[Sca-cooks] OOP Frying Question

[Nick Sasso]

-----Original Message-----
< < < < < My standard rule is, any utensil that takes longer to clean than
it
does to use the utensil for its intended purpose, is probably not a
great idea. As kitchen designs have changed somewhat with the passage
of years and we are using real estate resources differently, I think
that to a certain extent, deep-frying has become an exercise best
practiced in a food-service environment. With the small amount of
frying that I do, I'm probably best off with a wok.

Adamantius> > > > > > >


You will probably be more satisfied with your funnel cake results using
either a wok or a striaght-sided dutch oven.  The baskets will be a bugger
to fiddle with, and you can just use tongs to reomve from other frying
vessels.  The mix I use for these 'cakes is rather thick, but I've never
used a basket device outside of a commercial fryer (Imperial 45 lb model).
At home or at camp, it is a deep pot with oil, a pitcher and some tongs.

niccolo difrancesco
(cinnamon maple spinkle <by TONE's I believe> will ROCK on funnel cakes)