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Scared of Deep Frying!

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  • #1

    Scared of Deep Frying!

    I hardly fry anything usually, but would like to try making a couple of things that need deep frying (tempura is one).

    I hate oil splattering everywhere, and whenever I use a pan, that's what happens. Should I get a deep fat fryer? I've seen a tiny compact one that I could stash away easily (I won't use it much at all) and wonder if that's the best option.

    Is there any way of frying stuff safely so the wall and the rest of the cooker isn't wearing all of the oil by the time I've finished? I'm a bit scared of the hot oil too if I'm honest! Do deep fat fryers mean no splattering at all?
    I don't roll on Shabbos
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  • #2
    you could use one of these I guess

    Last edited by piskieinboots; 06-10-2009, 03:43 PM.
    aka
    Suzie

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    • #3
      I do it by using a really big pan with a lower level of oil; rather than a medium sized pan half full........if you get my drift. I very rarely fry anything these days; so buying a deep fat fryer just wouldn't be worth it. Plus, put a splatterguard over it whilst it is frying and keep an eye on it; test that the fat it hot by putting a little batter in and when it is done, you're at the right heat.

      ETA: Snap Piskie - but you've gone and given me a new website to look at. Darn it.
      Last edited by zazen999; 06-10-2009, 03:44 PM.

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      • #4
        Thanks both - the splatter guard looks like a good idea. And I suppose deep frying is something best done BEFORE you have a glass or two of wine isn't it?
        I don't roll on Shabbos

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        • #5
          Originally posted by Rhona View Post
          deep frying is something best done BEFORE you have a glass or two of wine isn't it?
          calls for foam fairies
          aka
          Suzie

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          • #6
            Originally posted by piskieinboots View Post
            calls for foam fairies
            No...not today, don't worry. I was going to try it as a starter at the weekend as my sis likes it but I will likely have had at least one sparkly by the time it comes to cook it. I think I'd better stick to a menu with no obvious health risks...
            I don't roll on Shabbos

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            • #7
              The deep fryer is deffo the safest way to fry stuff. No splatters if you shut the lid before lowering the food into the hot oil - that is sometimes not possible but the fact that the oil level in quite low in the fryer means no danger of spillage and absolutely no fire risk.
              Happy Gardening,
              Shirley

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              • #8
                I would go for a deep fat fryer as they're no mess at all and a lot of the smell is contained, if you put it under the extractor fan too then you don't get the smells round the house

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                • #9
                  Originally posted by shirlthegirl43 View Post
                  The deep fryer is deffo the safest way to fry stuff. No splatters if you shut the lid before lowering the food into the hot oil - that is sometimes not possible but the fact that the oil level in quite low in the fryer means no danger of spillage and absolutely no fire risk.
                  snap - that is just what I was going to suggest! Our deep fat fryer allows you to close the lid then lower, nice and safe and splatter free.
                  Last edited by RedThorn; 06-10-2009, 06:28 PM.
                  Never test the depth of the water with both feet

                  The only reason people get lost in thought is because it's unfamiliar territory....

                  Always remember you're unique, just like everyone else.

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                  • #10
                    Deep fat (or oil) frying is perfectly safe as long as you get the temperature more or less right and don't EVER leave it unattended.

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                    • #11
                      We bought ours from Aldi its stainless steel and comes apart really easy when its time to clean.
                      Location....East Midlands.

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                      • #12
                        I've got a TINY deep fat fryer, cost me £10 from a shop that specalises in 'factory outlet' prices.
                        Tempura (if my understanding of the term is right) is one of the things you CAN'T put in a basket and lower with the lid on (even if you have that sort of fryer).
                        It's not that bad using an ordinary pan, the rules are simple
                        1) don't overfill with oil (yeah zazen, MUCH better to have a big pan a quarter full than a medium one half full)
                        2) be careful about temperature
                        3) don't put in anything with free water on the surface (damp batters are fine, but not too much at a time)
                        4) DON'T EVER LEAVE IT ALONE, NOT FOR 2 SECONDS!
                        While a watched kettle never boils, and unwatched chip-pan will ALWAYS do something unpleasantly exciting!
                        If a minor emergency requires you to leave the kitchen TURN OFF THE HEAT (and if it's an electric plate, slide the pan off, gas cools down a bit better)
                        Last edited by Hilary B; 06-10-2009, 08:35 PM.
                        Flowers come in too many colours to see the world in black-and-white.

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