On Jan 1, 11:25�am, Arri London > wrote:
> Dave Smith wrote:
>
> > > Arri London wrote:
> > >> We got rid of the old T-Fal/Tefal one after many years. Got tired of
> > >> trying to clean it out every time.
>
> > >> Would like one with a drainage spout and/or removeable interior pan.
>
> > >> Doesn't need to be huge.
>
> > The bigger the fryer the better. Small fryers drop the temperature too
> > much when you put anything other than a very small amount in to be
> > cooked. Large fryers have enough hot fat to maintain a high temperature,
> > and that makes things nice and crispy instead of greasy and soggy.
>
> Yes in terms of frying physics, bigger is better but we have limited
> counter and storage space.

The primary reason for a large deep fryer volume is to prevent it
foaming over (you do not fill more than two thirds with oil), and a
generous surface area provides superiour results

If you have limited storage space why get another silly electrical
appliance, and those small inexpensive deep fryers are in fact Toys R
Us appliances (and they're very dangerous). Just use an ordinary
*multipurpose* pot... this is all anyone needs for home deep frying,
many commercial kitchens use the very same method - Chinese
restaurants simply deep fry with a wok... and clean-up couldn't be
simpler and the price is right... this is great for boiling/steaming
veggies... I use mine more often for cooking raviolis than frying,
sometimes I even fry raviolis, but not often:

http://www.bakedeco.com/detail.asp?i...fry%20baske t