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Author: voelkels Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 21259  
Subject: Re: benefit of a dedicated deep fryer? Date: 12/30/2013 7:13 AM
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But I'm also unclear on how a dedicated electric deep fryer is better than the old-fashioned way of just using a pot on the stove. (Though I suppose the risk of fire might be lower with an electric deep fryer.)

If you are cooking on a gas stove and your mind tends to wander like DGD#2, an electric deep fryer would be the way to go as it’ll reduce the risk of fire. For occasional batches of falafel or other foods, a deep cast iron skillet or small wok would be my choice. I had a “Fry Daddy” when I was in college back in the 70s and figured it was more trouble than it was worth back then.

Down here in the N’Orleans area there are many restaurants that specialize in fried seafood. One of the best, Bozo’s, had a number of deep fryers, one for French fries, one for fish, one for shrimp, one for chicken and one for oysters. The owner said that he didn’t want his chicken or French fries to come out tasting like fish or shrimp. The “secret” to making good fried food is to use the proper oil and temperature control. Fry in small batches so the oil’s temperature never goes below about 350 degrees and change the oil often. If you want to reuse the oil, strain it and refrigerate or freeze it.

C.J.V. – and for big batches I’ve got my turkey frying pot and/or propane fired seafood boiling rig, me
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