I tried deep frying in oil using a thermometer for the first time today, my usual method is to test temp with a small amount of food.
I was using a wok filled 1/2 full with vegetable oil. I heated it until the thermometer read 350 deg F. I then put in some Somosa that were frozen. A lot of steam and bubbles were created. I lowered the gas flame and noticed that the temperature had risen to 390 degF. My instinct tells me that the oil temp was likely to be really at 390 because the Samosa cooked faster than I expected.
I tried this a few times and consistently got the same results even with non-frozen food. The temperature did not change if I stirred the oil.
Could there be something wrong with the themometer?. I calibrated it with boiling water before I started.
Have I discovered a new form of energy? :)