Advice And Information About Turkey Fryers
Turkey frying has long been a popular cooking method in the Southern States of the U.S
, however these days it's caught on all over the U.S. as folks become aware of how very much faster turkey frying is compared to different cooking systems such as oven baking or rotisserie. Traditional outdoor turkey fryers incorporate a large stockpot or drum that is filled with oil (peanut oil is favored) and a heat element; as a rule propane though there are some charcoal heaters, that have the extra bonus of smoking the food too.
The stockpot is normally either stainless steel (at the upper end of the market) or aluminium (usually a little less pricey) and has a lid to keep in the heat. Most are provided with a basket as well as racks and hooks for other meats such as ribs, pork loins and chickens. Lots of turkey fryers have a spigot or duct on the side which means that emptying the fryer is much easier.
The propane burners are much less dangerous these days than in time gone by and are frequently low to the ground with broad based feet for extra support. This avoids the whole outfit from overturning, which is of course very dangerous when the fryer is brimming with hot oil.
A thermostat or thermometer is often provided to make certain that the oil stays at the optimum heat as there is a possibility of the temperature dipping as the food is set down into the oil. Many of the latest versions have a shut-off valve to stop over-heating.
Indoor electric turkey fryers have been introduced in recent times and these don't cook or heat up quite as speedily as the outside propane fryers. Certainly they have the convenience of being able to be used in the wettest, windiest weather when out-of-doors propane heaters are likely to be of little use, and therefore are getting more in demand. Electric fryers additionally use about 30% less oil than classic fryers, and with the price of peanut oil these days that needs to be taken seriously!
The very latest addition to the turkey fryer range is the infrared, oil-free fryer or roaster (it doesn't in fact fry the turkey!). Again these are really popular and provide terrific results with very quick cooking times.
As with all turkey fryers, and especially with the conventional oil fryers, thought should be taken to guarantee the safety of all. Here's some tips.
Use propane turkey fryers out-of-doors - at no time inside - and make certain that the tank is as far from the cooker as practicable.
Keep kids away from the fryer and ensure it is never left unattended, even if it has been switched off because the oil will still be really hot for a long time.
Calculate the oil you need precisely before so that you do not have overfill and spills (or indeed not sufficient oil to cover the turkey!). Always determine the turkey is de-frosted or you will finish up with hot oil bubbling over the side of the pot.
Wear thick mitts and use long handled utensils when frying and make sure you keep a fire extinguisher near-at-hand in the event the worst should occur! It's not a good plan to wear sandals or open toed shoes when frying - but you will understand that lesson very fast!
With just a few common sense precautions you and your friends and family can indulge in your turkey fry safely and try the really delicious results.
by: Fiona Jones
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