They'll make something akin to chips, rubbish flavourless chips but chips nonetheless.
Deep Fat Fryers- What do you use?
- Thread starter Youstolemyname
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They'll make something akin to chips, rubbish flavourless chips but chips nonetheless.
You'll not be able to make battered fish or anything battered for that matter. So defeats the point of a deep fat fry. It's almost like having a mini oven that has the option to stir, to be honest.
Soldato
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Don't use a chip pan, even with the best intentions in the world they are dangerous.
They are by far the most common reason for domestic fires I go to, if you could see the carnage a chip pan fire causes you'd never have one.
They are by far the most common reason for domestic fires I go to, if you could see the carnage a chip pan fire causes you'd never have one.
They're fine if you're not a troglodyte, or someone who thinks it's a good idea to leave a pan full of oil unattended.
Unfortunately, with most of the public being troglodytes...
Had a chip pan fire back in 2003, not because I left the pan untended, but due to a fault with the cooker, which cause the hotplate to come on.
The damage was immense, upvc window melted, kitchen gutted.
********. To set a watched chip pan on fire you need to be a complete retard and let it bubble over. A domestic cooker won't get it hot enough to just burst into flames.
Using them ****ed is a different matter though and that's where the bad rep comes from.
Bit of a bump this one.
Looks like the opinions on the activfry and/or airfrying type mechanisms aren't too sharp. I'm purely after something that can do american style chicken wings (ala wingsbasket) with minimal effort, i.e. wanting validation that a daisy style air heating device will suffice! (Or not.)
Looks like the opinions on the activfry and/or airfrying type mechanisms aren't too sharp. I'm purely after something that can do american style chicken wings (ala wingsbasket) with minimal effort, i.e. wanting validation that a daisy style air heating device will suffice! (Or not.)
I bought one at the end of the last year and ended up getting http://www.amazon.co.uk/Delonghi-F34512CZ-Coolzone-Fryer-System/dp/B003U2SLII
Has a coolzone so that burnt bits etc sink to the bottom and don't end up all over the food. Also has a nice drainage hole when you want to empty it! Works quite well have to say.
Has a coolzone so that burnt bits etc sink to the bottom and don't end up all over the food. Also has a nice drainage hole when you want to empty it! Works quite well have to say.
Soldato
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Bought one before Xmas. Used it twice. Made great fried chicken and chips. Nightmare to clean, hassle to strain the oil and store it... letting it cool down etc etc.
Never used it since. It also stunk the house out.
Don't bother.
Never used it since. It also stunk the house out.
Don't bother.
I wish I got one like this. The tap must make it so easy and cool zone is meant to work wonders. add some sort of filter as well and store the fat between frys and I'm sure it would be safe for a few uses. Although would have to try looking that up. Maybe store in the fridge out if sunlight and cooler temps.
Just leave the oil in it? Oil should last at least 2 months.
Check, Check, Check...
They smell (and this leeches into clothes) , They build up residue unless you have one that goes in a dishwasher, and they break down....
Can live without the few things i would use one for
If you are totally set on getting one, the ActiFry gets good reviews
Oh, which fryer did you get, one of the air frying sort or a full on oiler? This would be my biggest fear, use once and then bin. Perhaps it's time for a "Oven cooked chicken wing recipes, what's yours?".
Deleted member 66701
Deleted member 66701
Are people not using them under an extractor fan like they are supposed be to then?
Just leave the oil in it and store it at the bottom of a cupboard.
As long as I don't fry anything that has too a strong flavour (i.e. pepper or lots of paprika etc) then I can get about 20 uses out of the oil before changing it. I just use a small tea bag style strainer to get things like breadcrumbs/batter out of the oil between uses.
Caporegime
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The food they produce easily makes all the hassle and smell worthwhile imo 
. Amazing chips, chicken, prawns, croquettes, crispy beef, etc. etc.
. Amazing chips, chicken, prawns, croquettes, crispy beef, etc. etc.
Soldato
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- Scotland
Breville VDF059 Stainless Steel Deep Fryer
I did end up leaving the oil in it after the second use. The manual states that the oil can be tainted if left in though. Not sure what to make of that.
You were supposed to strain it through muslin into a plastic bottle and store it in a dark place.
I made some chicken in panko crumbs and chips. I then did the chicken again in the oven after shallow frying in a pan... the results were better from the oven and just as crispy and golden. I haven't bothered with it since.
Yep, that about sums it up for me. Think I'll stick to trying various oven based recipes for chicken wings. I understand a slight dusting in flour provides an extra level of crisp. Need to find a killer lemon pepper rub recipe ala wingbasket.