Archive for the ‘Stove Top Deep Fryers’ Category

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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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 21, 2011 @ 05:02 PM

If you are new to cast iron cooking or using a Dutch oven, or even if you have been using cast iron cookware for a long time, a great place to find information about the subject is at The International Dutch Oven Society or IDOS. You do not have to become a member in order to glean some very helpful information, but more info is available to you as a member.

The site offers recipes, information on the care of cast iron cookware, there is a forum page, and a list of upcoming events. The site also contains a list of chapters that may be in your area should you be interested in joining a local group. And there are chapters all over the United States. There are classes on the art of outdoor cast iron cooking that can be joined. They supply a link page for different companies that carry all different kinds of cast iron from skillets to Dutch ovens and many different kinds of cookware in between. There is also an events page that you may find upcoming cook offs and competitions.

I found the site to be very helpful. It is nice to have a place to chat with folks that have this similar interest in common. I have had many questions answered by other members quickly and the information is usually helpful and to the point.

Again if you are new to the wonderful world of cast iron cooking this is a great place to dive right in. If you are an accomplished Dutch oven cooker, maybe you can add some information that may help someone else out in the future. You can find the International Dutch Oven Society at www.idos.com.

The versatility of cast iron cookware is nothing to shake a stick at. It is durable and can last for generations when properly cared for. You can use them indoors, for baking in the oven or for deep frying on your stove top. You can use them outdoors on the grill or they can be used over an open fire and right in the coals. Get into the art of cast iron cooking. People have been cooking in cast iron for centuries. If you have not had the opportunity, get out there and give it a whirl. And if you need advice, check out IDOS. They can help point you in the right direction.

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Friday, February 4, 2011 @ 06:02 PM

It is common to find that only about 20 percent of the United States population deep fries food on a normal basis. This does not include the commercial end, nor the occasional french fries while having dinner out, or fried dough or funnel cakes at the fair. I’m talking about people that own a counter top deep fryer, or cast iron stove top deep fryer that deep fry foods on a normal basis. Even half the people that own turkey fryers only use their turkey fryer at Thanksgiving or other holidays. I would have to say that of that 20 percent, at least 15 percent are located in the more southern regions of our country. I tend to think that the northern folks boil, steam, and stew their foods more often than frying. I don’t know if that is because of colder climates and ancestral histories and traditions, but that is my take on the matter.

The other 80 percent of America, I’m thinking are more health conscious. The fear of high cholesterol has put a damper on the deep frying world. But here again, if you deep fry the foods properly, there should not be a lot of oil absorption. If your temperatures are right,  you bring your temperatures back up between batches of food, and don’t over crowd the food, a proper moisture barrier will be made, keeping food moisture in and the oil out. Anything in moderation is ok as well. If you eat deep fried foods every day you probably aren’t worrying about your cholesterol anyway.

Having a deep fryer of your own can be fun and add to your menu options though. You don’t need a large outdoor propane deep fryer, but having one of those to tailgate with or  just to add to your outdoor cooking equipment is a nice option. An outdoor turkey fryer will not only deep fry, you can steam, boil, stew and simmer with them too. They are a great addition to any tailgater’s gear or for the back yard entertainer. Make chili outdoors for your big Superbowl party. Have a Low Country Boil at the end of the summer. Have the gang over for steamed lobster, corn, and clams on the 4th of July. If you have a turkey fryer, utilize it!

The point is, for those of us that choose to deep fry, we love it, and do it to add flavor and excitement to our lives. I don’t deep fry every day, but I like having the option of changing up my menu once in a while. I love to cook, and love to feed people. It makes me happy, and the people I feed usually go away happy too.

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Sunday, January 23, 2011 @ 11:01 AM

As I have stated before, using a properly cared for and properly seasoned piece of cast iron cookware, it can last for generations. I have a deep, cast iron skillet with a lid that must be around 100 years old. I use it all the time. It has moved with me countless times and I wouldn’t give it up for anything. It is priceless to me. Don’t get me wrong. I have tried and had other non-stick cookware in my house from time to time. I don’t care how well you care for them, they do get scratched and pitted over time. Then they become throw away pans. There is no chance to re-coat them with non-stick. Unlike cast iron that can be re-seasoned anytime.

My mother had a cast iron Dutch oven that she used and abused. Not for cooking mind you, she used it as a humidifier in the winter time. We had a wood burning stove that she kept the Dutch oven on top, filled with water, all winter long. When warmer weather came, the Dutch oven was stored, haphazardly, and over the years, it oxidized, became what looked like a worthless piece of junk. I inherited this Dutch oven when my Mom moved away. (She was going to throw it out.) I have salvaged the cast iron pot and restored it to it’s proper order. I now use it to cook roasts and stews with, and for stove top deep frying.

Her parents had also had a summer place that the mice had the run of the place most of the year. Her parents used to keep things in cabinets and just washed them properly at the beginning of every season. My Mom got to the point though where at the end of every season, everything got placed in big plastic garbage bags before they were put into the cabinets. It is all washed again when it comes out of the bags anyway so I don’t really see the point. Some things, if not used, were just kept in the bags for many a year. This is how I stumbled across one of my now, cast iron skillets. I was the first to the cabin that year and had the pleasure of sweeping up the mice poop and clearing the cob webs. I started taking things out from under the cabinet and stumbled across a rusted, nasty looking cast iron skillet. I was horrified! I never thought that I would be able to save it. But with careful scrubbing, and a proper re-seasoning, I was able to salvage the pan. I removed it from the cabin and brought it home. It gets love on a weekly basis now.

I must say that I am still actually quite surprised at my mother’s treatment of this black gold. Her family came Pennsylvania. A well know cast iron foundry region. She also came from an upbringing of parents that were in the Great Depression. They used to save and re-use everything. No doubt why they still had a cast iron skillet. Besides the fact that they started out with their summer place that was quite remote, and they lived in tents, in the woods, cooking over campfires. Ergo, the cast iron cookware. Over the years, as the cabin built up around them, they brought old things from home, and bought other peoples old items at yard sales, to furnish and stock the cabin for summer living. I have been known myself to take older items there that still work, but maybe not as good. I had a slow cooker that was getting tired and I bought myself a new one. The old one still worked, just slower. Seeing as we did not have one at the cabin, it now has another home. It only gets used once or twice a year, so the old girl can keep up.

Those are my cast iron horror stories. Not that horrific, but scary just the same. I care for my cast iron cookware, and have taught my boys to care and respect the black gold as well. The Boy Scouts have also taught them the respect of cast iron. One of their leaders was very learned in cast iron care and cooking, and taught my boys well. I don’t have much to pass on to my kids when the time comes, but I hope that they will treasure the black gold that I have been caring for, for them.

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Thursday, January 13, 2011 @ 07:01 PM

I am waiting for a delivery of counter top deep fryers from UPS. I don’t know if they are a day behind due to the snow, but I am getting tired of waiting. Just because something is coming ground does not mean that it should take forever. Unfortunately, I have had much better luck with the United States Post Office. I have an order that needs to go out and my client has been waiting. I feel quite bad and don’t know what to do anymore. The delivery is in limbo somewhere and I an at wits end.

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Tuesday, January 4, 2011 @ 04:01 PM

Thinking about buying a deep fryer but don’t know what kind to get? There are some things to consider when thinking about purchasing a deep fryer.

Do you deep fry foods a lot? Do you think that you will once you purchase a deep fryer? Do you cook a lot? Do you like to cook? These are all things that you may wish to consider before purchasing any type of deep fryer.

If you don’t cook a lot, or don’t think that you will be deep frying a whole lot, a stove top deep fryer may be the way you want to go. It is usually a handled pot or stock pot with a basket for deep frying. It may be stainless steel, aluminum, or cast iron. The pot may be used for other things besides deep frying. You can boil, stew, simmer, and steam in these pots as well. And as far as the cast iron pots go, they can be used for lots of different applications. Indoors, outdoors, on the grill, in a fire pit, in the oven, whatever. If you do have a small outdoor propane patio cooker, most of the stove top fryer pots can be used to on those as well. So, most stove top deep fryers are multi-purpose cookware.

Counter top deep fryers are a whole different entity. They are pretty much just that, a counter top deep fryer. Some are steamer/boilers but many only deep fry. Having the counter space to store one of these units is a consideration as well. My electric Masterbuilt counter top deep fryer is way too big for my small kitchen. I use it when I need it, when it cools, I drain the frying oil and put my fryer back in the closet. Some of the smaller units, like the Presto Fry Daddy, can actually be used multiple times before the oil has to be changed. Some of them actually come with lids or are self contained so that the oil can be stored right in it.

Outdoor deep fryers come in all shapes and sizes. A Cajun fryer for instance, is just a fryer. But on a much grander scale than your typical indoor deep fryer. These are a safer version of the outdoor deep fryer as the oil is heated by super heated air in self contained tubes that run through the oil. No oil and fire should ever come in contact as long as you are cooking safely and wisely. These outdoor propane deep fryers are easier to drain and filter your cooled frying oil too. They are quite portable and are great for tailgating, picnics, commercial applications, or your own back yard.

A turkey fryer, like those from Bayou Classic, are usually an outdoor propane patio stove with a stock pot that sits on top of the cooking surface. Again, a multi-purpose cooker that can be used anywhere that a propane grill can be used. They steam, fry, boil, stew, simmer, etc. Great for the all weather tailgate crowd. Steam lobster and corn in the summer, simmer a big pot of chili in the winter. Deep fry a turkey for the Thanksgiving game and Buffalo wings for the Superbowl.

There are even All-in-One units that not only deep fry, steam/boil, but also become a grill and/or BBQ smoker. Again a great piece of outdoor tailgating equipment or backyard unit especially for people with limited space.

So consider all options when deciding on what type of deep fryer will fit your needs best. Are you a hard core tailgater or just a home body? Will you be cooking for many or just a few? Will just a deep fryer do, or would you prefer a multi-purpose unit? There is a lot of information out there to help you make an informed decision. Happy frying!

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Tuesday, December 28, 2010 @ 09:12 PM

People really do not understand what service is any m0re. Majority of the time they do not really even listen to what you are saying. If you are asking a legitimate question of someone…shouldn’t you get a proper response the first time? I guess I must be old school because that is certainly not how it works today. People that work in stores don’t even know how to give you money back from a cash register.

My company with a particular web server. They re constantly making changes. They have changed their IP address and contacted me telling me that I needed to change this information. I contacted someone directly at the company…she looked into it for me, said that I was fine, that nothing needed to be changed, it did not pertain to me. Well, guess what? My site is now down, because when I contacted them 2 weeks or more ago, apparently the girl, really wasn’t listening. Now, my deep fryer web site is down. It is holiday season, and the server company is closed through the New Year. Isn’t that just so pleasant??? All because when I tried to take care of the problem ahead of time… someone just wasn’t listening.

The service end of business in this country has gone to crap. Nobody cares. Everyone just wants money and to be lazy. I came from a different group of people. There actually used to be pride in this country. I think it’s time for me to move somewhere else!!!!

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