Do you know them all? Five Deep Fryer Tips
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- Опубліковано 19 січ 2023
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Uncle Scott presents five fryer tips and show people how to use a countertop home deep fryer.
Fryers shown in this video include T-Fal EZ Clean and Odor Less models, Cusinarts, and a Fry Daddy.
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#fryers #deepfryers #t-fal #cuisinart #frydaddy - Навчання та стиль
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Wish I had a dad. Love from Canada.
Really needed that tip about not putting wet batter on the basket, I couldn’t figure out what I was doing wrong! So simple, thank you!
Thanks, Austin! Glad it helped!
Wow, I finally found a video with good explanation and right to the point and not so much blah blah. I got the answer I was looking for. How not to fry foods without sticking to basket. Thank you again. Great video
0:18 Use deep fryer while placed on stovetop (venting is better)
1:00 Use deep fryer on rimmed baking sheet (mess prevention)
1:39 Do NOT place wet-battered items directly into the basket -- submerge basket first (prevent sticking)
2:38 Do NOT overload basket with frozen items (temp loss)
3:37 Be strategic with your oil use (oil economy)
I've just started making my own chips, mum used to hate deep frying but I have my own place now 🎉🎉🎉, definitely trying some more things now
I particularly like the „strategic oil usage“. I’ll keep that in mind.
I just use coffee filters, a large funnel, and a temperature resistant container. Heating the oil up, or letting it cool down to around 150 degrees lowers the oil's viscosity, making it easier and faster to filter. You can scrape the crud at the bottom right into the filter.
Good advice. I'm about to use mine for the first time.
I was having a problem with my fritters sticking to the basket and was wondering what i was doing wrong. Thanks so much!!! First time user so im learning
I recommend using lard. It's safer and healthier for multiple uses than seed oil. Also it's easier to clean up if you let it solidify you can just scoop it out of the fryer straight into the trash can.
I have a couple of basket type deep fryers but now we mostly use a wok for deep frying. Works great, is inexpensive to buy and works great. A spider basket gets everything out of the wok very quickly. We use a wire rack and paper towels to drain off excess oil before serving. Pretty hard to beat.
Thank you for your tips, very helpful
great info.
brilliant! particularly on re-use!
I wish I knew your wet batter tip before I did my fry. Thank you for your video.
Great advice for maximizing oil use.
Thanks, Paul! I wasted a lot of oil early on.
Wow! Really great tips. Why didn't I see this 10 years ago!
I would have made it ten years ago but I didn't have a UA-cam channel or a fryer back then!
Absolutely brilliant video, very informative. Keep up the good work
This was good. The things you don't think about. Thank You.
Don't crowd OR don't cook frozen. I find food fries much better when thawed first. You get a much better consistent temp throughout it as well.
Every year after Thanksgiving we have a Fryday. Yeah, I spelled that right. We use the heck out of the peanut oil before we dump it out from frying a turkey. Bring that bad boy to 400 degrees, thaw everything out and fry the heck out of everything we can get our hands on. We've discovered some amazing things like frying sliced pepperoni, yum!
Wow - I like that idea. I was just typing about turkey frying oil above. There is always a ton of oil left over from a turkey fry and I have no idea what to do with it, because it isn't going to last until the next Thanksgiving.
Excellent, excellent video
Thank you, apuz!
very helpful, just got a small fryer to double fry french fries and make head on salt n pepper shrimp, yum, maybe oyster mushrooms. great tips
Thanks Kai!
very educative .
Thank you, ai!
Excellent. What type of fryer would you recommend for doing fish filets (fresh/not frozen)? Was leaning towards the Granpappy until I saw your review that it's better for frozen foods.
What about using dripping / pure beef fat ? :)
One question: do you remove the oil and clean the deep fryer after every use, or is it ok to just store it with the oil inside until the next time you use it ?
Made onion rings last night for the first time, unfortunately didn't see this tip video and got a very sticky basket I had to use an abrasive sponge on to get the batter off. This is appreciated lol.
Good thing is now you know and the future is wide open for more onion rings!
Why not simply use a pot with oil in it and a strainer of the appropriate size?
I like the strategic approach that you've described. The prices in stores now are beyond insane, so economizing is always a handy tip. Thanks.
You spoke of another fryer it’s built better and it also holds the oil??
Sorry for my ignorance lol, when you say cleaner foods would that be things not wet battered? Love your videos 👍
I should be clearer! Cleaner would be things like a French fry... no batter, doesn't leave a lot of gunk in the oil, etc., as opposed to a chicken finger with buttermilk in the batter which leaves a lot of hunk in the oil and turns it dark.
great tips. when you reuse the oil, what do you use to transfer it back to the oil jug. do you filter it?
I use a filter funnel. If you let the oil sit in the fryer for a few hours and let it cool all the way down, most of the particulate matter will settle to the bottom. Then pour the oil off the top through the filter funnel AND make sure you don't pour the gunk at the bottom through, and you can get nice clean oil.
@@UncleScottsKitchen thanks for the tip.
Every kitchen that's ever been in a home I've lived in the vent on the hood over the stove just blows air out directly above the vent it isn't exhausted outside of the house you're just going to be blowing the greasy air to a different spot and greasing up and creating buildup on that fan making that fan less efficient
Can you tell me where you got the wooden handled utensils that are hanging on the backsplash of your stove
He bought a De Buyer set of utensils - check his videos out. It was a couple of months or half a year ago or so.
lol... Viking is all over it. De Buyers. They are solidly OK.... not out of this world, but solid.
Clean the oil with water and corn starch. Look it up
Good tips! My dumbass used to use oil only once and pour it in my used oil container 😫. I feel so stupid now. I pour my oil through a strainer and use it numerous times now. I have no idea why I thought oil was a one use thing 😅.
I wasted a lot of oil too early on... live and learn! The thing that gets me is frying a turkey... hard to reuse that oil and the oil costs more than the bird.
👍👍
Thanks, Jeff.
Oil prices, buy oil from places like Smart and Final or any other restaurant or commercial type store.
Even at Costco and Sam's it was almost $60 for 4.5 gallons of peanut oil (in round numbers) last time I fried a turkey.
@@UncleScottsKitchen I don't even know how many gallons mine is. 35 pounds. $54 and that's during thanksgiving so naturally it's inflated. If you go outside of that, today for example, it's cheaper. I want to say $50 the last time I looked at it. This is SoCal where everything is nuts right now.
Compared to just 5 years ago when it was $35! Sheesh!
Finally a tip list made up of *real* tips instead of most tip lists that are just Captain Obvious saying things everyone already knows.
Trial and error and cleaning up messes are good teachers!
hah i wish i could use my ventilation
But if you have to put it on the stove anyway what's the point to use these fryers? Simply use a pot on the stove.
You can definitely fry with a dutch oven on your stovetop, but I like the fryers for their temp control and thermostats. You don't have to use a candy thermometer and fiddle with the burner as much... the fryers do a good job at maintaining a temp. It's not as big of a deal if you are just cooking one batch of fries or something like that, but if I am cooking eight baskets of chicken in a row, it really helps having that temp control. I also like having the basket, and some of them have oil storage too. Mine seem to all top out at 375, so even if you get distracted and walk away, the temp won't go above that and you won't start a fire, but if you walk away from a dutch oven (phone rings doorbell, etc., you can run into trouble). And they're fun!
I really love Uncle Scotts channel, but I can't understand why I fail to see the excitement over deep fried stuff - there's just something gross about it.........but what do I know, I'm just a guy from Denmark, Europe.
I think it depends on how often you eat it... if I eat it once a week or every two weeks, I like it. If it eat it much more, I start to feel as greasy as the food. On a different matter, over in Denmark, if you know, how much does a Big Mac cost at McDonald's (for the sandwich alone and also for a meal with fries and drink)? I visited Denmark over ten years ago and I remember it seeming expensive, but lately I have been reading that McD's costs more in the USA now. Trying to get some data!
@@UncleScottsKitchen I won't sound like a pretentious snob, but I haven't been to a McD in 7-8 years. But I'll see if I can find the price for you, Scott. Regards Claus