Deep fryer: pros and cons

[1. Open fire (bonfire).]

Let's compare different types of cooking food in terms of + and -. Connect, fix my mistakes, add something.

1. Open fire (bonfire).

Heating type - heated air, gases and superheated steam with a temperature of 400-1000 degrees and infrared radiation from coals.

: complex food processing with hot gas (convection), water vapor and infrared rays, rapid heating of the surface and deep layers, impregnation of surface layers with substances from wood, which can be useful and healthy, ash particles adhere - sorbents.

: possible carbonization of the surface with the formation of harmful substances, uneven processing due to the difficulty of dosing fire. Serious experience is required.

2. Coals.

Heating type - IR radiation.

: Heating with very broad spectrum infrared rays. Food is cooked in an environment that is high in carbon dioxide and nitrogen (because oxygen is burned out), which helps keep more nutrients from oxidizing. In many cases, heating can be dosed by moving the food closer and away from the coals.

: requires a lot of experience and skill. The food is only heated on one side and needs to be rotated.

3. Cooking.

Type of heating: boiling water with a temperature of about 100 (at normal atmospheric pressure).

: Uniform heating. Extraction of flavoring substances from food that have a beneficial effect on digestion. Water saturation of dry or insufficiently hydrated food. Softening dense foods. Combining many ingredients in one process, which gives a bouquet of taste and smell. The ability to neutralize some substances by draining the broth and replacing the water with clean water. The ability to adjust the salinity, acidity of food, the content of fats and minerals. The most common cooking method.

: In most cases, it takes a long time. Water-soluble vitamins and trace elements are washed out into the broth. Water-soluble vitamins are destroyed during long cooking.
Cooking is ineffective in the mountains (low pressure and low boiling point).

4. Steam cooking.

Heating type: steam with a temperature of 100 degrees.

: Most nutrients are retained. The natural appearance and color of the products is often preserved. The product is somewhat saturated with water.

: Long duration and uneven heating - the inner layers are less cooked than the outer ones. Low palatability of food.

5. Boiling under high pressure.

Heating type: water and steam with a temperature of 100 to 120 degrees, high pressure.

: Drastically shortened cooking time, better taste and more nutrients. Otherwise close to cooking.

: Inability to add ingredients while cooking (pressure pot).

6. Convection.

Heating type - hot air.

: Retain all nutrients. Dry crispiness.

: Uneven heating that goes from the outer layer to the inner layer.

7. Microwave

Heating type - microwave electromagnetic waves (radio waves).

: Very fast cooking time. Preservation of all nutrients. Fast and easy preparation. Very uniform heating (up to a depth of several cm) if the food is cut into equal pieces. Highly suitable for quickly defrosting food or reheating ready meals. The possibility of reheating in the same dish in which it is served.

: Low palatability of food.

8. Frying.

Heating type: flat metal surface, grease.

: High taste and aroma quality of food.

: Overheating of fat and proteins (metal heats up to many hundreds of degrees) with immediate formation of harmful substances.

nine.Deep-frying.

Heating type: hot fat.

: High taste and aroma quality of food. Very even browning. With highly heated fat, a dense crust immediately forms on the products, which does not allow the fat to soak the product and does not release juice from the products. The speed of cooking (if you do not take into account the time for heating the fat).

: With each new fry, harmful substances gradually accumulate in the fat, the fat gradually oxidizes, acquiring an unpleasant odor and bitterness. Fat takes over the smells of food (after fish, you can't cook anything else).

It seems to me that it also depends on the products you cook.

That's for sure! After fish - you can only fry fish or nothing

Let's compare different types of cooking food in terms of + and -. Connect, fix my mistakes, add something.

<...>

7. Microwave

Heating type - microwave electromagnetic waves (radio waves).

: Very fast cooking time. Preservation of all nutrients. Fast and easy preparation. Very uniform heating (up to a depth of several cm) if the food is cut into equal pieces. Highly suitable for quickly defrosting food or reheating ready meals. The possibility of reheating in the same dish in which it is served.

: Low palatability of food.

I will express my purely IMHO about the microwave (I will not enter into discussions about the microwave). I think this way of heating and cooking food is the most unnatural of all methods. For this reason, I don’t start microwave ovens at home (I know everything about the convenience and speed of such stoves).

I will express my purely IMHO about the microwave (I will not enter into discussions about the microwave). I find this way of heating and cooking food the most unnatural of all. For this reason, I don’t start microwave ovens at home (I know everything about the convenience and speed of such stoves).

Nature and hesitation.

Microwave is electromagnetic vibrations. Are they in nature or is it "the intent of the devil"?

Microwave - ultra-high-frequency electromagnetic oscillations. In nature, they are present when struck by lightning (of enormous power), during cavernous storms, when thousands of tons of grains of sand are electrified and discharge, or in thunderclouds. Microwave radiation is also generated and emitted by the body of humans and other living beings (albeit very weak).

Microwave, like electricity, is a common natural phenomenon. Microwave radiation with a frequency of about 2500 megahertz is used because water molecules in food "respond" to it and begin to vibrate. Hence the heating.

Microwave waves are completely reflected by the metal, even the smallest thickness. In addition, having a wave nature, they simply cannot pass through a metal mesh with a cell less than their wavelength.

It is clear that all of the above applies to microwave ovens in general. And if there is a radar a kilometer from your house (this is also a microwave) and some of its beam goes through your house, then the situation may be different.

Or if you have a microwave oven with a damaged door or mesh on the door. It is clear that this will not improve health.

But if you have a gas stove and do not even have a microwave, and your gas stove is not adjusted and carbon monoxide or methane, or a bunch of chemicals that are added to natural gas during its transportation, enter the kitchen air ... then this is no better than a faulty microwave - ovens.

A working microwave oven does not threaten you, does not violate the structure of food, and even vice versa - all the benefits of food remain.

Nature and hesitation.

Microwave is electromagnetic vibrations. Are they in nature or is it "the intent of the devil"?

I didn't mean it, I put it inaccurately
It seems to me that it is unnatural that food "boils" (= boils itself) from the inside

I didn't mean it, I put it inaccurately
It seems to me that it is not natural that food "boils" (= boils itself) from the inside

How does the heating go? For example, in a frying pan? Methane (gas in our stove) is oxidized.As a result of this chemical reaction, the molecules of the substances that make up the flame begin to move at high speed, bombarding the metal of the frying pan. Metal atoms cannot move, they begin to vibrate more strongly and transmit vibrations to fat, and the latter to molecules of various substances (including water) located in the surface layer of food. They, when heated, also transmit vibrations further. Due to strong vibrations, molecules are destroyed and can combine with others - that is, substances are converted into other substances.

In a microwave oven (to put it simply), electromagnetic (or, in other words, radio) waves that fly back and forth a billion times per second, "shake" only water molecules. And water heats up neighboring molecules. At the same time, there is no (or it is weak) local overheating, the structure of food is preserved as much as possible.

That is, a microwave oven is a "frying pan with needles sticking up" - each "needle" heats ONLY water molecules, without heating neighboring molecules.

[ActiFry]

Hurrah! I found a magazine I wrote about earlier, which mentioned a new fryer from Tefal. It is called ActiFry (this is for those who doubted its existence). Now I can insert a link where it says about this miracle. 🔗

EVER !! Want Want want! I agree to a spoonful of butter for 1 kg of potatoes. With the advent of the multicooker 1 liter of Murigil oil for almost 2 months.
On the website Tefal is declared as a novelty in October 2007, but I did not see it in stores, now I have crawled everything, only articles in the news. Wondering how much it costs?

Somewhere I came across a mention that in stores in Europe the price is 200-300 $. It can be a little expensive, but you can save more on oil and tablets.

Somewhere I came across a mention that in stores in Europe the price is 200-300 $. It can be a little expensive, but you will save more on oil and tablets.

Well, 200 I'll get through. Now multicookers cost almost 6,000 rubles. And pills are really more expensive to drink, and in general a healthy diet and a healthy lifestyle are expensive.

Wow!!! I want too!!! Literally two days ago, a deep fryer broke down - so the question arose to buy a new one! But now we definitely have to wait for such a novelty! Although it would be interesting to read the reviews how it works, if you rotate the potatoes with a spatula, it can break, and how you can fry something on one spoonful of oil is not clear. Maybe it won't turn out fries, but just a little bit of potatoes with butter, cooked in hot air.

With the advent of the multicooker 1 liter of Murigil oil for almost 2 months.

But I completely agree with this!
My bottle of oil is lonely and not used at all!

And generally speaking! There are so many interesting things !!! Well, in our country, it will not be sold most likely, but through the Internet sites of other countries, as I understand, you cannot buy equipment - I wanted to buy a Donut Maker - it says there that it is not exported to other countries! With these aggregates, probably the same story.
Has anyone bought equipment over the Internet from other countries? Share!

And generally speaking! There are so many interesting things !!! Well, we will not sell it, most likely,

Zubastik, this ActiFry appeared on the Russian tefal website (a week ago when I was looking for it !!!!), look 🔗
So it will most likely be on sale with us soon, let's wait

Zubastik, this ActiFry appeared on the Russian tefal website (a week ago when I was looking for it !!!!), look 🔗
So it will most likely be on sale with us soon, let's wait

Since it appeared on our Tefal website, it means that it will appear on sale for sure! I will also wait for her appearance. Painfully some attractive, judging by the advertisement, the fryer turns out!

It is very strange where you can buy it from the link, but I didn’t find all the sites, so it will go on sale soon. It's a very interesting thing, but it doesn't look like a deep fryer, and as I understood (maybe not correctly) it works on the principle of convection. I wonder how much it will cost us.

Estimated price for a new Tefal ActiFry fryer
about 8 thousand, look here:
🔗

And when I wrote my post I had no doubt that ActiFry will appear in Russia. I was referring to another technique from the article natalka pointed out! Here I was very interested in the device for vacuuming - pickle meat, fruits. You obviously can't buy it!

Here I was very interested in the device for vacuuming - pickle meat, fruits. You obviously can't buy it!

Here it is already on sale! The marinator is called. Who bought-reviews 50/50
like it or not.

Here it is already on sale! The marinator is called. Who bought-reviews 50/50
like it or not.

Climbed in the internet to look for !!!

About 6-7 years ago I used a deep fryer very actively, fried everything that could be fried there and used oil for a long time. I changed it when the oil became dark, as already mentioned above. After chicken or, especially, fish, to get rid of the smell, simply fry a piece of white bread - it has been checked many times, any smell disappears and you can fry again whatever you want.

So what to do, good people! Tefal FF-1024 or Vityok Vt-1535? Both are small, but which is more practical? The description of models in the internet is rather vague. Vt-1535-bowl not removable or what? A tefal temperature is not regulated?

So what to do, good people! Tefal FF-1024 or Vityok Vt-1535? Both are small, but which is more practical? The description of models in the internet is rather vague. Vt-1535-bowl not removable or what? A tefal temperature is not regulated?

Take Moulinex. It is also small, temperature controlled, and cheaper than Tefal.

Something I did not understand, the deep fryer must be working with the lid closed (with steam bulging), or can it not be closed?

The lid of a decent fryer has a built-in system for catching odors, oil splashes, etc. (multilayer filters, plastic labyrinths, steam condensers, etc.)
If you cook with the lid open, all these "delights" will be in the air of the kitchen.

[Regin]

So what to do, good people! Tefal FF-1024 or Vityok Vt-1535?

Regin, now there is a sale in "M. Video" and Vitek-1535 is on sale at a discount:

🔗

This model of a deep fryer can also be used as a fondue pot.

Thank you. Honestly, I bought a deep fryer in Elenberg Eldorado for ridiculous money, with a capacity of a liter. Her temperature scale goes from 0, that is, both cook and heat and .......

We wrote an answer about Tefal ActiFry. They said it would hit store shelves in June. With which all those who are waiting and congratulations

[Regin]

Regin, now there is a sale in "M. Video" and Vitek-1535 is on sale at a discount:

🔗

This model of a deep fryer can also be used as a fondue pot.

Eh, I bought this Vitek, now stands idle. It does not heat the oil with high quality, as stated, and if you throw fries into insufficiently heated oil, then it takes a lot of this oil into itself, just a quiet horror. Before that I had a huge Philips, so that's another matter! The potatoes were perfect, crispy, without the taste of butter.
As a fondyushnitsa, too, did not go - you sit on the table and wait for the oil to splash from it, it is very uncomfortable and tasteless (due to the absorption of oil).

Today I bought just such a deep fryer.

I also have the same deep fryer. I used to fry everything. But for six months it was impossible to be fried. Now by the summer they got it again.

Like the fondue dish, it didn't go either - you sit on the table and wait for the oil to splash out of it, it's very uncomfortable and tasteless ...

God bless him that you are sitting on the table. It is your right to sit where you want!
Excuse me, why are you using oil in fondue mode?
Maybe I did something wrong, but for the fondue I took only: cheese and skewers with fillings. And it was delicious.

God bless him that you are sitting on the table. It is your right to sit where you want!
Excuse me, why are you using oil in fondue mode?
Maybe I did something wrong, but for the fondue I took only: cheese and skewers with fillings. And it was delicious.

Uncle Sam, add a little off
it is better (tastier) to do: cheese (of different varieties, including some with a spicy taste) + dry wine.

Fondue oil deserves to be if you fry pieces of meat or fish.

probably not in the subject, but we made meat and fish in broth, and for the meat there was a triple broth - pork, beef and chicken - it was sooooo tasty.

God bless him that you are sitting on the table. It is your right to sit where you want!
Excuse me, why are you using oil in fondue mode?
Maybe I did something wrong, but for the fondue I took only: cheese and skewers with fillings. And it was delicious.

Oh, well, not on the table, of course, at the table!
And the butter was because the fish was made - that's such a fondue.
By the way, I never even thought about what fondue is, in fact - I did not even imagine that there are recipes without butter.

Oh, well, not on the table, of course, at the table!
And the butter was because the fish was made - that's such a fondue.
By the way, I never even thought about what fondue is, in fact - I did not even imagine that there are recipes without butter.

If food is immersed in hot oil, it is deep fat.
And fondue is when food is dipped in melted cheese or chocolate.
The simplest thing is to dip lightly dried white croutons into cheese melted in dry wine.
Still good - pieces of fruit and melted chocolate.

If food is immersed in hot oil, it is deep fat.
And fondue is when food is dipped in melted cheese or chocolate.

One does not exclude the other, and oil fondue exists, and deep-fried cooking. Maybe they are not very different from each other in essence, but they are called differently. There are 4 types of fondue -
- cheese
-chocolate
-on oil
-on broth
Right here 🔗 a little about the history and types of fondue.

Yesterday I gave my son and daughter-in-law a fondyushnitsa for chocolate on their wedding anniversary, they are sweet to me and it seems to me that the govovka in a deep fryer and fondue is different. In a fondue bowl, cook over low heat, slowly melting and heating food, and in a deep fryer, on the contrary, we put food in hot oil and the food is cooked quickly.

Colleagues! Tell me, please, that's what. The fryer specifications say the maximum amount of oil, say, 2 liters. And how much is the minimum amount of oil for such a model? Depends on the size of the bowl itself, probably? So much so that you could immerse potatoes in it? This could be much less than the maximum amount? Something these 2 liters directly shocked me ...

I have DeLongey. Maximum - 2.3 liters. The minimum is not much less. Approximately 2 liters. There are risks in the form for the minimum and maximum, they are very close to each other.
At current prices of oil for a deep fryer, it turns out to be 200 rubles. I usually use the same oil 7-8 times, for a month or two. Filtering through a regular gauze a couple of times. You don't have to add much, since the consumption is small.

Colleagues! Tell me, please, that's what. The fryer specifications say the maximum amount of oil, say, 2 liters. And how much is the minimum amount of oil for such a model? Depends on the size of the bowl itself, probably? So much so that you could immerse potatoes in it? This could be much less than the maximum amount? Something these 2 liters directly shocked me ...

I know only one Delonghi model - F 895, in which the bowl rotates and is located at an angle and therefore the minimum oil level is half that of a conventional deep fryer -1.2 liters
🔗 .
But such a solution to the issue with butter in the form of tilt and rotation, on the other hand, is not convenient for all dishes, and it is no longer possible not to turn off the rotation, not to change the tilt angle.

[Lika]

This ActiFry will have a price, like a spaceship, 100 poods!
Lika, please conduct tests with pasties sooner! What model do you have?

[Lika]

This ActiFry will have a price, like a spaceship, 100 poods!

That's for sure. And if you add a slow cooker and an iron to it, which I looked after myself on your tip, then instead of a spaceship I will fly from home towards my dream, along with all my belongings.
Therefore, as said Lika

We will wait until someone buys and tells us what kind of animal it is from Tefal

.

[Lika]

Found today on sale Delonghi F 890. And how it differs from F 895 - now I don’t understand. I thought 895 had a removable bowl, so Lika says no.
I won't find anything intelligible on the Internet. Lika,and, according to your instructions, can only fry potatoes in an inclined basket? And if you remove the basket at all? So it is possible?

[Lika]

... I thought 895 had a removable bowl, so Lika says no.

Here is DeLongey's official website 🔗 with the description of this model-895-it is said that the bowl is removed ...

[Anastasia]

Anastasia, according to your link it is just written in the characteristics of the model that there is no removable container

Lika, Tell me, can you fry pies according to the instructions in 895? And in general, what can you fry besides potatoes?

My husband realized that I could not be stopped, inclined to Bosch TFB 9740 (9730). Professional approach, COLD ZONE ... I don't know, she's so healthy ... 🔗

[Freken Bock]

Freken Bock, there is also a photo on the side, where you can see that the container is being removed ... The second from the top ...

I also have Delongey, but from the previous series. The basket does not spin there. If the lid cannot be removed - ATAS, after a while the fat cannot be washed off with anything. I've tried so many things. Sif, soda, "grease traps" of some kind, such as Bugs. In general, it was extremely unfortunate that the lid cannot be removed to wash. There is nothing interesting in the taken out timer, so self-indulgence. The bowl itself washes well. The basket could not be washed, waiting in line for washing in the dishwasher

[Leakey]

Girls, yes, I already understood that you are looking at the photograph. And try to open model F 350, for example. On the same site. The photos on the right will show the same fryer with an inclined rotating basket and a removable bowl. There are descriptions of specific models.
In addition, our man has 895, Leakey... The bowl is not removable.

[Freken Bock]

Freken Bock

Lika, according to your instructions, can you only fry potatoes in an inclined basket? And if you remove the basket at all? So it is possible

You can fry anything. The basket is large, the pies will fit easily. Pieces 4 standard patties or 2 pasties. The oil bowl is not removable and is mounted at an angle, so there is no point in removing the basket, everything will roll to the side. The basket can be lifted horizontally before loading food, then open the lid and lay out the pies calmly.
The bowl has a non-stick coating + an oil drain system through which I rinse the fryer after use. I put it on the table next to the sink, put the spout into the sink and forward. The cover is removable. I take out the filters and, together with the basket, wash them in the dishwasher on a gentle mode. It was important for me when choosing how to wash it.

COLD ZONE ... I don't know, she's so healthy

Is this very important, cold zone? It seemed to me extra money for such bells and whistles. I don’t hug her when I’m cooking. I put it under the hood on the stove.
It was important for me that it uses little oil and it is very convenient to drain it. You put the fryer on the edge of the table, pull out the container holder from the bottom, insert the container. You put an oil filter on it and lower the drain spout. All. While you disassemble the lid and the basket and put it in the PM, the oil itself will flow out to a drop. Hands and kitchen are clean.

[foxtrader]

foxtrader

And one more argument - I want to buy it because I can. Why not?

Well, that's not a special argument. I think many people can buy it.

I want to fry in a small amount of oil

On top of that, it has a timer and pours out when the food is ready. It's much more comfortable for me than hanging around the stove

For such cooking methods, I use a multicooker. And fries for 1 hour of oil and picks when ready, and on heating it will wait, if I am not around, and the porridge in the morning on the timer will play.

And you will learn from my mistakes. Fact, you benefit from it too

It is always more pleasant on strangers than on your own. So we are waiting, from the reports. And in more detail, in more detail .... Personally, I am very worried about pieces of meat in batter, just like doing it in sprinkle or in batter.

[It is always more pleasant on strangers than on your own:]

At the expense of I can put it a little wrong, I'm sorry pliz. Too arrogant probably turned out. I don’t even know how to explain what I meant Probably so - why not buy if you want and the purchase does not bother, in every sense. At least you have to save space in the kitchen already.

It will really be necessary to try to fry the potatoes in a cartoon in a smaller amount of oil. But to be honest, I didn't get into the rest of the cartoon roasting.

It is always more pleasant on strangers than on your own:
As they say - only fools learn from their mistakes? I don't want to be a fool either. After all, then you will have to write a report without embellishing. At least hold your fists for me, so that you would not be very profane

At least clench your fists for me

Necessarily, because I also want one. In St. Petersburg, for sure, it will appear earlier than here.