New answers tagged frying
I believe the other answers that suggest the number dial indicates degrees celsius are correct. Wikipedia says the ideal range is 350–375 °F (177–191 °C). I found this chart on Pinterest. 390 F = 199 C 370 F = 188 C I think the temp chart is a bit high. I would use the Wikipedia temp range (the article had two supporting references) I would use 191 ...
I am pretty certain these are degrees in Celsius. They cannot be degrees in Fahrenheit, that wouldn't deepfry a thing if they were. Similarly, unless you have a fryer which can only fry a single nugget at a time, they can't be watts, they're an order of magnitude too low for that. I have no idea what the settings "Temp" and "Min" could mean. Had they been ...
It looks like temperature control in degrees C. That setting will vary based on what recipe you follow, and the type of oil used for deep frying. I couldn't find that model on the manufacturer's website, but got some product info from a retail site here.
Several answers have rightly pointed out the freshness issue. I searched for visuals to compliment. A fresh egg has a yolk that rides high on a firm albumen (egg white). These fried eggs have a smaller more attractive foot print when plated. As an egg ages, it's albumen deteriorates. A less fresh egg has a thin runny watery albumen. This results in ...
The picture of the chef egg has mixed the whites. An egg has a thin and thick albumin which is called the egg whites. Crack the egg in shallow dish, lightly blend the two whites with a fork, you will visible see the thick around the yolk and the light around the outside. A few passes through the fork tines careful not to puncture the yolk should do it. ...
My deep fryer died. I tried using the basket in the middle of the oven and it works well. I place a sheet pan on the bottom rack to catch drippings. For fries I cook at 475F convection. I toss them in a bowl of spices and a very tiny bit of oil first. Breaded items seem to work well, too.
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