Deep fat fryers. Why....

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13 November 2012, 08:00 PM

#31

chocolate_o_brian

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Quote:

Originally Posted by David_Dickson

I buy the cheapest fryers I can find from whatever supermarket has them on promo and when it gets too manky I just bin it and get a new one. Probably doesn't break even cost-wise versus buying cleaning products but it saves a hell of a lot of time and effort.

This is what I do. Last one I had was a mini Russell Hobbs one which took 1 litre of oil and did one portion of chips. Once it was greased up binned it. Replaced with another on offer at Tesco for £15. Will do for a couple years and clean it after every use.

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13 November 2012, 08:16 PM

#32

alcazar

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Unfortunately, that's what I've been doing.

It doesn't help that the lads have cooked FLAVOURED chips in it........

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13 November 2012, 08:37 PM

#33

Ant

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Our fryer has a drain that goes into a container at the bottom which is ideal

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14 November 2012, 12:53 AM

#34

boomer

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Quote:

Originally Posted by Bubba po

Use ANIMAL FAT such as lard or dripping instead of vegetable oil. The chips taste better and it doesn't go sticky.

There is a takeaway/cafe near to where i work that sells a cone of chips for a pound - which is a nice snack-size when i am peckish at lunchtime.

The chips are amazing - scorching hot, crisp and crunchy on the outside and fluffy on the inside. They are never greasy or soggy or cold - probably some of the best chips that i have ever eaten.

A week of so ago i asked them what their secret was, and they said it was simple - they are cooked in lard!!

It seems that they (Coppice Fast Food Ltd, 3 Coppice Way, B37 5TX) and the Black Country Museum are the only places in the West Midlands where you can get chips cooked this way - and it is well worth it

Thoroughly recommended