Archive for the ‘Counter Top Deep Fryers’ Category

Tuesday, October 25, 2011 @ 08:10 AM

As the lesson on turkey fryers comes to a close, we now come to the safer fryer. These are larger outdoor propane deep fryers that you can fry many things, but if so inclined, you can deep fry a turkey. Two companies that manufacture these type of fryers are R & V Works who make the Cajun Fryer, and Bayou Classic that make the Bayou Fryer. Both are quite similar in design, a V shaped bottom with a squared cooking compartment made of steel.

What makes these fryers safer, is that unlike the open exposed flame and pot of bubbling oil of a traditional turkey fryer, these units have a self contained flame. The ignition port is usually at the side or the back of the unit. The flames run through the oil in the cooking compartment in self contained metal tubes. As the metal heats, it in turn heats the frying oil. And, yes it does get hot enough to heat the oil to deep fry anything you want, even a whole turkey. Any spillage, bubbling oil or splash back that may occur would come out of the front of the unit, not down the side, or out of the back, therefore no hot oil and flame should ever come in contact. Thus, a safer fryer.

The V shaped bottom helps to keep the oil fresher longer. The oil below the tubes tends to stay much cooler. Any food particles that may fall to the bottom are not in hot, scorching oil. The food particles won’t burn, therefore keeping the oil from getting that burned carbon flavor.

You can recoup the investment of your cooking oil in no time, by filtering your oil after about every 5 uses. All of the units come with a drain valve to aid in this purpose. A piece of radiator hose from the auto parts store and an appropriate fitting attached, will help you filter your cooled oil back into the original containers, allowing you to strain out any food particles as well. If you don’t have a proper oil filtering and straining system, take your time with a funnel and a coffee filter and you are good to go. If you are tailgating, and don’t have time to let everything cool down properly, the use of metal Jerry cans can aid in this purpose. Before you go into the football game, carefully drain the hot oil into metal Jerry cans and place them off to the side or away. This will also help the deep fryer to cool down quicker so that people walking through the parking lot to get into the stadium will not be bumping into a hot metal fryer.

The safer fryers come in many sizes, from 2 1/2 gallon all the way up to a large 17 gallon fryer that is technically two 8 1/2 gallon fryers welded together on one stand. You can not cook a whole Thanksgiving bird in a 2 1/2 gallon unit though. Any unit ranging 6 gallons and up though, would be perfect for turkey. There are even specially modified frying baskets that help fit a turkey into a 6 gallon Cajun Fryer or larger.

If you love deep fried turkey, but don’t want to deep fry a bird in the house in a counter top deep fryer, or have a roasted turkey in an oil-less “turkey fryer”, and are still leery of the conventional turkey fryer, than a safer fryer is for you. You can deep fry everything from apple fritters to zeppoles in these fryers. Great for tailgate parties, camping, a Friday night fish fry at the church, or even for starting up a mobile catering business. Just spray down the inside of the unit with some spray cooking oil when not in use put a cover on it and store it in the garage or shed.

Deep fried turkey has become an American passion. If you have been thinking about getting a turkey fryer, do your research before you decide what fryer is right for you. You don’t just have to buy a traditional turkey fryer. There are lots of different options out there. Become informed and whatever you do go with, remember to read your manual, follow the directions, be safe, and use sober, common sense.

PS. Always remember to have an extra tank of propane on hand. You don’t want to run out in the middle of deep frying your Thanksgiving dinner!!

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Monday, October 24, 2011 @ 10:10 AM

So, now we get to the traditional turkey fryer. A stock pot, a jet cooker, and a propane tank. Simple, yet many people are frightened by them.

As long as you read the instructions, follow what they say, use sober, common sense, and have a bucket of sand and/or an all purpose fire extinguisher handy, everything should be fine. Oil and water don’t mix!! There is no need to be a hero either. If you find yourself in a situation that is out of your hands, call the local fire department.

Reading about other peoples bad experiences with traditional outdoor propane deep fryers can be good, but can also be bad. If you read them in order to find out what not to do, that is fine. But if you read them and they just make you more opposed to cooking this way, then you will want to go with a safer outdoor propane fryer, or go oil less.

As long as you follow certain guidelines, you can have a perfect, crispy, & juicy fried turkey in about a third of the the time it takes to roast the same size bird in your oven. Imagine having a fully cooked 14 lb. turkey in less than an hour as compared to taking more than 4 hours to roast the same bird.

Safety is the main thing with this style of fryer. It must be used outdoors, and not inside of your garage or on your wooden deck right next to your house. You want the unit away from buildings and combustible materials.

It should be placed on a sturdy level section of ground or concrete.

You want a good distance between your propane tank and your cooker. But you also want to make sure that the hose between the tank and the cooker are not in a walk through area.

Make sure that the kids, your buddies and the dog all have some place else to play. That goes for after you are done cooking as well. It will take quite a while for the frying oil to cool down once you are done.

If  there is any wind the day you are cooking, place your LP gas on the upside of the wind so that the heat of the burner is blowing in the opposite direction.

Make sure you are properly dressed. You want long sleeves, shoes, and pants. Shorts and flip flops are not a great idea here. You also want to have on a pair of protective gloves, preferably ones that can handle high temps. Safety goggles are not a bad idea either.

You want an oil with a high smoke point. For more on smoke point and cooking oils, see our past blog on Frying Oils.

Having all of your equipment right on hand is important. You want to have your thermometer to constantly monitor your temp. A conventional turkey fryer does not have a temperature gauge that will shut off when it reaches the desired temperature. It does not a safety shut off, or breakaway cord like a counter top deep fryer. You must constantly monitor an outdoor propane deep fat fryer. DO NOT EVER LEAVE THE FRYER UNATTENDED. Have your lifting hooks and everything right where you can get at them. If possible, have a friend that can assist in raising and lowering your turkey into the hot oil.

Make sure your poultry is fully thawed!!! Ice crystals and hot oil do not mix!

I like to start at about 400 degrees. Even though your bird should be at room temp. for about an hour before you fry it, the oil temp. is still going to drop down. Starting a little higher than optimum temp. will help speed temp. recovery time. When the oil has reached optimum temp. you want to raise and lower the bird into the hot oil just like a dunking tea bag. The oil will spit and bubble at this point. So take your time getting the turkey settled in before placing the lid on the unit. If you are worried about hot oil and flames coming in contact, shut the burner off while you are lowering the turkey into the pot. Once everything has settled, immediately turn your burner back on. Remember to monitor your temps. You don’t want the temperature too low, or too high.

Remember to let the unit cool before attempting cool filter and store your oil for future use.

Now, I can never stress the fact enough that a traditional turkey fryer is the perfect piece of outdoor cooking equipment for tailgaters, campers, and even the backyard social butterfly.

This unit not only deep fries. You can steam, boil, and stew with it. You can steam corn on the cob while you are grilling steaks in your back yard. You can have a whole Low Country Boil or New England Style Clam Bake at the beach. You can make beef stew for that cold weather tailgate, or a huge pot of hot chocolate, hot cider or mulled wine. Deep fry a huge mess of Buffalo wings for the Superbowl. Have a Friday Night Fish Fry at church. You can even make corned beef and cabbage for a Half Way to St. Patrick’s Day party at your fire department or in the stadium parking lot at a Notre Dame game. Menu options are endless.This kind of cooking equipment is a tailgater’s best friend.

And that’s not all. There are still at least 100 more applications that a turkey fryer can fit into. You can use them to can beets at harvest time. You can cook down maple sap to make syrup in the spring. Tie die shirts with the kids on a summer afternoon. There is no reason to pack your fryer away just because Thanksgiving is over.

As I have said before, if you are frightened of these wonderful cooking apparatuses due to past horror stories, then this cooker may not be for you. But, if you are willing to get out there and experiment, the options of this versatile piece of cooking equipment are astounding.

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Saturday, October 22, 2011 @ 06:10 AM

I would like to talk more about  indoor counter top fryers for deep frying turkey.

Masterbulit and Butterball have teamed up together to create some awesome indoor electric turkey fryers.  They state them to be the best performing, most convenient, electric turkey fryers that are indoor safe.

One counter top unit will allow you to cook up to a 14 pound turkey. The other, The Digital Electric Turkey Fryer XL can deep fry up to a 20 pound bird. Both units  using one third less frying oil than conventional turkey fryers, making them more cost effective as well.  You can use 2 gallons of oil in these fryers, where you need 3-5 gallons of oil for an outdoor propane deep fryer.

A tap drain has been added to help make clean up quicker and easier. Many counter top fryers do not come with a drain valve. This makes it more convenient to filter and store your cooled frying oil, so that you can use it again. Also a money saver.

These electric fryers come with a somewhat turkey shaped aluminum cooking basket with a handy drain clip and a double hooked lift handle.

A folding stainless steel lid that has a window so that you can peek inside is easily removable for dish washer cleaning. Snaps right back on when your done.

There is a double porcelain coated inner pot.

The Masterbuilt Butterball Turkey Fryers don’t just fry turkey either. They are versatile enough to fry  a variety of your favorite foods like doughnuts, French fries, onion rings, Buffalo wings, mozzarella sticks, and more. And that’s not all! You can boil and steam with these counter top appliances too.

Both units have a  user-friendly control panel that consists of a digital timer, a red “power” light, a green “ready” light, and a simple control knob for adjusting the thermostat up to 375 degrees F.

The companies have come up with the ideal storage compartment. You have no idea how many people tell me that when they get their units back out after not using them for a while, they seem to have lost the cord. Masterbuilt has made a built in storage compartment right on these units to store that cord, so that you never loose it again. (The rest is up to you…you still have to remember to put the break away cord in there, after the unit has cooled!) This is also the place to store the spigot for your drain valve. (You want to make sure that your valve is in the OFF position before removing the safety cap. When done draining your cooled oil or water turn the valve back to OFF and replace the safety cap.)

Butterball & Masterbuilt have really taken some time and thought into putting this style of counter top deep fryer together. They have put safety, efficiency and economic value into the equation. If there were ever two companies that could put together a better turkey fryer, I can’t think of any better. If an indoor electric turkey fryer is the way that you decide to go, this is a definite area that you should research further.

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Friday, October 21, 2011 @ 12:10 PM

So as I said there are many different kinds of items on the market for turkey frying time.

Let’s start with the indoor counter top electric deep fryer.

Counter top deep fryers that are of a size to deep fry turkey, are usually quite versatile. Just like a traditional outdoor propane turkey fryer, you can do more than just deep fry. You can typically boil and steam with these units as well.

A turkey of about 12 to 14 pounds can be deep fried in some of the larger counter top units.

Unlike an outdoor turkey fryer, there are more safety features with counter top fryers. Most of them have a temperature gauge with a light to let you know when your optimum temperature has been reached. Usually if the appliance overheats it will automatically shut off. And all counter top fryers come equipped with a breakaway safety cord.

It is not recommended to use an indoor electric deep fryer outdoors, but if you prefer not to deep fry in the house, use the fryer in a garage or on a covered porch. Indoor units do not like to be exposed to rain. They also need to be on a sturdy, level surface.

The use of extension cords is not recommended either, due to possible entanglement in the cord which would cause safety hazards. It could also cause the unit to not perform properly.

On the down side, an outdoor propane deep fryer will heat to optimum temperature quicker than the indoor electric fryer. A propane unit with a jet cooker can heat your stock pot of frying oil to temp. in about 20 minutes. A counter top unit can take up to 55 minutes.

Another con of counter top fryers that are large enough to fry a turkey, they do take up counter space. Unless your kitchen is huge this is not an appliance that you can store on your counter all the time. Once the unit and oil are cooled, you need to strain the oil, clean the pot and put the unit away.

As with all deep fryers, indoor or outdoor, electric or propane, NEVER leave your fryer unattended! Take proper safety precautions. Read the manufacturer’s instruction booklet. Wear suitable clothing and proper pot holders.

It never hurts to have an all purpose fire extinguisher on hand, baking soda, and/or a bucket of sand. Remember water and oil do not mix.

Tomorrow we will expand upon counter top deep fryers by delving into the awesome new world that Masterbuilt and Butterball have made together, by creating a new and innovative way to deep fry turkeys using less oil.

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Wednesday, October 5, 2011 @ 10:10 AM

Eating deep fried foods should not be an every day occurrence but lets face it we Americans do like our fried foods. Many Americans do actually have a deep fryer at home, whether it be of the counter top variety or a stove top cast iron deep fryer. Many folks have outdoor propane fryers or turkey fryers as well.

Making a choice to eat healthy foods, like salads and boneless, skinless, chicken breast are better for your cholesterol and blood pressure. Many people have to eat this way due to the high rate of obesity, diabetes, and high cholesterol in this country. But lets face it, eating healthier foods is expensive. Getting chopped meat that is 97% lean is pricey. Buying chicken breast that has been made boneless and skinless is also not cheap. Purchasing fresh fruits and vegetables is iffy due to the short shelf life. It’s not like you can freeze lettuce to use at a later date. You can always grow your own produce, which keeps down chemical exposure, to you and your family, but not every one has a green thumb, or a yard big enough to accommodate a big garden.

Mrs. Obama has been making an effort to get the country to slim down, grow a garden, and eat foods that are better for them. Many fast food restaurants are even jumping on the band wagon and offering healthier choices. But, lets face it, when you go out to a restaurant to eat, fast food or fancier, odds are in this economy that you are going to indulge yourself in fatty, comforting, deep fried, high caloric goodness. Many people can’t just afford to go out to eat anymore. When we do, why would you want to have roughage, tofu, and bulgar wheat when you can have a burger and french fries, or a steak and smashed potatoes with a slice of cheese cake for dessert? If you are eating healthier foods at home and on your lunch hour, you are certainly going to treat yourself if you are able to go out to eat. Besides, most fast food restaurants offer great deals on a combo burger and fry meal, where the healthier items are usually a bit more price wise.

There are many people in our country that are still out of work. Some have taken jobs way out of context to what they went to school for just so they can keep a roof over head and feed themselves and their families. I know a young man that has taken a job in retail at an electronics box store. He went to school to become a gym teacher or athletic coach. I know a woman that has been working in property management most of her life. She is now a cashier in a grocery store. I know a man that actually passed the bar exam. He now sells french fries at festivals and fairs. It can be a very trying experience when you were used to living a certain way or were expecting other things in your life.

People take comfort in deep fried, fatty foods. When your belly is full and it was something that tasted good, it can put a smile on your face and ease some tension from earlier in the day. The same old piece of grilled chicken and steamed broccoli is just not going to do that for you. People know that they should be eating healthy, but if a burger and fries can wash away your woes for a while once a week, then I say have at it!!

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Tuesday, September 20, 2011 @ 09:09 AM

Using caution while deep frying, whether indoor with a Presto counter top deep fryer or an outdoor propane deep fryer, is just common sense. And using your own common sense will often help with being cautious and staying safe.

Always use your indoor deep fryer indoors. When using a counter top deep fryer you should always position your fryer well back from the edge on an even, level, cooking surface, table or counter top. Do not let the cord drape over the edge of the counter or table. Keep the cord out of reach of children and out of walk through areas.

Always make sure that foods are properly thawed before deep frying. Ice crystals on frozen chicken wings can cause a boil over of hot oil that you will be cleaning up for days!

Try to dry any wet or watery foods as water and oil don’t mix. When wetness hits the hot frying oil, splattering will occur. Remove excess moisture by blotting wet foods with paper towels.

Use good oil or all purpose shortening for deep frying. Deep frying foods in butter, margarine, or animal fat is not a good idea due to the low smoking point. (A smoking point is the temperature at which the fat or oil begins to break down and produce bluish smoke. After smoke point you near the flash point. Flash point is where the the oil ignites. Since deep frying foods is a very high temperature process, it requires a fat or oil with a high smoke point, like refined soybean or peanut oil.)

Always preheat your frying oil. Your oil should be at a proper temperature before lowering foods into the cooker. If the oil is not at a proper temperature to deep fry, your food will absorb oil instead of creating a protective barrier that cooks food, seals moisture in and crisps the outside. Also do not overload your fryer basket, as too many items at one time can also significantly lower the temperature of the cooking oil and allow for oil absorption. Frying pieces that are similar in size will also help in getting everything fried around the same time, rather than having to leave smaller pieces in the basket until the larger pieces finish cooking. Remember that smaller amounts of food will cook faster, so placing uniform pieces in a single layer in the bottom of the basket will result in quicker and more even browning and doneness.

Always work slowly when lowering a fryer basket into hot oil. NEVER drop the basket in. You should dip the basket like steeping a tea bag, until the oil settles down. This also helps keep some of the food from getting totally fried together. Dunk the basket raise it and shake a little to separate any pieces that have a potential to be deep fried together. Then continue this process until you can safely submerge the basket completely without an oil boil over.

Always use the equipment that comes with your fryer, like the basket and the lift/drain hook. Always wear protective gloves and having protective eye gear is a great safety measure as well.

NEVER leave your deep fryer unattended. This goes for turkey fryers, safer fryers, counter top fryers, and stove top deep fryers. You always need to keep a careful watch during the deep frying process. Should a grease fire occur, turn off gas immediately and cover the pot with a lid. Most counter top units have an emergency release cord, so unplug and cover. Baking soda and an all purpose fire extinguisher are great to have with electric fryers.

Deep frying food is tasty and fun. Using caution and common sense while deep frying can make for a very pleasant culinary experience.

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Friday, July 1, 2011 @ 09:07 AM

This past week there was an article regarding deep frying in The New York Times. Not something that you would expect to see in The Times. There were even a few recipes as there was also a discussion of different types of breading that may be used when deep frying.

The article entitled “Everybody Outside With the Deep Fryer”, by Melissa Clark, made some great points regarding outdoor use of a deep fryer. When you deep fry indoors, whether using a cast iron, stove top deep fryer, or a counter top deep fryer, you always end up with a lingering odor in your house, not to mention a nice coating of oil on everything. Melissa’s husband decided to take their counter top deep fryer outside. They invited their friends to a deep fry party. Having a whole party devoted to deep fried foods allowed Melissa to play and experiment with different kinds of foods and different types of coatings. From sweet to savory, appetizer to entree, Melissa got to have fun, feed her guests, and didn’t have an oily, smelly, messy kitchen to deal with afterward.

Using an electric deep fryer outside is OK, but typically not recommended by the manufacturer. It is not an item that you could ever keep outside permanently. Some units can handle the outdoor exposure, but the heating element would need to be taken off after every use and brought indoors. If you really do deep fry all of the time, and you have a nice back yard, why not consider an outdoor propane deep fryer? These units are made to stay outside and range in size from small to large professional grade. Even if you don’t deep fry all of the time, having a propane fryer can add to your BBQ menu. While you are grilling steaks you can fry a batch of onion rings as a side dish. While grilling a nice tuna steak or some nice stripped bass you can deep fry a batch of french fries, hush puppies and clam strips. After smoking some delectable delights all day on your BBQ smoker, you can deep fry some candy bars, cookies, or fried dough for dessert.

Deep frying outdoors, especially in the hot, sultry summer months is an excellent idea. Whether you decide to get a propane deep fryer or just take your counter top deep fryer outside. Happy frying!

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Thursday, May 19, 2011 @ 07:05 PM

Having a deep fryer can make your life easier. You can cook food in half the time that it might take you to prepare something another way. I know that I can’t make a convincing argument that deep fried food is good for you. It is food that is cooked in fat. But if done properly, the food should quick cook, sealing moisture in and keeping the fat out. The key is to not let the food absorb the oil.You can cook meat, vegetables, fish, and tasty desserts.

Speaking of tasty desserts, doughnuts are a perfect reason to have your own deep fryer. Many people eat doughnuts for breakfast, but you can eat them for snack, for dessert, or anytime. These delectable pieces of fried dough are part of what make this world go round.

Some people like yeast- raised doughnuts. I prefer cake doughnuts. These are leavened with baking powder or baking soda. Some people like glaze. Some people like powdered. I like a little bit of sugar, or really just plain, warm, right out of the fryer, with a glass of ice cold milk.

Here is a great cake doughnut recipe:

5 cups all purpose flour

1 Tbsp. baking powder

2 tsp. ground nutmeg

1 1\2 tsp. salt

1\2 cup room temperature sour milk(milk with tsp. of lemon juice)

2 room temp. eggs

1 egg yolk at room temp.

3\4 cup granulated sugar

1\2 cup vegetable shortening, melted and cooled

1\4 cup molasses

1\2 rounded tsp. lemon zest

1\2 gallon frying oil

Sift the dry ingredients, except the granulated sugar, in a large bowl. In another mixing bowl, combine the granulated sugar, sour milk, eggs, egg yolk, melted shortening, molasses and lemon zest.

Gradually add the dry mix to the wet mix stirring gently. (Do not over mix, this tends to make tough doughnuts. You will still see a little flour.) Cover the dough with plastic wrap and let it rest in the refrigerator

for about an hour.

Time to heat the oil. Get your counter top fryer, cast iron Dutch oven or other stove top deep fryer ready to deep fry. Heat the oil to 370 degrees F.

Turn dough out onto a well floured surface. Knead for 1 minute. Roll out to 1\2″ thickness. Cut rounds with a doughnut or pastry cutter (3 1\2″) then cut out centers with a smaller cutter. (1 1\2″) If you don’t have doughnut or pastry cutters, get creative. Use a washed, clean veggie or a large glass, and a shot glass for doughnut holes. Gather your scraps and re-roll and cut until done.

One of the best ways to avoid  over absorption of oil, in fried foods is to not over crowd. Over crowding can cause the oil temp. to drop too low and prevent items from cooking properly. Only do 2-3 doughnuts at a time. Carefully drop the rings into the hot oil. Make doughnut holes if you like. They will float in about 30 seconds or so. Fry for another minute. Turn the doughnuts over and fry for another minute. Turn them once again and fry for one more minute, until golden brown.

Drain on paper towels or place 1\2 cup of sugar in a brown paper bag. Place doughnuts, about 2 at a time in the bag, and shake. NEVER LEAVE YOUR FRYER UNATTENDED! Store the doughnuts in a warm place until they are all done.

Get a cold glass of milk & enjoy!

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Wednesday, May 11, 2011 @ 12:05 PM

Having a turkey fryer or any outdoor propane deep fryer is fun. It adds flavor to your holidays, it’s an extra versatile cooking appliance for big barbecues, and a great added piece of cooking equipment for tailgaters. You can steam, boil, and stew with a traditional turkey fryer, but when it comes to hot oil and flames, always remember…safety first. This goes for any outdoor cooking equipment, but especially when oil, flames, and propane tanks are involved.

You can always go with a safer fryer, like a Cajun Fryer from R & V Works, or a Bayou Fryer by Bayou Classic. These units’ flames are enclosed in a tube, typically on the back side of the unit, away from any possible oil spillage. Keeping oil spillage away from open flame is a key safety factor. But even with a safer fryer, safety is still important.

Some important equipment to use and have on hand when using any outdoor propane deep fryer, are heavy duty long gloves, a face shield or safety goggles, a bucket of sand and an all purpose fire extinguisher. Remember…water and hot oil don’t mix. A hose used on an oil fire can just make matters worse.

Always read and follow all of the manufacturer’s instructions and safety guidelines when using a turkey fryer and LP gas.

NEVER leave your deep fryer unattended. This goes for turkey fryers, safer fryers, counter top fryers, and stove top deep fryers. You always need to keep a careful watch during the deep frying process. Should a grease fire occur, turn off gas immediately and cover the pot with a lid. Most counter top units have an emergency release cord, so unplug and cover. Baking soda and again an all purpose fire extinguisher are great to have with electric fryers. Also if your oil begins to smoke, immediately turn off the gas.

Always use your propane fryer outdoors. An open area is best, away from houses, garages, wooden decks, trees, and shrubs. Find a flat level piece of ground. Make certain that children and pets have another area to play in. You also want to be certain that the fryer will not be in a walk through area. Keep in mind that there are some larger electric “fryer” units on the market. The same goes for these units. They are intended for outdoor use, not in your kitchen or on your wooden porch and deck.

Always make sure that there is at least 2 feet of space between your propane tank and the fryer burner. Make sure that no one is going to try to walk between the tank and the burner. Place your tank and fryer so that any wind will blow the heat of the burner and fryer away from the gas tank.

Always center your stockpot, Dutch oven, or wok over the burner. You don’t want your pot to tip.

Immediately wash utensils, gloves, hands, and surfaces that have come in contact with raw meat.

Give your fryer proper time to cool down before straining or disposing of oil. Even though the unit is turned off, the oil will remain hot for a while. You still need to keep the kids and dogs away from it while it cools. With a traditional turkey fryer, get a battery operated pump or enlist a friend or two to help strain and funnel the oil. The oil can be used again if stored properly. Safer fryers tend to have an oil release port. Once the oil is cooled, you can strain and funnel the oil into storage containers with ease.

If tailgating with a safer fryer, you can get a proper hook up and radiator hose and empty warm oil into metal Gerry Cans. The cans will still be hot but they may be stored out of high traffic areas. The fryer will cool down quicker allowing you to put it away sooner. That way you may enter the stadium and enjoy the game, without the danger of someone stumbling into your hot fryer while you are away from it.

Have fun with your deep fryers, just always remember, safety first!

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Monday, February 28, 2011 @ 05:02 PM

Spring is starting be make itself known where I live. The spring equinox does not actually arrive for about 3 more weeks, but I have started seeing my bulbs popping up around the yard. No flowers yet, but I can see some foliage popping. We have had a winter here, to rival those of days gone by. I, all of my 44 years upon this earth, here on Long Island, have never seen this much snow. I remember having a good blast every February and it was usually cold enough to last for about 2 weeks. But, anyhow, it has been a long winter, which is kind of unusual for these parts. We are usually directly affected by the Gulf Stream. The snowy weather is not usually part of our region. Colder temps. but usually quite mild.

I am usually an all winter griller. My grill and outdoor propane deep fryer were under so much snow this year that it was too big of a deal to dig a path to the grill. We were shoveling out the driveway and the sidewalks like every other day. I didn’t have the gumption to did a path anywhere else. So I settled for all indoor cooking this winter. Slow cooker, cast iron Dutch oven, my Crock Pot BBQ Pit, my counter top deep fryer, and I used the broiler a few times. This really has to be the first winter that I did not grill outdoors at all.

Well, spring has finally sprung as far as I am concerned. All the snow has finally melted in my yard. I can get to my grill & my Cajun Fryer. I think that it is time for a good old fashioned barbecue and fish fry. Seeing that Fat Tuesday is upon us, I may just have to make this happen. I need to get a big old pot of jambalaya going, deep fry some fresh fish and grill up some brisket and ribs.

Of course, my outdoor cooking equipment has been outside, under wraps, but outside. It never gets put away because normally I could be seen in the middle of January grilling steak or doing Beer Can chicken. So seeing as my cooking gear has spent the winter under a pile of snow, I guess I will have to give it all a thorough once over. Check my hoses and regulators and my propane tanks. (Yes, I said tanks. I keep 3 at all times. One for my grill, one for my deep fryer, and one spare.)  This should be done normally anyway, but as I said, this past winter has been an anomaly. My grill has never gone this long without food on it. I cooked a prime rib in my grill for Christmas dinner, and it hasn’t gotten any love since. My Cajun Fryer hasn’t been used since Thanksgiving. I had planned to deep fry half of my freezer stores on Superbowl Sunday and for The Daytona 500, but there has just been too much snow.

This week is the week I intend to give my cooking equipment a whole lotta love. I am going to deep fry a turkey breast, and some fish. I am going to fire up my grill. The gloves are off, or I guess I should be putting them on. It’s time to get back outside and start cooking again!

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