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Adventures With A Deep Fat Fryer

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Adventures With A Deep Fat Fryer

Postby bill cobbett » Fri Jun 13, 2014 8:52 pm

:D ... (well, it is Friday night)...

Got given a deep fat fryer years ago and it got left unopened in its box in the attic for years, as happens to gifts sometimes.

Anyway, brought it down the other week for no good reason, other than for something to do and started using it and ... they are great...!!!

Make brilliant chips out of CY potatoes, done chicken pieces, kalamari and onion rings, squares of halloumi, olives, battered fish and they even make frozen oven chips look and taste scrumptious.

They are a perfect accompaniment to a CY-style souvla. Get the meat done on the BBQ and the chips and other things in the fryer set up alongside. A Perfect Coupling.

:D
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Re: Adventures With A Deep Fat Fryer

Postby yialousa1971 » Sat Jun 14, 2014 1:40 am

Do you cook your sausages in it? :mrgreen:
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Re: Adventures With A Deep Fat Fryer

Postby bill cobbett » Sat Jun 14, 2014 1:43 am

yialousa1971 wrote:Do you cook your sausages in it? :mrgreen:


No...!!!

Tomorrow however, may try the ultimate test of any chef and any fryer... Deep Fried Mars Bars...!!!
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Re: Adventures With A Deep Fat Fryer

Postby Oceanside50 » Sat Jun 14, 2014 2:26 am

Fasten it on a " karotsoui" and sell loukomades in the village...there's an adventure waiting to be conquered.. :lol:
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Re: Adventures With A Deep Fat Fryer

Postby bill cobbett » Sat Jun 14, 2014 2:42 am

Oceanside50 wrote:Fasten it on a " karotsoui" and sell loukomades in the village...there's an adventure waiting to be conquered.. :lol:


Ooooh ... lokmades... now that would be a challenge.
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Re: Adventures With A Deep Fat Fryer

Postby repulsewarrior » Sat Jun 14, 2014 5:04 am

...are they (mars bars) battered with doughnut dough (deep fried)?

...shamishish.
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Re: Adventures With A Deep Fat Fryer

Postby zan » Sat Jun 14, 2014 6:50 am

Best thing I have ever made in a DFF is good old fashioned fish and chips. Nice fresh pieces of cod, about four inches wide (from the thicker end of the fish) in a beer bater, just plain flour and your choice of beer (must be cold) and salt. Mush up some marrow fat peas and add a little vinegar. A couple of ungouri :? Perfek!
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Re: Adventures With A Deep Fat Fryer

Postby miltiades » Sat Jun 14, 2014 6:57 am

Deep fried halloumi, make sure the oil is hot, is a treat you must not miss. Takes a minute or so.
Here is a tip, useful to anyone that may like seaweed, Chinese style. Get the oil really hot , about 170-180c , fresh parsley cut the sprig in half and deep fry for less than 10 seconds, nobody could tell the difference between the real seaweed and this. Delicious.
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Re: Adventures With A Deep Fat Fryer

Postby zan » Sat Jun 14, 2014 7:18 am

miltiades wrote:Deep fried halloumi, make sure the oil is hot, is a treat you must not miss. Takes a minute or so.
Here is a tip, useful to anyone that may like seaweed, Chinese style. Get the oil really hot , about 170-180c , fresh parsley cut the sprig in half and deep fry for less than 10 seconds, nobody could tell the difference between the real seaweed and this. Delicious.


I did that once with that fake rubbery hellim you can get. Hey presto! It disappeared :lol: For those that don't know the difference, use, what we call, teneke hellimi. I don't don't know if the GCs differentiate between the two?
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Re: Adventures With A Deep Fat Fryer

Postby miltiades » Sat Jun 14, 2014 8:39 am

zan wrote:
miltiades wrote:Deep fried halloumi, make sure the oil is hot, is a treat you must not miss. Takes a minute or so.
Here is a tip, useful to anyone that may like seaweed, Chinese style. Get the oil really hot , about 170-180c , fresh parsley cut the sprig in half and deep fry for less than 10 seconds, nobody could tell the difference between the real seaweed and this. Delicious.


I did that once with that fake rubbery hellim you can get. Hey presto! It disappeared :lol: For those that don't know the difference, use, what we call, teneke hellimi. I don't don't know if the GCs differentiate between the two?

It works just fine with most halloumi, packaged or not, the trick is to have the oil at its maximum temperature, between 170-180c. Most fryers will go up to 190c, operating thermostats are limited to a maximum of 190c,subject to the oil quality, should the operating thermostat fail then the safety stat kicks in at just over 200, some at 220c and cut off the power to the fryer.
The oil will begin to smoke at 220c and will catch fire at just over this, if the safety has been tampered with. In fact in my business we have come across many instances where the safety thermostat was removed or tampered with to the detriment of the establishment.
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