I'm had trouble the last 3 times I've tried to deep dry. I use a
largish le cruset cast iron pot and caonla oil. I heat the pot over
medium heat to 325-350 degrees.

However, each time I've put food in, the oil has zoomed to 400 degrees
and burnt everything to a crisp. I've had a real hard time with the
thermometers I've tried using. They're the clip on type with an analog
dial. They slide around a lot and once fell into the oil as I was
trying to move it.

What am I doing wrong? Is it possible that the thermometer simply isn't
placed right and the oil really is too hot? Does oil always increase in
temp after food's been added to it before dropping again? How do I
maintain a relatively constant temp as I do multiple batches?

Thanks.

-Jay

wrote:
> I'm had trouble the last 3 times I've tried to deep dry. I use a
> largish le cruset cast iron pot and caonla oil. I heat the pot over
> medium heat to 325-350 degrees.
>
> However, each time I've put food in, the oil has zoomed to 400 degrees
> and burnt everything to a crisp. I've had a real hard time with the
> thermometers I've tried using. They're the clip on type with an analog
> dial. They slide around a lot and once fell into the oil as I was
> trying to move it.
>
> What am I doing wrong?

Could be several things, but it's _not_ that the oil suddenly zooms
hotter. Get that clip on type thing to hold the thermometer sensor in
the oil, and be sure it's not up against the pot.

> Is it possible that the thermometer simply isn't
> placed right and the oil really is too hot?

Yes, that's most likely the problem.

> Does oil always increase in
> temp after food's been added to it before dropping again?

Absolutely not. Where would the heat energy come from to make it do
that?

> How do I
> maintain a relatively constant temp as I do multiple batches?
>
First get your thermometer apparatus working properly. After that,
just touch up the heat a little when it needs it. -aem

aem wrote:
> wrote:
> > I'm had trouble the last 3 times I've tried to deep dry. I use a
> > largish le cruset cast iron pot and caonla oil. I heat the pot over
> > medium heat to 325-350 degrees.
> >
> > However, each time I've put food in, the oil has zoomed to 400 degrees
> > and burnt everything to a crisp. I've had a real hard time with the
> > thermometers I've tried using. They're the clip on type with an analog
> > dial. They slide around a lot and once fell into the oil as I was
> > trying to move it.
> >
> > What am I doing wrong?
>
> Could be several things, but it's _not_ that the oil suddenly zooms
> hotter. Get that clip on type thing to hold the thermometer sensor in
> the oil, and be sure it's not up against the pot.
>
> > Is it possible that the thermometer simply isn't
> > placed right and the oil really is too hot?
>
> Yes, that's most likely the problem.
>
> > Does oil always increase in
> > temp after food's been added to it before dropping again?
>
> Absolutely not. Where would the heat energy come from to make it do
> that?
>
> > How do I
> > maintain a relatively constant temp as I do multiple batches?
> >
> First get your thermometer apparatus working properly. After that,
> just touch up the heat a little when it needs it. -aem

I agree with the above, but there is one more thing to check. Check
that the thermometer is properly calibrated. If you are reasonably
close to sea-level, then you could simply boil water (do NOT add salt,
or anything else) and check that the thermometer reads 212. If not,
then you have a problem. If you live at higher altitudes, then the temp
should be a little lower, around 204 in Denver, for example.

Dean G.

> What am I doing wrong? Is it possible that the thermometer simply isn't
> placed right and the oil really is too hot? Does oil always increase in
> temp after food's been added to it before dropping again? How do I
> maintain a relatively constant temp as I do multiple batches?

First of all fix your thermometer problems. Get one that has a clip
that holds it off the sides and bottom of the pot.

If the temperature is still shooting to 400 degrees then you have the
stove turned up to much. You will need to turn the temperature up when
adding frozen foods but turn the temp down after a minute.

If you continue to have problems you can always invest in a counter top
fryer. You can get one for less than $40.

wrote:

> What am I doing wrong? Is it possible that the thermometer simply isn't
> placed right and the oil really is too hot? Does oil always increase in
> temp after food's been added to it before dropping again? How do I
> maintain a relatively constant temp as I do multiple batches?

Use a polder (probe type) thermo. Attach a binder clip to
the pot, loop the wire through, and hang the probe in
the oil. It's responsive and accurate (props to Wertz for
the idea).

<http://www.amazon.com/Polder-Cooking/dp/B00004S4U0>

--
Reg

wrote:
> I'm had trouble the last 3 times I've tried to deep dry.

Deep dry?

When I was in my deep-fry heyday (hello Freshman 15... or was it 40?),
I never used a thermometer. I would toss in a small piece of dough or
potato or whatever I was frying and watch the oil react. It should
bubble vigorously around the piece, like boiling water. Obviously, the
food should not instantly burn (lower heat or remove from heat), nor
should it stay pale and wan for minutes (add more heat). The oil cools
down if you add stuff to the pot in large quantities, so try to keep a
balance between the heat under the pot and the stuff you are putting
in. It's a bit of a dynamic process.

June

In article . com>,
wrote:

> I'm had trouble the last 3 times I've tried to deep dry. I use a
> largish le cruset cast iron pot and caonla oil. I heat the pot over
> medium heat to 325-350 degrees.
>
> However, each time I've put food in, the oil has zoomed to 400 degrees
> and burnt everything to a crisp. I've had a real hard time with the
> thermometers I've tried using. They're the clip on type with an analog
> dial. They slide around a lot and once fell into the oil as I was
> trying to move it.
>
> What am I doing wrong? Is it possible that the thermometer simply isn't
> placed right and the oil really is too hot? Does oil always increase in
> temp after food's been added to it before dropping again? How do I
> maintain a relatively constant temp as I do multiple batches?
>
> Thanks.
>
> -Jay

Buy a fry-daddy deep fryer.....
I get perfect stuff every time and I think I paid maybe $20.00 or so for
it. ;-)

It's worth it and does not take up much space.

Oh, and try peanut oil. It's cheaper and tastes FAR better than
Canola oil and maintains a more stable temp.

Hope this helps???
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

> Use a polder (probe type) thermo. Attach a binder clip to
> the pot, loop the wire through, and hang the probe in
> the oil. It's responsive and accurate (props to Wertz for
> the idea).


Didn't Alton Brown use that setup on Good Eats?

wrote:

> I'm had trouble the last 3 times I've tried to deep dry. I use a
> largish le cruset cast iron pot and caonla oil. I heat the pot over
> medium heat to 325-350 degrees.

For most things, 325 is too low. Check recipes for suggested
temps.

> However, each time I've put food in, the oil has zoomed to 400 degrees
> and burnt everything to a crisp. I've had a real hard time with the
> thermometers I've tried using. They're the clip on type with an analog
> dial. They slide around a lot and once fell into the oil as I was
> trying to move it.

There's your real problem. The probe of the thermometer
needs to be deep into the oil to get an accurate reading.
The reason the temp seems to shoot up is because when you
put the food into the oil, the level comes up to a place on
the probe where it can get a more accurate read. If the
thermos you have don't work, I suggest it's because you're
not using them right. The sheer simplicity of the design -
probe sticking through a clip designed to hold it on the rim
of the pot - suggests if you're getting all these issues,
you're doing something wrong.

> Does oil always increase in temp after food's been added to it before dropping again?

Oil *never* increases - zooms - in temp after the food is added.

> How do I maintain a relatively constant temp as I do
multiple batches?

Put the thermo in the right place in the right way and keep
an eye on it. The oil temp will drop immediately after
adding food. You want to minimize that drop by:
1) dry off all foods to be put into the oil
2) have the foods at room temp, if possible
3) don't overfill the fryer
4) get it to the high end of acceptable temps for the kind
of foods you're frying

Go read about deep frying. All the little tips in the world
aren't going to help if you remain ignorant of the
conditions that should and should not prevail. Hard as it
may be to imagine, you need to know some things before doing
this. Do your own homework.

Pastorio

In article >,
says...
> Buy a fry-daddy deep fryer.....
> I get perfect stuff every time and I think I paid maybe $20.00 or so for
> it. ;-)
>
> It's worth it and does not take up much space.
>
> Oh, and try peanut oil. It's cheaper and tastes FAR better than
> Canola oil and maintains a more stable temp.
>
>

I must disagree. Using a cast iron pot and a thermometer will give much
better results. You control the temperature and all other aspects of the
process, not some machine. I recommend the Taylor frying thermometer, it
is a glass bulb mounted in a protective metal sheath, very accurate.

I also disagree about the oil. I have never seen peanut oil cheaper than
canola, in fact is is always significantly more expensive. As for taste,
that is a personal preference - canola is prized for a neutral taste.
The bit about it maintaining a more stable temp is 100% nonsense.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

In article >,
Peter A > wrote:

> I must disagree. Using a cast iron pot and a thermometer will give much
> better results. You control the temperature and all other aspects of the
> process, not some machine. I recommend the Taylor frying thermometer, it
> is a glass bulb mounted in a protective metal sheath, very accurate.

<shrugs> Whatever works for you dear...
I get perfect results every single time with the fry daddy, and I never
get a smoky house out of it. It's also easier cleanup. Mine only uses 4
cups of oil.

>
> I also disagree about the oil. I have never seen peanut oil cheaper than
> canola, in fact is is always significantly more expensive.

I pay $8.00 per gallon for peanut oil. Canola is around $3.00 per quart.
That's $12.00 per gallon.

And IMHO, Canola makes everything I've ever tried to cook in it taste
stale.

But as you say, that's a personal preference.

There must be a reason tho' that peanut oil is used and recommended for
the really BIG fryers for doing turkeys and such.

Oh, and peanut oil has a much higher smoke point than Canola:

http://www.goodeatsfanpage.com/Colle...mokePoints.htm

I never, ever have a smoked up house when I'm deep frying.

Cheers!

> As for taste,
> that is a personal preference - canola is prized for a neutral taste.
> The bit about it maintaining a more stable temp is 100% nonsense.
>
> --
> Peter Aitken
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Peter A wrote:

> says...

>> Buy a fry-daddy deep fryer.....
>> I get perfect stuff every time and I think I paid maybe $20.00 or so for
>> it. ;-)
>>
>> It's worth it and does not take up much space.
>>
>> Oh, and try peanut oil. It's cheaper and tastes FAR better than
>> Canola oil and maintains a more stable temp.
>>
> I must disagree. Using a cast iron pot and a thermometer will give much
> better results. You control the temperature and all other aspects of the
> process, not some machine.

Um, if that were the case, then restaurants would use cast
iron pots, not "machines." Machines are designed to maintain
the temperatures within fairly narrow ranges to insure
proper frying.

> I recommend the Taylor frying thermometer, it
> is a glass bulb mounted in a protective metal sheath, very accurate.

I've compared glass and electronic and I prefer the latter.
More quickly responsive and no broken-glass hazard.

> I also disagree about the oil. I have never seen peanut oil cheaper than
> canola, in fact is is always significantly more expensive.

That's been my experience as well. Of the frying oils,
peanut is generally the most expensive.

> As for taste,
> that is a personal preference - canola is prized for a neutral taste.

Canola isn't prized for neutral taste at all. It imparts a
specific if subtle, bitter note to foods fried in it. It's
from rapeseed which is a brassica. Strong scent and flavor.
Only modern plant hybridization and processing make it
acceptable.

> The bit about it maintaining a more stable temp is 100% nonsense.

Maintaining a more stable temp is desirable and necessary
for proper frying. Units designed for frying are so
engineered. The large thermal mass of a cast iron pot makes
it slow to react to temperature change (and that's good) but
it's also slow to correct temperature conditions (and that's
bad).

Pastorio

In article >,
"Bob (this one)" > wrote:

> That's been my experience as well. Of the frying oils,
> peanut is generally the most expensive.

Well, there are those that like Olive oil... at $8.00 per liter.
That's roughly $32.00 per gallon.

I pay $8.00 per gallon for Peanut. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson