[Sca-cooks] wow kitchen

[Barbara Benson]

> A deep fryer? Where is that hiding?

Greetings,

It has been my experience that deep fryers in feast kitchens are just
usless wastes of space. If I need to fry something I would rather use
a large duch oven on a burner or cart in a Turkey Fryer and use a
shorter pot on it.

The commercial deep fryers require a prodigious amount of oil(which is
not cheap) get very hot (with the accompanying burn) and are a
complete pain in the tuckus to clean out (and whatever lacky receives
that job will curse your name). And then you have all of this dirty
oil to dispose of. It just isn't worth it in my opinion.

Now, the stack ovens on the other hand - they rock. But make sure you
take enough oven thermometers that you can moniter all of them. You
never know how hot something is going to run.

Glad Tidings,
--Serena da Riva