I've never had a deep fryer before. How do you know how long to put stuff in there? I'm thinking stuff like perigees, mozzarella rolls, and egg rolls. Stuff that's warm on the inside and crisp on the outside- how do you get it both?
Anyone know what size or how many boneless turkey breasts one can fry in this? We have a HUGE turkey fryer but the whole family dislikes dark turkey meat so continuing to fry up a huge turkey only to have to carve it up and throw away dark meat is pointless. Hoping to find something smaller, quicker and more manageable than our current fryer. Price point on this one seems decent enough.
'Build a man a fire and he stays warm for one night. Set a man on fire and he stays warm for the rest of his life.'
Mine would still be running had I not left it out in a rainstorm.
I actually left my deep fryer I bought from Walmart out overnight in a rainstorm too, but after wiping it down and waiting a couple weeks for the internals to dry out, it still works just fine. I had my buddy hover over it with a fire extinguisher the first time we tried using it, and have used it many times with no problems since. I would definitely be considering buying this fryer if my current one broke.
One thing to consider is that a lot of instructions found on bags of foods to be fried recommend an oil temp of 375°F. My fryer maxes out at that temp, so when submerging a basket of frozen food, it lowers the temp of the oil for a while until the coils can compensate. That said (if you can), preheat your fryer to a slightly higher temp than what is recommended and then lower the temp to the correct level once the food has been submerged to get a constant cooking temp. This is coming from someone that worked dining hall fryers for 5 years in college for rent and beer money, so I know my way around fried goods.
These have a high failure rate. I think the elements tend to fail on them a lot.
I know 2-3 people that have had these fail on them (from Hamilton Beach and Presto both).
I have owned this model for 2 years and used it roughly 5 times. Mine still works. I typically only break it out for frying wings and mozzarella sticks during Super Bowl Sunday or other parties. For $30, it's a good gamble that it'll last.
hint for clean up: you can buy one of those frosting spreaders made of plastic to scrape the sides...I save the old oil containers to pour the old oil into when changing oil...I take the unit apart and put the tub in the sink...fill the tub with hot water and dish washing soap to soak for about a half hour...I then use the frosting spreader to scrape the sides and bottom...dry the tub and it's ready to fill again.
picked ours up yesterday (there's a fedex location a block from us!) and fried ups some chicken, this thing is great, kept the oil temp hot throughout the cooking (we fried a whole large breast sliced and breaded at once). we then fried some pickles and even with the high moisture content it was able to keep the oil temperature high.
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