Deep fryer: pros and cons

I also got a deep fryer, like this:

Moulinex AF 1005
There are no bells and whistles, no timer, but the price! song!!! and since we rarely eat fries and a little, but sometimes we really want to, then this is what we need - oil consumption is only 0.7 liters! At first, we liked Tefal Actifry, but the price was knocked down, we took this Mulya and are happy. in the fryer at the very beginning (that is, very little was absorbed into the products, and it felt very satisfied). There is also a complete set of forks attached to it for fondue, which is also nice. Good luck to all!

My own sister Vitek ...

Hello)) I carefully read the thread about the deep fryer and a question arose. you just don't laugh too much)) is it possible to load less oil and food into the fryer than the maximum volume according to the instructions? nobody tried it? Thank you

Can be less than the maximum level, but not less than the minimum
Usually there are riski - how much oil can be poured at a minimum
And in the instructions they also write how much oil and products can be loaded

thank you. That is, in the description of the fritz, they write the max volume? since I have no frits and no instructions, so I don’t know where to look at the min and max amount of oil. in the description they simply write the volume of oil such and such, only De Longy has a minimum volume.

Usually they write both the minimum and maximum volume of the download - it is better not to go beyond these limits ...
The target technique will be

thanks, I will continue to understand))

in the description they simply write the volume of oil such and such, only De Longy has a minimum volume.

De Longa simply has models of deep fryers with a rotating bowl, that is, the products that are fried are periodically "washed out" from the oil. For such fryers, it is really recommended that about 1 liter of oil per 1 kg of product.

Once, having read the Temko about master pilaf, I decided to try using my deep fryer instead of master pilaf. I think everything will burn, so it will be so, but if it works out, I will also have a type of master pilaf. I poured a little oil and fry some meat there, I don't remember anymore. Well, what can I say ..... at least henna in a deep fryer, but only have time to turn the meat, it is too fast to fry (I have a minimum temperature of 160 degrees). I think so, if someone has a scale starting from 60 degrees, then you can safely use it as a master pilaf. By the way, I already ordered myself a small deep fryer, where the scale starts from a small one, but I take it as a fondyushnit.

Once, having read the Temko about master pilaf, I decided to try using my deep fryer instead of master pilaf. I think everything will burn, so it will be so, but if it works out, I will also have a type of master pilaf. I poured a little oil and fry some meat there, I don't remember anymore. Well, what can I say ..... at least henna in a deep fryer, but only have time to turn the meat, it is too fast to fry (I have a minimum temperature of 160 degrees). I think so, if someone has a scale starting from 60 degrees, then you can safely use it as a master pilaf. By the way, I already ordered myself a small deep fryer, where the scale starts from a small one, but I take it as a fondyushnit.

Something I didn't quite understand ... You can fry meat, fish, vegetables, mushrooms in a deep fryer according to the instructions. Deep-fried. And in Master-pilaf, you can stew the same meat, vegetables, cereals, as in a cauldron, and thanks to the presence of a basket, you can use Master-pilaf as a deep fryer.Did you remove the grid from the deep fryer and fry the meat right on the bottom of the appliance or what? What for? Unless someone has no frying pans.

And my deep fryer has been standing idle for 5 years already, in my opinion the most useless device in our time due to the high cost of subs. oil and the harmfulness of the finished product: -X Now I would never buy it

If you have children, grandchildren or other small-caliber relatives who do not want to sit down at the common family table, but constantly move in space. Then you have a choice either to buy them (for example) potato chips produced by some chemical factory (substitute the trade mark yourself), or to MAKE THEM ON THE FRYER.

This is EVERYTHING !!!
It is done regularly by me.
And the supposedly "harmful oil" after 1 frying of potatoes in a deep fryer, in 1 month goes into a bread maker.

And my deep fryer has been standing idle for 5 years already, in my opinion the most useless device in our time due to the high cost of subs. oil and the harmfulness of the finished product: -X Now I would never buy it

+1

At the request of users and for collecting recipes for Tefal ActiFry, there is now a new topic here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=37947.0

I am sad, I ruined my fry with my own hands. I washed it, did not pour oil, forgot it because of its holes, ... and turned it on dry. And Shandets, she ordered to live long. Yesterday I read and reread our past messages to calm myself. In general, now I think, buy a small 900 ml., We have a nice Clathronic for sale, it is also a fundyushnitsa. Or wait and buy a normal one. I have questions to the owners of a small one, is there enough of it in the kitchen? How many fries come out at one time. And that is not written there. On the one hand, I don't seem to need a big one, since as a rule, one person wants either fries or dumplings. And yet, if someone fried pies in such a small place, how many times it comes in, at least 2 fit? In general. I already thought that for a large number there is a cauldron

In a small one, more than one pie will not fit, potatoes at a time are not more than one portion (portion is not large). The basket in small vryers is the size of a deep bowl, maybe 1-2 cm coarser ... so look what will fit into it. I think that if you often use a deep fryer, then you need a full-size one, and if you get it 3 times a year, then of course it is small ... and the oil consumption is not large and takes up little space. By the way, the little ones often go like a deep fryer-fondue .. this "+" ... you can occasionally indulge.

I have a small one: Tefal snack oleoclean, fits two pies at the same time

Thank you dispelled my doubts. And then I liked her before, but since she already had, she just wanted to. And the size, although the kitchen is not small, is all important. I don’t like to put away equipment in the closet, otherwise you don’t use it. We sorted out the pies, but how many potatoes are there? Will it go for a boy with a good appetite? And you also use it as a funyushnitsa? I threw out the old one, left the mesh out of it, if anything to adapt for a large amount it will turn out

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I show it to you for evaluation

tatalija, cool deep fryer! I have not seen such.
I'm still at the stage of choosing ... at first I wanted a tiny one, such as Vitek or Mulieshka, and then I saw Philips 6159, I really liked the fact that everything is removable, it will be easy to wash.

As far as I've read, this clathronic has a removable bowl. But while I was slowing down with the purchase, it may turn out to be a delongue to buy, there is still a doubt that there will be enough potatoes for one in such fries. All the same, it seems normal is better, to see it live. I still have a steamer next in line to buy, I still scratch some turnips.

did you have a full-size fries before? or small? For some reason, I tend to lean more towards full-size, it seems to me that the quality of roasting will be better where there is more oil.

we can say normal at 1.5 liters. All the same, I thought that I would not take the small one, there is a doubt that there will not be enough fries for one.The old one was without a removable bowl and without overheating protection, now if you buy it is better with everything. If you manage to buy Delongy - great, no, then Phillips

I dream of Phillips for now. we still have a town such that the range of products is zero. I'm waiting for my husband's salary and buy it!

I looked at someone you want before, of course beautiful, but you also need a lot of 2.5 liters of oil, although the output is appropriate. I look smaller, but not quite Lilliputian either. I don't use it all the time, although it's on the table. But as a duty option, when I come late and need to feed the child with a frish. For Chinese cuisine, she is the very thing on the farm. Yes, in the summer zucchini, eggplant fry, so the oil is not felt at all. Once I made fried pies, and once brushwood. Of course, many perceive it as an unnecessary device in the kitchen. But I think that this is a good takhnik on the table, only you need to approach it with heart

I told my friend that I wanted fries, she twirled her finger at my temple, they say, an unnecessary device, just throw away the money in vain ... but I still want to ... even if I rarely use it. but what delicious treats are obtained there !!! (I have not tried it, of course, but I am sure that it is). so I can only share my Wishlist on the forum, because here everyone is the same using the kitchen technique (in a good sense of the word)
Yes, Phillips needs a lot of oil, but I read that it can be filtered and reused several times ... isn't it? Moreover, we often have guests, and fries are just the thing for a treat, for example, for beer. so I really want to.
and when you buy, write what you have chosen!

If you decide, then buy. I know from experience that he is the right assistant in the kitchen, but it is advisable to keep him on the table, then he will definitely be in use. I climbed the Internet in search of a solution (small-large) and decided that I would take a normal one, and I found what Delongy wanted. Yes, of course, this is not a bread maker and not a MB, not every day of use. But there are dishes. where do you need to deep-fry nuts and what to do with pans for this? Or in the evening when you come back home and you need to feed your son on the move, help with the same. And in summer, fry the zucchini or eggplant (sate) without having full oil on the plate. Of course, judging by the opinion of the majority of owners, it is extremely negative. But as I say - there are no unnecessary things, you just do not know how to use. She already works for me more often than a slicer. Of course, the wings in barbecue sauce, or simply fry mushrooms (champignons) as an appetizer, not to mention as an auxiliary tool in the preparation of other dishes. At the same time, we do not eat fried often. And the oil can really be used up to 8-10 times. I strained it in the old one and poured it again, but when I replaced it again, I washed the deep fryer and left it without oil, thinking that when I needed to pour it in, I forgot to look at it myself, when in the morning my son asked for fries with a sausage, the awning burned out.

have you already bought DEDONGI? what model? for some reason everyone in this thread is praised by DELONGES.

Yes, Phillips needs a lot of oil, but I read that it can be filtered and reused several times ... isn't it? Moreover, we often have guests, and french fries are just the thing for a treat, for example, for beer. so I really want to.

You can filter the oil and use it several more times after any deep fryer. Indicators for oil change: dark color and odor.
You can gradually use it in baking bread. A loaf of white, smelling of fried potatoes in butter - weigh it!
And with beer it is better to serve not French fries, but potato chips (Berner + deep fryer + salt with herbs).

while I ordered it, I'm waiting for Delongy F350, if they don't bring it from England, then in a month I'll buy it here (in Lithuania), it's just that it's much cheaper there by 2 times

Good afternoon everyone!
Take in your ranks. Yesterday I got a deep fryer. I bought a full-size one, PHILIPS 6159. Yesterday I tried it. I fried potatoes and cutlets in Kiev. The cutlets turned out very well, but the potatoes leave a lot to be desired.It turned out to be fatty, for my taste, and soft (although it was still tasty). Fried 175 gr. 10-12 minutes, pre-cut the potatoes, washed and dried. Maybe the temperature should be set more? Tell me please

you need to fry for 190 gr. and those same 10-12 minutes. And of course, let it drain a little, right in the deep fryer itself.
This meat is better for 170 gr., Pies for 170-180., Fried onions in batter too. But I'm also zucchini at 190 gr. And I'm still waiting for my Delongy and already losing my temper

Several years ago (8-10) I very actively used a deep fryer, I fried everything that could be there, and onions, and mushrooms, and meat, and chicken and fish. After chicken and fish, the oil absorbs the smell of the product, so they told me how to get rid of this smell. It is necessary to fry a piece of white bread in this oil, and then strain from the crumbs - and the butter is again clean and odorless.

and the potatoes are poor. It turned out to be fatty, for my taste, and soft (although it was still tasty). Fried 175 gr. 10-12 minutes, pre-cut the potatoes, washed and dried. Maybe the temperature should be set more? Tell me please

Reduce the amount of potatoes you put in the basket.
According to your descriptions: it steamed up and stood in a deep fryer.

I don’t think so. Deep fryer for 1300g. The potatoes were 1100g, and I fried them twice. I took it out as soon as the fat was stacked, that is, 15 seconds later. Probably, I need to set the temperature higher.

1100 grams of potatoes is fried faster (in total) if you do not 2 casts, but 4 or 5. And the taste and appearance will be exactly "fries", and not stewed-fried. IMHO

Please tell me where you can see the recipes for the deep fryer.

I found a lot of recipes here:
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I will share my impression of the De Lodge deep fryer F 18436 the most convenient model:
the amount of oil is 1 liter per 1 kg of product as it has a rotating bowl (nowhere else in other models is this)
removable bowl (you definitely shouldn't buy a deep fryer without this function)
removable lid (when frying, a lot of splashes get in; otherwise you simply cannot wash them)
oil drain tube (makes it easier to drain oil after frying)
filter and oil container
timer
When I meticulously chose a deep fryer, it was the most economical in terms of the amount of oil consumption, since it is better to change it more often without waiting for a smell and a dark color. It is very easy to clean. In it, you can fry 1 kg of potatoes in 1 liter of oil immediately for your family and guests, and not fry 200 g each as in some models.
But deep-frying requires a healthy stomach. In this regard, I sell my De Lodge.

I thought about the purchase for a very long time and still decided. It is clear that oil is expensive, fat is harmful, and so on, and so on. But all the same we live and chew! Mine are very fond of pasties and donuts, squid rings and apples in dough, brushwood and pies .... And I hate the process of frying and subsequent washing ..., and hair, and clothes, and an "ax" in the kitchen. ... brrrrr !!! I bought a philips hd 6159. FAQ say ... So far there are 3 minuses: the bandura is big, you need a lot of oil - 2.5 liters, and you can eat petarity as if you weren't yourself. But the pluses made me happy: there were no smells, I fried potatoes in 2 doses and a lot! After frying, I disassembled it to the body, even the lid is removed, I washed everything wonderfully. The oil is stored in a special container with a strainer. The potatoes are delicious, not McDonald's, of course, but flew away under the tar-tar. After that, cool croutons with spices came out, with a crispy crust of grief, 33 heroes. Now I'm looking after recipes for my tsyatski.

[Mavka]

Mavka , then chebureks should go "on schedule". donuts. pies with any filling (including belyashi) and chak-chak. The dough in all cases is kneaded by the bread maker
I saw a deep fryer at a friend's (in action). there the whole family is simply killed for potato chips! So the hostess decided. that the deep fryer will pay off sooooo quickly and did not lose Potatoes are rubbed on a special grater into thin slices (you can't cut it with your hands!) Be sure to rinse under running water to wash off the starch, dry it on a towel and deep-fry it. Immediately after taking out, sprinkle a little with fine salt and dill (optional) From a kilogram of potatoes, a bowl of chips is obtained - count the difference in price
I was impressed, bought myself the cheapest Mulinex for 1500r (nothing can be removed anywhere). I was afraid that I would play and quit.the fact is that my friend absolutely authoritatively told me that it was impossible to fry pies in a deep fryer - they stick tightly to the grid. But only for potatoes to buy this bandura ...
The thing in the house has taken root - I fry it once a week for sure. it is a pity that he does not understand, the dishwasher would wash it off in a moment. but here I have to use my hands ... I filter the oil once. and then pour it out or partially feed the dogs. Pies and donuts are fried perfectly, only you need to cheat: dip the empty mesh in the butter and then lower the pie or cheburek. Then, while it reaches the bottom (grid), it will "grow" with fat and will not stick anywhere.
I also make chips often, but for slicing I use a slicer-slicer. Waste potatoes are much less, faster and easier process. The daughter is engaged in carving and makes "potato roses" from potatoes.

Oh, Tortyzhka, oh, she made me happy! It's a pity there is no smiley with a triple curtsy. Respect for ideas and tips. And, for the recipe for chak-chaka, you wouldn’t have a price .... even though you don’t have it anyway ... you are PRICE!

I bought myself a small clathronic before March 8 (fortunately, the price was very promotional, almost half the usual price) precisely in order to understand whether I need it or not.
The conclusions are:
1. When deep-fried potatoes (and other products) are fried, this very potato uses significantly less oil than in a frying pan. By the way, the size of a small deep fryer, that is, its performance, is quite enough for a normal portion of potatoes - just while the children are eating the first portion, I have time to fry the second.
2. It is absolutely great to fry meatballs (minced meat + finely chopped onion + rice + breading in flour) before simmering in a slow cooker. An even temperature and adherence to time allows you to get a very stable result.
3. The body of this particular model turned out to be a big disadvantage - it was worth putting a slightly damp potato on frying, as the temperature of the fumes from the boiling oil simply led the visor on the lid.

But overall, I really enjoyed cooking in the deep fryer. I'm already thinking about getting a full-size one of a more acceptable quality by summer.

[Rina72]

Rina72 , thanks for the idea with meatballs, I must admit that I didn't guess myself. I will definitely do this now! Instead of a slow cooker, I have a slow cooker, but I'm doing meatballs and pour
Mavka, I brought the following recipe for chak-chak from Uzbekistan:
1 egg
4 tablespoons milk
1 tablespoon vodka
a pinch of salt
flour - how much will it take to elastic dough like dumplings.
Please note: there is no sugar in the recipe. And it shouldn't be - it burns quickly at the high boiling point of fat.
The dough is rolled out thinly and cut into strips 3-5mm wide. Fry in portions until golden brown.
Melts in a saucepan:
3 tbsp. l. honey
3 tbsp. l. Sahara
10st. l. water
Bring to a boil and turn off.
Pour the fried chak-chak with this mixture and stir with your hands to make everything sweet. The strip breaks into pieces during this process - they are fragile, but that's what we need, it's convenient to eat. Let stand for a while to soak. All. Done. You can serve sweet seeds to the TV.
There are many recipes for chak-chaka, but I love "mine", proven. Since I got the Italian Imperia dough sheeter-noodle cutter, I began to use the deep fryer more often, because the chak-chak is done within 15 minutes (though together, one passes through the gurney and cuts on another roller into noodles, and the other fries ) Chebureki also became much easier to cook!

Nobody talks to me in a multi-hunter, so I came here. There are more people here.

Made fish baked from ,

Here is how it was. The fish was salmon. Actually, I asked my daughter to buy mackerel, but ... as a result, my daughter said that they were both in C anyway and there was nothing to grumble about. Well, I grumble and stopped.

Batter made, cut the fish into pieces. But ... every bite ... with a fork ... I poured all the fish into the batter and mixed it.

I poured a liter with a tail of vegetable oil into the MX, put it on the fries, opened the instructions ...I still think what it means "will go into flashing mode three times"? He can't get there the first time? And why can you use vegetable oil, but you can't use olive and sunflower fats? Well, where can olives or sunflower have fat? !!!"

Anyway. The indicator began to flash, I lowered the empty wallet, but the indicator continued to flash. Well, I held it for a couple of minutes, took it out, put my creativity into my wallet with a spoon and dropped the wallet into MX. And then I realized that it was necessary to train to remove the holder from the wallet on an empty wallet, but ... well, I took it out all the same. And I began to wait until the indicator flashes again. Not a fig. In the end, I decided not to risk it and took out the wallet when everything inside the wallet was already rosy, and the indicator was not blinking yet.

Batter ... he's kind of ... Well, in short, my batter married a wallet. And tightly. Well, I scraped everything off and put on a new batch.

Above was a link to an abusive article about MX. Particularly, time was devoted to the extraction tongs, there is even a photograph there. Well, in short, I am delighted with them !!! It has always been difficult for me to remove the pan from both the MV and the SCW. The potholders are too thick, with towels ... but here !!!

And I will add that in my old deep fryer the bowl cannot be removed. Torment is still something, but everything is removed in the MX ... And everything is shoved into the dishwasher!

As for the fish in batter, next time I decided to just throw it into boiling oil without a purse ...

And why, if cutlets are deep-fried, are they only Kiev cutlets? Or is it a special recipe I missed?

And why, if cutlets are deep-fried, are they only Kiev cutlets? Or is it a special recipe I missed?

Here are the Kiev cutlets https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=37236.0

Girls!
Such a question - in my Philips deep fryer (normal size for 2.5 liters of oil), for some reason, the potatoes turn out to be soft, although they look like real fries.
I fry the amount - so that the basket is filled, but without fanaticism, I tried to hold it before frying and in cold water (of course, I dry it in a towel before laying it down) - it always turns out delicious, not a little WRONG.

The taste of the resulting French fries strongly depends on the variety of the original potato.
The World Diner uses only specialty beers.
A friend tried to make mashed potatoes out of it ... I threw it out. But his fries turned out to be very similar to the original.