/ck/ - Food & Cooking » Thread #2766588

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Anonymous Mon 25 Apr 2011 23:57:00 No.2766588 View View Reply Original Report

Quoted By:

How does the temperature of a frying pan compare to that of a home fryer? I'm making fries and don't want to cook them too cool for too long. (and don't own a fryer)

Anonymous

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Anonymous Tue 26 Apr 2011 00:00:00 No.2766589 Report

Quoted By: >>2766591

Anonymous

Anonymous Tue 26 Apr 2011 00:02:00 No.2766591 Report

Quoted By:

>>2766589
Yes, that is precisely what I don't have, how astute of you.

Anonymous

Anonymous Tue 26 Apr 2011 00:04:00 No.2766593 Report

Quoted By:

I know it will vary from cooker to cooker, but is pan frying a lot cooler generally or will this be ok?

Anonymous

Anonymous Tue 26 Apr 2011 00:07:00 No.2766597 Report

Quoted By:

If i want to fry things on the oven top, i use a sauce pan with ~4 inches of oil. I heat it until one of my food items, when dropped in, begins to bubble and float quickly. In between each batch, test again.

Anonymous

Anonymous Tue 26 Apr 2011 00:17:00 No.2766622 Report

Quoted By:

According to Good Eats, if you drop a popcorn kernel in your oil and it pops after a little bit, then your oil is at a good 375 degrees Farenheit.

Anonymous

Anonymous Tue 26 Apr 2011 01:26:00 No.2766807 Report

Quoted By:

Whether you use a shallow pan filled halfway with oil, a stovetop pot filled with oil or a deep frier, for the most part it is recommended that the oil is brought up to the same temperature (different for different foods, methods, oil mediums), but generally speaking betwee 345F–375F.

Clearly it will take longer to come up to that temp given larger amounts of room temperature oil, and materials of construction of pan/pot/frier, and dropping the food into the hot oil will result in different drops in temperature for similar reasons. Techinque (method, quantities, time, etc.) should be adjusted to compensate for these differences.

I think that's what you're asking?

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