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deep frying

post #1 of 8
1/25/09 at 10:21am
Thread Starter 
Hey toute la gang!

I am going to deep fry some shrimp and salmon tempura. Problem I encounter
is that I don't have a "counter top deep fryer" and use a wok. Issue is the house stinks
of oil for the next few days. I have a Jenn Air stove so it helps a bit. I use peanut oil.
Can't cook outside because it's -20C...that's -4 US (or F).

Any suggestions other than not to deep fry :lol:

Thanks
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post #2 of 8
1/25/09 at 11:47am
Outside is good for lots of reasons. Winter doesn't stop me grilling or smoking or cooking Asian all of which I do outside. Granted, I'm about 20 degrees F warmer than you but it's still the best choice even if colder I think.

The counter top fryers aren't well regarded. They have small capacity, don't hold the temperature well and have long recovery times. And would still smell.

Phil
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post #3 of 8
1/25/09 at 11:50am
well, as you've discovered, the Jenn-aire and other marketing people are way better at word-smithing than cook-smithing. side draft, down draft, zero useful. my Viking "professional" - triple quote marks required for the theory of professional.... side draft is worse than not useful - it "sucks" the gas flame out from under the pot on anything past its lowest setting.

so without an overhead exhausting hood, no - you're stuck.
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post #4 of 8
1/25/09 at 12:11pm
I use a pot to fry in. Usually my LeCreuset dutch oven since it conducts heat well. I fill it halfway with peanut oil and do my frying in there. Depending on what I fry I usually strain the oil after I'm done and keep it in a container to use for next time (to fry something similar). I wouldn't bother with a countertop deep fryer, hard to clean and too small for my needs.

As for the smoke and smell, I keep the exhaust fan on and open a window on both sides of the house to aerate. Yes the house smells like fried food for a day but it's worth it for the perfect fried chicken :crazy:
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post #5 of 8
1/25/09 at 1:19pm
You want good Tempura or a house that smells nice?? You cant have both.
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post #6 of 8
1/25/09 at 3:06pm
Thread Starter 
Thanks everyone!!

I finally decided to do baked chicken wings
Will leave the shrimp and salmon for a newberg "receep"

Ed..loved your response!!!!!!!!!!

all da bess

Moi
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post #7 of 8
1/26/09 at 3:30pm

Deep frying with rice oil

:chef:Hey, i would never suggest not deep frying.
You should give rice oil a try for several reasons:
no strange smells, high smoke point-490 which is higher than peanut oil
healthy(has more antioxidants than olive oil), clean taste, food does not taste
greasy etc...sometimes when I don't want to use my deep fryer, I just use a heavy, duty
pan-works great.
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post #8 of 8
1/28/09 at 5:51pm
i had a similar issue. i made general tsos chicken with fried chicken and went to midweek church service and people were like "i smell fried chicken" and "who brought chinese food". lol the food was good tho.:lol:
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