alcazar

iTrader: (2)

...........how come, when the fat has got a bit older, when you put the chips down, the fat bubbles up so much it will overflow?
Whereas when the fat is new, it doesn't?

I'm using corn-oil.

I know you are supposed to change the fat every so aften, but can't believe chippys change theirs so often.........

J4CKO

iTrader: (1)

Here in 2010 nobody has one anymore

Aaron1978

iTrader: (12)

Tefal acti-fry is the future

c_maguire

I had one once, second time it did that I flung it out the back door. Never had one since.

dpb

more exposure to air/oxygen ?

The Zohan

I thought it was moisture content in the chips that caused the fat to rise.

I use a wok to cook stuff like chips on the odd occasion we have them

kingofturds

iTrader: (1)

I deep fried my head in one once. good times... good times

davyboy

Full on council house cooking

chocolate_o_brian

iTrader: (22)

It's the water content in either the cut potatoes or frozen chips.

I prefer skinny type fries to big ol' wedges so need to change the oil every couple of months as the oil gradually froths more when upto temperature.

Seems to make no difference whether you use a cheapo fryer or a more expensive one.

I don't live in a council house

Scooby.Newbie

Its the water content that causes the problem, as said before, but the bigger the chip the better as you are talking about a greater surface area.

Cut your chips, dry them and then take off extra moisture, leave for five minutes, fry for two, take out, leave to rest, pat off oil and then fry again, trust me the best chips in the world.

Disclaimer, if these are not the best chips in the world my account was hijacked by my wife tonight,

Leslie

Was that with or without batter?

Les

stef_2010

iTrader: (3)

I had one for a while then threw it away, I was cooking EVERYTHING in it, purely out of lazyness and I constantly smelled of deep fried food

Not nice

cookstar

iTrader: (6)

They aren't allowed in my house. She hates even the mention of deep fat fryers.

LG John

I've been thinking about these things and wondering if they are essentially a marketing gimmick. I admit I haven't used one, so I could be wrong but, is the amount of fat actually absorbed by the food any different to a traditional fryer.

For example, our fryer had a big vat of fat in it which needs changed out every now and again. Food goes in, gets fried, comes out and there is no perceived change in the fat level. The food obviously absorbs a lot of the fat but, even after many uses, the fat level is never appreciably lower.

With the acti-fry it seems like you add a small ladle worth of fat which, obviously, looks way, way less than the amount of fat you submerge you food in with a traditional fryer. However, is the amount of fat actually absorbed by the food really any different.

For example, if a typical chip absorbs 0.5g of fat in a traditional fryer and 0.5g in the acti-fry then there is no difference in fryers.

Just a thought.

StickyMicky

We dont have one, although i have always wondered if you could make decent onion rings with them?

I prefer oven chips to be honest.

The council thing made me laugh, when i was a kid i was brought up in a council estate, and we were so poor we did not even have a deep fat fryer, my mam used to use a special "chip pan"

Maybe deep fat fryers are only seen in the council houses that have been decorated with whiplash claim compo

Aaron1978

iTrader: (12)

I see what your saying and I honestly don't know.

It is very rare you have to put oil in TBH (well me anyway), that is for home made chips. Most things you just put in without adding anything. I don't eat homemade chips so i've never put oil in ours.

Is there really that much food out there that needs deep fat frying these days? I suppose If I was being honest it's more like an oven that can be used to cook food that needs to be fried. It can't totally replace a deep fat fryer but I personally find it very useful.

Aaron

StickyMicky

Depends on how close you live to our scottish brothers

Deep fried pizza is a newish delicacy oop norf.

Aaron1978

iTrader: (12)

Couple of hours below you, if you are indeed a scotsman with his brain kicked in

stef_2010

iTrader: (3)

No its not, I've been eating them for years

dpb

Mars bars ?

LG John

We do chips in ours and that is about it. We have chips like once or twice a month at best. It's good to have the fryer though because oven chips are nowhere near as nice IMHO.

J4CKO

iTrader: (1)

SB is correct, oven chips cannot compare to the full on deep fried goodness that you get from a Deep Fat fryer, you tend to end up throwing them away as all that heat and oil tend to make them go pretty skanky after a few years, we had one when I was skint when I worked at the Police but had some ace cheap meals, home made chips, Aldi Chicken Kievs and Aldi Beans, ended up having loads of cook in sauce meals like Chicken Tonight with chips and wondered why I was putting weight on !

kingofturds

iTrader: (1)

Is there anything that the Scottish wont deep fry and eat?

alcazar

iTrader: (2)

Bogies?

JayM

+1

Used to get them for lunch at high school some 10 years back

scoobyd00999

iTrader: (1)

down south we get a thing called oven chips ,you lot should try them

alcazar

iTrader: (2)

Nah, they are for softee southerners, and taste like grilled mouse.

Chip

But they are like eating cardboard.

Chip

Chip

We dont use ours very often but do use it when I cook fish in beer batter with thrice cooked chips. Also use it for onion rings and tihngs like lemon sole gougons which are lovely.

Chip