried food. Don
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I have had a couple of deep fryers over the year and to me they are a PIA. I mostly use cast iron cookware out on my Camp Chef stove on the deck or in bad weather inside on the stove. I mostly use some of our old skillets to fry and don't do that much "deep" frying. This is a pretty good deep fryer we use a good bit.
http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1429984503&sr=8-1&keywords=lodge+3+quart+chicken+fryer
When I want something really deep, I use a cast iron dutch oven.
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Thanks guys! I'm about to check out that link that was posted. What's so unhealthy about fried chicken? ;)
There's nothing unhealthy about fried chicken IF done at the right oil temperature and used a good fat. The hydrogenated garbage, that's another story.
Folks out there act as if fried chicken absorbs all the oil used to fry it. Plus the right fat is an essential part of human life.
Well said!
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Deep fried walleye done in a turkey fryer. Maybe not so good for you but OMG is it delicious! We have a fish and chip fry a couple times a year out at the lake and for some reason everyone wants to come out that weekend.
(http://i563.photobucket.com/albums/ss74/renoman69/IMG_2910_zpst2r98pzv.jpg) (http://s563.photobucket.com/user/renoman69/media/IMG_2910_zpst2r98pzv.jpg.html)
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A Chinese couple I worked with some time ago told me to cut quarter size pieces (3-4) of fresh ginger and put in oil ,as it cools down after use ,qto remove flavors of whatever was cooked in oil so it could be used more than once. It has worked for me. I use a cast iron Dutch oven or chicken fryer most of the time but also have a masterbuilt electric turkey frier for big groups.
Paul
"Live as if you were to die tomorrow. Learn as if you were to live forever.”
― Mahatma Gandhi
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A Chinese couple I worked with some time ago told me to cut quarter size pieces (3-4) of fresh ginger and put in oil ,as it cools down after use ,qto remove flavors of whatever was cooked in oil so it could be used more than once. It has worked for me. I use a cast iron Dutch oven or chicken fryer most of the time but also have a masterbuilt electric turkey frier for big groups.
Paul
"Live as if you were to die tomorrow. Learn as if you were to live forever.”
― Mahatma Gandhi
Interesting - I will try that - thanks!
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Deep fried walleye done in a turkey fryer. Maybe not so good for you but OMG is it delicious! We have a fish and chip fry a couple times a year out at the lake and for some reason everyone wants to come out that weekend.
(http://i563.photobucket.com/albums/ss74/renoman69/IMG_2910_zpst2r98pzv.jpg) (http://s563.photobucket.com/user/renoman69/media/IMG_2910_zpst2r98pzv.jpg.html)
Darn reno that sure looks good!!! I miss my neighbor who always deep fried Lake Erie walleye and perch all afternoon on Labor day every year, all you could eat! Don
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I, too, have a dedicated two-basket deep fryer that I rarely use... it lives in the garage.
If I'm deep-frying I usually use a 6 1/2 quart deep skillet or a wok. It's just easier and the results are just the same.
The key to deep-frying is temperature management. If the oil is not hot enough, you end up with soggy, greasy food. If it's too hot the food burns before being completely cooked. Usually you need to let the oil come back up to temperature before cooking a second batch of food. My target temperature is 350 - 375 degrees F.
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I, too, have a dedicated two-basket deep fryer that I rarely use... it lives in the garage.
If I'm deep-frying I usually use a 6 1/2 quart deep skillet or a wok. It's just easier and the results are just the same.
The key to deep-frying is temperature management. If the oil is not hot enough, you end up with soggy, greasy food. If it's too hot the food burns before being completely cooked. Usually you need to let the oil come back up to temperature before cooking a second batch of food. My target temperature is 350 - 375 degrees F.
Excellent points - the main reason I bought the dedicated deep fryer - temperature control. Having said that, I still find it easer / quicker to use my DeBuyer deep skillet and a thermometer. While I like the control of the digital unit - I prefer the easy set up, amount of oil I need to use and the clean up of the pan. And the oil continues to season my mineral iron pan - ;D