Deep fryer: pros and cons

[Mirabel]

Mirabeland I drain and filter and wash after each use. (a week or two standing in the kitchen in the warmth ... a deep fryer with oil .... fu ((((If without fatigue, it's in public catering ... (((We had deep fryer at first once a week ... then 2 times a month ... Now certainly not more often.the device is separate.oil in the refrigerator
After fish oil, I change the oil. Therefore, I "timed" such dishes to the "event of a universal scale"

[Natalia]

Natalia, And I have a deep fryer in a cool place, it seems, but "fuuuu" never comes. And home use is in no way compared to catering, where, in my opinion, they never change the oil ... Brrr ...

[Mirabel]

Mirabel, well, I won't argue with you ... It's always warm in my kitchen ... Even though the north side ... Even though 20 sq. m. however, I did not find a dark and cool place for the deep fryer. And also a nose like a dog's ... Therefore, for me, "waste" oil is, in principle, "Fuuuu" and if it also contains product residues ... I don't accept it. I do not impose my point of view .... however, it is voiced in the instructions for the device.

Girls, and how to make homemade correct breading?
I also think I will have to filter it in the refrigerator, because well, we will use it no more than 2 times a month (I hope that). In experiences that my size will float

[Natalia]

Natalia, Yes, I also do not argue with you and just tell you. as I do. Most likely, you are doing everything right and may start to act exactly like you.
But, she opened the instructions with a specialist and it says that repeated use of oil is permissible and not a word about storage in the refrigerator. This means that Europeans treat such things more easily.
I cannot boast of the large size of the kitchen, only 12 sq. m., but there is a closet bordering the ventilation, where it is always very cool, where the deep fryer lives.
And about the nose, like a dog, so we have many ladies, if there are no diseases of the olfactory apparatus.

I make donuts without a grid. I don’t remember what I didn’t like about the net ...

Danger. Out of habit, take a spoon from a multicooker. Mine was cooked with donuts outright !!!

Hello! Please share what you catch donuts.

A-a-a! Yesterday they bought a dishwasher, and today they finally brought my deep fryer, there is no limit to happiness Well, where else to boast such as not here, in the world they will not understand)
I’m probably glad to frytyushka more than a dishwasher, I’ll feel the dishwasher for another week (there’s something completely dark forest there for me), but this is just to run for butter and you can start

Girls, Belarusians, who have deep fryers, please tell me which oil you use, which one you like best for these purposes. And then for home purposes I take expensive (Altera). And in a deep fryer you need a lot. Maybe a little cheaper will not be worse?

We have not used it for more than 3 years! but they used to make fries very often. the oil must be changed frequently. a maximum of 3 times fried in oil and then changed.

The girls read the entire thread. Very interesting, I want a deep fryer for brushwood, otherwise I was frying in a saucepan and it was horrible.
In connection with what the question is when you fry brushwood you need to close the lid? He fries very quickly.
And now there are new Shteb models on the market. Does anyone use it?

[kolobok123]

kolobok123, Natasha, I have such a baby Steba

I specially bought a small one, because I rarely use it (not useful), and sometimes I want to. I like it, I pour 300 ml of oil, throw it away after 2-3 uses. Serving for one, but it roasts very quickly. I close the lid, nothing foams and does not run away. She made brushwood, mini pasties and fries.The family loved it! I bought it in Ozone, now there is such a discounted one because of the torn packaging, the discount is decent, it seems to me, compared to how I bought (I don't remember exactly). You can take a chance or look elsewhere. It is very compact and takes up very little space.

I do not know about the usefulness, I fry the zucchini in deep fat, it absorbs much less oil! I fried donuts, similarly, in my opinion it's better in a deep fryer than in a frying pan, I never leave the oil, I drain it right away, since I also rarely use it

[Natalia]

Natalia, I fry zucchini in the Princess or VVK, one might say, without oil at all, I just slightly lubricate the surface with a silicone brush. I don’t know how to make donuts. I drain the oil after 2-3 times, because if I take out the deep fryer, then we "come off" for 2-3 days, then I drain, mine and again for storage. I don't fry in a pan at all, nothing. I even make eggs and scrambled eggs in other devices. No, I'm lying, I fry pancakes sometimes, but I add butter to the dough, so it's not greasy either.
mowgli, Natasha, happy birthday

Thank you, Sveta, for your congratulations!
It's good that there are helpers!

[kolobok123]

kolobok123, Natasha, I have such a baby Steba

I specially bought a small one, because I rarely use it (not useful), and sometimes I want to. I like it, I pour 300 ml of oil, after 2-3 uses I throw it away. Serving for one, but it roasts very quickly. I close the lid, nothing foams and does not run away. She made brushwood, mini pasties and fries. The family loved it! I bought it in Ozone, now there is such a discounted one because of the torn packaging, the discount is decent, it seems to me, compared to how I bought (I don't remember exactly). You can take a chance or look elsewhere. It is very compact and takes up very little space.

Thank you light, so you can take a chance with Shteba, the only thing I need more is a size - 5 people to the people and I would like it to be ready for everyone at once, twice

[kolobok123]

kolobok123, Natasha, I have such a baby Steba

I specially bought a small one, because I rarely use it (not useful), and sometimes I want to. I like it, I pour 300 ml of oil, after 2-3 uses I throw it away. Serving for one, but it roasts very quickly. I close the lid, nothing foams and does not run away. She made brushwood, mini pasties and fries. The family loved it! I bought it in Ozone, now there is such a discounted one because of the torn packaging, the discount is decent, it seems to me, compared to how I bought (I don't remember exactly). You can take a chance or look elsewhere. It is very compact and takes up very little space.

Please tell me the volume of this baby?

[Gadgetochca]

Gadgetochca, Rosalia, 900 ml. internal volume. Oil needs 300-400 ml.

For Chuck, Chuck will do! Thanks for the answer!

[Svetlana62]

Svetlana62Is it easy to clean? Is the bowl removable?

[Ledka]

Ledka, the bowl is not removable, but it washes well.

[Svetlana62]

Svetlana62, Thank you

Tell me, please, can someone own the Steba DF 282 deep fryer or have heard something about it?

I probably have a new quirk, I wanted a deep fryer. By the way, I bought myself a fryer recently. Usually, on the contrary, in people, they come from a deep fryer to AF, and I
The question is, it is better to buy more and more powerful 1 kg of potatoes at once or less by 0.5 kg for 2 times.
How many potatoes can you fry in a small pot and does it have a removable basket?
What can you say about Mulinex Minuto AM101430? There is another option to buy Phillips 6103/70 for stocks, where you can make 1 kg of fries, but you will probably have to pour a lot of oil.
In AF, potatoes are still closer to baked ones, but I want fries. Deep fat is not very useful, but if you change the oil on time and do not often eat food from deep fat ...

[Ne_lipa]

Ne_lipa, it is better to buy more and more powerful for 1 kg of potatoes at once !!!!

out of your options, I would prefer phillips 6103/70.

convenient to wash when the bowl is removable.

There is one thing, but you need 2 liters of oil per Phillips, I will not cook often, I sometimes want fries, well, once a month at most (or even less often). Is the used oil not stored for such a time?
Okay, I'll wait, maybe someone can tell you about the little headquarters or Moulinex.

oil needs 2 liters per Phillips

this is maximum.
you need to find out what is the minimum.

if you make potatoes to the maximum, then you need exactly 2 liters.

the less oil and the lower the power of kW, the worse the result, that is, the crust will be weak and the blocks will be saturated with oil.

Well, what do you feel sorry for once a month 2 liters of oil for a quality product and pleasure?
it's not every day 2 liters ...

[Ne_lipa]

Ne_lipaVictoria, I was also tormented, I wanted to buy a deep fryer, but it turned out that modern multicooker has the option of deep-fried.
I bought myself a Redmond and a special strainer for him and I'm mastering. So the deep fat fryer is no longer relevant as a separate unit.

As I understand it, the speed of heating the oil and maintaining the desired temperature when dipping potatoes into it depends on the power. Moreover, the more of this product, the more power is needed, hence the small power for small fryers.
Sens, I do not regret 2 liters of oil per month, I just perfectly understand that the deep fryer is a pampering. Although 2 liters for pampering is not a little, I just respect the products, it is a pity to throw them away and pour them out.
I have a question about poor wiring, we live outside the city now, 2000W - I'm not sure about the normal operation of the unit. I actually carried out the experiment, turned on the AF power of 1500 watts in the city and in the village, and so the potatoes in the city were baked well in 20 minutes, in the village - 30 minutes. I am not an expert on such matters, but the initial data for the experiment were the same.
How much can you fry 1 kg of potatoes in a large deep fat fryer? And does 1 kg really fit?

the speed of heating the oil and maintaining the desired temperature when immersing potatoes in it depends on the power.

Yes.
and more on the volume of oil. heat capacity...
1 kg. fried potatoes in 1 liter of oil will be worse than fried in 2 liters.
all other things being equal.

I respect products, it's a pity to throw them away and pour them out

can be filtered and used as usual ...

With French fries, everything is not so simple, the result depends not only and not so much on the deep fat fryer, but also on the preparation of the potatoes, there are quite funny "dances with tambourines"

[selenа]

selenа, the quality depends on the potatoes themselves, of course.
but now the conversation is about the choice of a deep fryer "all other things being equal"
and a bad deep fryer can spoil even the finest potatoes.

Well, yes, just like in AF, soak, dry in cold water ... I like potatoes in AF, but there, for a good result, you need even less than a pound to put, and it takes at least 25 minutes, if not more, well, not absolutely free there comes out nevertheless.

To be honest, I assumed that the fryer was a fairly simple unit in design and the difference was all in design, size, etc.

the fryer is a fairly simple unit in design and the difference is all in design, dimensions, etc.

well, simple!
difference in volume-power ratio ...

selena, the quality depends on the potatoes themselves, of course.

Deep-fried potatoes are boiled in water for 60 seconds, then sprinkled with chickens. starch, and then they freeze it in the freezer for 12 hours, and only then put it in boiling oil and wait how many minutes, only with this method the potatoes are crispy on the outside and soft inside, but this is all from the words of experts, I myself did not dare to do everything these manipulations, so sometimes I go to the MC to eat cards. fries (2 times a year) but in recent years it has been useless there.

[selenа]

selenа, you are describing the preparation. but the variety of potatoes is also important.

however, I didn't bother like that, I just washed it, dried it and in oil. anyway better than ms

but the variety of potatoes is also important.

Yes, potatoes are now divided into "for cooking" and "for frying", and they are sold already prepared "for deep fat". And how we used to live with one variety "from the village"

And how we used to live with one variety "from the village"

well ... nope ... not quite so ...
Earlier, broad layers did not talk about starchiness, but there was a difference in color - white, yellow ... in spreading ...and there was also a "blue eye" ...

So why should a normal deep fryer be powerful, does the manufacturer matter?

So why should a normal deep fryer be powerful, does the manufacturer matter?

it turns out ... !!!))))
the manufacturer is not important ...

Well, what is the minimum power, regardless of the weight of the potatoes, in order to properly heat the oil to the desired temperature? You just puzzled me ... Since this device will not be in my constant work, I wanted to spend some money on it.

[Victoria]

Victoria, In my opinion, there is one more important thing for a classic deep fryer. This is an opportunity to disassemble and wash them in the dishwasher. Especially appreciated it. when the dishwasher broke and washed it myself. OOOOO
Well, it is indispensable for large companies, especially youth, and sometimes indulge in ourselves. every few months.
I have a Delongey deep fryer.

[Mirabel]

Mirabel, collapsible will not be for "a little money")))
but very convenient !!! I had such a Mulinex - all the parts in the PMM were washed !!!

[Sens]

Sens, Well, yes .. it's not really cheap .. that's right .. as far as I remember, ours cost about 70 euros

Tell me why, when laying potatoes in deep fat, the oil begins to foam and pours out over the edges, they just bought deep fat and have never used it before. I poured oil according to the mark, ordinary potatoes and dried them and kept them cold, the result is always the same. I put little potatoes, a couple of potatoes. The temperature was set to 190, waited for heating, everything was according to the instructions. Regular refined sunflower oil. And the potatoes are soft, like ordinary fried in a pan. Maybe I'm doing something wrong?

I'm deep-fried potatoes for 170, but not the point. Maybe with the oil, what's wrong with you? I buy special oil for deep-frying. Well, or it seems to me, I should try with a different type of potato, or maybe even with frozen potatoes, special for deep frying.

[Mirabel]

MirabelThank you, I bought sliced ​​potatoes for deep fat and lowered the temperature to 170, everything worked out. I used the same oil. Are there always difficulties with ordinary potatoes? Can it be prepared in a special way for deep fat?

[digriz]

digriz, Well, great! But, nevertheless, try to get along with normal potatoes, because there is a lot of chemistry in frozen.
I don't do much preparation, I clean, soak a little in water, blot the boom well with a towel, cut and fry it unsalted.
Listen, maybe you salted the potatoes?

[Mirabel]

Mirabel, No, not salted, And after cutting the potatoes, blot it again with a paper towel or directly into deep fat. I then assumed that the potatoes that I was trying to cook contain a lot of water or do not dry well.

[digriz]

digriz, Yes, I definitely blot the potatoes after cutting, sometimes even dry them in a salad centrifuge.
Yes, it is likely that you had watery potatoes.