Gravy's Cooking Thread
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Kiki
Log Wizard
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Lanx
<Prior Amod>
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for me, finding a good deep fryer was mostly about cleanup
for instance i hate these deep fryers w/ these exposed elements where you have to clean
theres all these nooks and crannies where they merge and the sponge just gets caught on it, i hate it. currently i have to deal with it for my turkey fryer, but thats a twice use fryer a year at most.
also if your nose is sensitive and you hate the frying "smell" then you have look for one w/ a carbon filter at the vent
for those two reasons i got the cool daddy
Presto 05442 CoolDaddy Cool-touch Deep Fryer - Black
and i'm happy with it, the lid is a bit flimsy, imo but it works fine, it's not like i'm gonna hulk smash and lift the lid
if easy oil filtration is more your want, then the tfal handles that
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Fogel
Mr. Poopybutthole
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You can clean the elements by heating them up while empty and spraying them with easy off, but only heat them to 160-200. Or get a generic caustic, mix with water, and do a boil outfor me, finding a good deep fryer was mostly about cleanup
for instance i hate these deep fryers w/ these exposed elements where you have to clean
theres all these nooks and crannies where they merge and the sponge just gets caught on it, i hate it. currently i have to deal with it for my turkey fryer, but thats a twice use fryer a year at most.
also if your nose is sensitive and you hate the frying "smell" then you have look for one w/ a carbon filter at the vent
for those two reasons i got the cool daddy
Presto 05442 CoolDaddy Cool-touch Deep Fryer - Black
and i'm happy with it, the lid is a bit flimsy, imo but it works fine, it's not like i'm gonna hulk smash and lift the lid
if easy oil filtration is more your want, then the tfal handles that
popsicledeath
Potato del Grande
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Fancy mofos. I just use my induction single burner. Then I can customize the size of the pot to the job. Cleanup is easy because it's just wipe down, filter oil, clean pot. Keeps oil temps high enough have to modify some recipes and times that expect the oil to drop a lot, but that's a benefit.
BrutulTM
Good, bad, I'm the guy with the gun.
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We just butchered our Mangalitsa pigs and had them save all the fat so we need to have a lard experiment.
I had a deep fryer and it was frustrating to me how small and inflexible it was. Now I just use my wok or a big pot on top of the stove and put a thermometer in there to watch the temp.
Lanx
is the one that tipped me off on it but those gold reusable coffee filters are the shit for filtering the oil after you use it.- 3
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LOL go to wallmart and buy a 1800w $50 fryer, one basket. Then after like a year or two when the shit gets all filthy with oil residue all over the place just throw it out and get a new one. The one basket fryer I got was even less than $50 I think it was actually like $40. I dont bother filtering oil or whatever, thats dumb. Just use until oil gets brownish, then dispose and get new oil. I can get about 4-5 fry out of an oil. I find the Kroger 1 gallong jugs of oil to be perfect. The fryer uses like 3/4? of one. Save the jugs to dispose of the old brown shit. I take it to my cabin and use the old oil as an aid to start bonfires with it, especialkly if its damp and wet out.
The fryers work well but you will have to fry shit twice to make it crispy. 1800w is just not hot enough to keep the temp where it needs to be. Take for example some frozen fries, I fry them initially 4-5 min depending on size. Then take them out, wait for fryer to heat back up and then fry them again for like 1-2 min to make crispy. If its from fresh potatoes, I usually soak the potato in water, like you should for a few hours, dry them as best as possible and then triple fry them. Like 3 min then 2 min and then final fry for like 1-2 min.
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What, you guys don't all have one or two of these in your kitchen?
And you're in luck, they're on sale for just over $35K
And you're in luck, they're on sale for just over $35K
Pitco SELV14C/14T-2/FD Solstice Reduced Oil Volume Electric Fryer System
www.cudakitchen.com
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While I was redoing my kitchen I thought about this too, but I didn't want to have to put in an industrial hood to keep the smell out of the rest of the house.
I did make myself a spot beside my stove where I can unlatch a small portion of my counter to reveal my sous vide tank. It's directly below my pot filling tap, and I love it.
Gankak
Vyemm Raider
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As someone who did 10 years time in a fast food restaurant those things aren't worth the hassle. Cleaning them is the biggest pain in the ass. Don't even get me started on changing/filtering the oil.
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BrutulTM
Good, bad, I'm the guy with the gun.
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popsicledeath
Potato del Grande
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Commercial fryers benefit volume and sperate fry oil more than anything. If building a kitchen, probably better to have a home use fryer but maybe with dedicated spot to support it over a huge, high volume unit unless doing high volume frying.
My plan is a spot for frying and/or an indoor gas grill where the current cooktop is along the wall. New larger cooktop moved to the island. Fans over both. Commercial grade ventilation is my goal as imo it's never overkill if set up right and doesn't have to be jet engine loud unless needed.
Have seen plenty of custom home kitchen that had overkill on appliances, most commonly huge 8 burner stoves that never got used. But rarely ever seen one that I felt had good enough ventilation.
My plan is a spot for frying and/or an indoor gas grill where the current cooktop is along the wall. New larger cooktop moved to the island. Fans over both. Commercial grade ventilation is my goal as imo it's never overkill if set up right and doesn't have to be jet engine loud unless needed.
Have seen plenty of custom home kitchen that had overkill on appliances, most commonly huge 8 burner stoves that never got used. But rarely ever seen one that I felt had good enough ventilation.
moonarchia
The Scientific Shitlord
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Wouldn't it be simpler (and safer) to have a fryer be part of your grilling area outside? You could put an overlook or something over it to keep weather out/off, and you wouldn't have to worry about making the house smell like fried food for all eternity.
TJT
Mr. Poopybutthole
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popsicledeath
Potato del Grande
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I wouldn't say outdoor frying is inherently more safe. Probably less safe the way many do it hah. I wouldn't personally fry outside with kids, pets or a wife without some kind of built in unit or something. No way I'd fry with a single burner and open pot like I do in the kitchen now.
Currently have a regular shitty range hood fan and fry on the island and smell isn't too bad, especially not long term.
Going back and forth inside the house while smoking or grilling on my covered patio might create more indoor smell than just doing everything inside because I'm usually doing something else in the kitchen so the fan is on and sucking air through the house.
More comfortable leaving the smoker unattended, so might make a spot farther away for it or do it by the side door in the driveway. Everything else would rather just have more control and be able to attend to easier in one place in the kitchen with better ventilation fans set up.
Furry
🌭🍔🇺🇦✌️SLAVA UKRAINI!✌️🇺🇦🍔🌭
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Anyone got a good easy thin crust recipe? My regular pizza dough is on point, but I find myself preferring thin crust the more I get older. Smashing my dough flat as hell and precooking it a bit to make it crispier works pretty good. I guess I haven't tried broiling it and then flipping.
Koushirou
Log Wizard
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Made my first attempt at making oyakodon tonight. Didn’t turn out horribly like most of my first attempts do. Not the prettiest looking thing but pretty tasty. Thinking I should maybe try having the chicken in strips instead of small pieces next time and maybe it’ll look nicer.
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