Quote:
|
Originally Posted by Alnus
When I wanted to make chips the fryer seemed to be dirty more often than not and then the whole big rigmarole of emptying it and scrubbing etc was just too much.
|
Just as an aside, I find the oil stays much cleaner and nicer if you only use it for chips and nothing else, that is what I do. I also change it pretty often (if you don't it is VERY bad for you, toxic, much worse than just the fat).
Actually I do a very bold thing (I cannot recommend this due to possible danger), I use a large pot with 2 litres of oil in it and an old metal thing for putting the chips in from a deep fat fryer I had years ago that died. The chips are yummy. Because I change the oil as soon as it doesn't look nice anymore there is never any awful scrubbing etc. (Wish I was that good with everything else domestic...)
I think using your oil for cooking lots of different things makes it way more likely to burn / have burnt stuff in it and makes it way more yucky