Home fryers (air fryer?)

as in "school me on"...

In this crazy keto diet, frying is now a viable method of cooking diet food. :D Made some wings last week via the serious eats confit first method, and they were really good. But it was very wasteful re oil (because we had no plans to fry more and had no fryer), and overall the process was annoying as far as keeping the oil temp correct. Which got me thinking about deep fryers.

What do I need to know about buying some kind of home setup? Is an air fryer an alternative? Or should we have both?

This is all new to me, edumacate me.

Keep a fire extinguisher handy.

I bought a fryer a few years ago and made one batch of freedom frys with it. Not one of my better purchases. It may still have the oil in it.

Use a large heavy pot you can use for other stuff, when done strain the oil through cheese cloth into a sealed container to reuse. Depending on how picky you are about taste and what you're deep frying this may or may not work for you. Because of the mess and the amount of oil it uses we don't deep fry much. Easier to go out for deep fried food.

A deep cast iron frying pan with lid, on the outdoor campchef stove is how we do all our deep frying. Don’t monitor the temp too closely other than to check the state of cooking periodically. Pour the oil through a strainer into a jar for the next round. We only deep fry outside. It’s not an often meal, but always enjoyed. Mostly spuds and the occasional meat.

For good fries the double frying method is key.

Quote:

---

Originally Posted by Danno

as in "school me on"...

In this crazy keto diet, frying is now a viable method of cooking diet food. :D Made some wings last week via the serious eats confit first method, and they were really good. But it was very wasteful re oil (because we had no plans to fry more and had no fryer), and overall the process was annoying as far as keeping the oil temp correct. Which got me thinking about deep fryers.

What do I need to know about buying some kind of home setup? Is an air fryer an alternative? Or should we have both?

This is all new to me, edumacate me.

---

i store oil that I have used frying in a mason jar in the fridge - works great

Quote:

---

Originally Posted by Danno

as in "school me on"...

In this crazy keto diet, frying is now a viable method of cooking diet food. :D

---

Is it technically keto, sure. Is it healthy, no. Oxidized fats are definitely bad for you, and deep frying is a sure-fryer way to incorporate a whole bunch of them into your diet. As an occasional thing at home it's not the worst thing in the world, since you can use better oils and the oil gets heated up for maybe an hour and gets reused 5-10 times. Compare that to restaurants or commercial fryers using the cheapest shit oils available, the oil spends 8-12 hours a day at 350*, and they change it out once a week at best[/shudder]. Even at home though, it's not a cooking method that should be in your regular rotation.

No help on air fryers.

I saw an infomercial for this over the weekend. Who knows? Looked good on the TV

No Oil
https://www.hayneedle.com/product/ka...lyairfryer.cfm

I was ready to buy a deep dryer or air fryer, but after a few hours poking around online I found the general consensus is they're too smelly and hard to clean, and most people regret buying them. As suggested here, I opted for a cast iron dutch oven and a decent digital thermometer for the few times I want some falafels or wings at home.

Quote:

---

Originally Posted by old goat

For good fries the double frying method is key.

---

I prefer blanching first.

Sent from my XT1650 using TGR Forums mobile app

A fryer just makes getting to a maintained 350deg slightly easier. If you know your stove, you can probably dial in that oil temp with a digital thermometer just as quickly.

Sent from my SAMSUNG-SM-G890A using TGR Forums mobile app

Alton Brown's oven wings are as good or better than fried. There are some solid oven french fry recipes out there as well. Not quite the same as fried, but close enough.

Not what you asked, but I was going to post the same thing as Dan. Though, I don't feel bad frying stuff in some home-rendered lard, or duck fat. MMmmmm, duck fat.

Just posting that I would never buy a deep fryer but I did get one through my last job. Hit the 5 year service anniversary and they give you this catalog of stuff you can select as a gift. I was like f the watch/pen and got a Waring single basket fryer. Maybe use it twice a year. It does take a lot of oil to even fill to where the basket has enough coverage but it does make maintaining the temp easy. I pretty much use it as a "lets have a party where we fry everything" thing and not in any daily use.

The best fried food that I ever had was at my Louisiana relatives house, fried chicken and corn pones. They just used a cast iron skillet. God knows what kind of oil it was (maybe lard?), but it was real tasty.

Quote:

---

Originally Posted by billyk

<snip> God knows what kind of oil it was (maybe lard?), but it was real tasty.

---

Undoubtedly.

The lord of the oils...

For a life coach
You sure ask a lot of questions
Pm smokey mc pole
From the colorado cartel culinary institute of deep frying

We have a 2 basket Presto Profry. We don't use it very often, but it seems to work well. It's a lot easier to get good results than frying with oil in a pot on a stove - the fryer seems to maintain the oil temp better, and clean up is way easier. Since it's a dedicated fryer, we just leave the oil in it between uses. It lives in the garage with a cover on it, mostly because we don't want the inside of the house to smell like a fryer. We'll strain / filter the oil occasionally to get junk out of it, but for the most part, we do very little maintenance on the thing. In the winter the oil gels up in the cold and looks gross, but as soon as it heats up it's back to normal.

Hey guys my new fad diet says mainlining heroin is ok so who has the best method for it? I can't smoke it because my new fad diet says smoke is bad. Thanks.

Nobody mentioned PMing Rontele for fryer beta? Aren't he and Blurred both fryer specialists at KFC?

Quote:

---

Originally Posted by concretejungle

Hey guys my new fad diet says mainlining heroin is ok so who has the best method for it? I can't smoke it because my new fad diet says smoke is bad. Thanks.

---

heroin sounds cool

I use my grandmother's older sister's chicken frier and a fancy ($12 shipped on Amazon) non contact infrared thermometer. Nice mix of low tech and high tech tools...Attachment 239277

I have a Presto ProFry deep fryer. You can have it if you want it - it just sits in the garage. I prefer using a Dutch oven or cast iron pan on the stove; it seems to do a better job of maintaining temp (you do have to watch it and adjust the heat, but the Presto takes forever to recover temp after you put the food in) and it's easier to clean.

The key to deep frying is the right temp. If it's too cool, your food will take forever to cook and will get very greasy. Frying at 350-375 is generally what you want; food will be crisp and won't absorb too much oil. That means not only waiting until it gets to temp initially, but also waiting until it recovers between each batch of food. If you get impatient, your fried food will suck. This means that frying more than a little bit at a time will take a while. (This isn't true of professional friers that have really powerful heat sources and can continually fry batches, but home fryers and stovetops aren't that powerful.)

As far as reusing oil, you can filter it and reuse it a few times but it does start to break down after a few uses so you don't want to use it more than a few times. The exception is if you fry fish - anything else you fry in that oil will taste like fish, so that's a one-and-done for that batch of oil.

No experience with air fryers. I think they're basically just standalone convection ovens (i.e. heating elements and fans). If there is no hot oil making contact with the food to conduct heat into it, then by definition it's not being "fried." I'm sure it tastes good, but it's the same thing as roasting in a convection oven so I'm not sure why you'd need a separate appliance for that.

I have a Breville deep fryer I found on a closeout table at Williams Sonoma super cheap.
Two advantages over stove top methods. Temp control and much less mess. One of my favorite things to make is deep fried Brussel sprouts, which would boil over like mad in a pot immediately. Downside is clean up, and, by that, getting rid of a few quarts of oil. The fryer Itself cleans easily. I usually "schedule" it's use for two or three days, before I clean it up.
I use canola oil. I make some pretty awesome stuff in it when it's on. Recently I wowed them with rizzoto balls. Fantastic.

Hot Air Fryer FTW. I've been using one a lot for about a year now. I use a metal tray covered with tin foil in the basket, otherwise the drippings would be a nasty mess all the time. Burgers in 7 minutes. Chicken breast in 12 minutes. Just toss the foil and rinse the tray. so easy.
I've also grown fond of the crock pot and finish it off in the air fryer to crisp it up. Anything fried in oil and batter messes me up big time. waking up hours later wanting to puke like it's heartburn sucks.
I'd like to hear more about the KETO diet. I ordered the trial size pills but can't bring myself to start it. Just seems really sketchy and I just had a friend die of a heart attack, it made me super paranoid.
this bad boy https://www.kohls.com/product/prd-25...FRUIDAodLikGZw

Quote:

---

Originally Posted by billyk

The best fried food that I ever had was at my Louisiana relatives house, fried chicken and corn pones. They just used a cast iron skillet. God knows what kind of oil it was (maybe lard?), but it was real tasty.

---

Another vote for cast iron. A splatter screen is handy too. PS don't forget to wash the splatter screen--my wife set ours on fire.

Personaly I find anything deepfried is fucking around with way too much oil but my buddy the crazy turk (who would gamble away the restaurant's cash receipts every night) told me that the key to great Calamari is listening for the change in the sound the deepfryer makes while cooking

Quote:

---

Originally Posted by Benny Profane

I use canola oil.

---

you know that out on the farm they call it " the rape "

Two words - Actifry. OK one word.

Bought one of these babies and I love it. About 2 tablespoons of olive oil for 3 or 4 good sized potatoes. 30 minutes later, wham - awesome fries.

I actually eat nothing but french fries now. My life is so much better since I bought an Actifry machine.

Clean up is a breeze!

Actifry! Buy yours today!

So far I air fried pork belly, dumplings, shrimp and chicken breasts.
Pork belly and dumplings didn’t come out as I expected.
Then I realized Korean recipes I followed were 180 Celsius, not 180 Fahrenheit.
Oops.

Attachment 247866

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

Cornballer

https://youtu.be/ps6mpuJuF54

Quote:

---

Originally Posted by Core Shot

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

---

Some people say...don't buy one. https://www.nytimes.com/wirecutter/r...est-air-fryer/

Quote:

---

Originally Posted by ctsmith

Cornballer

https://youtu.be/ps6mpuJuF54

---

Better than his previous invention, the cornholer.

Quote:

---

Originally Posted by Core Shot

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

---

We have one. Its no replacement for things that need a proper deep fry, but for the kids it's stupid easy to toss in some frozen chicken nuggets and fries and they have a lunch they love.

It's better and faster and an oven for all things crispy.

Sent from my Pixel 4 XL using TGR Forums mobile app

I don’t own one - but they won’t take a wet batter to crispy, right?


Sent from my iPhone using Tapatalk

Quote:

---

Originally Posted by nickwm21

I don’t own one - but they won’t take a wet batter to crispy, right?


Sent from my iPhone using Tapatalk

---

Right. Think of it as a high powered convection oven

Quote:

---

Originally Posted by Dantheman

Is it technically keto, sure. Is it healthy, no. Oxidized fats are definitely bad for you, and deep frying is a sure-fryer way to incorporate a whole bunch of them into your diet. As an occasional thing at home it's not the worst thing in the world, since you can use better oils and the oil gets heated up for maybe an hour and gets reused 5-10 times. Compare that to restaurants or commercial fryers using the cheapest shit oils available, the oil spends 8-12 hours a day at 350*, and they change it out once a week at best[/shudder]. Even at home though, it's not a cooking method that should be in your regular rotation.

No help on air fryers.

---

I did a little googling and the three articles I read weren’t making it entirely clear. Are oxidized fats only from veggie oil?

Quote:

---

Originally Posted by Rideski

I did a little googling and the three articles I read weren’t making it entirely clear. Are oxidized fats only from veggie oil?

---

The less saturated a fat is the more easily it is oxidized. Frying in polyunsaturated "vegetable" oils (which is a bullshit marketing term since they're really from seeds like soybeans, cottonseeds, corn, sunflower seeds, etc., there's no such thing as spinach oil or carrot oil) will create more oxidized fats than monounsaturated oils like olive or avocado, and the fewest will be formed in predominantly saturated "hard" fats like lard, beef tallow, or coconut oil.

Also, in general, frying in hard fats makes food that tastes way better: http://revisionisthistory.com/episod...broke-my-heart

Whatever you do, under no circumstances should you ever, ever, use shortening.

I get fresh rendered lard by the quart from the local Mexican grocery. It's super cheap since it's more or less a byproduct, ya know? There's still times when I use other types of fat but it has become my go to choice for everyday cooking.

Thanks Dan. You could probably pick up a side gig at PubMed. Something you could do remotely during the plague.