Fryers.

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Okay, I'm probably the only sucker on here that doesn't have a fryer. Or maybe not. It's very uncommon here (in my country) to not have a fryer, as french fries are a staple (?) of our diet (hah! diet!). So, yes, I'm looking into buying one but I am a bit confused as to what to buy. I know there's semi-professionals but why bother with those? Or should I look into those?

Also, would I be able to make tempura with a fryer? Probably a stupid question but I ask anyway. :-)

― nathalie, Thursday, 19 April 2007 07:59 (eighteen years ago)

Yes, you can make tempura in one - but it's worth remembering that doing so fills your fat with bits so it's best saved for before you change the oil (or strain your oil). Which reminds me that I need to change mine.

I don't use mine nearly as much as I would have thought I would, but it was free so I'm not really bothered.

― aldo, Thursday, 19 April 2007 08:40 (eighteen years ago)

The trick for good termpura is to use a chopstick to flick batter at the tempura as it fries, this enlarges the scope of the crispy shell. If you want to take things a stage further, make the batter with beer or fizzy water mixed half and half with vodka instead of water. And for the ultimate in crispy batterness but said mixture into a NO2 cream whipping bottle, chill then squirt out into a bowl before use.

To save money, and space, on a fryer, I use a deep sided cast iron skillet for any time I want to deep fry. Although possible for tempura a deep sided cast iron potjie might be better.

― Ed, Thursday, 19 April 2007 09:37 (eighteen years ago)

I've done tempura in a big ole wok but I was too scared to try it again. So I stopped doing that. Instead I will get a fryer. Yum. Won't use it so much, I'm sure, but I'll buy it anyway. Gadget freak is moi.

― stevienixed, Thursday, 19 April 2007 17:38 (eighteen years ago)

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