Deep Frying at Home is a BAD IDEA
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Date: 2019-08-15
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Comments and reviews: 9
Adam Ragusea
Q: So are you saying that deep frying is bad because you're bad at it? A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, Cooking should be a pleasure. If it's a job, get a takeaway. (Takeaway is British for takeout)Q: Do you realize those are potato wedges, not fries? A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying. Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it. A: Cool I'd love to come over for dinner. I'll have to jet before clean-up, tho. Q: Are you actually this angry/upset about deep frying? A: No, not really. I mean what I say, but I also mean it all in good fun. Q: Did you throw that bottle of used oil in the recycling bin? A: No, in Macon the green bins are trash, the blue bins are recycling. Q: Why don't you buy a cheap tabletop deep fryer? A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard. Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you? A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.
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Q: So are you saying that deep frying is bad because you're bad at it? A: Yes. I think home cooking should be easy, especially for someone like me who is pretty practiced. To quote MPW, Cooking should be a pleasure. If it's a job, get a takeaway. (Takeaway is British for takeout)Q: Do you realize those are potato wedges, not fries? A: I think that's a distinction without a difference. Long, deep-fried pieces of potato are fries. You want to cut yours into more traditional shapes, go for it. I think the wedge shape is convenient to cut and structurally sound for home frying. Q: What if I like deep frying at home? I've made the necessary equipment investments and I'm good at it. A: Cool I'd love to come over for dinner. I'll have to jet before clean-up, tho. Q: Are you actually this angry/upset about deep frying? A: No, not really. I mean what I say, but I also mean it all in good fun. Q: Did you throw that bottle of used oil in the recycling bin? A: No, in Macon the green bins are trash, the blue bins are recycling. Q: Why don't you buy a cheap tabletop deep fryer? A: The money is not the barrier. If I bought a specialized piece of equipment for every cooking task that could use one, I would run out of counter space very quickly. I'm already out of counter space. Also, they seem kinda yucky. If you come from a culinary tradition where you deep fry several times a week, I totally understand how that's a good investment for you. It's rather like a rice cooker; if you eat rice with most meals, sure, makes sense to have one on your counter. That's not my situation, and I'm hardly alone in that regard. Q: Wait, aren't you the guy with the three-day lasagna recipe? And fries are too hard for you? A: A few points here. 1) As I said in the lasagna video, that's a special occasion recipe for me; 2) While that recipe is time-consuming, I don't find it to be wasteful, smelly, messy, dangerous or unpleasant to make. I find deep frying to be wasteful, smelly, messy, dangerous and unpleasant; 3) That lasagna recipe makes 18 adult portions of food that are all done at exactly the same time. That is not possible without a commercial-scale deep fryer; 4) That lasagna is amazing. I have rarely had Italian-American food that good at a restaurant. In contrast, amazing fries are pretty easy to find at restaurants, which are able to produce them at scale easily and cheaply, unlike me.
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HangGlideTube
I got the little tiny Amazon 2qt cast iron dutch oven - AMAZING. Just my dad and I. I fix fried rice & frozen lumpia. Or, baked potato & shrimp. Or, chicken fried chicken or steak & mashed potatoes. It's great, very small amount of oil. I then strain it thru a metal strainer once in a while. When old, I use paper towels to soak the whole thing up and throw it in the trash - surprisingly very few papers towels are needed. No stinking up the house for days on end. If you need to make more - just put them in the oven to wait for another batch. Once you do it only a couple of times, you can keep the temperature exactly what you want. None of the electric type deep fat fryers will get you those high temperatures However, I find all of the videos out there saying you need really hot temperatures are just wrong Sure small cut french fries at 375-DegF but everything else will be lower - I start at at 375, and let it drift lower, else everything will be burnt outside raw inside Easy peazy controlling temperature.
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I got the little tiny Amazon 2qt cast iron dutch oven - AMAZING. Just my dad and I. I fix fried rice & frozen lumpia. Or, baked potato & shrimp. Or, chicken fried chicken or steak & mashed potatoes. It's great, very small amount of oil. I then strain it thru a metal strainer once in a while. When old, I use paper towels to soak the whole thing up and throw it in the trash - surprisingly very few papers towels are needed. No stinking up the house for days on end. If you need to make more - just put them in the oven to wait for another batch. Once you do it only a couple of times, you can keep the temperature exactly what you want. None of the electric type deep fat fryers will get you those high temperatures However, I find all of the videos out there saying you need really hot temperatures are just wrong Sure small cut french fries at 375-DegF but everything else will be lower - I start at at 375, and let it drift lower, else everything will be burnt outside raw inside Easy peazy controlling temperature.
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Helmic
The idea of ever frying in a dutch oven is horrifying. My family has always just used a tabletop deep fryer. Yeah, I get the tabletop space argument, but it's really not something you can replicate with other, more general purpose kitchen tools. Dutch oven frying is just too dangerous and requires too much active attention. In fact, if I look at my countertops, I see a food processor, a mixer, an air fryer, and my deep fryer. There's a bunch of smaller hand tools in my drawers, but the countertop's pretty clear. I could probably get away with even shoving some of the appliances into a cabinet if I didn't need it for a while. Also, air frying is a pretty great alternative if you toss your fries in the oil. It's basically windy baking, but it does get things crispier than in an oven.
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The idea of ever frying in a dutch oven is horrifying. My family has always just used a tabletop deep fryer. Yeah, I get the tabletop space argument, but it's really not something you can replicate with other, more general purpose kitchen tools. Dutch oven frying is just too dangerous and requires too much active attention. In fact, if I look at my countertops, I see a food processor, a mixer, an air fryer, and my deep fryer. There's a bunch of smaller hand tools in my drawers, but the countertop's pretty clear. I could probably get away with even shoving some of the appliances into a cabinet if I didn't need it for a while. Also, air frying is a pretty great alternative if you toss your fries in the oil. It's basically windy baking, but it does get things crispier than in an oven.
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SORI's Wikipedia Page
I'm disappointed with this video I honestly expected you to include facts about damage to health and how some oils are carcinogenic and the cost of using new oil always and or the cost to health when reusing the same oil again even filtered. This video is you complaining over such small first world problems this video is on par with that article about how the journalist hates eggs. Never asked for why you don't like deep frying and the fact you think people care and the only reason I clicked is because the thumbnail implied you were going to explain how unhealthy and dangerous it is for your health
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I'm disappointed with this video I honestly expected you to include facts about damage to health and how some oils are carcinogenic and the cost of using new oil always and or the cost to health when reusing the same oil again even filtered. This video is you complaining over such small first world problems this video is on par with that article about how the journalist hates eggs. Never asked for why you don't like deep frying and the fact you think people care and the only reason I clicked is because the thumbnail implied you were going to explain how unhealthy and dangerous it is for your health
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Mexapino
Do like most Filipinos do and deep fry outside. Personally my dad would hate smelling tilapia or crispy pata (pork) in the house. So we have what's called a dirty kitchen: an outside area with or without aluminum foil to catch the grease next to outside burners so the smell would just evaporate outside instead of staining the walls smelling like a carnival. Works best for us. All the while you can pan fry your burgers or whatever you choose to eat with your fries.
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Do like most Filipinos do and deep fry outside. Personally my dad would hate smelling tilapia or crispy pata (pork) in the house. So we have what's called a dirty kitchen: an outside area with or without aluminum foil to catch the grease next to outside burners so the smell would just evaporate outside instead of staining the walls smelling like a carnival. Works best for us. All the while you can pan fry your burgers or whatever you choose to eat with your fries.
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ResQ
Hope you can answer this one question, I'm sure you're aware of it but couldn't find your opinion: what about airfrying? It's new and because of that still much more expensive, yeah, but it doesn't need liters of oil which is really my main problem with deepfrying. I've had problems with neighbours chucking their oil down the drain in this apartment before, people really don't know you're not supposed to do that. Anyhow, would love to hear your take on airfryers
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Hope you can answer this one question, I'm sure you're aware of it but couldn't find your opinion: what about airfrying? It's new and because of that still much more expensive, yeah, but it doesn't need liters of oil which is really my main problem with deepfrying. I've had problems with neighbours chucking their oil down the drain in this apartment before, people really don't know you're not supposed to do that. Anyhow, would love to hear your take on airfryers
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Cristiano Zago Xavier
Totally agree Finally found somebody who joined me on this. Deep frying is messy, unpleasant and just not worth it when we are talking about French fries. With three bucks you can get a bunch of them just as good. If you came to say: '' oh, why don't you buy. '', please, that's just the idea right there. It's easier to BUY (or the fries or the equipment, I'm my case the first) than make it yourself at home. Great video.
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Totally agree Finally found somebody who joined me on this. Deep frying is messy, unpleasant and just not worth it when we are talking about French fries. With three bucks you can get a bunch of them just as good. If you came to say: '' oh, why don't you buy. '', please, that's just the idea right there. It's easier to BUY (or the fries or the equipment, I'm my case the first) than make it yourself at home. Great video.
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mackan072
Or, you get a cheap deep fryer and keep it on your balcony. It's really not expensive, removes basically all of the nagatives and don't require much monitoring. It keeps the temperature for you with no hassle and heats up very rapidly. No hassle, very convenient and don't require you to do any straining of oil or cleaning of pots. The oil stays good for many cooking sessions, as long as you stay away from fish and seafood.
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Or, you get a cheap deep fryer and keep it on your balcony. It's really not expensive, removes basically all of the nagatives and don't require much monitoring. It keeps the temperature for you with no hassle and heats up very rapidly. No hassle, very convenient and don't require you to do any straining of oil or cleaning of pots. The oil stays good for many cooking sessions, as long as you stay away from fish and seafood.
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Paul Chatel
There are plenty of options to safely deep fry at home, I have been doing it for years. There are numerous special purpose home deep fryers, and even without one you can usually safely fill the recipient up to 70% of the height. It's precisely because you don't put enough oil that it is splashing everywhere. Your video is pretty much a show of ignorance, you should have researched a bit before doing it.
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There are plenty of options to safely deep fry at home, I have been doing it for years. There are numerous special purpose home deep fryers, and even without one you can usually safely fill the recipient up to 70% of the height. It's precisely because you don't put enough oil that it is splashing everywhere. Your video is pretty much a show of ignorance, you should have researched a bit before doing it.
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