Deep fryer: pros and cons

Ladies and gentlemen! The child pesters to buy. I ask you to write only POSITIVE about the need for such a unit. In general, I know the negative sides. Although, probably, I'm not quite right - WRITE ANY REVIEWS! What are the models, + and -. THANKS in advance to ALL !!!

Minuses:

• unhealthy
• unjustified translation of ingredients (of the same oil)

Pros:

• the liver is destroyed noticeably slower than from excessive consumption of alcoholic beverages

I would also add free space from the deep fryer to the pluses, for example, in favor of a multicooker

I don’t see any advantages in a deep fryer, with all the desire. Especially for a child, such food is generally useless

Plus 1: the child will not buy fries at McDonald's and fried bread at the kiosks. If you do not spare money for butter, and change it more often, then such food will definitely be better than store food!
Plus 2: what about deep-fried fish? and pasties? mmmm ...! but saving time and cleanliness of the kitchen (have you tried frying donuts in a deep frying pan? then you will understand me!)

Minus (large): Of course, this is harmful! And a lot of cholesterol, and a lot of fat ... On the other hand, overeating on bread is also harmful. Especially for the figure! You can, of course, buy a double boiler: both tasty and healthy! But try to explain it to the children!

To be honest, I don't have a deep fryer, but my friends do.
Although it is harmful, it is very pleasant!
The choice is yours!

I have a deep fryer for 8 years. I use it from time to time, but with fear I think that it may break. It's a pity for a new money, and without it I can’t at all.

I don’t know whether this quality of a deep fat fryer can be attributed to the pros or cons - but deep-fried food becomes boring very quickly.
In a familiar family, where fries were very positively treated, after a month of regular use of the deep fat fryer, they deleted the dish from the menu.
I have this item is completely unused. One of the most stupid budget spending.
I fried chicken Kiev, donuts, but all this can be simply fried in a deep saucepan.
A steamer is certainly much more useful in everyday life.
If I now had to buy a deep fryer for some reason, I would choose the smallest one in terms of volume.
The portion of junk food is smaller, oil consumption is more economical, and takes up less space on the table.

It seems that there is no such thing as healthy food. EVERYTHING, to one degree or another, is HARMFUL ... It is useful to diversify your diet, not to get carried away with one too much.
Who said that food cooked in a deep fryer is more harmful than food cooked in a frying pan?
The idea in a deep fryer is that the oil does not boil, but is heated to a certain temperature required for a particular product, and the food does not absorb oil, as in a frying pan, but becomes crispy.
My body is very sensitive to fatty foods. I absolutely do not eat from a frying pan, but I really want a fried one with a crispy crust. When I read the article on the principle of deep-fat cooking, I realized that you can buy a deep fryer. As for French fries, I can't eat boiled fries every day (once a week).
I bought a Tefalevskaya deep fryer with a wide basket, but small in terms of oil volume. For some reason, fryers with a small amount of oil are recommended.
The basket contains 3 medium sized pasties. I have already prepared a lot of things and the body accepted everything very well. No heartburn, no nausea, as happened before from food cooked in oil.
Indeed, the place requires a lot, but it was found
I really want to try to cook onion rings in batter, as in rostix they gave to beer
I recommend the deep fryer. Convenient, fast and tasty. In moderate doses, food from a deep fryer is healthier and less caloric than food from a frying pan.

I have a Mulinex deep fryer, though I rarely use it, but when we take it out, we come off in full. We do everything in it. The chicken is amazing, the fries and the brushwood! And if you think about what is harmful, then you cannot eat anything, because what we think in the store is the same sausages, sausages, cakes, etc., everything is harmful.

Please tell us how to cook in it? Is it possible after chicken to fry the same brushwood in one oil and how much to use one gulf of oil? how many hours or days the oil can stand before the next preparation. Share secrets and recipes

There are models of deep fryers with a special sensor. which determines the degree of contamination of the oil. I saw this on Phillips, they are expensive.
I have it for 2000 rubles. Tefal. It is recommended to change the oil after 6-10 uses. At one time I cooked potatoes, breaded fish ... After cooking, it is recommended to filter the oil and take it to the refrigerator. Through a colo-slag with a fine mesh I clean the oil from suspended particles (all sorts of crumbs from breading and small potatoes ...) and into the refrigerator. I thought it was troublesome to drain the oil and wash the fryer after cooking. it turned out not. There are removable parts that are dishwasher safe, and the Teflon pan is easy to clean by hand.
You can tell by oil when it needs to be changed. While transparent, everything is fine.

I have a Delonghi F330. A good thing!
Evaporation filter, convenient oil drain system, temperature regulator for different products, non-woven oil filter.
non-removable bowl, inconvenient attachment of the handle to the basket.

1 refueling a little more than 1 liter of oil, I filter the cooled oil, store it in the dark (not in the refrigerator), gradually spend it in HP, so that the oil is not used more than 2-3 times.

Favorite dishes: potato chips (cut on a burner), pasties, dumplings (straight from the freezer into the deep fryer).

xb: what model of fryer do you have?

The model is 🔗
Liked the basket - wide and shallow.

I found a line about deep fat:
Dishes fried in good deep fat are the same dietary and healthy for adults and children, as well as boiled ones.

I changed the oil in the deep fryer yesterday. Before that I used mylora, yesterday I uploaded IDEAL. The difference is palpable. Milora gave off a slight unpleasant odor when heated, Ideal behaved well when heated.
Prepared chicken legs, pre-pickled. There was a desire to breaded them, but decided to try them without breading. Very well! Crispy crust, juicy meat. Cooking time 10 min.
French fries topped with. Used frozen. 9 min cooking time.
After the meal, I began to listen to the body, because I was still afraid that the food was harmful. Struck by the feeling of lightness on the stomach
If you want, buy a deep fryer and don't be afraid that it will harm your health.

Does anyone have one? Deep fryer Vitek VT-1535
🔗
It attracts with its small size and low oil volume. I just do not think that I will often cook in it and do a lot. Again, there is nowhere to put.
Who will say what? Is it worth it?

Elena BO yesterday bought herself a Vitek iron and drew attention to the fryer about which you write, I really liked it so compact. I would have bought it, but I have Mulieshka. I think you should buy it. I have been using this company for a long time there have been no punctures. I have a kettle, mini-oven, tongs now and an iron.

It's not like that for me, but I will express my thoughts.
The deep fryer doesn't have to be very small. The firm is not important here. Because a stable cooking temperature is very important. In a deep fryer, everything cooks faster than in a frying pan due to the short exposure to heat from all sides. And a sufficient amount of oil heated to the required temperature is a guarantee. The temperature is slightly lower and the product begins to stew, and not fry.The thermostat of course turns on the heater, but when the temperature has already deviated from the set one.
The description contains 400 grams of potatoes. But from my own experience and the experience of all my friends - the less potatoes you put, the tastier the fries will be. So this basket is practically 1 small serving.
Granted, it's easier for a small fryer to find a place in the kitchen. But to make a long show out of making fries or chips for the family ...

In-in! Yesterday I fried Kiev-style cutlets on Milor (and it's not normal to make them without a deep fryer) and potato chips, there was a smell. And I sinned on the apparatus. This was not the case with Avedic oil.

Elena Bo, what a cool deep fryer you have chosen! There are even fondue forks and a temperature regulator. And the price is normal. I would definitely buy one for myself, but this summer I already bought "Tefal". She is also small: for 400 g of fresh fries. The truth is technically simpler and more expensive. I am very pleased with the purchase, since the deep fryer is small, lightweight, easily fits on the shelf in the cabinet. I rarely use it, 1-2 times a month. Cooking in it is very fast, it takes up little space on the table. I think "Vitek" is no worse than "Tefal".

I bought a large deep fryer of Delongy, and already regretted (although the saucepan is pulled out in it, and this was important for me) that it was so big, after all 2 liters of oil, and now the prices have doubled for oil .. it will still stand, so a small fryer is still better, no need for bulky, but the fact that I bought this device has not yet regretted)))

Vitek is not an Austrian technique, as they say. Design is developed in Austria, but produced in China from Chinese parts. In Eldorado, affordable equipment "Elenberg" is sold, they will say that this is an English technique, in fact, this brand was invented by the Eldorado himself and is produced in China for them. If Vitek monitors the quality of his products, then Elenberg is a dubious technique.
I will find a link on deep fryers, I will put it.
It says that the oil can be stored for a very long time and be used many times. There are ways to clean it. It seems like a crust of bread to fry. I'd rather look for a link.
A large deep fryer is good. Evaluate when you fry pasties, donuts, brushwood ...

A large deep fryer is good, but where the family is rather big and there is a place for the appliance in the kitchen. And when you need one serving of French fries, why a huge apparatus? Everyone decides for himself.
And I like this Vitek deep fryer. Compact, but contains two devices in one: fondue + deep fat fryer.

Oh, fondyushnitsa. And I have been looking at her for a long time, but have not seen her. Exactly, we must take it.

I'm looking closely at this one, I also need not big.
🔗
or vitek what better can someone tell me?

I also want to buy a small fryer. I also have a large one - but it became completely inconvenient to use. When I bought it, about three years ago, french fries were eaten several times a week and there were no problems with butter, they quickly fried and replaced with a new one. And now fries are not popular because of diets, at most once a week. I really want a deep fryer with a small amount of oil. I looked in the Vitek store - it seems that I liked everyone, but I couldn't figure out how to fasten the basket during cooking. If you put the handle in the open state (that is, you can hold it by it), then for some reason the lid does not close tightly. Is that so for everyone? Or did I find the wrong basket?

[Zubastik]

Zubastik, I saw (METRO Moscow) the SMILE deep fryer, how much a reliable company I will not say. Traveling iron and hairdryer work flawlessly for six months on business trips. She, a deep fryer, is so tiny for one portion, like a toy, the handle is removed from the mesh, the lid can be closed during cooking.

[Zubastik]

I also want to buy a small fryer.

Zubastik, Moulinex has a small deep fryer (can be used for fondue, called MINUTO, Capacity 250 g potatoes, Oil consumption 0.7 l) and Tefal (Tefal Minute Snack 400, oil volume 0.5 l)

I looked - Tefal does not have an adjustable thermostat, i.e.the same temperature is always, and at Mulieszka - you can set different temperatures for different products (and it costs less)

Another baby - a deep fryer + fondue Ufesa FR1000 Dueto Cheff, 0.5l oil instead, 0.2kg potato capacity. Includes 6 fondue forks. Adjustable thermostat. But I didn't find the price, I don't see it in stock now.

And in the fall I read in some magazine that (in my opinion Tefal) released a new deep fryer with a stirring paddle (like a knife in a bread maker) so in this deep fryer a kilogram of potatoes is fried in 1 tablespoon of oil. I have been looking for this deep fryer in stores since then, but no one has heard of it. Yes, and I'm not sure who the manufacturer is, and even more so I don't remember the model number and it's no longer realistic to find the magazine. And SO I want to find a similar thing.

And in the fall I read in some magazine that (in my opinion Tefal) released a new deep fryer with a stirring blade (like a knife in a bread maker) so in this deep fryer a kilogram of potatoes is fried in 1 tablespoon of oil. Since then I have been looking for this deep fryer in stores, but no one has heard of it. Yes, and I'm not sure who the manufacturer is, and even more so I don't remember the model number and it's no longer realistic to find the magazine. And SO I want to find a similar thing.

Tefal on the official website does not have this in the deep fryer section: 🔗

There is also Master Pilaf 🔗, but there, too, without a stirrer like.

In general, the idea is interesting, I have not heard about such a device.
But it seems to me that with this method the whole potato should be broken. And it will certainly not be deep-fat in essence (deep-fat = immersion in hot fat), but simply frying.

Here is an article about deep-frying, from the magazine "Hotel and Restaurant: Business and Management No. 2/2007"
Deep-fried frying is perhaps the most controversial type of cooking food. What sins are attributed to deep fat! No matter what diseases they frighten those who love donuts and fries! They scared, scared and will scare. Deep fat was, is and will be one of the most popular types of heat treatment. This is how a person is made - temptations in him always overcome the feeling of danger. But is it so great, this danger? And is it possible to somehow fight it, while keeping dishes with a wonderful golden crust on the menu? So, the theme of this issue is deep fat.

Deep fat: truth and fiction

Like any “evil”, deep frying has literally overgrown with stereotypes and scary stories. First of all, the most stable stereotype is that deep-frying is delicious, but very harmful. For both health and weight. This statement, alas, is largely true, but still not entirely indisputable, since it owes its appearance not to the properties of the finished product, but to its poor-quality processing, as well as banal human incontinence - when it is tasty, it is difficult not to abuse it. And by the way, numerous studies have shown that, subject to the rules, deep-fried dishes are less harmful and no more high-calorie than just fried foods. If only because the high temperature at which deep-fried cooking takes place provides not only a golden crust, but also faster cooking - so, unlike conventional frying, when deep-frying, it is possible to preserve many of the original useful properties of the product.

Another stereotype says that deep frying is a new invention, the same age as hamburgers and other pernicious culinary habits of our time. However, this is pure delusion. Many peoples have fried foods in large quantities of fat since time immemorial - more precisely, since they even began to fry. The presence or absence of such a tradition is due, in essence, to only one thing - the possibility of using large quantities of large amounts of fat in cooking. After all, even such ancient (and, by the way, generally recognized healthy) cuisines like Chinese and Japanese can not do without deep fat! Another thing is that before the invention of deep fryers (the first deep fryers appeared only at the end of the 19th century), this method of heat treatment was very laborious and requires a certain dexterity.

Another stereotype of all those associated with deep fat, and perhaps the closest to the truth, is that the consumption of deep-fried foods contributes to the formation of cancer. The reason for this statement was the research of Swedish scientists, who found that, for example, chips are sinful with a high content of acrylamide, a substance that causes cancer. However, these same studies have shown that there is acrylamide in both regular bread and muesli. It (acrylamide) is produced by all starch-containing products, having undergone high-temperature (from 120 ° C) processing - that is, it is not formed during cooking, and when frying, deep-frying or baking in the oven, it cannot be avoided. It is too early to talk about the final results of the research, however, it is clear even without this - deep-fried dishes, as well as fried dishes, simply should not be overused! And researchers have not yet prohibited deep-frying, but only advise to ensure that the dishes have a golden, and not brown crust, indicating tainted oil.

We won't even talk about the fact that heated oil is a source of carcinogens - everyone knows that. But this sin is not only for deep fat, but also for all methods of frying with the participation of fat. It's another matter that deep frying becomes especially dangerous if the oil is overheated above the required temperature - but this is again a matter of discipline.

By the way, the stereotype regarding the frying process itself claims that the products are dipped in boiling fat. It is not true. As we will find out later, when talking about the process itself, deep-fat frying takes place at a temperature significantly lower than the boiling point of the oil.

In general, it is impossible to call deep-fat a healthy form of nutrition, however, as it turns out, "the devil is not so terrible as he is painted." Perfectly. Unfortunately, very few companies in the food industry adhere to simple but very clear rules for working with deep fat.

And in the fall I read in some magazine that (in my opinion Tefal) released a new deep fryer with a stirring blade (like a knife in a bread maker)

In general, the idea is interesting, I have not heard about such a device.
But it seems to me that with this method the whole potato should be broken.

You can check in HP Panasonic, in JAM mode, it just heats up quite a lot and the blade spins all the time.

You can check in HP Panasonic, in JAM mode, it just heats up quite a lot and the blade spins all the time.

And I read this topic and keep thinking, but it is poorly to adapt a multicooker for this business, a yoghurt maker, with our joint efforts, we built it out of it! Maybe in the baking or steaming mode, you can heat the oil to the desired temperature, and there are a dime a dozen of leaking soft teflon spoons. I have nowhere to put even the tiniest deep fryer

And at the expense of carcinogens, my friend, an oncologist, once told me that only in sunflower oil, when heated, carcinogens are formed, and rapeseed, corn, olive are more or less safe in this regard. True or false, but ... since then I have completely switched to corn oil, the difference in price is small, and God protects the careful. I also bake bread in corn, it turns out great.

And I read this topic and keep thinking, but it is weak to adapt a multicooker for this matter

For deep frying, the oil temperature is needed from 150 to 200 degrees. Will be able to warm up the cartoon like that. oil?

Tefal on the official website in the deep fryer section does not have this: 🔗
3PQS491SNSBF9PTCRB1L7SC6 4VB702XC

There is also Master Pilaf 🔗
/tefal/products/product/index.asp?category%5Fid=200&dept%5Fid=250&sku=U00393&mscssid=
3PQS491SNSBF9PTCRB1L7SC6 4VB702XC,
but there, too, without a stirrer like.

In general, the idea is interesting, I have not heard about such a device.
But it seems to me that with this method the whole potato should be broken. And it will certainly not be deep-fat in essence (deep-fat = immersion in hot fat), but simply frying.

master pilaf is certainly a good thing, but it's still big.??? Today I have already bought myself a Vitek, such a handsome man and still a manun in addition. we have already tried what we need

For deep frying, the oil temperature is needed from 150 to 200 degrees. Will be able to warm up the cartoon like that. oil?

Found on the official website:

In the BAKING mode, you can cook muffins, charlottes, casseroles and any dishes that are baked at 180 ° C. Please note: processing in this mode is very gentle and does not create a crispy crust on top.

It is not entirely clear whether the cartoon heats up to such a temperature or it means that the listed dishes are IN PRINCIPLE cooked at such a temperature, and the cartoon treats them in some way ...

I have to try it, I think it shouldn't hurt the cartoon.

For deep frying, the oil temperature is needed from 150 to 200 degrees. Will be able to warm up the cartoon like that. oil?

Who has a thermometer with such divisions, do not regret 0.5 liters of oil, check

Who has a thermometer with such divisions, do not regret 0.5 liters of oil, check

It is not necessary to measure with a thermometer. The heating for deep-frying can be checked as follows: throw a piece of white bread crumb into the butter (as it was written where I read it - the size of a pinky fingernail, I suppose I meant the little finger on the hand)
If there is silence around a piece of bread and no one is bubbling, the temperature is insufficient
If there are violent bubbles around the piece of bread and the piece turns black, the temperature is too high
If there are intelligent bubbles around a piece of bread, without hurrying bubbles, the oil for deep fat is ready
(this is my free retelling of an article about deep fat, I don't remember the source)

Village stove, thanks for the informative and balanced article!
And about the deep-fried propeller.
When 6 years ago I dreamed of a deep fryer, I found a description of one interesting model from Delonghi (Alain would not have read the current)
So the company found out that hot oil boils on the product within 4-5 seconds after pulling it out of the fryer. And they released an advanced model where only 0.5 liters of oil had to be poured. The inclined basket with the motor was constantly rotating, and half of it was constantly in boiling oil.
But then I did not buy it, but now they are not released.

[Uncle Sam]

Uncle Sam, I confirm, I have this model of a deep fryer, inclined when rotating. It is very convenient even with a small amount of oil. And the device itself is small. There is an automatic heating function. therefore I don’t check it with bread.
I need a model - I'll tell you. Indeed De Longhi.

Thanks, Admin.
When last (2006-2007) New Year was looking for a deep fryer. There was no such model in the city. I bought a simple Delonghi, without a motor. With individual cooking temperatures for different dishes, filters for evaporation and oil, and a hose for draining the oil. I like.

I need a model - I'll tell you. Indeed De Longhi.

Admin, tell me the model. I want to replace the big tefal with something compact.

"Admin, tell me the model. I want to replace the big tefal with something compact."

I am very ashamed, but Instructions and passports for different life. the technician has not arrived yet.
Here I copied it from the box from under the deep fryer, try to find it.

De Longhi Living innovation Rotofriteuse Friggimeglio

If you really need it and don't find it, then this week I'll be in Moscow, tell me I'll go home specially and pick up my passport.

Here I copied it from the box from under the deep fryer, try to find it.

De Longhi Living innovation Rotofriteuse Friggimeglio

I am in shock Delongy has 4 (FOUR) models of rotary basket fryer on the official website !!!
🔗

True, there is no small model among them, there are all models from 1 kg of products.

master pilaf is certainly a good thing, but it's still big. ??? Today I have already bought myself a Vitek, such a handsome man and still a manun in addition. we have already tried what we need

kaktus, tell me how your deep fryer is arranged - how is the handle from the basket located at the time of frying? Does it come out or fold inside? If it comes out, does the lid close tightly? And even better would be a photo.

About the Multicooker - don't you feel sorry for spoiling your assistant with deep fat? I would be sorry. I don’t have a dishwasher yet, because there’s nowhere to put it yet, and having a deep fryer without it is very difficult.It is literally impossible to wash it to be clean, periodically you have to pour water and heat it all day so that the fat adhering to it is steamed, but it still does not help. Grease remains on the lid and rubber bands. If you deep-fry in Mult, imagine what will become of it. After all, you cannot unfasten the lid and put it in the dishwasher.
And it also seems to me that the Multicooker is not at all adapted for this because of its valve - steam from the fried products must escape freely from the deep fat, otherwise it will drip into the oil and there will be large splashes, and in the Mult the steam comes out super minimal.

Tell me dark, how many times can you use the same oil and how often you need to change filters.

I change the oil when it changes color compared to fresh. If the oil is yellow and transparent after straining, then I cook, as soon as the color changes to dark, I immediately pour it out. How many times it happens I did not even think about it. It seems to me that it also depends on the products you cook.

[Rustic stove]

"It is literally impossible to rinse to keep it clean, periodically you have to pour water and heat it all day so that the fat that has adhered to steam is steamed, but it still does not help."


There is an excellent tool for removing fat from dishes - the Shumanit Grease Remover by the Israeli company BAGI, made with a spray.
It is sprayed onto the dishes and after 30-60 seconds the remaining fat is removed with a paper towel, then washed with a regular detergent. The tool is SUPER!

From this series and the company Stain remover - perfectly removes almost all stains, even old ones. And also the BAGI powder-granule agent for cleaning the sewage system POTKHAN, breaks through all blockages completely, and also use it once a quarter to prevent pipe cleaning. In my opinion, the best remedy for today.

Rustic stove, my Delongy takes up to 1 liter of oil. It is a pity that there are no such small ones anymore, but these deep fryers deserve attention.

Admin, thanks for the advice! But I have been using this Shumanitov for 8 years - really good! But it is so thermonuclear that I don’t dare to use a technique like a deep fryer - I messed up a lot of surfaces with it, it tears off well from a chipboard covered with plastic, an oven (and it seems to me that I spoiled my Gorenie - the upper enamel was removed), if I cleaned the cast-iron bath, right away peel off. The microwave has spoiled thoroughly, in short, you need to be very careful with it - first try it on an invisible surface.

I have been using Shumanite for a long time and with success. I clean all the dishes periodically with stagnant spots, including Teflon, aluminum (pan bottom), metal. You don't need to leave it for a long time, just 30-60 seconds will be enough and immediately remove it. It is good to clean the tiles above the stove.