Electric fryer

[keakar]

trouble is I might be frying once or twice a week at best so that's a lot of wasted grease?

I don't know of any safe way to save it, I mean I filter it and refrigerate it to reuse again later if I don't burn anything in it but after about a week old, I don't want to trust it

it just seams you have to use it expecting to throw out that gallon of oil when your done after the second use so for daily cooking I think this might be better suited when cooking for a few people rather then just me.

how are they for the splatter? (the oil mist that gets everywhere when frying) do you still get that on surfaces around where you use it?

just trying to figure if its best to use a tablecloth or newspaper under it around the counter.

[dave]

Originally Posted by keakar

trouble is I might be frying once or twice a week at best so that's a lot of wasted grease?

I don't know of any safe way to save it, I mean I filter it and refrigerate it to reuse again later if I don't burn anything in it but after about a week old, I don't want to trust it

it just seams you have to use it expecting to throw out that gallon of oil when your done after the second use so for daily cooking I think this might be better suited when cooking for a few people rather then just me.

how are they for the splatter? (the oil mist that gets everywhere when frying) do you still get that on surfaces around where you use it?

just trying to figure if its best to use a tablecloth or newspaper under it around the counter.

K-
After the oil cools, I slice about a 1/4" off a white onion and drop the rings into the original gallon container. Then I pour the used oil into the jug using a funnel and cheesecloth as a filter, then store the jug under the counter for next time. I add a little fresh oil to fill up the fryer next time. It's just one of those things I picked up from what mom, dad, maw maw and paw paw always did. I've found it doesn't change the flavor of the fish until the 4th time.

Splatter is negligible, cleans up with some dawn and a hot wet rag. I'd hesitate before I put newspaper under the fryer. Maybe one of those big acrylic cutting boards?

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[JAg]

I just leave oil in fryer put lid on, fry and fry and fry. then after a month or two clean it out. never had any problems food always taste great. No one has complained yet or got sick. JS

[DannyI]

Yep, just think about it, the fried chicken stores reuse the oil for a long time before they throw, and just think how many pieces of chicken they frying.

[keakar]

what fits in the one single basket fryers?

just wondering if I could do with half the fryer and use half the grease.

i want to be able to cook 6-8 fillets at a time averaging 8 inches long

what size fryer would be best for cooking that much in one batch?

them little round fry daddys aint very wide so i didn't like em, had to cut my fillets in half all the time

[lil bubba]

Originally Posted by keakar

what fits in the one single basket fryers?

just wondering if I could do with half the fryer and use half the grease.

i want to be able to cook 6-8 fillets at a time averaging 8 inches long

what size fryer would be best for cooking that much in one batch?

them little round fry daddys aint very wide so i didn't like em, had to cut my fillets in half all the time

i use a presto pro fryer...single basket uses 1 gallon oil...i put oil back in jug and put in cabinet ...strain next time thru fine screen strainer...once sometimes twice a week 4-5 times or till when you fry it wants to foam up sort of....350 degrees the oil doesn't burn...flour kills it faster...i fry a half pound at a time but could handle more,,with fillets easily handles 5...way better than turning the burner on not knowing temp. or haveing to adjust....set n forget.........