Electric fryer

[tgsx750f2000]

Where in the lake Charles area could I find something like this?ImageUploadedByTapatalk1397335013.602812.jpg



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[nozediver]

I bought a similar one on Amazon. Half the price

[PaulMyers]

Target maybe?

[jchief]

I got the single at Walmart. Not sure if they have the double. Or maybe Academy.

[tgsx750f2000]

Thanks guys I found one at that kitchen collection place at the Vf factory outlet mall. That place is full of kitchen appliances
ImageUploadedByTapatalk1397340527.327316.jpg


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[keakar]

whats that take to fill it, about a gallon of oil?

[tgsx750f2000]

Yes, 3/4 to 1 1/4 gallons min and max



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[tgsx750f2000]

By the way it works great and easy to clean afterwards


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[keakar]

trouble is I might be frying once or twice a week at best so that's a lot of wasted grease?

I don't know of any safe way to save it, I mean I filter it and refrigerate it to reuse again later if I don't burn anything in it but after about a week old, I don't want to trust it

it just seams you have to use it expecting to throw out that gallon of oil when your done after the second use so for daily cooking I think this might be better suited when cooking for a few people rather then just me.

how are they for the splatter? (the oil mist that gets everywhere when frying) do you still get that on surfaces around where you use it?

just trying to figure if its best to use a tablecloth or newspaper under it around the counter.

[tgsx750f2000]

Splatter is not as bad as a pot on the stove. Bye peanut oil it last longer, the fryer doesn't burn like on a stove crumbs don't touch element so oil stays good. I plan on reusing oil 2 or 3 times.


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[tgsx750f2000]

Also you can cook with the lid on but food doesn't get as crispy!


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[dave]

Originally Posted by keakar

trouble is I might be frying once or twice a week at best so that's a lot of wasted grease?

I don't know of any safe way to save it, I mean I filter it and refrigerate it to reuse again later if I don't burn anything in it but after about a week old, I don't want to trust it

it just seams you have to use it expecting to throw out that gallon of oil when your done after the second use so for daily cooking I think this might be better suited when cooking for a few people rather then just me.

how are they for the splatter? (the oil mist that gets everywhere when frying) do you still get that on surfaces around where you use it?

just trying to figure if its best to use a tablecloth or newspaper under it around the counter.

K-
After the oil cools, I slice about a 1/4" off a white onion and drop the rings into the original gallon container. Then I pour the used oil into the jug using a funnel and cheesecloth as a filter, then store the jug under the counter for next time. I add a little fresh oil to fill up the fryer next time. It's just one of those things I picked up from what mom, dad, maw maw and paw paw always did. I've found it doesn't change the flavor of the fish until the 4th time.

Splatter is negligible, cleans up with some dawn and a hot wet rag. I'd hesitate before I put newspaper under the fryer. Maybe one of those big acrylic cutting boards?

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[JAg]

I just leave oil in fryer put lid on, fry and fry and fry. then after a month or two clean it out. never had any problems food always taste great. No one has complained yet or got sick. JS

[DannyI]

Yep, just think about it, the fried chicken stores reuse the oil for a long time before they throw, and just think how many pieces of chicken they frying.

[keakar]

well its training from mom that grease on the stove is only good for 7-10 days and you have top throw it out so thats the way I was thinking about it.

its not like grease costs a lot but it seamed wasteful to toss out a whole gallon of oil for 2 or 3 meals.

I feel better about it now

@ dave - onion? what the heck does an onion sitting in the grease do? remove moisture? some kind of preservative? I never heard of that

[keakar]

what fits in the one single basket fryers?

just wondering if I could do with half the fryer and use half the grease.

i want to be able to cook 6-8 fillets at a time averaging 8 inches long

what size fryer would be best for cooking that much in one batch?

them little round fry daddys aint very wide so i didn't like em, had to cut my fillets in half all the time

[dave]

Originally Posted by keakar

well its training from mom that grease on the stove is only good for 7-10 days and you have top throw it out so thats the way I was thinking about it.

its not like grease costs a lot but it seamed wasteful to toss out a whole gallon of oil for 2 or 3 meals.

I feel better about it now

@ dave - onion? what the heck does an onion sitting in the grease do? remove moisture? some kind of preservative? I never heard of that

Keeps it from going rancid I believe. I've never stored used cooking oil without it. Back in the day when I was hanging around gaining manly "wisdom"from my old man he just said it keeps it from going bad.

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[tgsx750f2000]

I thought onions attracted bacteria not sure if I would put it in my grease!


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[lil bubba]

Originally Posted by keakar

what fits in the one single basket fryers?

just wondering if I could do with half the fryer and use half the grease.

i want to be able to cook 6-8 fillets at a time averaging 8 inches long

what size fryer would be best for cooking that much in one batch?

them little round fry daddys aint very wide so i didn't like em, had to cut my fillets in half all the time

i use a presto pro fryer...single basket uses 1 gallon oil...i put oil back in jug and put in cabinet ...strain next time thru fine screen strainer...once sometimes twice a week 4-5 times or till when you fry it wants to foam up sort of....350 degrees the oil doesn't burn...flour kills it faster...i fry a half pound at a time but could handle more,,with fillets easily handles 5...way better than turning the burner on not knowing temp. or haveing to adjust....set n forget.........

[keakar]

thanks for the help guys