I was delighted to see that it hardly took up any counter space and there was plenty of room to store it in my kitchen cupboard. Using only 1. The accompanying recipes in both the instruction booklet and on the Cuisinart website are appetizer-specific as well. To avoid overcrowding the fryer I worked in batches of three to four poppers. The need to work in smaller batches could be a consideration for anyone with a lot of frying to do. The lid is outfitted with both a steam vent and a viewing window though it fogged up due to the heat.
After a few minutes, my poppers were ready for retrieval; I was happily surprised not only with the perfectly golden poppers, but also that the basket handle remained cool to touch. With an easily detachable lid, collapsible fry basket handle, and nonstick bowl, cleanup in the dishwasher was a snap.
It also uses less oil, so the process is a little faster and cleaner. There are a few pieces to the countertop deep fryer puzzle that need to fit together just so—typically a heating element, fry basket, bowl, a short power cord, and lid. Though fairly straightforward on each, I took note of the assembly and went through each instruction manual to see if the directions were clear.
I also made note of any safety features like the thermostat overload protection. Using a countertop deep fryer in your home can be an ordeal. Regardless of size, heating up the oil is going to take some time, but how much time? Does the oil reset to the desired temperature once you drop in your food or do you have to make an adjustment? Everyone has their own way of cooking and their preferred taste. However, I will have to carefully consider these devices before I make a choice.
We do need one of these, so this information is handy. You have really helped me become better informed in the quest for the perfect deep-fryer, and I think that with all the great information that you shared, I can make a better decision.
Definately not the healthiest Michelle, but oh so tasty for a treat! Let us know which one turns out to be the perfect one for you. I think I would definitely buy one if you posted more recipes. Love your blog. Capacity depends on the size of pieces being fried jviloriab96, but 3 — 4 liters usually works well for a family, which would be about 13 — 17 cups.
Glad you enjoy the blog! I try to eat healthy most of the time. But, I will be the first to admit that I love to have some fried foods from time to time, especially french fries. I just never thought of having a deep fryer in my kitchen. Interesting idea! I absolutely love Hamilton Beach products, but I love the oil filter component with the T-fal.
It is a hard choice altmom5… the filter is such a good idea for stretching out the life of the oil. I appreciate including the outdoor unit. The biggest problem with my at home frying is keeping the temperature at something constant and good. We fried some chicken the other day and the skin on the latter part of our batch was ending up soggier and not quite sticking to the meat and I think the temperature was to blame.
Thanks for your insights Grant Recovery time for the oil is a factor that does seem to get overlooked a bit, and certainly contributes to the soggy-food blues! We had a little old Fry Daddy for the longest time.
That was the most convenient piece of equipment we had in the kitchen for years. Perfect for a family of four, we would fry up a few pieces of fish or chicken in no time at all.
Not to mention that the amount of oil needed to fill it up was so little compared to our current setup. Very interesting read! How do you feel about re-using oil that had been used for deep frying after the reports of it being a carcinogen over the years? Although I realize experts disagree and always have.
Do you recommend changing the oil each time this is used because of that? If you use a high-quality oil for your fryer, such as peanut oil, and filter it between uses you should be able to get several sessions out of it Kate.
Store it in a jar with a tight fitting lid in a cool, dark cupboard. Some cities now offer a collection depot where cooking oil is collected and converted into biodiesel fuel. Or, some local restaurants may collect oil as a community service.
To dispose in the garbage, the safest way for the environment is to pour the oil into an absorbent material kitty litter, sawdust, rags etc. Excellent tutorial!
I wish I could fit a basket fryer on my tiny countertop, but for now I just have to do all my deep frying in a shallow pan on the stove top. It works out OK, but sticking can be a real problem. Using the right cooking oil has made a world of difference for me. I love having some fried foods every once in a while. From time to time we have gone through quite a number of deep fryers. We may have to start investing in a higher quality one. I have an uncle that has deep fried turkey before. I wish I knew how to do something like that since turkey itself is so big to try and fry to begin sith.
An outdoor unit is a great idea jonyMacdonald. Not only for the odor, but as EmmaAaren pointed out, you can get a fine oily film in the kitchen. I personally really like tempura, I find it to be lighter yet crispier than most other deep fried batter. They seem to be pretty popular nowadays, using much less oil to attain the same deep fried texture and flavor. Tempura batter is lovely and light Cheddar, but a good old-fashioned beer batter is pretty good too.
I have been thinking of starting a fry zone in my area as a business. I knew that it required expensive tools and ones which were up-to-date. I wonder whether they can be found in amazon at affordable prices. Kindly update. And you can always search on their site for more ideas and popular choices. Thanks for sharing! Glad you enjoyed the post ae! The tempura batter really is quite light and lovely… hope you give it try.
We recently tried new oil for frying, Sunvella Frypure, and got better results than others we tried. It is refined high oleic sunflower oil.
Have you tried it? What do you think? Thanks for the tip! With the exhaust running we get zero smells in our home, everything is exhausted. And off topic, I do bacon on the outside grill and in the deep winter we do it in the oven, all the smell is outside or controlled by the oven. I was interested in the T-fat FR fryer you mentioned, I noticed that the automated oil filtering system was made of plastic.
Is that good for hot oils? Is it safe for the human body? Thanks Jon Emerson. This info is in a review I read.
A negative review on it said that the plastic started melting and they showed pics. This was from a 1 star review and they had the fryer for a year or more. Lorna, I just had the chance to try a T-fal on several different foods. And I thought you might like my impressions. With most things like chicken wings, dumplings etc. Heats up fairly fast and recovers very well. The construction is good. It is also simple to use. Cleans up very easily too. BUT the problem is the basket and the heating element it sits directly on.
It means that the basket has a significant tilt front to back. It allowed me to fully submerge a small cod fillet in the back but another piece in the front was not fully submerged. Also the oil is so shallow that anything with a batter will stick to the basket…guaranteed.
These were not large pieces of fish by any standard. I wanted to like it because I enjoyed the filtration system very much but that basket tilt and depth killed it for me. Many of the above brands and more offer dual basket capacity. But what they provide is two side-by-side single baskets — this controls the portion sizes so that foods cook evenly, and makes handling them easier. You might have better luck with two singles than trying to source a double to fit your unit.
Hope that helps! Thank you for sharing your great information. I read your blog daily. It give me so much knowledge and ideas. This site uses Akismet to reduce spam. Learn how your comment data is processed. The Right Oil Choosing the right oil is critical to getting good results, as the oil needs to be hot enough to fry the batter without penetrating into the food.
Peanut oil is often the oil of choice for deep frying. Using an Oil Thermometer As the correct temperature is necessary for creating light, crispy deep-fried foods, trying to guess will usually result in disappointment. Sealing in Natural Moisture Most foods that are deep fried are usually dipped in a batter, or breaded to protect and seal in their inherent juices.
For a Lighter Batter, Try Tempura A bit different than the customary beer batter used on most deep fried seafood, tempura refers to both the cooking method and the cooked food — a subtle technique that adds both flavor and texture without competing with the natural flavors of the food. A tempura batter, along with the correct cooking technique, makes food light and tasty. If you plan on deep frying often, you might want to consider a deep fryer with a small footprint so you can keep it out on your counter without hogging up too much space.
Small deep fryers also require less oil than large ones. You might also want to consider its design and aesthetic.
Stainless steel housing and digital control panels look sleek on countertops. What will you be deep frying? If you plan on deep frying more than one food at a time, like French fries and onion rings, consider a deep fryer with multiple baskets.
How much will you be deep frying at one time? If you're deep frying for a large family, or a dinner party, shop for a deep fryer with a large capacity, such as 4 quarts or 16 cups. It'll help speed up the cooking process so you can spend more time with guests. If you're deep frying for one or two, a small deep fryer, such as 1 quart or 4 cups, is more than sufficient; plus, it requires less oil. Where will you be storing your deep fryer? If storage room is a problem, a small deep fryer is probably best.
Some large capacity deep fryers can be very big and bulky, although one of our top picks features a unique oil storing container. This 4-quart electric deep fryer is lightweight, but sturdy, with dishwasher-safe parts. The oil container is easy to handle, with a pour spout on one of its edges for easy cleanup. Its wide shape and corresponding fry basket create a large cooking area and allow for more food to be cooked in a single layer for the most even results. Large green and red indicator lights clearly let you know when the fryer is at temperature and when the heater is on, while a wide viewing window allows you to peer inside without opening the lid and causing the temperature to drop during cooking.
The Fry Daddy is a fan favorite that makes deep frying a breeze. It uses just four cups of oil to fry up to four servings of food. It also has a lid to store oil and use again, and takes up minimal counter space.
The Fry Daddy takes the guesswork out of frying by featuring only one temperature. It comes with a slotted spoon designed to scoop out the fried food. For a little more frying capacity, try the GranPappy that uses six cups of oil.
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