Deep Fryer

ok,
since it is you and patrick just stay after the thing. filter the oil,make a cleaning schedule and keep after that. if you do a good cleaning and filtering then you will not have the problems i have had as chef and the cost of a fire suppressor in the hood has nothing to do with my decision--getting people to clean the thing has and it has jaundiced my view of the things.
for oil spend the bucks and get peanut. smoke point on that is 400f to start and will drop to 350f on your 3rd filtering which is the starting point for vegetable oil. do the math. it saves a bunch.
with fresh oil at 400f the color of your fries will be really light. do not let that throw you. if a customer comments just let him taste a fry.
it will also be a way to use up leftovers. cheap way would be won-ton skins and left over pulled pork. would only take a minute or two. you could also do a veg tempurea or what the heck a kabob of peppers,smoked meat and whatever tropical fruit is cheap. just a reheat kinda of thing..
but filter and clean everyday. make your life ez!!!!!
or what the hey do funnel cakes!!!!! peg had a tourist ask if we did those!!!!!!!!!
had to leave the rig on that one!!!!!!!!!!
jack

Hi.

Peanut oil is the only way to go. I agree. Bought a big ol box today. I do have to put up a sign that says we use peanut product though, state law! Good one though.

For home use I switched to peanut oil for frying a ways back. The taste is just so superior I think. I was getting fries that tasted bland. Switched to peanut oil and the difference was chalk and cheese.

Well, you know I used to own a fish and chip place, and Friday Fish Frys are big up here, an institution. I may just have to try my hand at a Friday Fish Fry, complete with the old butcher paper and newspaper serving cones. Just maybe.

I don't do frozen fries either. Just fresh.

I am thinking maybe pork and brisket Pates (like Pasties), just thinking. I could do deep fried corn on the cob now too. That is pretty tasty.

I am told that fries will add to the perceived value of my sandwiches over chips. I may just use this thing for special events. I dunno. I have not decided yet. The cost was minimal. Still a lot to think about and decide how to best use it.

Heat is making me think many things today. We were up to 100 today. Dang, it wasn't this hot in the V. I. !!

We are trying to figure out how we can run in the winter here. We are having such a good time with the BBQ wagon that we want to continue all winter. Not an easy solution at hand either.

Funnel Cakes!!! Good Grief, start frying the ice cream and the candy bars too! Hey do mini donuts too. 1, 2, 3, 4,5,6,...

Take a deep breath.

Won tons would be an easy do! Good thought.

We are going to have to see how this goes. I have some real mixed feeling here. One plus is this is a rather small unit. 20 pounds an hour. Small oil use too. LP Gas of course.

Let you know how it comes along.

Kate

Yay, fried stuff!

You are right when you said that fries will add to the perceived value. Especially fresh cut ones. Yoour product will be head-and-shoulders above the competition. I mean, I like potato chips or corn chips, but given the choice......

Plus, you can fry damn near anything and it tastes good. Two-inch chunks of old belts, dipped in a nice herby batter, are wonderful when fried. Seriously though, pickles, nacho jalapeno slices, pickled anything, oh man....stop me now. Hand me the lipitor.

This weekend is the Montana State BBQ Cookoff. We will be there to compete, and vend. Fries will be a big seller with our barbecue, they always are.

Hi.

We just got the thing all cleaned up and set up with gas. Looking for the french fry splitter. Wonder where that thing is!! Time to give it a go.

Patrick wants to do some deep fryed sweet potatoes. Can't say I have tried batter fried belts, but if you say so I will take your word on it.

I am pretty sure we will not be able to keep up with demand on the fries for the event we are doing Thurs. to Sunday. But, we will give it our all.

I am making cones for the fries, at least the ones that aren't sold with sandwiches. Went to the local paper, got a few bundles of newsprint (free), got a roll of butcher paper. Took me a couple tries before I recalled how to fold them, but they are a nice size for an order of fries, easy to hold by the point of the cone for festival walking, and damn cheap! Added bonus is that nobody else will be sending em out looking like ours. Wish I had a big stamper with Porky Pine Pete's so I could give each one a quick label as I make it. Takes me about 30 seconds to crank one out. Good job while watching TV or jawin. It is bringing back old memories too.

Let you know how it works out this first try.

Thanks!

Kate

What happened to using animal fat for fries? They may have a lot of colestorol but the taste is supurb. A blended beef and pork is used by alot of chinese places. Love those sweet tater fries and they are so southern. Keep stokin and smokin.

Here on the Maryland Eastern Shore people travel from Baltimore and Washington DC to get our Boardwalk Fries (called Thrashers). They are made with fresh potatoes and fried in peanut oil, the best part is what us Marylanders like to put on them.......

OLDBAY seasoning and cider VINEGAR!!!!! one or the other or even both!!!!!


this is a HUGE seller on the ocean boardwalk!!!


http://www.delmarvaheadlines.com/mdbeachcomber/stories/20040813/1040476.html
Here's a good write up about the place!!!


dan

Hey Kate, how do you fold up the paper cones so's they don't come apart?