[Sca-cooks] OOP Frying Question

[rattkitten]

The oil is at 375 which is as hot as the poor little thing will go... 
makes me miss the commercial fryer I had at the Restaurant. (We don't 
use one at the School I am at so that our little darlings don't grow up 
with fried foods... )  anyways the batter was sort of thick but I guess 
it could have been a little more.  And yes we are lowering the basket 
into the oil before we pour in the batter.  One thing that worked sort 
of was using a spoon and pouring the batter into that after submerging 
the spoon into the oil.... But we shouldn't have to do that... I just 
think the damn thing is to small.... Need to get me a BIGGER FRYER....  
aaruh aruh aruh... (Thank You Tim Allen) LOL.  We got this thing back at 
Christmas and I have been slowly playing with it... I generally avoid 
fried foods.  But it has been fun for French Fries and Won Tons, Egg 
Rolls, Shrimp Chips... etc... We just got up this morning and said mmm 
donuts. Ended up with funnel cakes. and crumbs...

Good Breakfast though.

Nichola

Phil Troy / G. Tacitus Adamantius wrote:
>
> Maybe you need a thicker batter and hotter oil? The trick is to get  
> the cake to develop a partial "skin" before it reaches the bottom of  
> the basket. Easier said than done, of course, until you have a little  
> experience and tinkering time.
>
> Are you putting the batter into the basket and lowering it in, or  
> lowering the empty basket first?
>
> Adamantius
>