I hope this is the proper the thread. I mentioned yesterday I getting a new not fancy cooker. I had a deep fryer but overkill and it had a reside in the basement, P.I.A. Sold it. But I still wanted to fry, not in a skillet or D.O. Enter this. Compact, use on stove, a strainer to filter and reuse oil. I'm looking forward to giving it a try tomorrow. If I like it it's going to be used on Sunday for chicken wings and fried shrimp.
-
-
Enjoy! Looking forward to pics of those wings and shrimp Sunday night. -
Did the same thing. Needed a small fryer for small jobs. The deep fryer I have is just overkill. Bought a Fry Daddy. Small, compact and works great.
Look forward to seeing some pics of the pot in action. Like that it has a pour spout.Comment
-
How much oil do you have to put in it to fry with?Comment
-
Murdy the instructions say to fill no more than half and with food in that basket the oil shouldn't go up more than 3/4. I don't believe I'll put that much in. I'll experiment this evening with fries. When I do the wings it'll be in batches.Comment
-
That’s something I’m interested in. We had a small one basket electric fryer that I threw away when we were moving. It was more trouble to clean and clean around where it had sat than it was worth. We have the big Master Built for large jobs but nothing for small two person meals like we do 90% of the time. Please keep us informed as you get to know yours.Comment
-
I've used a T-fal Deep Fryer with Basket, Stainless Steel, Easy to Clean Deep Fryer, Oil Filtration, 2.6-Pound, Silver, Model FR8000 for the last 5 years. It makes a mess but I like the oil filtration that allows reusing the oil. I like to put butcher paper under it to catch some of the oil that splatters or spills, even if I take it outside and put it on a patio table.
It works well, is easy, safe, and foolproof, but I wouldn't mind something smaller.
Comment
-
Pics, don't forget pics.
Looks very usefulComment
-
BREAKING NEWS: IT'S A KEEPER!
Just fries but not the same as oven or air fried. I filled the basket with the portion of fries. I put next to the pot and poured oil until I felt the fries would be covered. It worked. I heated the oil then took off. Put the basket in and back on. Maybe 3 minutes. Then off and as you can see proped the basket then fries onto paper toweled cutting board. Perfect crunch, done just right. For $25, well worthwhile. Can't wait to do the wings on Sunday. Nancy convinced me to forgo the shrimp. I got a bit carried away. Another time.
Since you asked. Burger, salt, FlatIron BBQ Rub. Fresno Peppers and Boars Head Jalaepeno Pepper Jack. Topped with a couple of slices of bacon. Roll painted with Dukes Mayo.
Attached FilesComment
-
-
Update on the straining the oil. 1st I cut out a step. I took a Mason jar and placed the strainer on it and poured the oil into the jar. As far as it's taking a long time, I didn't experience that. I poured slowly over about 3 minutes and was done. It did a good job straining. The oil is in the jar till next usesge.
Comment
-
Richie, you had asked for our results if we bought one, so I thought I’d share my experience. I’m sorry to say that this just ain’t gonna work for me. In all fairness though, this was only one cook and I fried up 5 chicken wings. I was concerned about the small cooking diameter of the basket, 4 1/2”, so I cut the wing tips off all the wings. As Richie mentioned, you’re supposed to fill the fryer with oil only to about halfway to prevent a spillover. Well, I went a little over halfway with the oil, it’s kind of hard to guess how much oil you’re going to need for your cook. That’s not really a problem with a regular pot or pan. It was also a little strange frying something in a tall cylindrical object. It is wider at the bottom than at the top though.
It took a while for the oil to come up to temp, maybe 10 minutes or more, not sure, I didn’t time it. After it got to about 360* I put the basket in first and then used some tongs to lower one wing in the basket, followed by a second wing. I didn’t try adding another one as the oil was just a couple of inches from the top…..again, I did add a little more oil though than called for. As the wings were cooking, I couldn’t see them to check for doneness, the bubbling oil and the narrow width of the fryer made it impossible to see them. I pulled the basket out during the cook to check them a couple of times. The recipe I used for the cook said to fry for 7 minutes so that’s what I did. Another minor annoyance was emptying the basket of wings onto a plate to do the next batch. There’s no handle on the bottom of course, so I had to grab a pot holder to use on the bottom of the hot basket and turn it upside down. I could have used tongs to take them out but didn’t think of it at the time.
If I was frying French fries or okra, I would either have to wait for the basket to cool down or use something to keep my hands from burning on the hot basket, if turning it upside down to empty.
I decided to do the next 3 wings in the fryer without the basket, giving me a little more room to cook them. Everything went fine and the wings were great! This little fryer did the job though and after all, it is intended for small cooks of course. If you’re doing wings with it, I can’t see more than 3, 4 tops, being able to safely fry at one time. In my limited time with it though, I decided it was just a little too cumbersome to use on a regular basis. You have to be conscious of how much oil to use, it’s a little awkward emptying the basket and I didn’t like not being able to see the food cooking. All is not lost though, I’m going to use this to store my used oil in the fridge. The strainer that comes with it does a good job of filtering the oil and doesn’t take a long time.Comment
Comment