o.k. now i need some serious help.I have a deep fryer that i need to clean well just the to but the top is made out of metal not the easy to clean surface the body is made of and it has vents that do’nt come out so it’s not easy to clean. i NEED a product thats REALLY tough on grease like oven cleaner tough, cause this stuff dried and oh my its the hardest stuff i’ve ever seen,i didn’t even know grease was on it. ive tried soaking it, scrubing it with boiling water,that OXI-CLEAN stuff is CRAP! DO-NOT BUY! please someone help thanks

YES or NO can anyone explain it to me that is for the science.

I have a deep fryer and I am looking for things to cook in it. So far I’ve made French fries and that’s about it. Simple is better.

song-You can eat some fiber glass and follow it with draino

You can slather your elbows with best foods mayo

You can Rollerblade down the stairs

go ahead, smother yourself with honey and wait for bears

too bad that no one cares

chorus:

Don’t try to figure out, what is wrong with you

just accept it, go ahead, mix your condiments with glue

Smack yourself with a hair dryer

put your hands in a deep fat fryer

just accept your craziness as it is

cus you’ll never figure it out

song- put tic tacs between your toes

don’t be part of the status quo

dip your ears in gasoline

walk ’round town dressed as a lima bean

run with scissors and eat shampoo

you know for a fact you’ve always wanted to!

Repeat chorus:

Don’t try to figure out, what is wrong with you

just accept it, go ahead, mix your condiments with glue

Smack yourself with a hair dryer

put your hands in a deep fat fryer

just accept your craziness as it is

cus you’ll never figure it out

Here’s one that many people never get to try, and we’re going to show you how to do it for yourself. One of the coolest tips that we’ve done yet - deep frying a mars bar. This is one that’s going to really impress your friends!

Hubby spilled the deep fryer trying to put it away. Hubby then decided he didn’t need any help cleaning up the mess he’d made and sent me on my not-so-merry way.

Hubby has now gone to bed, and I just went in there. We have tile in the kitchen, and hardwood in the living room next to it. He’s tracked that oil onto my hardwood floor, and the kitchen floor, while not covered in a huge puddle of oil, is now slimy with a nice coating of it.

Would my steam mop clean this mess? Or just spread it around some more?

Or should I dig out the old fashioned sponge mop? I should mention he was thoughtful enough to leave it out for me, soaking in the bucket of oily water he used to mop it in the first place.

How best to clean up this mess, before he tracks it up worse in the morning?
Thanks. I just rinsed out the sponge and bucket, and remopped it. It seems mostly clean. Soon as it’s closer to dry, I’ll dig out the steam mop and go over it again. I think I’ve almost got it.

I simply panicked when I saw what a slimy mess was waiting for me.
Thanks y’all. Not sure why I panicked, other than we’ve lived here less than a year, and I really like the flooring.

The floors are saved! I found a de-greaser under the sink I’d forgotten. Having remopped it, rinsed it, and dried it. My floors are back to their pristine condition.

As to hubby, he meant well, bless his heart.

In this video, Betty demonstrates how to make Sweet Potato Fries. This recipe was inspired by the recent trip that my husband, Rick, and I took to Acres of Land Winery. Rick ordered Sweet Potato Fries to go with his Crab Cake Sandwich. These are sweet potato strips that are deep-fried in oil, and then drained and sprinkled with salt and sugar. They are delicious! If you are not comfortable deep-frying with oil, please do not try this recipe. Ingredients: Raw sweet potatoes, peeled and cut into strips like French Fried potatoes. (I used a red variety, but you may also use a white variety.) Peanut oil for deep-frying (You may use another oil, if you prefer.) a sprinkling of salt a sprinkling of sugar Heat about 1 inch of peanut oil to 350 degrees in a pot over medium heat. With a long, slotted utensil, ease a batch of sweet potato strips into the hot oil. Move the potatoes around in the oil with the utensil as they cook. You may need to adjust the heat throughout the cooking process, because you may have several batches. You will be able to tell when the sweet potatoes are done. If you are not sure, just take one out and let it cool a bit, and then take a bite. It should be tender all the way through. Use a slotted utensil to remove the first batch to a rack or to a tray covered with paper towels. Immediately sprinkle the Sweet Potato Fries with salt, and then with sugar. Repeat this process for as many batches as you have. When you have finished deep-frying, draining, and …

Here is how it went down… Last night at work, I accidentally splashed some hot grease out of a deep fryer and onto my forearm. The millisecond it hit, I wiped it off on my shirt. I examined the wound and was surprised to find that about a 2.5" circle of skin had gone with it! Right then, I showed my shift manager and we applied some burn ointment over the entire area. We debated for about a minute and then decided that it would be best for me to go straight to the hospital. So I drove myself over there and waited for about an hour in the ER waiting room with my forearm on ice. I was then called back into the clinic where they applied some type of medicine on large pads to the burned area and wrapped it up. Note: When the burn first occurred, there was no pain. After we applied the ointment, stinging pain began to occur. When I arrived at the hospital, the pain was very unpleasant but not nearly as bad as I thought it would get. The ice helped reduce the pain to nearly nothing. When I woke up this morning, my arm was pain free. Also note, after about a day, my burn has begun to discharge yellow stuff. It can feel the wet, gooey liquid under my bandages. (we are supposed to leave the bandages on 24 hours before cleaning the wound and replacing them)

So, will this burn leave a horribly disfiguring scar? Will it leave any scar at all?

Thanks!

microwave
deep fryer
stove top
oven
if i cant do take out…then deep fryer its fast and easy! i love to cook but hate doing dishes lol so i deep fry it and stick it on a paper plate

I ordered and ate some chicken strips today, and other than being incredibly dry the first 2 tasted fine, but the last one tasted rancid. So much so that I had to spit it out and did not eat it. My concern is that if one piece was bad maybe they all were, and perhaps the others just weren’t bad enough to taste yet.

Now, I know that they go through a deep fryer, so I’m wondering what the chances are that the frying process killed any bacteria?

Will I get sick from eating it? Would I have known the others were bad by the taste? Since Salmonella comes from undercooked chicken, and this wasn’t the case here, what can I expect? Food poisoning?

I know the best way to tell is to wait 8-48 hours and see, but I’m worried. I don’t do well with stomach illnesses, and I’m home alone, so I’d like to know what to expect so maybe I can try to contact someone before it hits.

asseenontvproduct.info As Seen on TV The Chef Basket™ is the new way to make kitchen work quick and easy. It starts off flat and instantly expands to a flexible basket that lets you cook, boil, or deep fry foods with ease. Even when hot water or oil is rapidly boiling in the pot, the specially designed handles stay cool to the touch. Invert the Chef Basket™ and it turns into the ultimate steamer. But there’s more! Flip down the handles and it’s a free standing colander. You can rinse your food in the Chef Basket™, lift the handles back up and go right from the sink to the pot in one easy motion. Best of all, it folds flat for easy storage anywhere!

I have tried and i have no idea what i did wrong:
I bought some fresh mozzarella at the grocery store
I scrambled up some eggs and dipped some of the cheese i cut up in it.
i coated the cheese sticks in breading, put a little more egg on, and then put another coating of breading on it
then, one of the times i fried the sticks in a pan with oil, and the other time i dipped the cheese sticks in a deep fryer.

The cheese sticks looked… Ok, however they looked a little different from any cheese stick i have ever seen. when i tasted them I realized i must have done something wrong. They didn’t taste anything like the cheese sticks i had had before, they tasted like… almost nothing, very mild. Another thing I observed, the cheese didn’t stretch normally. I don’t really know how to describe it, the cheese was really… gooey instead of stretchy, almost as if the cheese was a liquid rather than a solid (a really thick liquid). usually, the cheese from a mozzarella stick is tinted just the slightest bit yellow (like the average person’s teeth) and translucent. The cheese from these mozzarella sticks was white as a sheet and completely opaque.

What did i do wrong? Am i supposed to use a special kind of cheese? what is the best kind of breading to get?

Any good recipes?

I’ve seen all the biscuit and from scratch recipes on here and none of them are the one that I’m looking for.
We go to a local Mexican food restaurant that serves the best sopapillas; they’re not like the usual tortilla or crust ones that most places sell, but instead look like puffed up crescent rolls. Has anyone made sopapillas out of crescent dough?
If so, how did you cook it and did you have to do anything to the dough before cooking it?
Did you just fry it, because these seriously just look like they are deep fried but there is no grease whatsoever so I don’t think they’re put in a deep fryer.
They do drizzle honey on them and usually whipcream or powdered sugar.
Thanks
We’re from Texas and you can tell the restaurant uses something ready made, not a recipe. I’ve looked at all those recipes on here, like some of you provided, and that’s not what I’m looking for. I know that many of you use biscuit dough and tortillas etc., but these are different. They are curved and you can see the "folded" outline just like on a crescent roll so I’m really looking for a recipe that would come close to duplicating these. They are very light and flaky and nothing like the usual fried bread sopapillas that I’ve usually seen.
Oh yeah, another thing, they are sweet tasting. The "bread" part is sweet like a donut. If you’ve ever warmed up a big flaky donut and cut into it with a fork, well… that’s sorta what they look like but flakier, if that’s even a word, and moon shaped.

Pizza weblog SliceNY.com goes behind the scenes at the Atlantic ChipShop to get the skinny on deep-fried pizza.

I want to cook up a chicken breast to put on top of a salad… I have a bag of frozen boneless skinless breasts in the freezer, and don’t feel like waiting to thaw it out (and dont like defrosting in microwave). Can I pop the frozen breast right in a hot deep fryer?

Please don’t give me advice that is going to cause me to be in the bathroom all night… Have you done this? If so how long to fry it? Is there somewhere on the net this is recommended?

As a fisherman I just purchased a Fry Daddy deep fryer to cook my catch and I need to know which is the best/healthiest oil to use for my fish fry?

You’ll need: Fresh fish fillets — we used flathead, but any good tasting fish will do! 3/4 cup of self raising flour 150 ml (or a bit more) of full-strength beer Salt and pepper A deep fryer (or hot oil in a pot) Directions: All you do is mix the beer with the self raising flour to a creamy consistency. Add beer slowly is the tip here. You don’t want it too runny. No lumps. Add salt and pepper. Soak fish in batter. Cook in deep fryer for 4 or 5 minutes. Serve with chips and you will have the best fish and chips known to man!

I need some different ways to cook shrimp, I’m tired of the deep fried kind, I’m not the best cook in the world, so I’m looking for something easy, for a 17 yr old to cook.

All I’ve got to cook w/ or on is the deep fryer or a skillet/frying pan.

Anyone got any good recipes they can share with me?

We’ve got quite a bit of seasonings and stuff, lemon juice, etc… so just shoot out some EASY ideas.

Thanks everyone!

I have just added a deep-fryer to my already extensive kitchen which includes a 6-burner stove and two ovens, as well as a 1400 watt microwave oven and a convection toaster oven. Now I can cook my meat just about any way you can think of!

However, I only know of about three good recipes for fried chicken. Can anyone give me more recipes? I’d really appreciate it. It doesn’t matter if it’s healthy, fatty, crispy, tender, spicy, or whatever, as long as it’s meat I’ll eat it! I just want to try out some new recipes now that I have a new deep-fryer.

Thanks in advance, I promise to pick a best answer.

visit my website @ www.perpettualy.weebly.com For the recipe ( look under the secret column) Step 1 Make The Batter Step 2 : Cut Potatoes into Finger Size Step 3 : Deep Fry Chips for 10 minutes @ 120 degrees C Step 4 : Cut Chicken Breast to Your desired Size Step 5 : Deep chciken into flour , followed by batter and lastly into deep fryer at 180degres C for 4-5 minutes or cooked/brown Step 6 : Fry Chips at 180 C for 2-4 minutes Step 7 : Salt the Chips and place with cooked chicken Step 8 : EAT !!! Enjoy Thanks For Watching SMile Always Love Perpettualy

I have never made fish before, but would like to try making some sort of breaded fish in my deep fryer, so I have three questions:

What is the best fish to use?

Where is the best place (other than fishing) to get good fish (e.g. butcher shop, grocery)?

How do you know which piece of fish is a good one to buy?

I am a little confused here…

I just can’t understand the difference between oven frying & baking chicken!

I mean, I was under the impression that "BAKED" chicken means "COOKED" in the oven, and "FRIED" chicken means "COOKED" on the stove top in a skillet or in a deep fryer.

Please… What is "BAKING" chicken, and what is "OVEN FRYING" chicken.

Hi,

Last year we made a deep fried turkey and it was not the best I have ever had it. As we were taking it out of the fryer it was falling apart all over the pan we laid it in. It was not as well kept together, juicy, savory and flavorful as the other one I had the year before. Can somebody tell me what possibly could have gone wrong? We used peanut oil and the temp was set between 375 and 400 and we even injuected the bird with cajun injecctor before hand. We plan on frying another one again next week but I want to make sure this one is great. Give me some pointers.

Thanks! Happy Holidays!

A new twist on an old favorite: the Four-Minute Southern Cook shows you how to take the best of the North and the best of the South and create delicious Yankee Hushpuppies. It’s easy with House-Autry Hushpuppy Mix! This video will show you how you can serve your family a new favorite in just a few minutes. See more delicious recipes at www.house-autry.com. Approx. Prep Time: 5-7 min. Approx. Cook Time: 5-6 min. Ingredients: 1 8 oz. package House-Autry Hushpuppy & Onion Mix 2 6 1/2 oz. cans chopped clams (reserve juice) 3 scallions or green onions, chopped 7/8 cup clam juice Cooking oil Directions: Preheat oil in deep fryer or large, deep skillet or pan to 375°F. Do not overfill Leave at least 2 inches of space at top of fryer or pan. Use “high smoking point” frying oil such as peanut, safflower, sunflower or canola. In a bowl, combine the House-Autry Hushpuppy Onion mix, chopped clams, scallions and clam juice. Stir until combined. To test the oil temperature, place a little piece of the dough into the oil. If it browns nicely after 60 seconds, the oil is ready. Take two soup spoons - one for the batter and one to push it off into the oil - and gently place the hushpuppy batter into the oil. Cook for 5 or 6 minutes until golden brown. Use slotted spoon to remove Yankee Hushpuppies. Place on paper towels on wire racks to drain.