Re: Daily Deals
[FONT="]Cooks magazine sent this in an e-mail form. They of course want me to subscribe to their magazine, which is just an okay magazine to me. Not all that great in my opinion. But I thought this was pertinent to this discussion. I use a wearing Pro that has an 1800 what heating element edit best against 365°, but seems to do the job. One thing that I have noticed when you use new oil your food comes out lighter in color. The more you use it the darker the food will be. For example when I change the oil. The last time the french fries are coming out a light yellow in color. Now they have a little color to them, which I prefer. This data here does not reflect my opinions just something that I wanted to share with the group for what it's worth. there is one other thing I would like to add my personal preference is one basket not two baskets.
Kim
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[FONT="]Waring Pro Professional Digital Deep Fryer[/FONT]
[FONT="]The large, wide basket of this fryer was the only one big enough to cook a full batch of potatoes (four russets) serving four people. Its ample size also ensured even exposure to the oil to create uniformly cooked fries. Its temperature dropped the least when the potatoes were added (40 degrees), and it recovered the fastest, yielding fries that were super-crispy on the outside and creamy on the inside. The fryer’s main flaw: It overshot the temperature on the dial (but was still one of the more accurate fryers we tested).[/FONT]
[FONT="]$139.95[/FONT]
[FONT="]Recommended with Reservations[/FONT]
[FONT="]
[/FONT]
[FONT="]DeLonghi Cool Touch Roto Deep Fryer[/FONT]
[FONT="]A tilted, rotating basket continuously moved food through the oil, submerging half the basket at a time, greatly reducing the amount of oil needed (5 cups versus the typical 10 to 12 cups). Like the Waring fryer, it overshot the temperature on the gauge but did produce nicely crisped fries. The main drawback: The small basket could hold only two potatoes (serving two people) at a time. [/FONT]
[FONT="]$99.95[/FONT]
[FONT="]Not Recommended[/FONT]
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[/FONT]
[FONT="]T-Fal Ultimate EZ Clean Deep Fryer[/FONT]
[FONT="]A convenient oil draining and filtering system that released used oil into a separate chamber below made this fryer look promising. But its temperature never rose beyond 350, and when fries were dropped into the hot oil, the temperature plummeted a full 100 degrees. The result: soft, leathery fries.[/FONT]
[FONT="]$119.99[/FONT]
[FONT="]Not Recommended[/FONT]
[FONT="]
[/FONT]
[FONT="]Hamilton Beach 12-Cup Oil Capacity Deep Fryer[/FONT]
[FONT="]The long, narrow basket of this fryer crowded the potatoes, resulting in a layer of undercooked fries on top and overcooked fries on the bottom. This small fryer could hold little more than two potatoes (serving two people) at a time. Like others in the lineup, it never reached the maximum temperature on the dial. [/FONT]
[FONT="]$53.95[/FONT]
[FONT="]Not Recommended[/FONT]
[FONT="]
[/FONT]
[FONT="]Rival 3-Liter Cool Touch Cool Zone Deep Fryer[/FONT]
[FONT="]Cheaply constructed, this fryer’s lid was difficult to keep shut, then sprang open violently when we pressed the “open” button. We needed to jiggle the basket to remove it—a risky endeavor when dealing with hot oil. It was the least accurate of all the fryers. [/FONT]
[FONT="]$49.95[/FONT]
[FONT="]Not Recommended[/FONT]
[FONT="]
[/FONT]
[FONT="]Aroma Professional 3L Deep Fryer[/FONT]
[FONT="]This fryer had nothing to recommend it. Like the Hamilton Beach model, it featured a long, narrow basket that turned out pale, undercooked fries on top, and brown, overcooked fries on the bottom. Its temperature dropped dramatically (100 degrees) when the fries were added to the hot oil, and took 20 minutes to return to 350 degrees (though the gauge was set at 375)—the longest recovery of any fryer in the lot. [/FONT]
[FONT="]$49.99[/FONT]
[FONT="]*Prices subject to change.[/FONT]