How can I keep my coating from sticking to my deep fryer basket?!
I just got a huge deep fryer from QVC!. I love frying catfish and shrimp in a prepackaged beer batter!. I sprayed the basket with non-stick cooking spray, yet some of the batter and shrimp once cooked still stuck to the wire basket!. Does anyone know how to keep this from happening!? 10pts for the first best answer!. Thanks!.Www@FoodAQ@Com
Answers:
ive been a fry cook for 13 years so heres what you do after you drop the food into the fryer wait like a few seconds the shake the basket this will free the food from the basket and the batter will now keep the food a float then it should be fineWww@FoodAQ@Com
Let your fryer get completely hot and fry in smaller batches!. Be sure it's back up to the correct temperature before starting the next batch!. Don't over batter your fish, to where it's dripping with batter - that could also be the problem!. If you get some sticking here and there, don't worry about it!.
You can re-use the oil in the deep fryer!. I only use Crisco for my deep fryer, as it keeps almost forever!. The oil stays fresh for months (unrefrigerated - but covered in the deep fryer) for many, many months!.
If you're cooking fish, I'd only re-use the same oil for fish!. Same goes for chicken!. Potatoes don't flavor the oil, so you could fry potatoes, then fish (but not the other way around)!. You can "clean" the oil of strong flavors by cutting up a raw potato in several slices (about 1/4" or so) thick, and frying them!. The potato helps take out the strong flavors from fish or chicken!. You might have to do this twice!. Just taste the potato!. When it tastes like a potato instead of a fishy or chicken-y potato, it's ready!.Www@FoodAQ@Com
You can re-use the oil in the deep fryer!. I only use Crisco for my deep fryer, as it keeps almost forever!. The oil stays fresh for months (unrefrigerated - but covered in the deep fryer) for many, many months!.
If you're cooking fish, I'd only re-use the same oil for fish!. Same goes for chicken!. Potatoes don't flavor the oil, so you could fry potatoes, then fish (but not the other way around)!. You can "clean" the oil of strong flavors by cutting up a raw potato in several slices (about 1/4" or so) thick, and frying them!. The potato helps take out the strong flavors from fish or chicken!. You might have to do this twice!. Just taste the potato!. When it tastes like a potato instead of a fishy or chicken-y potato, it's ready!.Www@FoodAQ@Com
sounds like you are not letting the oil get to temp before putting in the shrimp!. should be around 300deg!. or more before you put anything in and don't overload it because it drops your temp!. put it in slow and a few at a time, see if that helps!. good luckWww@FoodAQ@Com
You have to let your oil get as hot as possible before putting your food in to fry!. Always use fresh oil ( not re used)!. And don't over-crowd your basket!. Fry things in smaller batches!.Www@FoodAQ@Com
Have you tried putting the basket down and then adding the food!? That usually works!.
Good luck?Www@FoodAQ@Com
Good luck?Www@FoodAQ@Com
add more butter or oilWww@FoodAQ@Com