Thank god for deep frying. I love the stuff, but only do it once

>>8534010
what kind of oil do you use?

>>8534015
Mix of canola and sunflower oil

>Thank god for deep frying

said every fast food restaurant in the world

>>8534010
Cleaning up after frying anything really rustles my jimmies. I just leave it to the experts. Grilling on the other hand...

>>8535651

What cleanup? Put lid on fryer. Throw away the paper bag you let the food drain on. Toss the tongs/basket/whatever in the dishwasher Done.

The oil shouldn't splatter and make a mess if you are using correct technique (don't overfill your fryer/pot, don't drop the food in so it splashes, don't get water in the oil)

>>8534028
This.

Why bother deep frying food when it's in every fast food and casual restaurant?

>>8535662
>Why bother deep frying food when it's in every fast food and casual restaurant?
Because you can mix up the breading, oil used, pickling/brining, wet mix, etc.

>>8534010
When I fry I can't stop staring at the bubbling, it's beautiful in itself, but also compliments you if you don't have a thermometer as it's indicating you got the right temperature. If I didn't live in a small flat I'd fry at least once a week I think.

>>8535659

> one bowl of flour
> one bowl of egg
> dip, dip, dip
> huge mess everywhere

>>8535669

You must be a retard.

You shake the flour off over the plate/container of flour. You let the egg drip back into its bowl. Same for the breadcrumbs at the end. If you're getting egg or flour or whatever on your countertop then that's 100% your fault.

When you're done you dump the excess down the drain and stick the bowls in the dishwasher.

>>8535662

Because it's easy, and much cheaper to do yourself than to go out at a restaurant.

It also has plenty of lesser uses in the kitchen. Making a tomato soup? Deep-fry a few basil leaves (no batter) to make a nice crispy garnish. Plenty of side dishes are quickly & easily made by deep frying to accompany a meal. Making an omelet or fritatta with potatoes in it? Deep fry 'em instead of pan-frying them to get a better texture (and save time). Making a stir-fry? Many of those dishes benefit from deep-frying the protein first to set the texture before proceeding with the rest of the recipe.