Yeah, but I dont really like using it because it makes the kitchen and me stink of fried oil. Its good for making chips (fries), anything with a batter. But the oil retains the flavor of what you cook in it, so my oil stinks like fish kind of, which means I cant use it for making a thing like doughnuts, and to change the oil is such a fucking hassle cause theres so much of it, it takes up like 5 bottles or something, I just cant be bothered. I suppose I use the deep fat fryer about 10 times a year maximum. If you have a smaller fryer and better kitchen than I do, I guess you would use it more.
>>7314433 Just buy a dutch oven instead, you can use it to deep fry plus a bunch of other shit. You don't have to get a french brand either, Lodge makes a good one for cheap (compared to like Le Creuset).
I used mine much more often when I was too lazy to cook proper food. Now I only use it for fries or chicken every now and then. I also had the same smell problem as >>7314456 but solved it by frying on my balcony instead.
>>7314433 I got one make it for donuts, fish&fries fried chicken churros. I have the presto one on amazon has 5k reviews all 4.5 stars I highly recommend it. Max temp is 375 but if you unscrew the sensor and let it float in the oil it can reach 410 for the best fries. Temp drop has only been 10 degrees when I fry and it quickly comes back up in 30 seconds Use in moderation.
Ex Denny's cook here. Used these so much at work I got myself a $40 Walmart one. Great for fries, diced potatotes (any root veg really), fried chicken, nuggets, fried dumlings, hush puppies, pancake puppies, anything in batter, esp seafood.
Use good fry oil, get it to the right temprature and the food absorbs less oil. Has to do with surface tension of the oil and the water inside the food quickly steaming of and pushing out. Also they teach us how to shake off a fry basket without splashing yourself when shaking off the oil then dumping it all on a tray covered in paper towels to abdorb what oil is left with everything spread out.
At Dennys we changed the oil daily to keep it clean. At home I use it a few times in a row. Usually filtering out the oil thru a cheesecloth to catch all the little bits and cleaning the frier then refilling it with the oil.
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