Fryers

**Goldberg** · 21st June 2013

Been watching a LOT of Diners Drive-Ins and Dives. Love that show and every episode has something different.
I have recently been doing a lot of Rubs/Marinates for the BBQ with amazing results and comments from friends (after a few beers). I have nearly all of Steven Raichlens books and they are fantastic!

But now I fancy giving a fryer a go. I love a good burger (home made) but we only ever have oven chips.. I would also love to do some 'chicken-fried' dishes. The 'chicken-fried' part basically been the process of frying them with a batter on and nothing to do with Chicken.

So, I have been looking at one of these as they are small and it will not be used all the time. Also because of the stench and grease that tends to stick to the walls in your whole house, there is a good chance I will do most of it outside.

What are peoples experiences with these? Is there an alternative way?

http://www.tesco.com/direct/morphy-r...sc_cmp=ppc_g__

**BertRoot** · 21st June 2013

Mmmmm chicken fried steak...

**Goldberg** · 21st June 2013

Chicken Fried Ribs is one of the Steve Raichlen ones I want to try.

**BertRoot** · 21st June 2013

Triple D is on a lot in my house. Watched a couple of the New York ones before I went over there. Used two of the places he had been to and also had some nice meatloaf and mash in his restaurant.

**Goldberg** · 21st June 2013

Wish I had not left my last place. used to be in the USA East and West Coast at least 3 times a year very close to a lot of them in the respective areas!

If it was not for the wife having one in the oven, we both agree that we would be out there now doing a driving holiday and trying as many as possible!

**stevo25** · 21st June 2013

Haave a look at Burgerland too. in usual places

**Goldberg** · 21st June 2013

I follow a blog. It's done by Shortlist Magazine, do a search for Shortlist burgers and you should find it.

Makes you hungry!

**stevo25** · 21st June 2013

Originally Posted by Goldberg

I follow a blog. It's done by Shortlist Magazine, do a search for Shortlist burgers and you should find it.

Makes you hungry!

BASTARD, there is loads of places in Leeds to try

**prezzy** · 21st June 2013

Fryers are ok but I find the oil needs changing after almost after every time I have used it so ends up costing a fair bit - mine gets very little use now

**macmilm** · 21st June 2013

The In Laws bought one of those "Tefal actifry" type things.. not sure if its the actual tefal one but it does what it says on the tin.. crispy chips or sautes with virtualy fuck all oil
I would personally get one of those over a fryer.. they turn the food for u aswell so even cooking e.t.c

**Goldberg** · 21st June 2013

Originally Posted by macmilm

The In Laws bought one of those "Tefal actifry" type things.. not sure if its the actual tefal one but it does what it says on the tin.. crispy chips or sautes with virtualy fuck all oil
I would personally get one of those over a fryer.. they turn the food for u aswell so even cooking e.t.c

But your not going to be able to batter a fish etc with one are you?

**blaggard** · 21st June 2013

I bought a Philips Air fryer over a year ago, brilliant bit of kit....

**Hippie on hill** · 21st June 2013

I don't think you can do coated chicken in an acti fry style fryer either.

I've got 1 similar to the 1 you've linked to. Bigger is better as you get less temp drop when you put food in.

I just run the fat thro a caffetiere regularly and top it up, rather than replace the oil all the time.
The fat takes on flavour from doing sf chicken but you get spicy fries too then

If you're doing battered fish, take the basket out when you drop the fish in. Once the fish has risen back to the top you can lift it out and put the basket back and carry on cooking the fish. Otherwise when the fish sinks as you drop it in, the batter will stick to the basket.

**burner1** · 21st June 2013

I got a Tefal Actifry one and don't have too many problems with it. I coat various things in batter or breadcrumbs and tend to slowly put them in to allow them to fry and float. I've found the thing to do for me is to make sure temp is up to what I'm after and not too hot or too cold (I usually drop a dob of batter in to see how quick it bubbles up to the top)... if it's too cold that's when you get the oil absorbing into the food and imo, along with they type of oil you're using, it's the saturation of oil that makes certain fried foods unhealthy, not the food itself.

Also, make sure you get a decent oil with a higher smokepoint/ flashpoint... you'll reek your kitchen out if you have it on 180/190 using an oil with a lower smokepoint and that can also make oil changing a common chore.